This post may contain affiliate links. Please read my disclosure policy.
Flaky homemade Strawberry Pop-Tarts with great taste and no high fructose corn syrup! These delicious toaster pastries are amazing with the simple frosting and sprinkles, but also great plain.
Flaky pastry filled with strawberry jam or your favorite pie filling.
We’ve all talked about how great it was to grow up in our own generation. And maybe we’ve learned some of the differences between the Baby Boomers, Generation X’ers and Millennials.
But I bet you didn’t know that I grew up in the pop-tart generation. Along with my brothers and sister, we grew up eating pop-tarts toaster pastries for breakfast. We each had a favorite flavor, which worked out great so we didn’t have to fight over them.
I always liked the Kellogg plain blueberry pop-tarts and my brothers loved the brown sugar cinnamon, which I would eat in a pinch. Later, some people jumped ship and went on to Toaster Strudel. I guess they were enticed by the squeeze your own icing thing.
Homemade Strawberry Pop-Tarts
Recently I was feeling a bit nostalgic and decided to make my own homemade strawberry pop-tarts!
Homemade Pop-tarts are a tasty anytime snack and great travel-ready food. They’re easy to carry in the car on the way to school, in lunchboxes or as an after school treat.
Hint… you know these are really just hand pies made with jam instead of pie filling. But I’m here to tell you they’re a satisfying snack that disappears quickly and are enjoyed by the whole family!
Use homemade or store-bought pie pastry
I use my favorite pie crust recipe and some Easy Small-Batch Strawberry Jam to make these strawberry pop-tarts.
I had a blast making these cute little pockets of strawberry goodness and loved how easy they were to share!
My children ate pop-tarts as kids so they got a kick out of these. Who wouldn’t love a tasty snack made with flaky pastry crust filled with homemade jam from fresh picked strawberries?
Remember frosted strawberry pop-tarts with sprinkles?
Yes, I went there too. However, don’t try to put these in the toaster. Our homemade pop-tarts are preservative and no color added with all natural flavors so I don’t think they would do as well in the toaster.
I see a Nutella or blueberry filled pop-tarts in our future. What’s your favorite flavor Pop-Tart?
We also want to try these homemade Frosted Brown Sugar Cinnamon Pop Tarts.
Thanks for PINNING!
Homemade Strawberry PopTarts
For the pastry crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 8 tablespoons cold unsalted butter, cut into ½" pieces (1 stick)
- 6 tablespoons shortening
- 6 tablespoons ice cold water
- 1 large egg mixed with 2 tablespoons milk
For the filling:
- ¾ cup strawberry jam (see notes for link) or your favorite flavor
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- To make the dough combine the flour, sugar and salt in the bowl of a food processor. Add the butter and shortening and pulse until the mixture resembles a coarse meal. Add the cold water and pulse just until the dough starts to hold together. Don’t over process.
- Gather the dough together and divide in half. Form each half into a disc. Wrap each tightly with plastic wrap and refrigerate at least 30 minutes or overnight.
- To make the filling combine the cornstarch and 1 tablespoon cold water in a small sauce pan. Whisk until smooth. Add the jam and heat over medium until it comes to a boil. Simmer stirring constantly for 2 minutes. Remove from the heat and allow it to cool until ready to use.
- Remove the dough from the refrigerator and allow it to rest 10-15 minutes. Lightly flour a clean work surface and dust the dough with flour. Roll the dough to about ⅛" thick large enough to cut into a 9" x 12" rectangle. Cut the 9×12 inch rectangle into 9 equal 3×4" pieces by cutting four lines across on the 12-inch side and three down the 9-inch side. Gather dough scraps together and set aside.
- Place the 9 individual pieces of dough on a parchment lined baking sheet.
- Beat together the egg and milk. Brush the egg mixture all over the cut pastry pieces. Place 1 tablespoon of the filling in the center of each pastry.
- Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces. Prick the dough with the tines of a fork, the round end of a small clean paint brush or chop stick to create vent holes.
- Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
- Brush the tops of the pockets with a little bit of the egg and milk mixture. Place the baking sheet with the uncovered pastries in the refrigerator for 30 minutes.
- Preheat oven to 350°F.
- Gather all remaining scraps of dough and divide in half. Roll out to 1/8″ thick and cut into additional 3×4″ pieces or use a biscuit cutter to make round pieces. Repeat with remaining dough by filling, brushing and refrigerating. I was able to make 6 additional small round pie pockets with the ingredients at hand.
- Remove the pastries from the refrigerator and bake at 350°F for 30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
- We love our easy Small Batch Strawberry Jam for this recipe. Click HERE to get the jam recipe.
Here are a few more recipes you might also enjoy:
Peach Hand Pies made with farm fresh sweet, juicy peaches tucked in a soft, flaky crust and a little drizzle of almond flavored icing.
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed!
Leave a Comment