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Homemade Strawberry pop-tarts – Flaky pastry filled with homemade 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 grew up in the pop-tart generation. Along with my brothers and sister, we grew up eating pop-tarts for breakfast and we each had a favorite flavor, which worked out great so we didn’t have to fight over them. I always liked the plain blueberry pop-tarts and my brothers loved the brown sugar cinnamon, but I would eat them in a pinch. Some people jumped ship and went on to Toaster Strudel. I guess they were enticed by the squeeze your own icing thing.
Pop-tarts were great to carry in the car on the way to school, as an after school treat or as a seriously bad dinner. I was feeling a bit nostalgic and decided to make my own homemade strawberry pop-tarts! You know they’re really just hand pies made with jam instead of pie filling – but I’m here to tell you, they went fast and were enjoyed by all!
I used my favorite pie crust recipe and some of our Easy Small-Batch Strawberry Jam with Grand Marnier 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 I think they got a kick out of these. Who wouldn’t love flaky pastry crust filled with homemade jam from fresh picked strawberries?
Remember the strawberry pop-tarts with with icing and sprinkles?
Yes I went there too – but didn’t try to put it in the toaster. These are preservative and artificial color free 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 near future. This would have been a great post for Throw Back Thursday!
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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 1/2" 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 1/8" thick large enough to cut into a 9" x 12" rectangle. Cut the 9x12 inch rectangle into 9 equal 3x4" 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 degrees.
- Gather all remaining scraps of dough and divide in half. Roll out to 1/8" thick and cut into additional 3x4" 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 degrees for 30 minutes or until golden brown.
- Remove the pastries to a wire rack and cool.
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. Click HERE to get the recipe.
Mixed Berry Hand Pies with your favorite berries tucked inside a tender, flaky buttery crust. No fork needed! Click HERE to get the recipe.
Thanks so much for stopping by! Tricia