Homemade Pop-Tarts Recipe
These homemade Pop-Tarts are a delightful dessert recipe featuring a crumbly, buttery pastry shell, a sweet strawberry filling, and a glossy vanilla glaze topped with rainbow sprinkles. Perfect for dessert enthusiasts, this recipe allows for customization with variations like Brown Sugar Cinnamon to suit your preferences.
Equipment
- food processor
- Stand mixer
- Rolling Pin
- Parchment paper
- Pizza Cutter
- ruler
Ingredients
Filling
- 1½ cups freeze-dried strawberries
- 4 cups dried apples soft and moist
- 2 tablespoons unsweetened applesauce
Dough
- 3¼ cups all-purpose flour plus extra for dusting
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar
- 2 sticks unsalted butter cut into cubes
- ½ cup light corn syrup
Glaze
- 1¾ cups powdered sugar sifted
- 3 tablespoons whole milk or lightly beaten egg whites
- ⅛ teaspoon kosher salt
- 1 teaspoon vanilla extract
- Rainbow sprinkles optional
Variations
Brown Sugar Cinnamon
- Replace freeze-dried strawberries with 6 ounces packed dark brown sugar.
- Add 1½ tablespoons ground cinnamon and ⅛ teaspoon kosher salt to the filling mixture.
- Optionally flavor the glaze with 1 tablespoon ground cinnamon.
Instructions
Prepare the Filling
- Grind the freeze-dried strawberries into powder using a food processor.
- Add dried apples and pulse until a dough-like mixture forms. Add applesauce and process until smooth.
- Roll the filling mixture into a 5-inch square between two sheets of lightly greased parchment paper. Roll again into an 11-inch square. Refrigerate uncovered for at least 30 minutes to firm up.
Make the Dough
- In a stand mixer, combine flour, baking powder, sugar, and salt. Add cubed butter and mix on low until crumbly.
- Add corn syrup and continue mixing until the dough comes together into a ball.
- Divide the dough in half, shape each half into a disc, and wrap tightly. Refrigerate for at least 30 minutes, or up to 1 week.
Assemble the Pastries
- Roll out one dough disc on a floured surface to a 15-inch square, about ⅛ inch thick.
- Cut into rectangles measuring 3¾ x 4¼ inches. Repeat with the second dough disc.
- Lay one rectangle on a parchment-lined baking sheet, place a spoonful of filling in the center, and top with another rectangle. Seal edges by pressing with a fork. Pierce the tops with a skewer to allow steam to escape.
- Refrigerate the assembled pastries for at least 30 minutes before baking.
Bake the Pastries
- Preheat the oven to 350°F (175°C).
- Bake the pastries on the middle rack for 16 minutes, or until firm and golden. Allow to cool on the baking sheet.
Glaze and Decorate
- Combine powdered sugar, milk or egg whites, salt, and vanilla in a bowl. Whisk until smooth.
- Brush the glaze onto each pastry and sprinkle with rainbow sprinkles if desired. Allow the glaze to set for 30 minutes.
Notes
- These Pop-Tarts can be stored in an airtight container at room temperature for up to 2 weeks.
- For a toasted experience, reheat in a toaster or toaster oven.
- You can freeze unbaked Pop-Tarts for up to 1 month and bake directly from frozen.
Tried this recipe?Let us know how it was!