Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt, 1 cup unsalted butter, 0.5 cup ice water
- While the dough is chilling, combine the strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 5-7 minutes. Stir in the cornstarch slurry and continue to cook, stirring constantly, until the filling thickens, about 1-2 minutes. Remove from heat and let it cool completely.1.5 cups fresh or frozen strawberries, 0.5 cup granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
- On a lightly floured surface, roll out one disc of dough into a rectangle approximately 12x9 inches and about ⅛-inch thick. Use a ruler to cut out 8 rectangles, each roughly 4x3 inches. Repeat with the second disc of dough.
- Place about 1-2 tablespoons of the cooled strawberry filling onto one half of each rectangle, leaving a ½-inch border. Lightly brush the edges of the dough with water. Place the remaining rectangles over the filling, aligning the edges. Press down firmly with your fingers to seal the edges, then use a fork to crimp the edges securely, ensuring no filling seeps out. Cut a few small slits in the top of each pop tart to allow steam to escape.
- Place the assembled pop tarts on a baking sheet lined with parchment paper and refrigerate or freeze for at least 15 minutes. This helps the pastry maintain its shape and creates a flakier crust.
- Preheat your oven to 400°F (200°C). Bake the pop tarts for 18-22 minutes, or until golden brown and puffed up. Let them cool completely on a wire rack.
- In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth and pourable. If the glaze is too thick, add more milk a teaspoon at a time. If using food coloring, add a few drops and stir until you achieve your desired hue. Generously drizzle the glaze over the cooled pop tarts. While the glaze is still wet, sprinkle with edible decorations like sprinkles, edible glitter, or heart-shaped candies. Let the glaze set completely before serving.1.5 cups powdered sugar, 2-3 tablespoons milk or heavy cream, 0.5 teaspoon vanilla extract, pink, red, or white food coloring, Sprinkles, edible glitter, and heart-shaped candies
Notes
Store completely cooled pop tarts in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4-5 days. Freeze for up to 2-3 months. Reheat in a toaster oven at low temperature.
