Homemade Strawberry Pop-Tarts
Homemade Strawberry Pop-Tarts
Ingredients
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Pop-Tarts
- 1 package store-bought pie crust dough, (containing 2 rolls)
For the Egg Wash
- 1 egg, large, whisked
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
For Garnish
- 2 tablespoons sprinkles, as needed
Instructions
- 1
Prepare the strawberry filling: Wash and hull the fresh strawberries, then dice them into small pieces. Place the diced strawberries into a medium saucepan.
⏱️ 5 min
- 2
Add the granulated sugar and lemon juice to the strawberries in the saucepan. Cook the mixture over low heat, stirring occasionally, for about 15 minutes, or until the strawberries break down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely. Transfer to a jar or bowl and set aside.
⏱️ 15 min
- 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Unroll both sheets of store-bought pie crust dough onto a clean, lightly floured surface. Stack one sheet directly on top of the other.
⏱️ 5 min•🌡️ 400
- 4
Using a sharp knife or pizza cutter, trim the edges of the stacked dough to create a neat rectangle. Then, cut the stacked dough into 8 equal rectangular portions. You should have 4 sets of stacked rectangles.
⏱️ 5 min
- 5
Take 4 of the dough rectangles and spread a generous amount of the cooled strawberry filling onto the center of each, leaving about a 1/2-inch border around the edges. In a small bowl, whisk the egg to create an egg wash. Brush the egg wash around the edges of the dough pieces with filling.
⏱️ 5 min
- 6
Take the remaining 4 dough rectangles. Using a fork, poke several holes in the center of each rectangle (these will be the top layers). Carefully place these poked dough tops over the filling-laden bottoms, aligning the edges.
⏱️ 5 min
- 7
Use a fork to crimp and seal all four edges of each Pop-Tart, pressing down firmly to create the classic Pop-Tart look and ensure the filling is sealed inside. Transfer the assembled Pop-Tarts to the prepared baking sheet.
⏱️ 5 min
- 8
Bake the Pop-Tarts in the preheated oven for 12 to 15 minutes, or until they are golden brown and slightly puffed. Remove from the oven and let them cool slightly on the baking sheet.
⏱️ 15 min•🌡️ 400
- 9
While the Pop-Tarts are baking, prepare the icing. In a small bowl, combine the powdered sugar and milk. Whisk thoroughly until the mixture is smooth, thick, and has a silky consistency. Add more milk 1/2 teaspoon at a time if the icing is too thick, or more powdered sugar if too thin.
⏱️ 5 min
- 10
Once the Pop-Tarts have cooled slightly (they should still be warm), generously spoon and spread the prepared icing over the top of each one. Immediately add a colorful array of sprinkles for a festive touch before the icing sets. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Strawberry Pop-Tarts
Ingredients
For the Strawberry Filling
- 2 cups fresh strawberries, hulled and diced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Pop-Tarts
- 1 package store-bought pie crust dough, (containing 2 rolls)
For the Egg Wash
- 1 egg, large, whisked
For the Icing
- 1 cup powdered sugar
- 2 tablespoons milk
For Garnish
- 2 tablespoons sprinkles, as needed
Instructions
- 1
Prepare the strawberry filling: Wash and hull the fresh strawberries, then dice them into small pieces. Place the diced strawberries into a medium saucepan.
⏱️ 5 min - 2
Add the granulated sugar and lemon juice to the strawberries in the saucepan. Cook the mixture over low heat, stirring occasionally, for about 15 minutes, or until the strawberries break down and the mixture thickens to a jam-like consistency. Remove from heat and let it cool completely. Transfer to a jar or bowl and set aside.
⏱️ 15 min - 3
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Unroll both sheets of store-bought pie crust dough onto a clean, lightly floured surface. Stack one sheet directly on top of the other.
⏱️ 5 min•🌡️ 400 - 4
Using a sharp knife or pizza cutter, trim the edges of the stacked dough to create a neat rectangle. Then, cut the stacked dough into 8 equal rectangular portions. You should have 4 sets of stacked rectangles.
⏱️ 5 min - 5
Take 4 of the dough rectangles and spread a generous amount of the cooled strawberry filling onto the center of each, leaving about a 1/2-inch border around the edges. In a small bowl, whisk the egg to create an egg wash. Brush the egg wash around the edges of the dough pieces with filling.
⏱️ 5 min - 6
Take the remaining 4 dough rectangles. Using a fork, poke several holes in the center of each rectangle (these will be the top layers). Carefully place these poked dough tops over the filling-laden bottoms, aligning the edges.
⏱️ 5 min - 7
Use a fork to crimp and seal all four edges of each Pop-Tart, pressing down firmly to create the classic Pop-Tart look and ensure the filling is sealed inside. Transfer the assembled Pop-Tarts to the prepared baking sheet.
⏱️ 5 min - 8
Bake the Pop-Tarts in the preheated oven for 12 to 15 minutes, or until they are golden brown and slightly puffed. Remove from the oven and let them cool slightly on the baking sheet.
⏱️ 15 min•🌡️ 400 - 9
While the Pop-Tarts are baking, prepare the icing. In a small bowl, combine the powdered sugar and milk. Whisk thoroughly until the mixture is smooth, thick, and has a silky consistency. Add more milk 1/2 teaspoon at a time if the icing is too thick, or more powdered sugar if too thin.
⏱️ 5 min - 10
Once the Pop-Tarts have cooled slightly (they should still be warm), generously spoon and spread the prepared icing over the top of each one. Immediately add a colorful array of sprinkles for a festive touch before the icing sets. Serve warm or at room temperature.
⏱️ 5 min