Homemade Strawberry Pop Tarts: Better than Those in the Box

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can reduce saturated fat.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but may not dissolve as smoothly.

strawberry jam

🥗Healthier: fresh strawberries

💰Cheaper: mixed berry jam

Fresh strawberries add natural sweetness and nutrients.

food coloring

🥗Healthier: natural fruit puree

💰Cheaper: none

Fruit puree adds color and flavor without artificial ingredients.

Combine 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 0.5 teaspoon table salt in a food processor and pulse until combined.

Add 1 cup cold, cubed unsalted butter to the flour mixture and pulse until the butter is cut into the flour, leaving some pea-sized pieces.

Add 0.5 cup full-fat sour cream to the mixture and pulse until it begins to cling together.

Remove the dough from the food processor and form it into a rectangle on plastic wrap. Flatten it slightly and wrap it up.

Chill the dough in the fridge for 45 to 60 minutes.

In a small saucepan, combine 0.25 cup granulated sugar and 2 teaspoons cornstarch, whisking to break up lumps.

Add 8 ounces quartered strawberries and 2 teaspoons lemon juice to the saucepan and stir to combine.

Cook on medium heat, stirring constantly, until the strawberries release their juices. Use a potato masher to mash the berries to your desired consistency.

Continue cooking until the mixture thickens to a slightly loose jam consistency, then remove from heat and stir in 0.5 tablespoon butter until melted. Let cool completely.

Preheat the oven to 400 degrees Fahrenheit.

Roll out the chilled pastry dough on a lightly floured surface to 1/8 to 1/4 inch thick, adding flour as needed to prevent sticking.

Cut the rolled dough into 2.5 by 4 inch rectangles and transfer half to a parchment-lined baking sheet.

Brush the bottom halves of the rectangles lightly with egg wash made from 1 large egg and 1 teaspoon water.

Add about a heaping tablespoon of the cooled jam to the center of each bottom rectangle.

Place another rectangle of dough on top of each filled bottom half and crimp the edges with a fork to seal.

Brush the tops of the Pop-Tarts lightly with egg wash.

Bake in the preheated oven for 15 to 17 minutes, until golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens