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Flaky Homemade Pop-Tarts with Strawberry Filling

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These flaky homemade Pop-Tarts feature a tender, buttery crust paired with a fresh, vibrant strawberry filling, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • ¾ cup (170 g) cold unsalted butter, cut into small cubes
  • 4 oz (115 g) cold cream cheese, cubed
  • 2 tbsp (25 g) granulated sugar
  • ½ tsp (3 g) salt
  • 4 to 6 tbsp (60–90 ml) ice cold water
  • 1 cup (150 g) fresh strawberries, hulled and chopped (or frozen)
  • ⅓ cup (65 g) granulated sugar
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tbsp (8 g) cornstarch
  • 2 tbsp cold water (for cornstarch slurry)
  • 1 large egg, beaten (for egg wash)
  • Coarse sugar or sanding sugar (optional, for sprinkling)

Instructions

  1. In a large bowl, whisk together flour, sugar, and salt. Add cold butter and cream cheese cubes. Cut into flour mixture using a pastry cutter or two forks until coarse crumbs with some pea-sized pieces form.
  2. Gradually add 4 tbsp ice cold water, mixing gently until dough starts to come together. Add up to 2 more tbsp water if needed. Form dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.
  3. Prepare the strawberry filling by combining strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes until softened.
  4. Mix cornstarch with 2 tbsp cold water and stir into the fruit mixture. Cook 1-2 more minutes until thickened. Remove from heat and cool completely.
  5. Roll each dough disc on a lightly floured surface into a 12 x 9 inch rectangle about 1/8 inch thick. Cut into 12 rectangles (3 x 4 inches). Transfer half to a parchment-lined baking sheet.
  6. Spoon about 1 tablespoon of cooled filling onto each rectangle, leaving a ½-inch border. Brush edges with beaten egg, top with remaining rectangles, and press edges with a fork to seal.
  7. Brush tops with beaten egg and optionally sprinkle with coarse sugar. Poke 2-3 small steam vents in each tart.
  8. Preheat oven to 375°F (190°C). Bake for 20-22 minutes until golden brown and crisp. Cool on a wire rack for 10 minutes before serving.

Notes

Keep ingredients cold for flaky dough. Chill dough before rolling. Cool filling completely before assembly to avoid soggy crust. Avoid overworking dough to keep it tender. Use a fork to seal edges and create classic look. Store leftovers in airtight container; reheat in toaster or oven to regain crispness.

Nutrition

Keywords: Pop-Tarts, homemade pastries, strawberry filling, flaky crust, breakfast recipe, easy breakfast, sweet snack

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