Description
These homemade Strawberry Pop-Tarts feature a flaky, buttery crust filled with sweet strawberry preserves and topped with a smooth vanilla glaze. Perfect for a nostalgic breakfast treat or a delightful snack, they combine classic flavors with a fun DIY approach, baking up golden and crisp in just 15 minutes.
Ingredients
Scale
Dough
- 2½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 cup cold butter, cubed
- ½ cup cold water
- 1 tsp vanilla extract
Filling
- 12 tbsp strawberry preserves
Glaze and Decoration
- 1 cup powdered sugar
- 1-2 tbsp milk
- Red sanding sugar (optional, for decoration)
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour and granulated sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the cold water and vanilla extract until the dough just comes together. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
- Roll and Cut Dough: Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about ¼-inch thickness. Using a knife or a rectangular cutter, cut the dough into rectangles measuring approximately 3 by 4 inches.
- Assemble Pop-Tarts: Place a spoonful of strawberry preserves in the center of half the dough rectangles, leaving a small border around the edges. Top each with another dough rectangle. Press the edges together firmly to seal and crimp the edges with a fork to ensure they don’t open during baking.
- Bake: Arrange the assembled pop-tarts on a baking sheet lined with parchment paper. Bake in the preheated oven for about 15 minutes or until they become golden brown and flaky. Remove from the oven and allow them to cool on a wire rack completely.
- Glaze and Decorate: Mix the powdered sugar with 1 to 2 tablespoons of milk until smooth and a drizzle-able consistency is achieved. Drizzle the glaze over the cooled pop-tarts. For an extra touch, sprinkle red sanding sugar on top before the glaze sets if desired.
Notes
- Ensure the butter and water are cold to achieve a tender, flaky crust.
- Do not overfill the pop-tarts; leaving a small border helps prevent leaks during baking.
- Allow pop-tarts to cool completely before glazing to prevent the icing from melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- You can substitute strawberry preserves with your favorite jam or jelly for variety.
