Description
Flaky homemade strawberry pop tarts filled with sweet jam and topped with a simple vanilla glaze for a nostalgic and delicious treat.
Ingredients
- For the pastry:
- 2 cups all-purpose flour (250 g)
- 1 tablespoon sugar (12 g)
- 1/2 teaspoon salt
- 1 cup cold unsalted butter, cubed (225 g)
- 5–6 tablespoons ice water (75–90 ml)
- For the filling:
- 3/4 cup strawberry jam (240 g)
- 1 teaspoon cornstarch
- 1 teaspoon water
- For the glaze:
- 1 cup powdered sugar (120 g)
- 2 tablespoons milk (30 ml)
- 1/2 teaspoon vanilla extract
Instructions
- In a large bowl, mix flour, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually add ice water and mix until the dough comes together.
- Divide dough into two discs, wrap, and refrigerate for at least 30 minutes.
- Mix strawberry jam, cornstarch, and water in a small bowl.
- Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
- Roll out the dough on a lightly floured surface and cut into equal rectangles.
- Place half the rectangles on the baking tray and spoon filling into the center of each, leaving a border around the edges.
- Top with remaining dough rectangles and seal edges with a fork.
- Poke small holes on top to allow steam to escape.
- Bake for 20–25 minutes until lightly golden.
- Allow pop tarts to cool completely.
- Whisk powdered sugar, milk, and vanilla extract to make the glaze.
- Spread glaze over cooled pop tarts and let set before serving.
Notes
- Keep the butter cold for the flakiest pastry texture.
- Do not overfill the pop tarts to prevent leaking.
- Use raspberry or blueberry jam for different flavors.
- Add lemon zest to the filling for extra brightness.
- Top glaze with sprinkles or crushed freeze-dried strawberries for decoration.
Nutrition
- Serving Size: 1 pop tart
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
