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Homemade Strawberry Pop-Tarts That Taste Bakery-Fresh

Homemade Strawberry Pop-Tarts

Buttery homemade pastry surrounds thick strawberry jam before baking until golden and finishing with a creamy vanilla glaze. This recipe makes 8 to 9 bakery-style pop-tarts.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Pastry
  • 2 cups (250 g) All-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 cup (113-115 g) Cold unsalted butter, cubed
  • 1/3 cup (75-80 ml) Ice water
  • 1 tablespoon Granulated sugar, optional
Filling
  • 1/2-3/4 cup (160-240 g) Thick strawberry jam or preserves
  • 1 teaspoon All-purpose flour, optional for loose jam
Egg Wash
  • 1 large egg Large egg, beaten
  • 1 teaspoon Water, optional
Glaze
  • 1 cup (115-120 g) Confectioners' sugar
  • 1 1/2-2 tablespoons Milk
  • 1/2 teaspoon Vanilla extract
  • As desired Colored sprinkles, optional

Method
 

Step-by-Step
  1. Whisk flour, salt, and optional sugar. Cut in cold butter until pea-sized pieces and coarse crumbs remain. Add ice water gradually and mix just until the dough comes together.
  2. Divide dough into two disks, wrap, and refrigerate for at least 1 hour, preferably 2 hours.
  3. Roll each disk to about 1/8-inch thickness and cut 16 to 18 rectangles measuring approximately 3 x 4 inches.
  4. Place about 1 tablespoon jam on half the rectangles. If the jam is loose, mix it with 1 teaspoon flour. Brush edges with egg wash, top with remaining rectangles, crimp with a fork, and poke several holes in each top.
  5. Arrange on a parchment-lined baking sheet, brush with egg wash, and chill assembled pastries for 10 to 15 minutes if softened. Bake at 350°F (175°C) for 25 to 30 minutes, until lightly golden around the edges.
  6. Cool completely. Stir confectioners' sugar, milk, and vanilla into a thick, spreadable glaze, then spoon over the pastries and finish with optional sprinkles.

Notes

Use thick preserves and about 1 tablespoon filling per pastry to reduce leaking. Keep the dough cold throughout preparation, and glaze only after the pop-tarts are fully cool. Store cooled pastries airtight and reheat gently in a toaster oven or oven rather than a pop-up toaster if they are glazed.