Description
Delight in homemade Strawberry Pop-Tarts with a flaky, buttery crust filled with sweet strawberry preserves. These classic breakfast pastries are easy to make from scratch and topped with a simple powdered sugar glaze and optional red sanding sugar for a festive touch. Perfect for a nostalgic treat or special breakfast occasion.
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
Icing
- 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 a dough forms. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to chill and firm up.
- Roll and Cut: Preheat your oven to 400°F (200°C). Lightly flour a clean surface and roll out the chilled dough to about ¼-inch thickness. Use a knife or a rectangular cutter to cut the dough into rectangles roughly 3×4 inches in size.
- Fill and Seal: Place a spoonful of strawberry preserves in the center of half of the dough rectangles. Top each filled rectangle with a plain rectangle. Press the edges together to seal, then crimp the edges with a fork to ensure they stay closed during baking.
- Bake: Arrange the sealed pop-tarts on a baking sheet lined with parchment paper. Bake in the preheated oven for approximately 15 minutes or until the crust is golden brown and cooked through. Remove from the oven and transfer to a wire rack to cool completely.
- Ice and Decorate: In a small bowl, whisk together powdered sugar with 1 to 2 tablespoons of milk until smooth to create the glaze. Drizzle the icing evenly over the cooled pop-tarts. If desired, sprinkle red sanding sugar on top for a decorative, festive finish. Let the icing set before serving.
Notes
- Ensure the butter and water are very cold to help create a flaky crust.
- Don’t overfill the pop-tarts to prevent the filling from leaking during baking.
- Allow the pop-tarts to cool completely before glazing to avoid melting the icing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- You can substitute strawberry preserves with any other fruit jam or preserves you prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
