Homemade Strawberry Poptarts

One of my guilty pleasures is poptarts, why are they so good? And why are they always on sale at the grocery store? This recipes kicks the pop tart up a notch with fresh strawberries and flakey pastry dough.

There are a handful of steps to these pastries but I have provided lots of pictures to help with the steps. First you start by making your pie dough using a food processor. Form two same sized discs out of your dough and wrap it tightly in Saran Wrap. You have to let your dough chill for 45 minutes in the fridge and then it’s ready to roll. Once you roll it out the first disc will be used to form equal sized rectangles to be the base of your pop tart. The second disc is them used to form the top of each pastry.

Brush the base of your pop tart with a egg/milk mixture this help get a nice golden colour while baking. Fill each base with the strawberry filling. Place top on each pastry and using a fork seal the edges to prevent leaking while baking. Brush tops with egg/milk mixture and then chill in fridge for 30 minutes. Bake pastries for 35 minutes or until golden brown. Let cool and then top with glaze and sprinkles. Now you have a fresh take on a childhood favourite, well lets me honest it’s an adulthood favourite also!

After all those pictures I think it’s time for the recipe.

Homemade Strawberry Poptarts

Ingredients:

For dough

- 2 1/2 cups all purpose flour

- 1 teaspoon white sugar

- 1 teaspoon salt

- 14 tablespoons cold butter, cut into 1/2 inch pieces

- 7 tablespoons ice cold water, add one at a time when mixing you want your dough to stick together when pressed but not too wet. Very much like a pie dough.

- 1 large egg mixed with 2 tablespoons of milk

For strawberry filling

- 1 1/2 cups fresh strawberries, cut up

- 1/4 cup white sugar

- 1/8 cup lemon juice

- 2 tablespoons all purpose flour

For glaze

- 2/3 cup icing sugar

- 2-3 tablespoons milk

- sprinkles for decoration

Instructions:

1. To make dough, combine flour, sugar and salt in food processor. Add butter and pulse until mixture looks like course meal. Add the cold water 1 tablespoon at a time and pulse until dough starts to hold together, don’t over mix.

2. Separate dough into two and form into disc, wrap tightly in Saran Wrap and place in fridge for at 45 minutes or overnight.

3. To make the filling place all ingredients into a small pot, stir and cook over medium until strawberries have broken down into a jam like filling. Set aside and let cool.

4. Remove dough from fridge and let rest for 10 minutes before you start rolling. On a well floured surface roll dough into a rectangle to the thickness of about 1/8 of a inch. Trim edges to make them straight Then measure your dough, you want your base and tops to be 3x4 inches. Set excess dough aside incase you need to make more based or patch some spots.

5. Place 8 individual pieces of dough on parchment lined baking sheet.

6. Beat together egg and milk. Brush the egg mixture on each base then place 1 tablespoon of filling on each base.

7. Roll out second disc of dough and form 8 tops that are the same dimensioNd as the bases. Poke each top using a fork, this helps steam escape when baking. Place each piece of vented dough on top of each base and seal using a fork along the edges. 8. Brush tops with egg mixture and chill uncooked pastries in fridge for 30 minutes.

9. Preheat oven to 350F

10. Remove from fridge and bake in preheated oven for 35 minutes or until golden brown.

11. Cool pastries on a wide rack. While cooling, mix together glaze ingredients and spread over cooled pastries. Top with sprinkles.

Fresh, flakey poptarts with no preservatives!(so don’t try toasting these guys) You can play around with your glaze and your fillings, a really good combo would be pumpkin filling and a cinnamon glaze or chocolate filling with a raspberry glaze. Any flavour combo you like!

Enjoy!

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