Homemade Strawberry Pop Tarts (Print Version)
# Ingredients:
→ Pop Tarts
01 -
1 box refrigerated pie crusts (2 crusts)
02 -
3/4 cup strawberry preserves
03 -
1 large egg
04 -
1 tablespoon water
→ Glaze
05 -
1 cup powdered sugar
06 -
1 tablespoon milk
07 -
sprinkles, for topping
# Instructions:
01 -
Heat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat. Mix the egg and water in a small bowl and set it aside.
02 -
Unroll one pie crust and roll it a bit thinner with a rolling pin. Using a ruler, cut out six rectangles that are 3 inches by 4 inches. Gather the scraps, roll them out again, and cut two more rectangles. Do the same with the second crust. You should end up with 16 rectangles total.
03 -
Spread strawberry preserves on 8 of the rectangles, leaving a half-inch border around all the edges. Brush the edges with the egg wash you made earlier.
04 -
Place the remaining 8 rectangles on top of the filled ones. Gently press the edges together with your fingers, then use a fork to crimp all around the sides.
05 -
Carefully move the pop tarts to your baking sheet. Poke a few holes in the top of each one with a fork. Brush the tops lightly with egg wash.
06 -
Bake for 15 minutes or until they turn golden brown. Let them cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
07 -
Whisk the powdered sugar and milk together in a bowl. Once the pop tarts are completely cool, spread the glaze over the tops using an angled spatula. Add sprinkles right away before the glaze sets.
# Notes:
01 -
Use a ruler to measure the dough rectangles. Exact measurements help them bake evenly and look uniform.
02 -
Brushing egg wash on the edges helps seal the two layers together and prevents the filling from leaking out.
03 -
Press the edges with your fingers first, then crimp with a fork for a good seal. The egg wash on top adds extra insurance.
04 -
Don't overfill them. About a tablespoon of preserves per pop tart is plenty. Too much filling will ooze out while baking.
05 -
Wait until they're completely cool before adding frosting. Warm pop tarts will melt the glaze right off.
06 -
Store-bought pie crust is thicker than homemade pastry. Bake until golden brown for the best crispy texture.