Go Back
Homemade strawberry pop tarts
Print Recipe

Strawberry Pop Tarts

Make your favorite childhood treat! These homemade strawberry pop tarts are made with pie crust, strawberry preserves, icing and sprinkles.
Prep Time25 minutes
Cook Time28 minutes
Chill Time2 hours
Total Time2 hours 53 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: pop tarts, poptarts, strawberry pop tarts
Servings: 6 pop tarts
Calories: 550kcal
Cost: $20

Equipment

  • 1 large baking sheet
  • Food processor
  • plastic wrap
  • Rolling Pin
  • parchment paper

Ingredients

Strawberry Pop Tarts

  • 2 cups all purpose flour plus more for dusting/kneading
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 tsp salt
  • 3 tbsp ice cold water
  • 1 cup cold butter cut into small cubes
  • 6 tbsp strawberry preserves or jam
  • 3 tbsp heavy cream for a wash

Pop tart icing

  • ⅔ cup powdered sugar
  • 2 tbsp whole milk
  • rainbow sprinkles for decoration

Instructions

  • In a food processor, add the flour, light brown sugar, granulated sugar and salt. Pulse for a few seconds until smooth.
    2 cups all purpose flour, ¼ cup granulated sugar, ¼ cup light brown sugar, 1 tsp salt
  • Add the cold butter and pulse again until smooth. Add the ice cold water and pulse until the ingredients gather into a large dough ball. The batter will still be soft and a bit sticky.
    3 tbsp ice cold water, 1 cup cold butter
  • Remove the dough from the processor and knead a couple times with your hands. Slice the dough in half and form the dough into two uniform oval discs. Wrap them both in plastic wrap. Refrigerate for at least 2 hours.
  • Flour a work surface and preheat the oven to 350°F. Add parchment paper to the sheet pan. Remove one of the discs from the fridge and working quickly, unwrap the dough and begin rolling it out into a thin, large rectangle, about 13 by 10 inches. Cut the edges off to form a large and even rectangle.
  • Cut the dough into smaller, even rectangles. Pick them up carefully and place them onto the parchment lined pan. You should have about six of them.
  • Add a heaping tablespoon of the strawberry preserves into the center of each pie crust square. Be sure to leave the edges clean.
    6 tbsp strawberry preserves
  • Dab the perimeter of each pie crust square with cream. This will help the tops of the pop tarts adhere to the bottoms.
    3 tbsp heavy cream
  • Remove the second pie crust oval from the fridge and repeat the rolling and cutting process. Be sure to cut out six rectangles! Take each top and place it carefully onto each pop tart, smoothing the edges and pressing the edges together gently.
  • With a fork, crimp the edges around the perimeter of each pop tart. Then poke about four or five small holes in the top of each tart for ventilation. Place the whole sheet in the freezer to chill for five minutes.
  • With a brush or your fingers, brush the remaining cream onto the tops of the pop tarts. Then place them into the oven to bake for 30 minutes, or until the pop tarts have firmed up and turned slightly golden. Allow to cool completely.
  • To make the icing, stir the powdered sugar and whole milk together until smooth.
    ⅔ cup powdered sugar, 2 tbsp whole milk
  • Drizzle the icing onto each pop tart. Top with rainbow sprinkles. Serve warm or allow the icing to set, about 1 hour.
    rainbow sprinkles