Ingredients
Method
Instructions
Make the Dough:
- In a bowl, combine flour, sugar, salt, and cornstarch.
- Cut in cold butter until the mixture resembles fine crumbs.
- Add egg and 1 tablespoon milk, mixing until a dough forms.
- Add additional milk only if needed. Dough should be slightly firm, not soft.
- Form into 2 even disc and freeze for 15 minutes.
Prepare the Filling:
- In a small saucepan, combine 1 cup strawberry jam, 1 tablespoon cornstarch, and water.
- Cook over medium heat until thickened into a paste.
- Cool completely before using.
Roll & Cut the Dough
- While the filling cools, place the chilled dough between sheets of parchment paper and roll it out to about 1/8 inch thickness.
- Leave the rolled dough on the parchment paper and freeze it for 10–15 minutes until firm.
- Once firm, use a store-bought Pop-Tart as a size guide or cut the dough into even rectangles.
Assemble:
- Add 1-2 spoonfuls of filling to the center, leaving edges clean.
- Place a second piece of dough on top and seal edges with a fork.
- Poke small holes on top.
- Chill assembled pastries for 10–15 minutes.
Bake:
- Preheat oven to 350°F.
- Bake for 12 minutes until lightly golden and set.
- Cool completely before icing.
Ice:
- Mix icing ingredients until smooth and thick.
- Spread over cooled Pop Tarts and allow to set.
- While the icing is still soft, sprinkle sanding sugar for a clean, classic look.
Nutrition
Notes
Dough should be slightly firm for best texture
Freezing helps prevent spreading
Thick filling prevents leaks
Toasting enhances texture and flavor
A light dusting of sugar keeps the look soft and simple without adding extra sweetness or crunch.