Strawberry Pop Tarts
These Strawberry Pop Tarts have a buttery, flaky crust, and are filled with delicious strawberry jam. Topped with a sweet glaze and rainbow sprinkles, they make the best breakfast!
These Strawberry Pop Tarts are just like everyones favorite child hood treat but even better, because they have the flakiest crust. They are made with store bought jam, which makes them even easier. Feel free to make your own homemade jam, but if you are using a high quality store bought jam, they will be just as delicious! I like to use Bonne Maman preserves when I make these, it also helps if it is cold when assembling, so the jam does not run out of the dough and get everywhere.
And don’t be intimidated by making your own dough, with a few tips and tricks that I will list below, it’s actually very easy to do!
Tips on making this recipe perfectly
When preparing the dough, use a pastry cutter or a bench scraper to “cut in” the butter. The butter should resemble lentil size pieces before you add the water. If the butter pieces are too big, you will get large holes in the dough from the butter melting. If the butter is too small, the crust will be not be flaky.
Keep the ingredients cold. You can even chill the flour ahead of time to help keep the butter cold while working with it. And make sure you are using ice cold water for the dough.
Work the dough as little as possible. Do not knead the dough, just work it gently until it comes together.
Do not add too much water to the dough. It is always better to add a little at a time, then too much all at once. There is no going back once too much is added.
Let the dough rest between every step. After making it, rest. After rolling it, rest. After cutting it, rest. And so on. You get the idea. Every time you do something with the dough, it needs to rest and chill again. This helps to relax the gluten and keep the dough cold. Which means the dough won’t shrink back and the butter doesn’t melt.
Don’t overfill the pop tarts, 1 tablespoon of jam is enough. These are fairly small, not the same size as store bought pop tarts.
And lastly, make sure the pop tarts are cool before glazing. This will ensure the glaze does not melt.
How to assemble pop tarts
Prepare the dough and let it chill.
Roll the dough into a large rectangle
Cut the dough into 16 rectangles.
Fill 8 pieces with jam
Brush the edges of the dough filled with jam with egg wash.
Place the other rectangle on top and press together.
With a fork, press into the edges all around each pop tart
Brush with egg wash and bake.
Once cool, top with glaze and sprinkles.
Other breakfast treats to try
Blueberry Crumble Cinnamon Rolls
If you tried these Strawberry Pop Tarts or any other recipe on the blog, leave a comment below and let me know how you liked it. And be sure to follow along on Pinterest and Instagram for more deliciousness!
Strawberry Pop Tarts
Ingredients
- 1 3/4 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp granulated sugar
- 10 TBL unsalted butter, cold and cut into 1/2 inch cubes
- 2 oz cold water
- 1 jar strawberry jam, chilled
- 1 egg
- 1 cup powdered sugar
- 2-3 tsp milk
- Rainbow sprinkles
Instructions
- In a bowl combine flour, salt, sugar, and cubed butter.
- With a pastry cutter, cut the butter into the dough until it resembles lentil size pieces. If you are using a bench scraper, it is easier to do this step on a clean, flat surface instead of a bowl.
- Slowly pour the cold water in, a little at a time, and gently work the dough until it comes together. It is ok if there are a few dry bits in the dough, they will hydrate as the dough chills.
- Pat the into a flat rectangle, wrap in plastic, and chill for 30-60 minutes. The dough can also be made the day before.
- On a lightly floured surface, roll the dough into a 24x16 inch rectangle. Cover and chill.
- Cut the dough into 2x3 inch rectangles and chill.
- Whisk the egg in a bowl and set aside for egg wash.
- Fill 8 of the rectangles with 1 tablespoon of jam and brush all four sides with egg wash.
- Place the other half on top and press down on the sides.
- With a fork, press into the sides to seal the pop tarts shut.
- Chill the pop tarts until ready to bake.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and set aside.
- Once the pop tarts are chilled bake for 20-25 minutes or until golden brown.
- Once cool, combine the powdered sugar and milk to make the glaze.
- Spoon about a teaspoon of glaze on each pop tart and top with rainbow sprinkles.
Notes
When working with the dough, in between steps the dough needs to chill just until it is cold again.