Ah, the nostalgia of biting into a pop tart—instantly transported back to those carefree mornings before school. But forget those store-bought ones.
This homemade strawberry cream version? It’s like a hug from your past self, with a little extra love spread on top.
I swear, the blend of sweet strawberries and creamy filling will make you question reality—did you just step into a bakery? Or is it just your kitchen pulling a fast one on you?
Steps
- Prepare the Crust: In a food processor, blend flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs. Incorporate sour cream and pulse until the dough begins to form. Wrap the dough in plastic, shape it into a ball, flatten it into a disc, and refrigerate for 30-60 minutes.
- Make the Filling: In a saucepan, combine sugar and cornstarch, then mix in strawberries and lemon juice. Cook over medium heat, mashing the berries until the mixture thickens. Remove from heat, stir in butter, and let the filling cool completely.
- Assemble the Pop Tarts: Roll out the chilled dough on a floured surface into a rectangle about ?”-¼” thick. Cut into 2.5″x4″ rectangles. Brush an egg wash onto one rectangle, add a tablespoon of filling, place another rectangle on top, and seal the edges with a fork. Poke holes for steam release.
- Bake the Pop Tarts: Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper. Place prepared tarts on the sheet, brush with egg wash, and bake for 15-17 minutes until golden brown. Let them cool before icing.
- Prepare the Icing: Whisk together powdered sugar, milk, corn syrup, and vanilla extract until smooth. Adjust consistency with milk if needed. Drizzle icing over the cooled pop tarts and add sprinkles. Allow the icing to set before serving.
Ingredients
- 2 ½ cups (310 g) all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, cubed and very cold
- ½ cup (120 g) sour cream (or you can use plain full-fat Greek yogurt)
- ¼ cup granulated sugar
- 2 teaspoons cornstarch
- 8 oz (226 g) strawberries, quartered (alternatively, other berries can be used)
- 2 teaspoons lemon juice
- ½ tablespoon butter, salted or unsalted
- 1 large egg
- 1 teaspoon water
- 1 ½ cups (190 g) powdered sugar
- 2 tablespoons milk
- 1 tablespoon light corn syrup (optional for a glossy finish)
- ¼ teaspoon vanilla extract
- Nonpareils sprinkles or coarse sanding sugar for decoration
Nutritional Values
Calories: 4210kcal | Carbohydrates: 520g | Protein: 40g | Fat: 220g | Saturated Fat: 140g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 60g | Trans Fat: 10g | Cholesterol: 730mg | Sodium: 1430mg | Potassium: 1020mg | Fiber: 10g | Sugar: 270g | Vitamin A: 6880IU | Vitamin C: 140mg | Calcium: 330mg | Iron: 20mg
FAQ
- What is the filling in homemade pop tarts?
- The homemade strawberry pop tarts feature a filling made from real strawberry jam. You can also experiment with other fruit fillings or even use a raspberry cake filling for variety.
- Do strawberry pop tarts contain real strawberries?
- Store-bought strawberry pop tarts contain a minimal amount of dried strawberries, along with other fruits like apples and pears. In contrast, the homemade version uses real strawberries without any extra fruits, ensuring a genuine strawberry flavor.
- Can homemade pop tarts be frozen?
- Yes, you can freeze homemade pop tarts. Ensure they are thoroughly wrapped before placing them in a sealed container or bag in the freezer to maintain their freshness.
- Can you use frozen strawberries for the filling?
- Yes, frozen strawberries can be used for the filling. You might need to add a tablespoon of water to help the fruit combine well during cooking.
- Why use corn syrup in the icing?
- Corn syrup helps achieve a glossy, firm-setting icing. If you choose to omit it, your icing might not be as shiny or set as firmly, and you might need to adjust the milk quantity to get the desired consistency.
Tips
- Ensure Cold Ingredients for the Crust: To achieve a flaky crust, make sure your butter is very cold before incorporating it into the flour mixture. This helps create pockets of air in the dough, resulting in a tender, flaky texture.
- Cool the Filling Completely: Allow the strawberry filling to cool completely before assembling your pop tarts. This prevents the warm filling from melting the butter in the dough, which could lead to a soggy crust.
- Use an Egg Wash Inside and Out: Brushing egg wash on both the inside and outside of the pop tarts helps seal the edges and enhances the crust’s golden color. It also prevents the filling from soaking into the dough, ensuring a crisp texture.
- Adjust Icing Consistency: If your icing is too thick, add more milk a little at a time until it’s spreadable. Conversely, if it’s too thin, incorporate more powdered sugar until it reaches the desired consistency. This will ensure it sets properly and doesn’t run off the pop tarts.
Equipment
- Food Processor – Used for combining the flour, sugar, salt, and butter to make the crust.
- Pastry Cutter – An alternative to a food processor for cutting butter into the flour mixture.
- Rolling Pin – Needed to roll out the dough to the correct thickness.
- Parchment Paper – Used to line the baking sheet to prevent sticking.
- Rectangular Cookie Cutter – For cutting the dough into precise rectangles (though a sharp knife or pizza wheel can also be used).
- Potato Masher – For mashing strawberries while making the filling.
- Baking Sheet – Essential for baking the pop tarts.
- Pastry Brush – Used for applying the egg wash to the dough.
- Toothpick or Wooden Skewer – For poking holes in the pop tarts to allow steam to escape.
- Mixing Bowls – Useful for combining ingredients for the filling and icing.
