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How To Make Homemade Pop Tarts

If you grew up on eating Pop Tarts, then you'll love this recipe because this recipe is nothing like the store bought version. If you're wondering what flavor Pop Tarts these are going to be, these are going to be Strawberry Pop Tarts. Strawberry is a classic and I would eat it every morning before school growing up.
Prep Time30 mins
Cook Time25 mins
Chill Time30 mins
Total Time1 hr 25 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 13 People

Ingredients

For Crust

  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Salt
  • 1 Cup Unsalted Butter Cold and Shredded
  • 1/2 Cup Ice Water

For Strawberry Filling

  • 1 lb Fresh Strawberries Hulled and Chopped
  • 1/2 Cup Granulated Sugar
  • 2 tbsps Lemon Juice
  • 1 tbsps Cornstarch and Water To Form a Slurry

For Glaze

  • 1 Cup Powdered Sugar
  • 2 tbsps Milk
  • Sprinkles On Top

Instructions

For Crust

  • In a large bowl, whisk together the flour and salt.
  • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  • Gradually add the ice water, mixing until the dough just comes together.
  • Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Make Strawberry Filling

  • In a medium saucepan, combine the chopped strawberries, sugar, and lemon juice.
  • Bring to a simmer over medium heat, stirring occasionally.
  • In a small bowl, whisk together the cornstarch and 1 tablespoon of water to form a slurry then pour the cornstarch slurry into the strawberry mixture and stir continuously until the filling thickens, about 1-2 minutes then remove from heat to let the filling cool completely.

Assemble The Pop Tarts

  • On a lightly floured surface, roll out one disc of dough into a large rectangle, about 1/8 inch thick.
  • Use a knife or pastry wheel to cut the dough into even rectangles (about 3x4 inches).
  • Place the rectangles on 2 prepared baking sheets.
  • Spoon about 1-2 tablespoons of cooled strawberry filling onto the center of each rectangle, leaving a small border.
  • Roll out the second disc of dough, cut it into the same size rectangles, then place the second set of rectangles over the filling, gently pressing the edges to seal.
  • Use a fork to crimp the edges of each pop tart then cut a few slits in the top of each pop tart to allow steam to escape.
  • Bake these Pop Tarts in a 375°F oven for 20-25 minutes, or until golden brown then let them cool completely on the baking sheet.

For Glaze

  • In a small bowl, whisk together the powdered sugar and milk until smooth.
  • Dip the top of each cooled pop tart into the glaze, or spread the glaze over the top with a spoon.
  • Immediately sprinkle with sprinkles, if desired then let the glaze set before serving.

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