In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Add the very cold, cubed unsalted butter. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for flakiness!
3 cups all-purpose flour, 1 teaspoon granulated sugar, 1/2 teaspoon salt, 1 cup unsalted butter
Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just comes together. Be careful not to overwork the dough. You might not need all the water.
6-8 tablespoons ice water
Divide the dough in half, flatten each half into a disk, wrap them tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm. This chilling period allows the gluten to relax, making the dough easier to roll and contributing to a tender crust.
While the dough chills, prepare your filling. In a medium saucepan, combine the sliced strawberries, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the strawberries break down and the mixture thickens into a jam-like consistency, about 5-7 minutes. Stir in the vanilla extract and lemon juice (if using). Remove from heat and let cool completely.
1 1/2 cups sliced strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about 1/8 inch thick.
3 cups all-purpose flour
Using a ruler or a large rectangular cookie cutter (about 4x5 inches), cut out 4 rectangles from the rolled dough. Repeat with the second disk of dough, so you have a total of 8 rectangles (4 for the bottoms and 4 for the tops).
Place 4 rectangles on the prepared baking sheets. Spoon about 1-2 tablespoons of the cooled strawberry filling onto the center of each rectangle, leaving a 1/2-inch border.
1 1/2 cups sliced strawberries
Brush the edges of the rectangles with water. Place the remaining 4 rectangles on top of the filled ones. Gently press the edges with your fingers to seal, then crimp with a fork to ensure a good seal.
Using a sharp knife or a toothpick, poke a few small holes in the top of each pop tart to allow steam to escape during baking.
Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let the pop tarts cool completely on the baking sheets.
In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more as needed), and vanilla extract until smooth and drizzleable. If you want colored glaze, divide the glaze into separate bowls and add a drop or two of food coloring to achieve your desired shades of pink and red.
1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract, red and pink food coloring
Once the pop tarts are completely cool, spread or drizzle the glaze over the tops. Immediately add Valentine’s Day sprinkles before the glaze sets.
Valentine’s Day-themed sprinkles
