a while ago, i found a recipe for homemade pop tarts on one of my favorite blogs smitten kitchen. they looked awesome! so i put it on my list of recipes to try out. well finally this weekend i decided to make them. only i didn’t use the recipe on smitten kitchen. i wanted to make mine a little more wholesome with whole wheat flour and jam because i wanted to have them for breakfast. so i searched for other recipes and found one with whole wheat flour and fresh strawberry filling. perfect! i combined the recipes and made some delicious homemade strawberry pop tarts. they are amazing! they taste nothing like the ones that you would buy at the grocery store. instead they have a flaky, buttery crust with a delicious, not too sweet fruity filling. enjoy!
first make the fresh strawberry filling
next make the crust
then roll out the dough and start to assemble the pop tarts
fresh out of the oven
iced plus some sprinkles… ready to eat!
now what to do with the edges that you cut off when making the rectangles for your pop tarts? make yummy cinnamon sugar snacks of course (the people at king arthur flour are genius!)
Homemade Strawberry Pop Tarts
- 1 C whole wheat
- 1/2 C white flour
- 2 t sugar
- 1/2 t salt
- ½ c. cold butter, sliced
- 4-5 Tbsp. cold milk
- 1 T. butter, sliced
- 1 c. strawberries
- 1 tsp. lemon juice
- ½ c. sugar
- 1 T. cornstarch
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 2-3 tsp milk
- To make the filling, combine all Strawberry Filling ingredients in a small saucepan. Heat over medium-high heat until mixture begins to thicken. Allow to cool.
- To make the dough, combine whole wheat flour, all purpose flour, sugar, and salt in food processor. Add butter. Pulse until the largest pieces of the butter resemble peas.
- Pour the milk over the mixture, one tablespoon at a time, just until moistened enough to hold the dough together. Pulse after you’ve added each tablespoon of milk.
- Quickly form the crust into a ball and wrap in plastic wrap. Allow dough to rest in a cool place for 30 minutes.
- To assemble the tarts, place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 8″.
- Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9″ x 12″ rectangle of dough.
- Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see 6 3″ x 4″ rectangles.
- Beat the egg, and brush it over the entire surface of the dough.
- Place a 1 -2 tablespoons of filling into the center of each marked rectangle.
- Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.
- Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries.
- Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 400°F.
- Bake 15-20 minutes, or until the edges of the tart begin to brown slightly.
- Remove and cool.
- To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Sprinkle with rainbow sprinkles. Allow frosting to harden before serving.
- To make the cinnamon sugar snacks, sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
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