Homemade Strawberry Pop Tarts Recipe

INGREDIENTS

FOR THE DOUGH

• 2⅓ cups all-purpose flour 280 grams
• 1 teaspoon sea salt 5 grams
• 2 teaspoons granulated sugar 8 grams
• 1 cup unsalted butter 226 grams, chilled (2 sticks)
• ¼ cup cold water 57 grams

FOR THE FILLING

• 1 cup strawberry jam 340 grams

FOR THE GLAZE

• 1 tablespoon almond milk 14 grams
• ½ teaspoon almond extract 2 grams
• 1 cup powdered sugar 113 grams
• ½ teaspoon light corn syrup 3 grams, optional (great for hardening the glaze)
• Red or pink food coloring

EQUIPMENT

• Kitchen Scale (optional)
• Food Processor
• Rolling Pin
• Baking Sheet

Instructions

FOR THE DOUGH

• Chill your butter sticks in the fridge until completely chilled.
• In a food processor, add the flour, sugar, and salt. Blend until combined.2⅓ cups all-purpose flour,1 teaspoon sea salt,2 teaspoons granulated sugar
• Slice the chilled butter sticks into roughly ½-inch chunks. Add butter chunks to the food processor with the flour blend. Cover and blend until the mixture is crumbly. Add water a little at a time and blend until a soft dough forms.1 cup unsalted butter,¼ cup cold water
• Place the dough into a clean bowl and cover with plastic wrap. Chill in the refrigerator for at least 1 hour. This will help your dough be less sticky when it’s time to roll it out.
• After the dough is chilled. Divide your dough in half with a knife. Place the other ball of dough back into the refrigerator until you are ready to work with it.
• On a lightly floured surface, roll your dough out with a rolling pin. The dough should be about ½ cm thick. Using a heart-shaped cookie cutter, lightly press into the dough to make an even amount of heart shape cutouts (or cut the dough into 8 equal-sized rectangles). Place your dough cut outs on a parchment lined baking sheet.
• Repeat this step until you have used up all the dough and are left with an even amount of heart cutouts.
• On half of the dough cutouts, place 1 tablespoon of jam in the center of the heart. Gently place a second heart cutout on top and press down the edges with a fork to seal.1 cup strawberry jam
• Place the prepared pastry pockets in the fridge or freezer to chill for at least 30 minutes before baking.
• Bake in a 375°F preheated oven for 25-30 minutes. The edges should be turning slightly brown. Let the pastry pocket cool completely before glazing.

FOR THE GLAZE

• In a small bowl, mix together the powdered sugar, almond milk, light corn syrup and almond extract.1 tablespoon almond milk,1 cup powdered sugar,½ teaspoon light corn syrup,½ teaspoon almond extract
• Add a small amount of pink or red food coloring (optional). Mix until color is completely combined.Red or pink food coloring
• With a spoon, lightly spread the glaze over the cooled baked pastry pockets. Enjoy!

NOTES

• If you don’t have a heart-shaped cookie cutter, you can use any shape that you prefer.
• Give your glaze some color by adding a touch of food coloring to the mixture when you prepare it. It’s optional but fun!
• Make sure you allow the dough to chill so that it will bake up flaky in the oven.

Storage: Store homemade strawberry Pop Tarts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 4 months.