Homemade Strawberry Pop Tarts (2024)

Why We Love This Recipe

• Tastes amazing: In contrast to what you get from the box, these are just so much better. Buttery crust, fresh strawberries - they're a delicious treat.
• No ultra processed ingredients: Look, no one's here to claim these are the healthiest snack ever. But every ingredient is something you probably already have in your pantry or refrigerator. There are no artificial colors, additives, or preservatives.
• Looks like the real thing: These look unmistakably like the original, they just taste a lot better!

Ingredients

Here's what you'll need to make these homemade strawberry pop tarts:

Ingredient Notes

• Flour: We used regular all purpose flour. We have not tried this recipe with gluten free flour, but it should work perfectly fine as a 1:1 alternative. This is the gluten free flour we recommend.
• Butter: Make sure your butter is chilled before processing – you want to have some pieces of butter in the dough to make it flaky and not tough.
• Sugar: We use a small amount of sugar in the dough just to add a touch of sweetness. You can leave this out or sub with a sugar alternative like stevia or coconut sugar.
• Honey: This is optional, so if you want to cut out some sugar you can feel free to leave this out.
• Strawberries: Fresh or frozen both work here, but if using frozen, you may need to cook the mixture down for a bit longer. We haven't tested this with other fruit, but we think pretty much any kind will work with the same process. Try it with cherries, blueberries, peaches, etc to customize your pop tarts!
• Icing and sprinkles: These are also optional. To get that pop tart look, we crushed the sprinkles up a bit to make them smaller before sprinkling.

Step-by-step Instructions

STEP 1: In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas. Stream in the water, pulsing as you go.

Move the dough to a bowl or lightly floured surface and gently knead into a ball – be careful not to overwork the dough. Wrap in plastic wrap and shape it into a rectangle that's about ½" thick. Place the dough in the refrigerator to chill for 2 hours.

STEP 2: While the dough chills, blend your strawberries, honey, and lemon and strain through a fine mesh sieve directly into a saucepan to remove the seeds.

Cook over medium heat for 20-25 minutes, until the strawberry mixture is reduced to the point where you can scrape the bottom of the pan and the jam takes a little while to run back together again. Move to a bowl to cool.

STEP 3: Divide your dough in half and roll into a roughly 14 x 14" square on a floured surface. You should just barely be able to see the lines of your silpat or work surface through your dough, which should be about ⅛" thick.Make sure your surface is well floured, and sprinkle some flour on the dough before rolling.

STEP 4: Cut the dough into roughly 3.5 x 4.75" rectangles. You'll need to two for each pop tart. Combine your scrap dough and roll out again to minimize waste.

STEP 5: Spoon about a tablespoon of filling into each pop tart, then spread into a thin layer, leaving about ⅓" around the border. Beat an egg yolk and brush around the border of the jam. Dock the tops of your pop tarts with a skewer or a fork, then place over the bottom, and press down and then crimp the sides.

STEP 6: Bake on parchment paper for 30-35 minutes at 300˚F. They should be very lightly browned when you take them out, and the bottoms browned slightly.

STEP 7: To ice them, mix together ½ cup confectioner's sugar with a small amount of milk, adding in small increments and whisking until it forms a thick icing. Add a tablespoon to each pop tart and spread. Top with crushed sprinkles.

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