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Strawberry Pop Tarts

 These Strawberry Pop Tarts are made with fresh strawberry filling, golden buttery pie crust, and luscious strawberry icing! A breakfast classic with a gourmet makeover!
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Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Pop Tarts

Ingredients
  

Strawberry Filling:

  • 3 cups chopped fresh strawberries (about 15 ounces)
  • ½ cup granulated sugar
  • 2 Tablespoons cornstarch
  • ⅛ teaspoon cinnamon
  • Pinch of salt
  • 1 Tablespoon lemon juice

Pie Dough:

  • 6 Tablespoons water
  • 2 Tablespoons sour cream
  • 2 ½ cup all-purpose flour
  • 2 Tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup shortening, cut into 1/2-inch pieces
  • ½ cup unsalted butter, cold
  • Egg wash: 1 egg beaten

Strawberry Icing:

  • 1 ¾ cups powdered sugar
  • 2 Tablespoons milk or heavy cream
  • 1 Heaping Tablespoon strawberry filling, strained to remove seeds
  • 2 teaspoons lemon juice
  • Pinch salt

Instructions
 

Make the Filling:

  • In a medium saucepan, heat the strawberries over medium heat, stirring constantly, until they soften and their juices start to release. Mash them with a potato masher or large fork until no large pieces remain. Cook for 10 minutes, allowing some of the juices to reduce.
  • In a separate bowl, combine the sugar, cornstarch, cinnamon, and salt. Add mixture to the berries and continue cooking until it begins to thicken, about 1-2 minutes. Remove from heat, and pour into a shallow bowl.
  • Stir in the lemon juice and place in the refrigerator to cool completely.

Make the Pie Dough:

  • In a small bowl, combine the water and sour cream; set aside.
  • In a large mixing bowl, stir the flour, sugar and salt together. Scatter the shortening over the flour, then use a cheese grater to grate the butter on top. Using a fork or a pastry blender, cut the mixture together until it resembles coarse crumbs.
  • Add the sour cream mixture and use a stiff rubber spatula to stir and press the dough together until it forms one big mound. If dough is still too dry and doesn’t hold together, add another tablespoon of water.
  • Divide the dough into two halves. Turn each half onto a piece of plastic wrap and flatten into a 5-inch disk. Wrap tightly and refrigerate for at least one hour.

Assemble the Pop Tarts:

  • On a lightly-floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Roll it into a rectangle about 1/8-inch thick and 9×12 inches in size. Trim the sides as needed. Using a pizza cutter or knife, cut 9 rectangles, each measuring 3×4 inches. Using a ruler will make this process much easier and more accurate.
  • Place the 9 rectangles onto a baking sheet lined with parchment paper. Place the baking sheet in the fridge.
  • Roll the second disc out into a rectangle, and cut into 9 even rectangles like you did with the first disc. Put the rectangles on a parchment paper-lined baking sheet and place in the refrigerator.
  • Remove the first baking sheet of rectangles from the refrigerator. Brush egg wash along the border of each rectangle. This will act as the "glue". Place a heaping tablespoon of the strawberry filling into the center of each rectangle, spread it around, leaving around 1/2 inch of space on the edges.
  • Remove the second baking sheet of rectangles from the refrigerator and place each one on top of the filling-topped rectangles. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Crimp the edges with a fork, then poke holes evenly on top each pop tart to vent.
  • Place the filled pop tarts in the refrigerator for at least 20 minutes. Preheat the oven to 400ºF.
  • Once pop tarts have chilled, lightly brush the tops with egg wash. Bake for about 15-17 minutes, or until they’re golden brown. Remove from the oven and allow to cool completely.

Make the Icing:

  • Place the powdered sugar and milk/cream in a medium bowl. Strain the heaping tablespoon of strawberry filling through a fine mesh sieve into the bowl. Whisk everything together until smooth. Stir in the lemon juice and salt. Add more milk or powdered sugar to achieve the right consistency.
  • Once the pop tarts have cooled, spoon a heaping tablespoon of icing on top. Spread evenly with a butter knife or offset spatula. Repeat with remaining pop tarts.
  • To store, keep pop tarts sealed in an airtight container in the refrigerator for up to 5 days.