Pop-Tarts with Homegrown Strawberry Filling

Skip the boxed version with all the preservatives and try out these homemade / homegrown (if possible) strawberry pop tarts!

Print Recipe
Strawberry Pop-Tarts
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Prep Time 30 Minutes
Cook Time 50 Minutes
Passive Time 24 Hours
Servings
Pop tarts
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
Instructions
Making The Filling
  1. In a medium-sized saucepan, combine strawberries, sugar, and lemon zest over medium-low heat.Stir frequently until strawberries release their juices.
  2. Use a slotted spoon to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
  3. Increase heat to medium-high and bring to a boil, stirring constantly for 3 minutes and remove from heat.
  4. Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.
  5. Let cool then pour into a storage container and let sit in fridge for 24 hours to thicken.
  6. Cut roughly into 4" x4" squares and place 1 heaping Tbsp of filling in the center of one piece of crust.
  7. Fold the crust in half and crimp the edges with a fork to seal, and pierce small holes throughout the pastry using a clean fork. Repeat until all of your dough has been used.
  8. Bake on 350 for 22 minutes or until edges are beginning to turn golden-brown.
  9. Allow to cool completely before frosting.
Making The Frosting
  1. Prepare glaze by whisking together powdered sugar, heavy cream, lemon zest and vanilla extract.
  2. Once pop tarts are cooled, spread over each pop tart.
Recipe Notes

Unlike store bought pop-tarts these are best not toasted in a toaster. They are best enjoyed fresh out of the oven (after cooled) or reheated in the microwave for just a few seconds however the icing becomes melted when heated.

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