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Recipe: Homemade Strawberry Pop Tarts

Recipe: Homemade Strawberry Pop Tarts

Ingredients

Pastry Dough
2 ½ cups unbleached all-purpose flour
½ tsp Kosher salt
1 cup cold unsalted butter, cubed
½ cup ice water
Strawberry Filling
1 lb fresh strawberries, stems removed and quartered
¾ cup granulated sugar
2 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
1 pinch Kosher salt
For Assembly
1 large egg
1 tbsp milk
¼ tsp Kosher salt
1 tbsp strawberry filling for each pop tart
Vanilla Frosting
1 cup powdered sugar
34 tbsp milk
½ tsp pure vanilla extract
food coloring and sprinkles if desired

Directions

Pastry Dough

Place the flour salt and salt in the bowl of a food processor, pulse briefly to combine. Add the butter and water. Pulse until just combined. At this point you should be able to pinch the dough together with your fingers. If it’s too crumbly add the tiniest bits of ice water until the dough just sticks together. Transfer the dough to a large, clean work area. Divide dough into two portions and press into flat disks. Wrap each disk in plastic wrap. Refrigerate for at least one hour or up to two days.

Strawberry Filling

In a medium saucepan combine the strawberries, sugar, lemon juice, vanilla and salt. Heat over medium high heat, stirring constantly with a spatula or wooden spoon until the strawberries start to sizzle. Reduce heat to medium low and continue to cook and mix for 10-15 minutes, until the berries release their juices and become saucy. Transfer the strawberries to a heat proof container and let cool to room temperature. Once cool, place in a food processor and pulse until smooth. Store in the refrigerator until ready to use.

Assemble the Pop Tarts

Preheat oven to 375°F. Line two sheet trays with parchment paper or spray with nonstick cooking spray and set aside.

Remove the dough one disk at a time from the fridge. Remove the plastic wrap and let the dough sit out a few minutes on a lightly floured work surface. Roll the dough to 1/8 inch thick. With a sharp knife or pizza cutter, trim the dough to 4 X 2 1/2 inch rectangles. Save any scraps and continue to roll until you don’t have enough dough left to continue. Do the same process with the second disk. You should end up with 22 rectangles.

Make the egg wash: whisk together the egg with the milk and salt.

Spread one tablespoon of the strawberry filling onto the center of eleven rectangles. Brush some egg wash on the edges of the dough. Place the other eleven pieces of dough over the ones with the filling. Crimp the edges with a fork to seal the tarts. Using a paring knife, cut three small slits or “X’s” in the top of each pop tart. This will ensure that the pop tarts don’t explode while baking. Place the filled pop tarts onto the baking sheets with and inch in between each tart.

Brush the egg wash on the tops of each pop tart. Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool.

Frosting the Pop Tarts

While the pop tarts are cooling make the frosting. Whisk together the powdered sugar with milk and vanilla. Add a few drops of food coloring if desired. Drizzle the frosting over the pop tarts and add sprinkles while the frosting is still runny. Let the frosting set for a few minutes. Serve at room temperature.
Store at room temperature in an airtight container. Enjoy within 3 days.

~ Marla Meridith

Recipe: Homemade Blueberry Pop Tarts

Recipe: Homemade Blueberry Pop Tarts

Ingredients

Pastry Dough
3 ¼ cups AP unbleached flour
1 tbsp baking powder
¼ tsp Kosher salt
¼ cup granulated sugar
8 oz unsalted butter
½ cup corn syrup
Fruit Filling
850 g fresh, frozen, chunks, sliced fruit
cup (75 g) light brown sugar or granulated sugar
¼ tsp ground cinnamon or ginger
1 pinch Kosher salt
2 tbsp (25 g) cornstarch
Egg Wash
1 large egg
2 tsp water
Glaze / Royal Icing
1 ¾ cups powdered sugar
34 tbsp milk
tsp Kosher salt
1 tsp any extract flavor (vanilla, lemon, orange, etc)
of color if desired

Directions

In a mixer fitted with a paddle attachment, add the sifted dry ingredients. Add the butter and mix until it combines with the dry ingredients. Add the corn syrup and mix until a ball is formed. Let the dough rest for 2 hours in a cool place.

Make the filling while the dough rests. In a saucepot, bring the fruit to a boil. Combine the dry ingredients. Once the fruit has released its juices and has come to a boil, add the dry ingredients. While whisking, bring the mixture to a boil and hold at a boil for 3 minutes. Let cool.

Roll the dough onto a floured surface until it is 3 mm thick. Cut the rolled dough in half. Cut one half of the dough into the 3 x 5 inch rectangles. Cut the second half of the dough into 3¼ inch x 5¼ inch rectangles – these slightly larger rectangles will be the top of the pop tarts. Pre-heat oven to 350 degrees.

Place the bottom pop tart dough rectangles on a parchment or Silpat lined baking sheet. With a pastry brush, paint the egg wash around the outside edge of the dough. Put the cooled pop tart filling inside of the egg wash rectangle. Add the larger rectangle dough on top of the filling. On one side of the rectangle, press the two pieces of the dough together, fastening them with a fork. Brush the top of the pop tart with egg wash.

Combine the egg and water with a fork or a whisk.

Bake until a light golden brown 15-20 minutes. Let cool. Using a spoon, knife, brush, palette knife or hands, spread or dip the cooled pop tart. Let dry and enjoy.

~ Marla Meridith