It goes without saying that Pop Tarts are more of a treat than an actual breakfast food, but let’s face it–the kids love them. This recipe for making homemade strawberry pop tarts is a much healthier alternative that tastes just as great, if not more so, than its commercial counterpart. Just wait until you try it.
How to Make Homemade Strawberry Pop Tarts
In order to make these homemade strawberry pop tarts, you’re going to have to make three separate components – the dough, filling and icing – totally from scratch:
- Start to prepare the homemade filling first. Use a small bowl to combine one tbsp each of cornstarch and cold water.
- Combine with strawberry jam. Add both your cornstarch mixture and ¾ cup of strawberry jam to a saucepan and whisk to combine.
- Boil and simmer. Bring the mixture to a boil and then allow it to simmer for 2 minutes, stirring constantly. Set aside.
- Start to prepare the homemade dough. Use another small bowl to whisk the egg and ½ cup of chilled sour cream. Then add the all-purpose flour, sugar and salt to a food processor and pulse a few times to combine.
- Add butter and sour cream. Add the ½-inch pieces of cubed butter to the food processor and pulse a few times until coarse crumbs begin to form.
- Knead the dough. Once the dough is formed into large chunks, you can turn out the dough onto a lightly floured surface and gently knead until it comes together.
- Form the dough into discs. Divide the dough into 2 balls and then flatten each ball into a disc.
- Refrigerate the dough. Wrap each disc with plastic wrap and refrigerate for a minimum of 2 hours.
- Allow the dough to sit at room temperature. Remove the dough from the fridge and let it stand for 15 minutes at room temperature.
- Cut the dough into rectangles. Use a lightly-floured surface to roll out one disc to about ⅛-inch thick, in a 9½ by 12½ rectangle. Next, cut into 9 separate 3×4 inch rectangles.
- Prepare the baking sheet. Line a baking sheet with parchment paper and place the rectangles on it.
- Add the filling. Add a single tbsp of the cooled strawberry jam mixture in the center of each bottom rectangle, leaving about ½-inch of space by the edges.
- Chill the dough. While doing the top set of dough, chill the first batchl in the refrigerator.
- Make the top rectangles out of the second disc. Repeat the above steps of rolling the disc to about ⅛-inch thick, in a 9½ by 12½ rectangle and then cut it into 9 separate 3×4 inch rectangles.
- Combine the rectangles. Remove the baking sheet from the refrigerator and then place one top rectangle onto each bottom rectangle, making sure that all of the edges are lined up evenly. Seal the edges with a fork.
- Refrigerate the pop tarts. Add the pop tarts back into the refrigerator for 30 minutes. Preheat your oven to 350℉.
- Bake the pop tarts. Bake the pop tarts in the preheated oven for 25 to 30 minutes, or until lightly browned.
- Cool. Remove from the oven and allow the pop tarts to cool completely.
- Prepare the homemade icing. While your pop tarts are cooling, use a small bowl to combine the powdered sugar, milk and pure vanilla extract.
- Add the icing. Spread a spoonful of icing over top of each pop tart.
- Finishing it off. Top the pop tarts with sprinkles and then allow them to sit for 30 minutes so that the icing can set.
3 Reasons Why Homemade Pop Tarts are Healthy
Unlike store-bought pop tarts, these homemade strawberry pop tarts are actually good for you. Here are 3 reasons why:
- No harmful additives or preservatives are used in this recipe.
- These pop tarts are made with all-natural ingredients that provide you with a solid mix of both protein and healthy fats.
- Using strawberry jam (especially if it’s homemade) for your filling is a great way to increase your daily intake of dietary fiber and disease-fighting antioxidants.
How to Store Homemade Pop Tarts
The best way to store homemade pop tarts is to keep them refrigerated. You’ll want to keep them sealed up tightly inside of an airtight container and they will stay fresh for up to 5 days.
You can also freeze them for up to 6 months if you want to extend their shelf life even longer.
Can I Toast These Homemade Pop Tarts?
I wouldn’t recommend toasting these homemade pop tarts in a toaster. Simply heat them up on a baking sheet in the oven at 350℉ until they’re warmed through. Alternatively, you can also use an air fryer to quickly and easily heat them up.
As an added bonus, they usually come out perfectly crispy on the edges with a warm and gooey filling.
(You may also like: Mini Strawberry Rhubarb Crisps)Print
Homemade Strawberry Pop Tarts (these are addictive!)
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour,15 minutes
- Yield: 9 1x
For the dough:
- 2½ cups (12½ ounces) all-purpose flour, plus extra for dusting
- 1 tbsp sugar
- 1 tsp salt
- ½ cup sour cream, chilled
- 1 large egg
- ¾ cup unsalted butter, cold and cut into ½-inch pieces
For the filing:
- ¾ cup strawberry jam
- 1 tbsp cornstarch
- 1 tbsp cold water
For the icing:
- ¾ cup (90 g) powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
- sprinkles, for garnish
- In a small bowl, combine the water and cornstarch.
- Add the strawberry jam and cornstarch mixture to a saucepan and whisk to combine.
- Bring to a boil and simmer for 2 minutes, stirring constantly.
- Remove from the heat and set aside.
- In a small bowl whisk the egg and sour cream.
- Add the flour, salt and sugar to a food processor and pulse a few times to combine.
- Add the cubed butter to the food processor and pulse a few times until coarse crumbs form.
- Add the sour cream mixture and pulse a few times until the dough just forms into large clumps.
- Turn out the dough onto a floured surface and gently knead until it comes together.
- Divide the dough into 2 balls.
- Flatten each ball into disk.
- Wrap each disc with plastic wrap and refrigerate for at least 2 hours.
- Remove the dough from the refrigerator and let stand for 15 minutes at room temperature.
- On a lightly-floured surface, roll out one disk to about ⅛-inch thick, in a 9½ by 12½ rectangle.
- Cut into nine 3×4 inch rectangles.
- Place the rectangles onto parchment-lined baking sheet.
- Place 1 tablespoon of cooled jam mixture in center of each bottom rectangle leaving a ½-inch of space around the edges.
- Place the baking sheet in the refrigerator to chill while rolling second disk of dough.
- On a lightly-floured surface, roll out the dough to about ⅛-inch thick, in a 9½ by 12½ rectangle.
- Cut into nine 3×4 inch rectangles.
- Remove the baking sheet fro the refrigerator.
- Place 1 top rectangle onto each bottom rectangle, making sure all edges are lined up.
- Use a fork to seal the edges.
- Prick the tops of the rectangles with a fork.
- Refrigerate the pop tarts for 30 minutes.
- Preheat oven to 350ºF.
- Bake in preheated oven for 25 to 30 minutes, or until lightly browned.
- Remove from the oven and allow to cool completely.
- In a small bowl, combine the powder sugar, milk and vanilla extract.
- Spread a spoonful of icing over each pop tart.
- Top with sprinkles and allow to sit for 30 minutes so the icing can set.