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- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 12 tablespoons strawberry preserves (preferably organic homemade)
Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl. Add butter. Using fingertips or back of fork, blend in butter until mixture resembles coarse meal. Add ice water by tablespoonfuls, tossing until moist clumps form. Gather dough into ball. Divide in half; shape each half into disk. Wrap in plastic. Chill at least 1 hour.
Line 2 large rimmed baking sheets with parchment. Working with 1 disk at a time, roll out dough on floured surface to about 13x11 inches. Trim to 12x10-inch rectangle, then cut into eight 5x3-inch rectangles.
Arrange 4 rectangles, spaced apart, on each sheet. Spoon 1 1/2 tablespoons preserves in row down center of each rectangle. Top preserves with second dough rectangle. Using fingertips, gently press all edges of each tart to seal; press all edges with tines of fork to double-seal. Using toothpick, poke a few holes in center of top dough rectangle. Cover; freeze tarts on sheets at least 2 hours and up to 1 week.
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Bake frozen tarts uncovered until golden, reversing sheets after 15 minutes, 25 to 30 minutes total (some preserves may leak out). Immediately transfer tarts to rack. Sift powdered sugar lightly over. Serve warm or at room temperature with fresh berries.
Nutritional ContentOne serving contains the following: Calories (kcal) 383.3 %Calories from Fat 51.7 Fat (g) 22.0 Saturated Fat (g) 14.0 Cholesterol (mg) 60.0 Carbohydrates (g) 43.4 Dietary Fiber (g) 0.5 Total Sugars (g) 19.6 Net Carbs (g) 42.9 Protein (g) 3.2Reviews Section
Strawberry "Pop-Tarts" Recipe
Real Pop-Tarts are made from a blend of dried pear,strawberry, and apple, so take heart at the authenticity of this filling. If strawberry isn't your thing, I have some additional filling recipes here.
It's important to use freeze dried strawberries, not run of the mill dried strawberries. Dried strawberries have a leathery toughness that will burn out the motor of your food processor.
For a gluten free variation, replace the all purpose flour with 8 ounce white rice flour, 1 ounce kinako, and 1 ounce buckwheat flour. I often use this blend at work and recommend it highly.
Note: All measurements are in weights, as volume measures can be very imprecise. I strongly recommend using a scale for all pastry projects. Serious Eats' recommended kitchen scale is the Oxo Good Grips Scale with Pull Out Display.
Strawberry Pop Tarts
Skip the processed box types and serve these house-made, retro treats filled with real fruit jam.
2 sticks unsalted butter, cold and chopped
2 C Markon First Crop Strawberries, sliced, then mashed
1 T Fresh Origins hibiscus sugar crystals
Whole strawberries, to garnish
Preheat oven to 375 degrees F.
Put flour, salt, and sugar in a food processor. Pulse a few times to combine. With machine running, add cold butter, followed by ice water. When dough just comes together, turn off machine. Do not over-process. Form dough into two discs and refrigerate overnight.
Add mashed berries, sugar, and salt to a saucepan. Heat on simmer until fruit has softened, sugar has thickened, and liquid has reduced (approximately 30 minutes), stirring as needed to prevent burning. Cool overnight.
Roll out each disc to 1/4-inch thickness. Trim edges so that you have a square. Cut four rectangles out of each rolled out pastry. Spread one tablespoon jam on the top half of each of the pastry rectangles, being sure to leave edges clean. Fold the pastry from one end to the top, enclosing the jam. Using a fork, seal all edges.
Brush pop tarts with egg white and bake 30 minutes until golden brown. Cool for 15 minutes.
Mix confectioner’s sugar and jam with pinch of salt until thick, but smooth. Top each pop tart with sugar frosting. Sprinkle with hibiscus crystals and top with whole strawberry.
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Nostalgia for dishes we loved as kids can be quelled when we taste them, years later, with our mature palates. Take Pop-Tarts or toaster tarts, for example. Found in the breakfast aisle of most grocery stores, these artificial sugar-licks taste like sweetened cardboard. But now you can relive those happy childhood breakfast memories minus the caramel color and Red Dye No. 40 by baking your own pop tarts. Fill them with real raspberry, blueberry, or cherry jam. Note: Eating one of our pop tarts is like eating a piece of pie for breakfast—it’s not exactly a balanced start to the morning, but it’s totally satisfying.
Game plan: You can make the dough a day in advance just be sure to let it soften at room temperature for about 10 minutes before rolling out.
You can roll the dough scraps into 1 or 2 more tarts, but you’ll then need extra filling and glaze.
Though best when eaten fresh, the cooled pop tarts can be stored in an airtight container for up to 2 days at room temperature. Reheat them, if desired, in a 300°F oven on a baking sheet until hot, about 10 minutes. Freezing is not recommended.
This recipe was featured as part of our Make Your Own Pop Tarts project.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.
- 1 Whisk the flour, sugar, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
- 2 Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
- 3 Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate at least 1 hour.
To assemble the tarts:
- 1 Heat the oven to 375°F and arrange a rack in the middle. Line a baking sheet with parchment paper set aside.
- 2 Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each. Place the baking sheet in the refrigerator.
- 3 Whisk the egg and water in a small bowl until evenly combined set aside.
- 4 Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
- 5 Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon 1 tablespoon plus 2 teaspoons of the jam onto each rectangle. Spread the jam into an even layer, leaving a 3/4-inch border.
- 6 Place the pricked rectangles on top of the jam-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
For the glaze:
- 1 Place all of the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
- 2 Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.
Food Processor Option
You don't have to use a fork or pasty cutter to make the dough. Using a food processor, pulse together the flour and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
Add the water/vodka mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough. From there, complete the other steps.
Yes. If you don't want to make the strawberry filling, store-bought strawberry jam works fine.
When it is golden brown and doesn't bounce back when you tough it, it is done?
Yes Let the homemade pop tarts cool completely before placing in a freezer bag for up to 3 months. When ready to eat, throw them in the oven at 350°F for 10 minutes or until heated through.
DO NOT throw in the toaster, as the icing will melt right off.
Homemade Strawberry Pop Tarts
Strawberry pop tarts are here and they are glorious, friends!
Pop tarts simply SCREAM nostalgia. I mean what’s not to love, right? These strawberry pop tart babes are no exception! They deliver a flaky, golden-brown, crispy pastry where you can almost hear that first bite before you take it.
*As an Amazon Associate, I may earn or receive commissions from qualifying purchases made through links in this post. Read my full disclaimer here.
Let’s not forget that delicious strawberry filling!
Any sane baker will fill these to the brim so that every bite gets its share. Your tastebuds will thank you, trust me.
I think the key with pop tarts is this: don’t expect or attempt perfection…and have fun! We’re not in some fancy, 5-star bakery or serving the Queen of England here – we’re in your kitchen.
Pastry must be allowed imperfection at times and over time you can fine-tune the process. At the end of the day we’re looking for taste > looks because that’s all the matters.
Also the Queen of England 100% likes pop tarts, right? I like to think so.
Materials You’ll Need:
- Standing mixer with paddle attachment
- Various mixing bowls
- Measuring cups and spoons
- 2 cookie sheets
- Parchment paper + plastic wrap
- Small sauce pan (or something to apply egg wash) or sharp knife
- Fork for crimping edges
Again- HAVE FUN! Don’t let the process get you down. Don’t be afraid to get messy. If some of your filling seeps out during the bake or your crimping isn’t exact- don’t stress!
If you end up making these strawberry pop tarts, tag @joshisbaking over on Instagram so I can see! Pop tarts, while still delicious alone, are best shared to spread the love.
Roll out dough onto a floured surface, roll into a large rectangle shape to about 1/8 inch thickness. Use a pizza cutter to cut the dough into 12 even pop tart rectangles. Move half to a line baking sheet.
Place roughly 1 and 1/2 tablespoon of the strawberry preserves into the middle of each pastry bottom.
Place the other pastry half on top of the filling. Take a fork and press the edges together to seal the whole thing together. The fork marks might be my favorite part.
Egg wash- whisk 1 egg and 1 teaspoon water together. Brush each pastry top with the egg wash. This helps get the nice brown touch to the crust while baking.
Take a fork or toothpick and poke several holes in the top of the pastry to let steam out while baking.
Place the assembled pop tarts back in the fridge to chill for another 10-15 minutes. Once chilled, place in a 350 degree oven for 20 minutes. Allow to cool on the baking sheet then transfer to a cooling rack. Don't be alarmed if some strawberry goodness oozes out during baking, totally normal.
Once the pop tarts are cooled, mix the powdered sugar, milk and vanilla together until smooth.
Spoon a bit of the icing mixture of each pop tart and top with sprinkles to finish.
How To Make Strawberry Pop Tarts
Whisk together the flour and salt in a large bowl.
Cut the butter into the flour with a pastry blender
until mixture has a coarse-grain texture.
Add the cold water a tablespoon at a time just until the dough holds together.
Form into 2 balls and cover with plastic wrap. Chill for 30 minutes.
Take half of the dough out of the refrigerator and transfer onto a lightly-floured surface.
Roll into 1/8” thickness then cut into 3”x4” rectangles.
Arrange rectangles on a parchment-lined baking sheet.
Beat together the egg and milk and brush over the pastry pieces.
Put about a tablespoon of jam in the center of each piece of pastry.
Roll out the other half of the dough and cut into same-sized pieces. Create vent holes on the dough by pricking with a fork.
Place vented pieces of dough over the filling. Seal edges by crimping with a fork.
Brush the tops of each tart with the egg mixture.
Take the tarts out of the refrigerator and bake for 30 minutes at 350F.
Take the tarts out of the oven and set on a wire rack to cool.
Blend together powdered sugar, milk, lemon extract, and food color in a bowl until smooth.
Drizzle icing over the tarts.
Sprinkle candy sprinkles on top of the icing to finish.
I contribute footage of a few cakes each month to the Food Network, to share across their social channels. This strawberry PopTart cake was definitely my favorite one this month, and it was so fun I wanted to share the recipe.
The best part of this cake? The adorable mini strawberry Pop-Tarts used to decorate the base of the cake.
The good news is that they&rsquore just as simple to make as they are cute.
They&rsquore made using store bought pie crusts, strawberry jam, an egg wash, and some colorful buttercream and sprinkles.
If you wanted to fully make them from scratch, you totally can! But since cakes are already such a labor of love, I like to not get too crazy with the decorations.
This cake is made with my tried and true layer cake and buttercream recipe, plus some strawberry jam and pink gel food coloring, for good measure. The recipes used include:
- 1 batch of my layer cake recipe (used to bake 4, 7-inch cake layers) + pink gel food coloring to create swirled layers
- 1.5 batches of my american buttercream
- 1 jar of your favorite strawberry jam (for both the mini Pop-Tarts filling and cake filling)
- 1 package of ready-made pie crust + 1 egg (to create mini Pop-Tarts)
Begin by making the cake layers and buttercream, as directed in the above recipes.
The layers will take a bit of time to bake and cool, so I recommend making them first (or even a day in advance).
Next, begin to prepare the mini Pop-Tarts. Preheat the oven to 350 F / 175 C.
Roll out one of the pie crusts. use a ruler and knife to score the dough to create rectangles that are 1 inch by 1.25 inches.
Put about 1/2 a cup of strawberry jam into a piping bag, and cut a small opening (less than 1 cm). Carefully pipe a thin line of filling into the center of each rectangle.
While you may be tempted to add a ton of filling to each little Pop-Tart, do be warned that it will make the crimping process much more challenging! Extra filling will ooze out the sides of the Pop-Tarts as they bake.
A few of mine were overfilled, and they definitely weren&rsquot a pretty picture coming out of the oven (don&rsquot say I didn&rsquot warn you :P)
Next, unroll the second pie crust, and place on top of the jam lined pie crust.
Carefully use your ruler to remark the rectangles (you can see the jam through the pie crust, and use it as a guide).
Use a pastry cutter and ruler to cut out the rectangles.
Carefully lift each Pop-Tart (the pieces will slide a bit due to the filling), and crimp the sides using a fork.
Also poke a few holes on top of each one, to help them rise and allow air to escape as they bake.
I had a mini fork on hand (long story, but it&rsquos from making little mermaid cupcakes ages ago&hellip), which worked perfectly for this! if you don&rsquot have one, use the smallest fork you have.
Transfer the Pop-Tarts onto a parchment paper lined baking sheet.
Beat together one egg and 1 tbsp of milk, and use a pastry brush to paint a thin layer of egg wash onto each Pop-Tart. Bake in the oven for 15-17 minutes, or until golden brown.
I was convinced these would bake up much fast, but it took some time for them to become golden brown, and baked through.
Slide the parchment paper onto a cooling rack, and allow the Pop-Tarts to cool (at least 30 minutes).
Once they fully cooled, pipe buttercream onto each Pop-Tart, and top with sprinkles of your choice.
I colored a tiny but of my buttercream light and hot pink, and piped the different colors onto my Pop-Tarts. I also chose to use hot pink sanding sugar as my sprinkles.
Once the Pop-tarts are ready, it&rsquos time to assemble the cake. Smooth a thin layer of buttercream on top of each layer. Pipe a ring of vanilla buttercream around the edge of the layer to create a frosting dam, then spread a layer of strawberry jam inside the vanilla frosting.
Repeat this process with all remaining cake layers. Cover the cake in a thin layer of vanilla frosting (crumb coat) to trap any run-away crumbs.
Chill the cake in the freezer or fridge for about 5 minutes, until the buttercream is firm to the touch.
Next, add a thicker, second layer of vanilla buttercream. Use a bench scraper to smooth the sides of the cake.
You can see a full tutorial on how to frost a cake with smooth sides here. Use a small offset spatula to smooth the top of the cake.
Pipe a bit of buttercream onto the back of each Pop-tart, then gently press it against the base of the cake. Repeat this process, alternating the colored Pop-Tarts, until the entire base is covered.
Color the remaining buttercream pink using gel food coloring, and pipe a border around the top of the cake using your favorite frosting tip (I used a Wilton 1M).
If desired, add a pink sprinkle blend to the top of the cake, around the border. I love using Neon Yolk sprinkle blends!
They make the cutest blends, and use them on my cakes whenever I can.
Then it&rsquos time to cut into the cake and try it! I am a sucker for anything with strawberry jam, so I loved this cake.
I also could not stop eating the leftover Pop-Tarts! They were addicting.
This cake feeds between 16-20 people, so be sure you have lots of family or friends over (or in my case, coworkers!) to help eat it 🙂
Strawberry Cardamom Puff Pastry Pop Tarts
These homemade strawberry cardamom puff pastry pop tarts are made with buttery, flaky puff pastry and filled with a deliciously sweet/aromatic homemade strawberry cardamom jam.
For the Pop Tarts:
- 16 oz strawberries hulled & coarsely chopped
For the Strawberry Glaze:
In a large, heavy-bottom pot, mix the strawberries, sugar, lemon juice, cardamom pods, and vanilla bean. Stir over medium-low heat until the sugar is dissolved.
Increase heat to medium-high and bring mixture to a rolling boil.
To check if your jam is done, use the wrinkle test. Before cooking the jam, put 3 or 4 small heatproof plates in the freezer. Once your jam has boiled for several minutes, take the pan off the heat and carefully spoon a little jam onto one of the cold plates. Let it stand for a minute then push the blob of jam with your finger, if the surface of the jam wrinkles then it has set, if it is still quite liquidy then put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again on the next plate.
Once jam has set, remove the vanilla bean and cardamom pods, and spoon the jam into clean jars. Cover and store in the refrigerator.
Take your thawed puff pastry, and cut each sheet into 6 rectangles. Evenly fill half of the rectangles with the chilled strawberry cardamom jam.
Lay the remaining 6 rectangles over the filling and seal the edges by crimping with the back of a fork. Repeat until you have 6 tarts.
Place on parchment-lined baking sheets and brush the tops of the tarts with water. Transfer to the oven and bake the tarts for 15 to 20 minutes or until puffed and deep golden brown. Let cool slightly.
Meanwhile, whisk together the milk, powdered sugar, and strawberry cardamom jam. If needed, add 1 tablespoon of milk or jam at a time to thin the glaze as desired. Drizzle the glaze over the pop tarts and allow to set at room temperature. Enjoy!
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