Strawberry PopTarts

These were so fun to make! What’s cool is that you can make any kind of jam you’d like to switch it up. Now, this recipe is a bit time consuming, so either you’re in for a somewhat late night (during a week night), or you can take your time doing this during the afternoon on a weekend. You can also do a semi-homemade version which would cut down the time significantly. I wanted to do it all from scratch. Hope you enjoy!


Jam- (this recipe made a ton and I did not make enough dough for it all. You can either half or make it all and use the rest for other things!)
1.5 cartons of Strawberries (mine were bought fresh then frozen, but I don’t fresh or frozen matters too much here)
2 c. Sugar (or Splenda)
1 medium Lemon, juice and zest
pinch of Salt
Pastry Dough-
2 1/2 c Flour
1/2 tsp Salt
2 Tbsp Sugar (or Splenda)
2 sticks Unsalted Butter, cubed
7 Tbsp ice water
1 egg (for egg wash)
4 Tbsp Powder Sugar
1/2 tsp Mexican Vanilla (or vanilla extract)
2 Tbsp milk (and continue to add more if you need it to be a little bit more of a glazy consistency)
Rainbow sprinkles (for topping)


Jam- (You could totally do this the day before if you wanted to)
1. Wash strawberries. Pour into a pot with sugar, lemon juice, lemon zest, and pinch of salt.

2. Allow to simmer for an hour to an hour and a half. Mix occasionally to get the stuff at the bottom.
3. After the mixture as reduced and simmered for the hour/hour and a half, turn off the burner. Pour into a bowl for it to cool. The jam may seem a little loose, as it cools it will definitely firm up! When you’re done, set it aside for now.

Pastry Dough-
1. In a big bowl, combine the flour, sugar, salt with a fork.
2. Cut your butter into cubes and then place it into your flour mixture. It is important that your butter is super cold at this point.

3. At this point, you will cut the butter in the dough using the pastry cutter as shown above. You can also use a food processor if you’d like. Cut the butter in until the mixture is crumbly. The butter should be about pea-sized.
pea-sized4. Now add the water one tablespoon at a time. You may not need all 7, but I did. Dough is weird like that. As you add in the water start with a fork to combine. Once the mixture begins to come together, switch to your hands and form into a ball.
dough5. If your jam is still warm, you can wrap your dough and allow it to stay chilled in the fridge until the jam is cooled down. If the jam is ready, still wrap your dough and chill it for 10 minutes to get the butter back its solid state. This helps with a flaky crust.
6. Time to roll out the dough. I rolled out a third of the dough at a time. Try to roll it into a rectangle to make cutting easier for the pastries. If you have a ruler, even better.
7. My dough made a total of 10 pastries. Remember, there is pastry on the top and bottom, so It made 20 smaller rectangles (I was so in the zone, I didn’t get photos of this part).
To Assemble/Bake-
1. Preheat oven to 400 degrees.
2. I baked 3 batches, so I did not roll out all the dough at one time. In between baking times, I kept the dough in the fridge.
3. Lay the bottom squares, fill with about 1-2 tsp of jam. You want to leave room on the sides to crimp/close the pastry.
4. Egg wash the sides, to help the top dough stick. Place the top dough down. Use a fork to crimp/close the pastry.
5. With the fork, poke a few holes on the top to prevent them from exploding.
pre baked pop tarts6. Brush top with egg wash.
7. Bake at 400 degrees for 15 – 20 minutes. This part is so important. Every oven is weird and different. I encourage you to check them after 12 minutes, just in case.
baked pop tarts
These totally looked rough, but you know.. It’s ok! It will not change the flavor and there’s still glaze to go over the top!
8. Repeat until your run out of dough.
9. Once they are cooled, make the glaze and pour it over them!
1. In a small bowl, combine the powder sugar, vanilla and 2 Tbsp of milk. Stir until a thick glossy consistency. If you need to add more milk, add it in a little bit at a time until you reach a consistency you want. It needs to be thick enough to cover the pastry.
2. Use a spoon to pour over the poptart. Sprinkle with your choice of sprinkles
3. Once the glaze sets, enjoy! It only take maybe 5 minutes for the glaze to set, but you totally don’t have to wait to eat them.

Y’all, I have never been a fan of poptarts, but I really loved these! These taste best with a glass of milk, but that’s just my opinion.



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