Skip the boxed version with all the preservatives and try out these homemade / homegrown (if possible) strawberry pop tarts!
| Prep Time | 30 Minutes |
| Cook Time | 50 Minutes |
| Passive Time | 24 Hours |
| Servings |
Pop tarts
|
Ingredients
Strawberry Pop Tart Filling
- 1 lbs Home Grown or Fresh Strawberries Cleaned & stem removed
- 1/4 Cup Sugar You can also substitute Honey
- 1 Lemon Zest One large lemon zested
- 1/2 Tsp Real Vanilla Extract Or vanilla extract
For The Frosting
- 1 Cup Powdered Sugar
- 3 tbsp Heavy Cream
- 1/2 Zest Zemon
Pastry Crust
- 1 Package Pillsbury Pie Crust 2 Pack
Ingredients
Strawberry Pop Tart Filling
For The Frosting
Pastry Crust
|
|
Instructions
Making The Filling
- In a medium-sized saucepan, combine strawberries, sugar, and lemon zest over medium-low heat.Stir frequently until strawberries release their juices.
- Use a slotted spoon to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
- Increase heat to medium-high and bring to a boil, stirring constantly for 3 minutes and remove from heat.
- Stir in vanilla extract. Continue to occasionally stir the mixture so that it doesn't burn to the bottom of the pan.
- Let cool then pour into a storage container and let sit in fridge for 24 hours to thicken.
- Cut roughly into 4" x4" squares and place 1 heaping Tbsp of filling in the center of one piece of crust.
- 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.
- Bake on 350 for 22 minutes or until edges are beginning to turn golden-brown.
- Allow to cool completely before frosting.
Making The Frosting
- Prepare glaze by whisking together powdered sugar, heavy cream, lemon zest and vanilla extract.
- 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.
Share this Recipe