homemade pop tarts

All week long we've been celebrating Miss Olivia's upcoming 2nd Birthday and I've had so much fun finding new ways to make this week extra special. One way we did that was by making homemade strawberry poptarts! The recipe was highly requested so I wanted to share it below, incase you're feeling adventurous this weekend and find yourself craving buttery, strawberry-filled pastries that make you feel like a kid again.

The original recipe I followed {here} yields 9 full size poptarts, but I ended up with 10 and some mini ones {which I loved!}. Depending on how thin you roll your dough and the exact sizes you make, you may end up with anywhere from 9-12. These are about the same size as those you would buy in stores {and super filling}, but the next time I make them {yes, I am already planning on making them again, and soon}, I would make them half the size to be a bit more kid-friendly, perfect for little hands {and smaller appetites}.

homemade strawberry poptarts

what you'll need...

for the pastry //

+ 2 cups all-purpose flour {I used Cup4Cup gluten free flour}
+ 1 TBSP sugar
+ 1 tsp salt
+ 1 cup {2 sticks} unsalted butter, cold {but not frozen}, cut into roughly 1'' squares
+ 1 large egg
+ 2 TBSP milk
+ 1 additional egg, whisked {for assembling pastries}

for the filling //

+ 3/4 cup jam or strawberry preserves {I used homemade small-batch strawberry jam from @messmakerbaker ... amazing!}

for the frosting //

+ 1-2 TBSP cream cheese, softened
+ 1 cup powdered sugar
+ juice from half a lemon
+ 2-3 drops of food coloring of choice {we used neon pink}

what you'll do...

1. Whisk together the flour, sugar and salt; pour into food processor. Add pats of butter one by one and pulse until butter is pea-size and dough mixture holds together 

2. In a small separate bowl, whisk together 2 TBSP milk and 1 egg

3. Transfer dough to large bowl and add milk+egg mixture; mix with your hands until just combined {it will feel sticky but try to work milk+egg in as best you can}

4. On a floured surface, transfer dough and knead carefully until it becomes less sticky

5. Divide the dough in half and work to roll each half out to form 9''x12'' rectangles

6. Once rolled, divide each rectangle of dough into nine squares roughly 3''x4'' {or more/less depending on size of poptarts} / use a sharp knife to make clean cuts & don't be afraid to use a ruler if needed!

7. Using a pastry brush, brush the whisked egg over half of your poptart squares

8. Top each half with a spoonful of your filling and lay the other half on top, sealing edges by pressing a fork into each side

9. Bake on a parchment-lined baking sheet at 350 degrees for 18-22 minutes or until golden brown {oven times may vary and I left mine in closer to 25 minutes}

10. Remove from oven and carefully transfer to a cooling rack; let cool completely before frosting

11. To make the frosting, simply mix all the frosting ingredients in a bowl until well combined; add more lemon juice to thin it out and more powdered sugar to thicken it according to preferences; drizzle generous spoonfuls of frosting over cooled poptarts and if you want to get extra fancy, top with sprinkles!

{If this sounds like too much work, you can always buy store-bought pie crust and roll it out to the same 9''x12'' rectangles and cut as directed / For the filling, use anything you love or have on hand -- I would love to make them with our favorite raspberry preserves and have my eye on messmakerbaker's seasonal rhubarb preserves for my next batch!}

If you make these and love them as much as we did, I'd love to see your pictures. Just tag me @blessednestblog on instagram / Happiest weekend! XO

1 comment:

  1. These are so cute! We never really had pop tarts in my house growing up, but I would always wish my om would buy them. These look like they would be so fun to make with my kiddos. thanks for sharing!


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