Homemade Strawberry Pop Tarts with Pie Crust
These copycat Strawberry Pop Tarts are better than the original! It features an unbelievably flaky crust and is packed with delicious strawberry jam.
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You will never want to eat store-bought pop tarts ever again after making these delicious homemade pop tarts in your own kitchen. This buttery and flaky pastry is packed with strawberry filling that the original lacks.
Why You’ll Love This Recipe
- Better than the original (seriously)
- Delicious!!! One of my favorite copycat recipes
- Features a buttery and flaky crust
- Filled with yummy strawberry jam
- Your kids will love these!
Key Ingredients For Homemade Poptarts
- Flour: All-purpose flour is the base
- Butter: Gives that unbelievably buttery and flaky crust.
- Sugar: For sweetness. Yum!
- Ice Water: Helps. This ingredient will help prevent the butter from melting while forming the pastry dough. This is the SECRET to the flaky crust.
- Salt: Flavor enhancer.
- Strawberry Jam: No artificial flavors here. Using real strawberry jam takes pop tarts to a whole new level.
Tips To Make the Best Homemade Strawberry Pop Tarts
Use Cold Butter
To make the best crust, use cold butter. I like to freeze grated butter. If you notice that the butter is melting while you make the dough, cover and place the ingredients in the refrigerator for 10 minutes.
Use Ice Water
Ice water keeps the ingredients cool and helps prevent the butter from melting. You only need ½ cup of ice water, but have a little extra just in case.
Chill The Rolled Out Dough
It will be easier to assemble the poptarts if the dough is cold. Also, remember that we want to prevent the butter from melting!
How To Store Pop-Tarts
Store baked pop tarts in an airtight container at room temperature for up to three days or in the refrigerator for up to five days. To reheat, bake at 300℉ (148℃) oven for 10 minutes.
Baked and unfrosted pop tarts freeze well. Store them in an airtight container and freeze for up to three months. To reheat frozen pop tarts, To reheat, bake at 300℉ (148℃) oven for 15 minutes.
Other Copycat Recipes You Will Love
Homemade Circus Animal Cookies
Perfect Starbucks Rice Krispie Treats
Best Starbucks Chocolate Cake Pops
Best Strawberry Pop Tarts
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Ingredients
Pastry
- 1 Cup (227 g) Unsalted Butter Cold
- 2 ½ Cups (300 g) All-Purpose Flour
- 2 tsp (8 g) Granulated Sugar
- 1 tsp (1 tsp) Salt
- ½ Cup (118.29 g) Ice Water
Filling
- Egg Wash 1 Large Egg, 2 tsp Milk
- 9 Tbsp (180 g) Strawberry Jam
Glaze
- 1 ½ Cups (180 g) Powdered Sugar
- 2 Tbsp (30 g) Milk room temperature
- ¼ tsp (¼ tsp) Vanilla Extract
- 1 Tbsp (22 g) Light Corn Syrup optional
- 1 Tbsp (10 g) Sprinkles optional
Instructions
- Grate The Butter and place it in the freezer while you prepare the next step(see notes).
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
- Add the grated butter. Using a pastry cutter, a fork, or a spatula, cut the butter into the mixture. There should be small pieces of flour-covered butter throughout.
- Add ice water one tablespoon at a time. Stir the mixture after each tablespoon of water is added. Do not add extra water! The dough should begin to form large clumps.
- Shape The Pastry Dough: Bring the dough onto a floured work surface. With your hands, form the dough into a ball. If the dough is too dry, dip your fingers in ice water and continue working on the dough. If the dough is too wet, add a small amount of flour. Do not overwork the dough!
- Refrigerate: Divide the dough ball into two. Flatten each half into a one-inch disk. Cover with plastic wrap and refrigerate for at least two hours.
- Roll Out The Dough: Take one dough disk from the fridge and let sit at room temperature for five minutes. Place the dough disc onto a lightly floured surface and roll it into a 9-inch by 12-inch rectangle. with a pizza cutter, cut the dough into 9 pieces. Place the 9 rectangles onto a sheet tray, cover, and place in the refrigerator. Repeat for the second dough disk.
- Make Egg Wash: In a small bowl, whisk together the egg and milk.
- Assemble The Poptarts: Remove one tray of 9 pastry rectangles from the refrigerator. Brush egg wash over the entire top surface of each rectangle. Then, add one tablespoon of strawberry jam to the center of each rectangle. Spread with the back of a spoon. Leave a ¼-inch border around the edges of the rectangle.
- Take the second tray of pastry rectangles from the fridge. Brush eggwash over the entire surface of each pastry. Then, place each rectangle, egg-wash side down, on top of the strawberry jam-topped pastries. Use your fingers to seal the edges and press firmly down. Then, take a fork and press down on the entire border of each pop tart.
- Poke Holes with a fork on the top of each pop tart.
- Refrigerate & Preheat Oven: Refrigerate the uncovered poptarts for 20 minutes. Preheat the oven to 350℉( 177℃).
- Time to Bake: With a pastry brush, brush egg wash over the tops of each pop tart. Bake for 25-30 minutes or until golden brown. Rotate the baking sheet halfway through baking. Let the Pop-Tarts cool in the pan for 5 minutes and then transfer them to a cooling rack.
- Make The Icing: In a small bowl, whisk powered sugar, milk, vanilla extract, and light corn syrup (optional, see notes). If the mixture is too thick, add a tsp of milk until smooth. You’ll know the icing is ready when you lift your spoon, and the drizzle holds its shape for a few seconds before disappearing back into the bowl.
- Ice The Poptarts: Once the Poptarts are cool, drizzle icing over the top of the pop tart. Top them with sprinkles. Allow frosting to harden before serving. Enjoy!
Notes
- Check out my blog to watch the helpful recipe video.
- Grating the butter: Placing the grated butter in the freezer ensures that it doesn’t melt. You can cube the butter instead of grating. However, grating makes forming the pastry dough easier.
- Cold ingredients are the key to making perfect pastry dough. If you notice that the ingredients start to warm or the butter is melting, place them in the freezer for 10 minutes and then continue.
- To Store: Store baked pop-tarts in an airtight container in the refrigerator for up to 4 days. You can freeze baked poptarts and store them for up to three months. Thaw them in the refrigerator overnight. To reheat, bake at 350℉( 177℃) for 10 minutes.
- Pastry: You can use store-bought pastry for this recipe. However, making this homemade version yields an extra flaky crust!
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