Homemade Strawberry Pop Tarts Recipe

Making homemade strawberry pop tarts is not only satisfying but also incredibly delicious. By following this comprehensive guide, you’ll be able to create pop tarts that are fresher, tastier, and healthier than store-bought versions. Plus, they’re free of artificial preservatives, colors, and flavors, ensuring a natural and delightful treat.

In this in-depth recipe, we’ll guide you step-by-step through the process of creating flaky, golden pastry with a sweet strawberry filling and a glossy icing. Whether you’re a beginner or an experienced baker, this detailed tutorial will make the process approachable and fun.

Let’s dive in!

Why Make Homemade Strawberry Pop Tarts?

Store-bought pop tarts are convenient but often packed with additives and lack the rich, homemade flavor. Here’s why making them from scratch is worth the effort:

No preservatives or artificial flavors – You control the ingredients.
Fresher and more flavorful – Homemade pop tarts are bursting with real strawberry goodness.
Customizable – From the dough to the filling and icing, you can make it your own.
Fun to bake – It’s a rewarding baking project for kids and adults alike.

Ingredients for Homemade Strawberry Pop Tarts

Here’s a breakdown of what you’ll need:

For the Pastry:

All-purpose flour – 2 ½ cups (310 g) for a sturdy yet tender base.
Granulated sugar – 1 tablespoon for a hint of sweetness in the crust.
Table salt – ½ teaspoon to balance the flavors.
Cold unsalted butter – 1 cup (226 g), cut into small cubes for that signature flaky texture.
Sour cream – ½ cup (120 g), which adds richness and tenderness to the dough.

For the Strawberry Filling:

Fresh strawberries – 8 oz (226 g), quartered. You can substitute with frozen strawberries, just make sure to thaw and drain them first.
Granulated sugar – ¼ cup to sweeten the filling.
Cornstarch – 2 teaspoons to thicken the strawberry mixture.
Lemon juice – 2 teaspoons to brighten the flavor.
Butter – ½ tablespoon for a smooth finish.

For the Glaze:

Powdered sugar – 1 ½ cups (190 g) for a smooth, sweet icing.
Milk – 2 tablespoons to thin the glaze to the perfect spreading consistency.
Light corn syrup – 1 tablespoon for a glossy finish (not the same as high-fructose corn syrup).
Vanilla extract – ¼ teaspoon for added flavor.
Sprinkles (optional) – For a fun finishing touch.

Equipment You’ll Need

Food processor (for the dough)
Rolling pin
Parchment paper
Pastry brush
Baking sheet
Mixing bowls
Sharp knife or pizza cutter
Toothpick or fork for venting

Step-by-Step Instructions

1. Prepare the Pastry Dough

The dough for pop tarts is similar to pie crust—flaky and buttery. Here’s how to get it just right.

Mix the dry ingredients: In a food processor, pulse together the flour, sugar, and salt.
Incorporate the butter: Add the cold, cubed butter to the dry ingredients. Pulse until the mixture resembles coarse crumbs. It’s important to keep some pea-sized butter pieces in the dough, as these will create pockets of flakiness when baked.
Add sour cream: Pulse in the sour cream until the dough starts to come together.
Chill the dough: Transfer the dough to a piece of plastic wrap, form it into a ball, then flatten it into a disc. Chill in the refrigerator for 30–60 minutes.

2. Make the Strawberry Filling

While the dough is chilling, prepare the filling.

Cook the strawberries: In a saucepan, whisk together the sugar and cornstarch, then add the strawberries and lemon juice. Cook over medium heat until the strawberries release their juices.
Mash and thicken: Use a potato masher or large fork to break down the strawberries into a chunky sauce. Cook until the mixture thickens, then stir in the butter. Let it cool completely before filling the pop tarts.

3. Roll Out and Cut the Dough

Once your dough is chilled, it’s time to shape the pop tarts.

Roll the dough: On a lightly floured surface, roll the dough into a large rectangle, about ⅛–¼ inch thick.
Cut into rectangles: Use a sharp knife or pizza cutter to cut the dough into even 2.5″x4″ rectangles. You should be able to make about 20 rectangles, enough for 10 pop tarts.

4. Assemble the Pop Tarts

Now it’s time to assemble your strawberry pop tarts.

Add the filling: Place half of the dough rectangles onto a parchment-lined baking sheet. Brush the edges with egg wash (1 egg beaten with 1 teaspoon water). Spoon about 1 tablespoon of strawberry filling into the center of each rectangle.
Top with dough: Place another rectangle of dough on top of the filling, pressing the edges to seal.
Crimp the edges: Use a fork to crimp the edges and seal the pop tarts. Poke a few holes in the top of each tart with a toothpick or fork to allow steam to escape.
Chill again: Place the assembled pop tarts in the fridge for 20–30 minutes before baking. This helps them hold their shape in the oven.

5. Bake the Pop Tarts

Preheat the oven: Heat your oven to 350°F (175°C).
Egg wash and bake: Brush the tops of the pop tarts with the remaining egg wash. Bake for 25–30 minutes, or until golden brown.
Cool: Let the pop tarts cool completely on a wire rack before icing.

6. Make the Glaze

While the pop tarts cool, make the glaze.

Whisk the glaze ingredients: In a small bowl, whisk together the powdered sugar, milk, corn syrup, and vanilla extract until smooth.
Glaze the pop tarts: Once the pop tarts have cooled, spread the glaze over the tops with a spoon or offset spatula.
Decorate: Add sprinkles or coarse sugar before the glaze sets.

7. Serve and Store

Homemade strawberry pop tarts are best enjoyed fresh, but they also store well.

Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freezing: Unfrosted pop tarts can be frozen for up to 3 months. Reheat in a toaster oven for a quick treat.

Tips for the Perfect Strawberry Pop Tarts

Cold butter: Keep your butter as cold as possible for a flaky crust. If the butter starts to melt while you’re working, pop the dough back in the fridge for a few minutes.
Chill the dough: Don’t skip the chilling steps. They’re crucial for maintaining the shape and texture of your pop tarts.
Use fresh or frozen strawberries: Fresh berries give the best flavor, but frozen can work too. Just make sure to thaw and drain them first.
Customize the filling: Not a fan of strawberries? Try using raspberries, blueberries, or even peach for a different flavor twist.

Nutritional Information (per serving)

Calories: 421 kcal
Fat: 22g
Carbohydrates: 54g
Protein: 5g
Sugar: 28g

Frequently Asked Questions

Can I Use Store-Bought Dough?

Yes, if you’re in a hurry, you can use store-bought pie crust or puff pastry dough for this recipe. However, making your own dough gives the best texture and flavor.

What Other Fillings Can I Use?

You can easily swap out the strawberry filling for other fruits like blueberries, raspberries, or even a nutella and banana combo. The possibilities are endless!

How Can I Make These Vegan?

To make vegan pop tarts, substitute the butter in the dough with a vegan butter alternative, and replace the egg wash with a non-dairy milk wash. Use a dairy-free filling, and replace the milk in the glaze with a plant-based alternative.

Conclusion

Homemade strawberry pop tarts are a delightful treat that brings childhood memories to life. The combination of a buttery, flaky crust, fresh strawberry filling, and sweet icing makes them a standout snack or breakfast option. With this recipe, you can enjoy pop tarts that are healthier, fresher, and more customizable than store-bought versions. So, grab your rolling pin and get baking—your tastebuds will thank you!

Happy baking!