Homemade Strawberry Pop Tarts (these are addictive!)
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour,15 minutes
- Yield: 9 1x
Scale
Ingredients
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
Instructions
- 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.
Find it online: https://nurturedhomes.com/strawberry-hand-pies