After some thought, this recipe was exactly what I wanted for my first blog post, and depicts what I would like to share with you. I want to make dated recipes and nostalgic food fun again. The Pop-Tart is the ultimate comfort food of the 20th century, and now is lost in the grocery isles begging for a second chance.
As a child of the 90’s, I loved these bad boys. These amazing pillows of happiness are so sugary they make your mouth pucker. Growing up, my mom was a pseudo health nut. We had an endless supply of Pop-Tarts, fruit roll-ups, and Hot Pockets, but yet she would make meatless meatloaf and steamed broccoli for dinner. I suppose I still live the 80/20 philosophy today. 80% of my meals are “hippie dippy” health and the remaining 20% I am indulging on donuts, pizza, and ice cream. The majority of my recipes are healthy and full of clean and colorful ingredients, but I am no stranger to flour, butter, sugar, and salt. Again, this is not a diet food blog, but rather a home for classic recipes and nostalgic flavors that just need another shot of love.
If you miss toaster pastries, you will want to make these homemade Pop-Tarts immediately. This recipe is so easy and fun to invite anyone into the kitchen. The filling is so versatile, so try other jams or even Nutella for different variations. Who has time to make pie crust these days? Nobody! That’s why this recipe calls for a store bought pie crust. I have never received a recognition award for making homemade pie crust. Nobody will know the difference and honestly nobody cares!
This homemade Pop-Tart recipe is certainly a treat, but a cleaner version then what you would find in the grocery store. The strawberries are packed with vitamin C and antioxidants. The pastry dough is packed with…..well, the carbs are good for your mental health. Turn on some Looney Tunes or Fresh Prince of Bell Air and enjoy!
Homemade pie dough vs. store bought?
Ok, so if you have the time and energy make pie dough good for you. I envy your dedication to being a real baker. I am a mom and do not have that luxury most of the time. The only time you will find me making homemade pie crust is likely Thanksgiving. Trust me, if you are making homemade Pop-Tarts, nobody is going to be asking, or judging your store bought crust. I also find that the store bought crust is actually really good. For all you real die hard bakers out there, you do you, but I’m going to do store bought.
Homemade vs store-bought jam?
This is a food blog, so of course I’m going to provide a homemade jam recipe. You can’t beat the flavor of homemade jam, and I promise it’s not that difficult. Double the recipe and you have leftovers for your toast the next morning. With that being said, I have made these countless times with whatever jam I have laying around my pantry. Try with raspberry jam, blackberry jam, or even Nutella.
How to make Homemade Pop-Tarts:
To make the jam, take the washed and destemmed strawberries and cut in half. Add the strawberries to the food processor with the water and blend until smooth. In a small pot simmer the blended strawberries on low heat for 25-30 minutes. You will start to notice the jam will show resistance when stirring. Turn off the heat and let cool completely.
Roll out the pie crust (homemade or store bought) on a lightly floured surface. Cut 4 squares from the circle and set the scraps aside. Repeat with the second pie crust. Using the scraps roll out and cut remaining rectangles until you have approximately 12 rectangles.
Place half the rectangles on a cutting board and brush the edges with egg wash. Spoon about a tbsp of the strawberry jam on top of each and spread with a spoon leaving about 3/4 inch for the edges.
Once finished, place the remaining pastry rectangles on top. Crimp the edges with a fork.
Brush the egg wash on top of each pop tart and poke the tops at least 3 times with a fork.
Bake until golden brown. While the pastries are baking make the frosting by mixing the milk, vanilla and powdered sugar in a bowl with a spoon. Once the pastries are cooled, spread the frosting on each Pop-Tart and sprinkle with your favorite sprinkles. Make sure the pastries are cooled completely or the frosting will run off. Enjoy!
Homemade Strawberry Pop-Tart
- 2 store-bought pie crusts (approx. 14.5 total oz.)
- 1 egg
- confetti sprinkles (optional)
- 1 lb strawberries washed, destemmed and cut in half
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1/2 cup water
- 1/2 cup powdered sugar
- 2 tsp milk half and half, full or low fat
- 1/2 tsp vanilla extract
- Blend strawberries with the water in a food processor, blender or immersion blender. Add to a small sauce pot with the granulated sugar and lemon juice.
- Simmer for approximatly 25-35 minutes until spoon shows resistance when stirring. Let cool. completly Jam will thicken when cooled.
- With a spoon mix together powdered sugar, milk and vanilla until smooth and set aside.
- Turn on oven to 350 degrees F
- On a floured surface take each pie crust and cut 2” x 3” rectangles. Using the scraps roll out on floured surface until you have 12 equal rectangles.
- Make the egg wash by whisking 1 egg with 1 tsp of water in a small bowl.
- On a wax lined baking sheet place 6 pastry rectangles down. Using a brush or back of a spoon add egg wash to each pastry edge.
- With a spoon place 1 tbsp of strawberry jam in center of each pastry rectangle. Spread jam out with back of spoon leaving ¾ inch around edge.
- Put the remaining 6 rectangles on top of each jam topped rectangle. Using a fork pinch together the edges.
- Using a brush or back of a spoon add egg wash to the top of each pastry and poke each pastry with a fork 3 times.
- Bake for 30-35 minutes or until golden brown. Cool pastries compltly before adding icing.
- Using a spoon spread icing over top of cooled pastries and sprinkle with confetti sprinkles.
- in a pinch for time? Use any store-bought jam or Nutella instead of making the homemade strawberry jam.