This Homemade Strawberry Pop Tarts come together in about 30 minutes and require just a couple simple steps for a quick treat that your family will love! You can easily switch up the flavors by adding your favorite fruits or use it as a perfect way to clean out your fridge. Seriously, these pop tarts are an absolute crowd-pleaser and perfect for busy mornings or a sweet after-school snack!
Ingredients for Your Homemade Strawberry Pop Tarts
Here’s what you’ll need to whip up these delightful pastries:
1. All-Purpose Flour – 2 1/2 cups
2. Sugar – 4 teaspoons
3. Kosher Salt – 2 teaspoons
4. Unsalted Butter – 1 cup (2 sticks), chilled and cubed
5. Cold Water – 1/2 cup
6. Strawberries – 16 oz (~450g)
7. Honey – 3 tablespoons
8. Lemon Juice – 2 teaspoons
9. Egg Yolk – 1
10. Powdered Sugar – 1/2 to 1 cup
11. Milk – 1-2 tablespoons
Let’s Get Cooking!
Step-by-Step Instructions
Make the Dough (15 minutes) In a food processor, pulse together the flour, salt, sugar, and butter a few times. You want the butter to break down to the size of peas and everything to come together. Then, stream in the cold water while pulsing, just until combined. Move the dough to a bowl or lightly floured surface and gently knead it into a ball, be careful not to overwork it! Wrap in plastic wrap, shaping it into a rectangle about 1/2″ thick, then place it in the fridge to chill for 2 hours.
Prepare the Filling (20-25 minutes) While your dough is chilling, let’s make that amazing strawberry filling! Combine your strawberries, honey, and lemon juice in a blender and blend until smooth. Strain through a fine mesh sieve over a saucepan to remove the seeds. Cook over medium heat, stirring occasionally, for about 20-25 minutes until the mixture reduces and thickens – you’ll know it’s ready when you can scrape the bottom of the pan and the jam takes a moment to run back together. Move to a bowl to cool.
Roll Out the Dough (10 minutes) Preheat your oven to 300˚F and line a sheet pan with parchment paper. Divide your chilled dough in half and roll it out into a roughly 14 x 14″ square on a floured surface. You should just barely see the lines of your workspace through the dough, keep it about 1/8″ thick. Don’t forget to flour your surface generously and sprinkle some flour on the dough before you start rolling!
Form the Pop Tarts (15 minutes) Cut the dough into rectangles of about 3.5 x 4.75″. You’ll need two for each pop tart, so keep that in mind while you’re cutting! Gather any scrap dough, combine, and roll it out again to minimize waste. Spoon about a tablespoon of strawberry filling into the center of each rectangle, then spread thinly, leaving about 1/3″ around the edges. Brush a beaten egg yolk around the edge of the jam to help seal it up. Dock the tops with a fork (or a skewer) to allow steam to escape, then place over the filled rectangles and press down to seal. Use a fork to crimp the edges for that classic pop tart look!
Bake! (30-35 minutes) Place the pop tarts on your prepared sheet pan and pop them into the oven for about 30-35 minutes, you want them lightly golden brown on the top and just a bit browned on the bottom. The kitchen will smell incredible!
Icing Time (5 minutes) While the pop tarts cool, whisk together powdered sugar and milk in a bowl until a thick glaze forms. Once your little pastries are cooled, it’s time to drizzle that icing on top and sprinkle with fun toppings or sprinkles, if you’re feeling festive!
Why I Love This Recipe
This is my go-to recipe when I want a quick and easy treat that the whole family can enjoy. I’m a real sucker for homemade goodies, especially when they are as comforting and nostalgic as these strawberry pop tarts! They bring me back to childhood breakfasts and lazy weekends. The best part? You can use whatever you’ve got on hand, mix up the filling with whatever fruit or jam you have. Trust me, there are endless possibilities!
If you loved this Homemade Strawberry Pop Tarts, be sure to check out my Homemade Fruit Roll-Ups, my Homemade Strawberry Gummies, or my Homemade Strawberry Applesauce!
Why This Recipe Works
Quick & Easy
This recipe comes together all in under 1 hour of active time. Plus, you can prep the dough ahead of time which is perfect for busy mornings or spontaneous guests!
Customizable
The beauty of these pop tarts is that you can switch out the filling using whatever fruits are in season or even your favorite spreads like Nutella or peanut butter.
Make-Ahead Friendly
I love how you can prepare the dough in advance and let it chill. Then, all you need to do is roll it out and fill it right before baking, that’s perfect for meal prep!
Comfort Food
These pop tarts are the ultimate comfort food, sweet, flaky, and oh-so-satisfying. They are loaded with delicious strawberry goodness, giving you a taste of nostalgia with every bite.
Serving and Storage Tips
What to Serve With This
These pop tarts are perfect on their own, but you can whip up a side of whipped cream or fruit dip to really elevate your breakfast game!
Storage
They’ll last up to 3-4 days in an airtight container at room temperature, but I doubt they’ll last that long!
Reheating Instructions
To reheat, just pop them in the toaster for a couple of minutes, or enjoy them cold, no judgment here!
Freezer-Friendly
Yes! You can freeze unbaked pop tarts on a baking sheet until firm and then transfer them to a freezer-safe bag. Just bake from frozen when you crave a sweet treat!
So there you have it, the ultimate guide to making delicious Homemade Strawberry Pop Tarts that are quick, easy, and utterly satisfying! Now, go grab your ingredients, and happy baking! Follow us on Pinterest for daily meal inspiration!
Homemade Strawberry Pop Tarts
Ingredients
Method
- In a food processor, pulse together the flour, salt, sugar, and butter until the butter is pea-sized.
- Stream in the cold water while pulsing until combined.
- Knead the dough gently into a ball, wrap in plastic wrap, and chill in the fridge for 2 hours.
- Blend strawberries, honey, and lemon juice until smooth.
- Strain through a sieve, then cook in a saucepan over medium heat for 20-25 minutes until thickened.
- Move to a bowl to cool.
- Preheat oven to 300˚F and line a sheet pan with parchment paper.
- Roll out the chilled dough into a 14 x 14 inch square, about 1/8 inch thick.
- Cut the dough into rectangles (3.5 x 4.75 inches), needing two for each pop tart.
- Place about a tablespoon of filling in the center of each rectangle, leaving edges uncovered.
- Brush beaten egg yolk around the edges, then dock the tops with a fork and seal the edges.
- Bake the pop tarts on the prepared sheet for 30-35 minutes until golden.
- Whisk together powdered sugar and milk until a thick glaze forms.
- Drizzle the icing over cooled pop tarts and add toppings if desired.