These homemade poptarts are made of buttery dough filled with strawberries, raspberries and lemon and glazed with white chocolate. Plus, they’re pure fun to make.
So these pop tarts…
Make the dough, cut the dough, fill the dough, fork the dough, and bake the dough. It’s that simple. You can use fancy cutters and what not if you want to, but since I haven’t been able to find mine in the sheer disarray that has become our basement, I’ve been cutting out a rectangular piece of paper and tracing it with a knife. It works just fine. Same goes for pinching the sides closed…I have a fancy cutter that I bought at WS ages ago, but I have no clue where it is and, to be honest, I’m at a point in my life where I like things to look real and messy, the way life really is. So the fork is my MO, and the look is on the rustic side, making them truly feel homemade. Either way you go after them, the result will be delicious. ENJOY!
- 1¼ cups all-purpose flour
- 1 stick unsalted butter, very cold and cut into 1 inch pieces
- 1 tablespoon granulated sugar
- pinch of salt
- 2-3 tablespoons ice cold water
- Click the link above for the recipe.
- 1 cup white chocolate pieces, melted
- To make the dough, place the flour, sugar, salt, and butter into the bowl of a food processor fitted with the blade and pulse until the butter becomes the size of small peas.
- Pour 2 tablespoons of the water into the tube with the processor on low speed and watch carefully. Slowly add the last tablespoon of water in just a little bit at a time until the dough begins to come together. You want it to feel moist, but not sticky.
- Empty the dough out onto a lightly floured surface, and knead the dough lightly to form it into a flat disk. Wrap tightly with plastic wrap and chill for 30 minutes.
- Meanwhile, place all of the ingredients for the filling into a large stockpot and bring to a boil. Reduce heat and simmer until the berries break down and the liquid begins to thicken. You can keep it chunky, or puree it to a smooth consistency using a immersion blender, or by placing in into a blender in batches.
- To bake, preheat the oven to 375 degrees. Roll the dough out to about ⅛ inch-1/4 inch thickness. You want it to be thin, but not so thin that it will tear. Cut the dough into 16-4 inch rectangles, and place 1 tablespoon of filling into the center of 8 of them.
- Gently put the empty rectangles on top of each and use a fork to pinch all 4 sides of them closed. Bake for 17-20 minutes until fully baked and golden brown. Remove and cool slightly before icing with white chocolate and sprinkles. ENJOY!