Homemade pop tarts are so delicious and perfectly flaky and fluffy! There are soo many variations of pop tarts but I love the classic strawberry one. Something about it is just so dang delicious, also I bought a ton of strawberries the other day so it is basically a strawberry week of recipes so they do not go to waste! This recipe makes about 4-5 pop tarts (I like my crust a little thick so my batch made 4). I made it this way because sometimes I really dislike recipes that make a huge batch of desserts and they end up going to waste so this recipe is perfect, and if you need more just double it!
These strawberry pop tarts are perfectly flaky and fluffy and brings me back to my childhood eating store bought pop tarts. Imagine all the extra not so good ingredients in those! yikes! No need to worry these are the perfect (better in my opinion) alternative!
Let's start by making the dough. You are going to take the flour and the cubed butter and either pulse it in a food processor until it starts clumping up into tiny little balls or just use your fingers (this is what I did) and just mix with your hands until butter is pretty much melted and the dough clumps together.
Slowly add in the cold water until it forms a dough. Keep mixing with your hands. You don't want the dough too sticky or too dry so add more water or flour as needed until it is a dough you can roll out onto a floured surface.
Roll the dough onto a floured surface (about 1/8 inch thick or thicker depending on how much you like crust) and cut the dough into rectangles it doesnt need to be perfect but if you want them perfect use a ruler so both your rectangles when making the pop tart are the same size. I just eye ball it and cut with a pizza cutter.
On one of the rectangles take a tablespoon of jam and place it in the middle. On the rectangle that goes on top brush the edges of it with a beaten egg. This will help them stick together when crimping the edges.
Place the top rectangle on top of the one with the jam and crimp the edges with a fork. I find that I have to dip my fork in the flour because of the beaten egg it wants to stay stuck to the dough. Do this with the rest of the rectangles. You can also poke some holes throughout the top of the pop tart with a fork, this is optional.
Place the pop tarts on a baking sheet lined with parchment paper for easy removal and place in the freezer for 20 minutes. In the meantime preheat your oven to 400 degrees F.
Once in the freezer for 20 minutes bake the pop tarts at 400 degrees F for 15-20 minutes or longer depending on your oven just until they are a nice golden color. then set aside to cool.
For the frosting mix the powdered sugar, milk, and vanilla extract. Add more powdered sugar if too watery or more milk if too thick.
Then take a spoon and drizzle it over the cooled pop tarts! Enjoy! You can dress this up my adding sprinkles or coloring the icing with food coloring!