This will ensure that the pop tart does not explode while baking. Using a paring knife, cut three small slits in the top of the pop tart. Use a fork to crimp the edges together on all sides. Flip the rectangles without the jam onto the rectangles with the jam and press along the edges to close the pop tart. Using a pastry brush, brush the edges of all the rectangles (the egg wash will ensure that the pop tart sticks together). Spread to make sure it evenly covers the inside of the rectangle.

Assemble the pop tarts: On half the rectangles, spoon 1 tablespoon of strawberry jam into the middle of the rectangle.

Make an egg wash: In a small bowl, whisk together the egg, milk, and salt.

Save the scraps, and re-roll the pie dough to get more rectangles (I don't recommend re-rolling the dough more than once).

Cut 4 inch x 2.5 inch rectangles from the dough.

Once the jam has completely cooled, roll out the pie dough to ⅛-in thickness.

Let cool at room temperature, then refrigerate the jam to let it cool completely before using it for the pop tarts. Once ready, remove pot from the heat and transfer the jam to a heatproof container. If it takes several seconds for the line to fill back up, the jam is usually ready. To test if the jam is ready, I usually like to run my spatula along the bottom of the pot in a straight line. Cook the mixture for 10-15 minutes, stirring constantly, until the jam is thick and viscous. Once the mixture starts to bubble up, reduce the heat down to medium-low. Heat mixture over high heat, stirring constantly with a heat-proof spatula.

Make the strawberry jam: In a medium pot, combine strawberries, granulated sugar, lemon juice, and kosher salt.

Chill the dough for at least an hour, or up to two days. Form the dough into two equal sized disks and wrap each one individually with plastic wrap. If the dough is still crumbly, add in more water as necessary. (If you don't have a pastry cutter, you can also do this using a food processor.) Then, pour in the ice water and mix until just combined. Then, use a pastry cutter to cut in the cold unsalted butter until it is lentil-sized.

Make the pie dough: In a large bowl, whisk together the all-purpose flour and salt.

Line a sheet tray with parchment paper or spray with nonstick cooking spray and set aside. I know it's tempting to eat them right away, but I promise it's worth it to let the pop tarts cool at room temperature before decorating. If you frost the pop tarts while they are still warm, the frosting will liquify and run down the sides of the pastry.

Let the pop tarts cool completely before frosting.If you continue to re-roll several times, the dough will start to shrink back on you, and it won't taste as good once baked.

However, I recommend only rolling the scraps out one more time. Re-roll the pie dough scraps only once. When you're rolling out the pie dough, make sure to save the scraps.Make the pie dough ahead of time and chill it in the fridge. Whenever I can, I prefer to prepare my pie dough ahead of time! It means one less thing to do later, and it also helps the gluten in the dough relax, which makes the pie dough easier to roll out.Here are a few tips to get a perfect strawberry pop tarts every time: But don't be scared-these pop tarts could not be more simple to make. And what better way to use them than in homemade pop tarts? Everything in this recipe is made from scratch, including the buttery, flaky pie dough, the fresh strawberry jam, and the frosting. Okay, maybe I like to lean a bit on the dramatic side, but I swear I'm telling the truth! I am embarrassed to admit that I have bought pop tarts from the grocery store a few too many times in the past few months, but they pale in comparison to these homemade ones.Īs summertime approaches, I always love buying as many strawberries as possible. I'm not one to exaggerate, but guys, making pop tarts at home just might change your life.

Poptart frosting