Homemade Strawberry Pop Tarts

There’s something incredibly special about homemade treats, especially when they evoke fond memories of family gatherings, summer picnics, and celebrations. One such delightful dessert is the Sweet Strawberry Dreams recipe, a heavenly combination of flaky pastry and luscious strawberry filling that transports you back to simpler times. This recipe is a nod to the nostalgic desserts many of us grew up with, reminding us of the joy that comes from baking and sharing treats with loved ones.

Homemade Strawberry Pop Tarts

Indulge in nostalgia with our Sweet Strawberry Dreams recipe, a delightful treat that blends flaky pastry with juicy strawberry filling. This homemade dessert captures the essence of family gatherings and warm summer days. Perfect for bakers of all levels, you'll learn essential techniques and ingredient tips to create an unforgettable dish. Whether enjoyed warm or at room temperature, these pop tarts are sure to impress and bring sweetness to any occasion. Get ready to bake and savor the joy they bring!

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Ingredients

For the Pastry:

2 1/2 cups all-purpose flour

1 tsp salt

1 tbsp granulated sugar

1 cup unsalted butter, chilled and cubed

6–8 tbsp ice water

For the Strawberry Filling:

2 cups fresh strawberries, hulled and chopped

1/2 cup granulated sugar

1 tbsp lemon juice

2 tbsp cornstarch

1/4 tsp salt

For the Icing:

1 cup powdered sugar

2 tbsp milk

1/2 tsp vanilla extract

Optional: sprinkles for decoration

Instructions

Make the Pastry:

- In a large mixing bowl, whisk together the flour, salt, and sugar.

- Add the chilled butter and use a pastry cutter or your fingers to quickly cut it in until the mixture resembles coarse crumbs.

- Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Split it into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling:

- In a medium saucepan over medium heat, combine the strawberries, sugar, lemon juice, cornstarch, and salt.

- Stir occasionally and cook until the strawberries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature.

Roll Out the Pastry:

- Preheat your oven to 375°F (190°C).

- On a floured surface, roll out one disc of the chilled pastry to about 1/8 inch thick. Use a sharp knife or pizza cutter to cut rectangles (about 4x6 inches) for the bottom crust.

- Place half of the cut rectangles on a parchment-lined baking sheet.

Assemble the Pop Tarts:

- Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each pastry rectangle.

- Roll out the second disc of pastry and cut out matching rectangles for the top. Place them over the filled bottoms.

- Press the edges together with a fork to seal, and make a few small slits in the top to allow steam to escape.

Bake:

- Brush the tops lightly with water or an egg wash (1 beaten egg + 1 tbsp water) for a golden finish.

- Bake in the preheated oven for 20-25 minutes or until golden brown.

- Remove and allow to cool completely on a wire rack.

Prepare the Icing:

- In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. If the icing is too thick, add a little more milk until desired consistency is reached.

Ice and Decorate:

- Once the pop tarts are cool, drizzle the icing on top and sprinkle with optional decorations to add some flair.

Enjoy:

- Serve your homemade strawberry pop tarts fresh or store them in an airtight container for later. Warm them up in the toaster for a delightful treat!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 8