Homemade Strawberry Pop Tarts
These homemade Strawberry Pop Tarts are flaky, buttery, and filled with a thick fresh strawberry jam filling finished with a sweet vanilla glaze. Perfect for summer dessert tables, kids, and nostalgic baking lovers.
Equipment
- medium saucepan
- mixing bowls
- pastry cutter
- Rolling Pin
- baking sheets
- parchment paper
- wire cooling rack
- fork for crimping and docking
Ingredients
- 300 g all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp fine salt
- 225 g cold unsalted butter, cubed
- 2 large eggs
- 60-80 ml ice cold water
- 400 g fresh strawberries, hulled and finely diced
- 80 g granulated sugar
- 1.5 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 pinch fine salt
- 240 g powdered sugar, sifted
- 3-4 tbsp whole milk or heavy cream
- 1 tsp vanilla extract
- 1 tbsp light corn syrup (optional)
- 1 pinch salt
- rainbow sprinkles for decorating (optional)
Instructions
- Combine the diced strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt in a medium saucepan over medium heat.
- Cook the strawberry mixture for 10 to 12 minutes, stirring frequently, until thick and jam-like. Transfer to a bowl and cool completely before refrigerating.
- Whisk together the flour, sugar, and salt in a large bowl. Add the cold butter and cut it into the flour until coarse crumbs with pea-sized butter pieces remain.
- Beat one egg lightly and mix it into the flour mixture with four tablespoons of ice water until the dough just comes together. Add additional water only if needed.
- Turn the dough onto a lightly floured surface, shape into a flat rectangle, wrap tightly, and refrigerate for at least 30 minutes.
- Preheat the oven to 190C (375F) and line two baking sheets with parchment paper.
- Roll out half the dough to about 3mm thick and cut into eight rectangles approximately 8cm x 11cm. Repeat with the remaining dough to create 16 rectangles total.
- Arrange eight pastry rectangles on the prepared baking sheets to serve as the bottom pieces.
- Whisk the remaining egg with one tablespoon of water and brush a thin border around each pastry rectangle.
- Place a heaped tablespoon of cooled strawberry filling in the center of each pastry rectangle, keeping the edges clear.
- Top with the remaining pastry rectangles and seal the edges firmly with your fingers, then crimp all around using a fork.
- Dock the tops with a fork to release steam and brush lightly with egg wash.
- Bake for 22 to 25 minutes until deep golden brown and crisp around the edges.
- Transfer the baked pop tarts to a wire rack and cool completely for at least 30 minutes before glazing.
- Whisk together the powdered sugar, milk or cream, vanilla extract, corn syrup if using, and salt until smooth and thick but pourable.
- Spoon the glaze over each cooled pop tart and spread to the edges. Add rainbow sprinkles before the glaze sets.
- Allow the glaze to set for 15 to 20 minutes before serving at room temperature or cold.
Notes
Keep the butter and dough very cold for the flakiest pastry possible. Allow the strawberry filling to cool completely before assembling to prevent leaks. For the cleanest glaze finish, let the pop tarts cool fully before glazing. These can be served at room temperature or cold straight from the refrigerator.