Welcome to your homemade pastry adventure! These delightful Strawberry Pop Tarts are not only fun to make but also a treat to eat. Let's dive into some tips and tricks to make them even more special!
Tips for Success
Make sure your butter is cold for that perfect flaky crust. And when you're glazing, don't rush—let it set to enjoy that beautiful finish!
Favorite Parts
The best part? You can customize these Pop Tarts with your favorite fillings and toppings. Trust me, you'll love experimenting!
Ingredients
- Dough Ingredients:
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- Filling Ingredients:
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- Egg Wash:
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- Glaze Ingredients:
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Instructions
- Make the dough:
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Step 1- Preheat the oven: Adjust the oven rack to the center position and preheat the oven to 375°F. Line two baking trays with parchment and set aside.
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Step 2- Combine dry ingredients: In a food processor or large mixing bowl, add the flour, sugar, cinnamon, and salt. Pulse lightly, or mix with a whisk, to combine. Add the cubed butter all at once and pulse for 10-20 seconds, or if mixing by hand, cut the butter into the dry mixture with a pastry cutter for 5-6 minutes, or until the mixture looks sandy and no large clumps remain. Be careful not to overmix as the butter will get too warm.
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Step 3- Mix in liquids: Pour in the cold water and honey in a steady stream while pulsing the dough mixture in the food processor, or if mixing by hand, pour cold water and honey into the dough mixture and mix until the mixture comes together and a dough ball has formed. Check the dough to make sure that there are no visible flour or sugar patches, but don't overmix.
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Step 4- Shape the dough: Remove the dough from the food processor or bowl and place on a lightly floured surface. Fold the dough 2-3 times and shape into a 1-inch thick, 7-inch diameter circle. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes to 1 hour.
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Step 5- Roll out the dough: Once the dough has cooled and rested, flour your work surface to roll out the dough. Roll the dough into a rectangle, about 3 feet in length, 8 inches in width, and about ⅛ of an inch thick. Using a pastry cutter, pizza cutter, knife or bench scraper, cut the dough into rectangles 3 inches wide x 4 inches in height. You should be able to cut between 18-20 rectangles depending on how thick the dough has been rolled.
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Step 6- Prepare for filling: Lift 8 of the cut rectangles off your work surface with a spatula or bench scraper and place them onto one of the prepared baking sheets. These will be the bottoms of your pop tarts. Brush the dough lightly with water, ensuring that the edges get wet; otherwise the top and bottom dough won't stick together completely when crimped and the filling will leak out. Fill each center with 1 heaping teaspoon of strawberry preserves, leaving about ¼-inch border from filling to the edge of the dough. Cover each filled pastry with a second dough rectangle and crimp the edges together with a fork. Repeat process with any remaining cut rectangles onto second prepared baking sheet.
- Make the egg wash:
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Step 7- Mix egg wash: In a small bowl, mix together the egg and water.
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Step 8- Brush and bake: Brush each filled rectangle with egg wash and bake for 25-30 minutes, or until golden brown and the pastry is fully baked. Let cool completely before glazing, about 30-45 minutes.
- Make the glaze:
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Step 9- Whisk glaze ingredients: While the pop tarts are baking, in a small bowl, whisk together the sifted powdered sugar, vanilla, milk, and corn syrup, mixing until smooth. The glaze should be thick, but not too thick to spread.
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Step 10- Glaze the pop tarts: Use a spoon or offset spatula to glaze each cooled Pop Tart. Top with sprinkles of your choice.
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Step 11- Set the glaze: Leave to set for 30 minutes to 1 hour before eating, or at least 3 hours (or until they are dry to the touch - this will depend on your kitchen environment) before stacking on top of each other, to prevent the glaze from getting messed up and smearing, or sticking to the bottom of the Pop Tart placed on top of it.
Nutrition
- Calories: 350, Fat: 15g, Carbs: 50g, Protein: 3g
Cooking techniques
This recipe involves mixing, rolling, and baking techniques. Ensure your ingredients are cold for the best texture!
Variations or substitutions
Try different fruit preserves like raspberry or apricot for a twist! You can also use whole wheat flour for a nuttier flavor.
Storage tips
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week.
Notes
Feel free to get creative with your toppings! A drizzle of chocolate or some toasted nuts can add a delightful crunch.
