Homemade Pop-Tarts
Homemade Strawberry Pop-Tarts
Makes 6 Pop-Tarts
Things you'll need
Dough- 1 1/4 cup flour
- 3 teaspoons granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter
- 3 tablespoons ice water
- 1/2 cup strawberry preserves, blended smooth
- 1/2 teaspoon lemon juice
- 2 1/2 teaspoons water
- 2 1/2 teaspoons corn starch
- Basket Weaving Tip #46: LINK
Icing
- 1 cup powdered sugar
- 1 tablespoon + 2 teaspoons egg whites
- Rainbow sanding sugar
Let's get started!
- Dough: In a food processor, place the flour, sugar and salt. Pulse once to combine.
- Add the cold butter, and pulse until coarse sandy texture (about 12-14 pulses).
- Add chilled water while pulsing, and continue until dough comes together (it will look dry and sandy).
- Dump the crumbly dough into a medium bowl and press into a solid ball. Cut in half and flatten both pieces into disks and tightly wrap with plastic wrap.
- Chill in the fridge for 1 hour.
- Strawberry Filling: In a small sauce pan, combine the strawberry preserves and lemon juice.
- In a small bowl, combine the water and cornstarch, stir until no lumps of corn starch remain.
- Pour the corn starch liquid into the saucepan, stir to combine.
- Cook the mixture over medium heat, stirring constantly with a rubber spatula. Scrape the edges an cook until thickened, about 5-8 minutes.
- Pour filling into a small bowl and let cool.
- Once cool, scoop into a piping bag fitted with a small basket weaving tip (#46).
Let's put it all together!
- Roll out the dough between 2 silicone mats until 1/16" thick (as thin as possible), then freeze for 30 minutes.
- Cut out 12 (3 1/4" x 4 1/4") rectangles. Dock 6 rectangles with a toothpick. Place the 6 undocked rectangles on a baking sheet lined with parchment paper.
- Pipe a very thing layer of the strawberry filling all over, leaving a 1/4" space around the edges.
- Using a small paint brush, brush the egg wash around the 1/4" edges. Place the docked rectangles on top, pressing with your fingertips to seal tightly. Freeze for 30 minutes,
- Preheat the oven to 375F°, and bake for 12-15 minutes.
- After taking out, immediately flatten gently with an off-set spatula. Press down gently on all edges. Place a clean baking sheet on top of the Pop-Tarts to gently flatten while cooling.
- Let cool completely.
Time to Decorate!
- Icing: In a medium bowl, using a hand mixer, combine the powdered sugar and egg whites. Mix on low until combined, then on high speed until it thickens slightly and becomes more white.
- Using a paintbrush, brush the icing onto the top of the cooled Pop-Tarts.
- Sprinkle rainbow sanding on top while still wet. Let dry for 20 minutes.
Written By Rosanna Pansino
