Ingredients

2 1/2 cups all-purpose flour*

4 teaspoons sugar

2 teaspoons kosher salt

1 cup unsalted butter (2 sticks), chilled and cubed

1/2 cup cold water

16 oz (~450g) strawberries (fresh or frozen – thaw if frozen)

3 tablespoons honey

2 teaspoons lemon juice

1 egg yolk

1/2-1 cup powdered sugar

1-2 tablespoons milk

Instructions

Step 1: In a food processor, pulse together flour, salt, sugar, and butter a few times until the butter pieces are about the size of peas. Stream in the cold water while pulsing until the dough begins to form.

Step 2: Transfer the dough to a bowl or lightly floured surface and gently knead into a ball, taking care not to overwork it. Wrap in plastic wrap and shape into a rectangle about 1/2″ thick. Chill in the refrigerator for 2 hours.

Step 3: While the dough chills, blend the strawberries, honey, and lemon juice. Strain the mixture through a fine mesh sieve into a saucepan to remove seeds.

Step 4: Cook the strawberry mixture over medium heat for 20-25 minutes until it thickens enough that scraping the pan leaves a trail and the jam slowly runs back together. Transfer to a bowl and let cool.

Step 5: Preheat the oven to 300˚F and line a sheet pan with parchment paper.

Step 6: Divide the chilled dough in half and roll each half into approximately a 14 x 14″ square on a floured surface. The dough should be about 1/8″ thick and slightly translucent when held up to light. Use plenty of flour to prevent sticking.

Step 7: Cut the dough into rectangles roughly 3.5 x 4.75″. Reserve scraps to roll out again and minimize waste.

Step 8: Spoon about a tablespoon of cooled strawberry filling onto half of the rectangles, spreading it thinly and leaving a 1/3″ border around the edges. Beat the egg yolk and brush it along the border. Dock the corresponding top pieces with a skewer or fork, then cover the filled pieces, pressing and crimping edges to seal.

Step 9: Bake the Pop Tarts for 30-35 minutes until the tops are lightly browned and the bottoms have a slight golden color.

Step 10: Whisk powdered sugar and milk to create a thick glaze. Once the Pop Tarts are cool, spread about 1 tablespoon of glaze on each and add sprinkles if desired.

Tips & Variations

Use frozen strawberries year-round by thawing and draining well before blending to reduce excess moisture.

For a dairy-free version, substitute butter with a vegan butter alternative and use a plant-based milk for the glaze.

Experiment with different fillings like blueberry, raspberry, or even a cinnamon apple for variety.

Ensure the dough is well chilled; this helps create a flaky, tender crust.

Storage

Store the Pop Tarts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week. Reheat by warming in a toaster oven or regular oven at low temperature to preserve crispness. Avoid microwaving if possible, as it can make the crust soggy.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before assembling the Pop Tarts. This gives you flexibility when planning your baking.

How do I prevent soggy bottoms?

Use a baking sheet lined with parchment and ensure the oven is fully preheated. Baking at a moderate temperature allows the crust to cook evenly without becoming soggy. Also, spreading a thin layer of filling and sealing the edges well helps keep moisture contained.