Homemade Pop Tarts
The ultimate sweet treat, Homemade Pop Tarts are flaky, delicious pastries filled with your favorite preserves. They're perfect for breakfast, a snack, or even dessert! Stuffed with fruity fillings and topped with smooth icing, these homemade delights will satisfy any craving. Make them tonight for a delightful experience!
Equipment
- Peeler
- Mixing Bowl
- Whisk
- Cutting Board
- Baking Sheet
- Food Processor
- Oven
Ingredients
- 2 cup All-purpose flour
- 2 Tbsp All-purpose flour more for rolling
- 1 tsp Salt
- 1 tsp Granulated sugar
- 1 cup Unsalted butter cold and diced into 1/2-inch cubes
- 4 - 5 Tbsp Ice water
- 3/4 cup Strawberry preserves divided
- 1 cup Powdered sugar
- 2 Tbsp Half and half plus more as needed
- 1/4 tsp Vanilla extract
Instructions
- In a food processor, pulse together flour, salt, and granulated sugar until well combined.
- Add in the butter and pulse the mixture until it resembles coarse meal.
- Pour in ice water, starting with 4 tablespoons, and pulse several times.
- Drop the mixture onto a clean surface. Gather the dough into a ball and divide it into two portions.
- Wrap each disk in plastic wrap and refrigerate for at least an hour.
- Preheat your oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper.
- On a floured surface, roll out one disk of dough into a 13 by 11-inch rectangle.
- Trim the edges to create a neat 12 by 10-inch rectangle, then cut the dough into eight 5 by 3-inch rectangles.
- Place four of the rectangles on one baking sheet, spaced evenly apart.
- Take 1.5 tablespoons of strawberry preserves and spread it evenly down the center of each rectangle.
- Top each filled rectangle with another rectangle and seal the edges carefully.
- Poke the top of each tart about four times with a toothpick.
- Cover the tarts and place them in the freezer to chill for at least two hours.
- Once baked, allow the tarts to cool on the baking sheets for several minutes.
- In a mixing bowl, combine the powdered sugar, half and half, and vanilla extract to make the icing.
- Spread the icing over the tops of the cooled tarts.
Notes
- Sealing Properly: Always seal the edges well to prevent the filling from leaking out during baking.