Homemade Strawberry Pop Tarts

As a child a simple, sugary breakfast was always top choice. A pop-tart, cereal, or maybe a giant cinnamon roll right before all your classes start. Then half-way through your first class you feel like just curling up in a corner and sleeping for the rest of the day. Those were some great childhood memories. Pop-tarts were the top choice, more flavors have emerged, and even a carrying case has been created for them.

Instead of eating a processed, high sugar breakfast in a box, grab a homemade pop-tart instead. You can choose how much sugar will be added, and even make it gluten-free. The fruit in the center will be real fruit, maybe fruit you just picked up at a farmers market.  You can add glaze to the pop-tart, or keep it plain. The options are endless.  More people will be able to enjoy them, and you may stay awake through that first class.

These homemade peach pop-tarts were inspired from a trip to a local farmers market in Savannah, GA.  Instead of the normal jam that is used in the center of the pop-tart, cook down your fruit of choice.  You could cook down rhubarb, or apples, or even some apples with butternut squash.  Sneak those vegetables wherever you can for your child.

How to Make Homemade Peach Pop-Tarts

1. Prepare the Crust:

• In a large bowl, combine the flour, salt, and sugar (if using).
• Add cubed butter and use a pastry cutter or your hands to blend the butter into the flour until it forms a crumbly texture.
• Gradually add cold water, one tablespoon at a time, until the dough comes together into a ball. Avoid overworking the dough.
• Wrap the dough in plastic wrap and chill in the refrigerator for about 2 hours, or up to 5 days.

2. Make the Strawberry Compote:

• In a small saucepan, combine the chopped peaches, brown sugar, vanilla extract, cinnamon, cornstarch, and salt.
• Cook the mixture over medium heat, stirring occasionally, until the peaches break down and the mixture thickens. Do not let it boil.
• Remove from heat and transfer to a bowl. Let the compote cool completely before using. You can refrigerate this compote for up to a week.

3. Roll Out the Dough:

• Preheat the oven to 425°F (220°C).
• Lightly flour a clean surface and roll out half of the dough until it is paper-thin.
• Trim the edges and cut the dough into six rectangles.
• Repeat with the second half of the dough to create a total of 12 rectangles.

4. Assemble the Pop-Tarts:

• Spoon about 1 heaping teaspoon of peach compote onto half of the dough rectangles, leaving a small border around the edges.
• Place the remaining dough rectangles on top of the filled ones.
• Use a fork to crimp the edges of each pop-tart to seal.
• Make 3-5 small slits on the top of each pop-tart to allow steam to escape.

5. Bake:

• Place the assembled pop-tarts on a greased or parchment-lined baking sheet.
• Bake for 7-9 minutes, or until the edges are golden brown.
• Allow them to cool slightly on a wire rack.

6. Glaze and Decorate:

• In a small bowl, whisk together powdered sugar and almond milk (or whole milk) until smooth.
• Drizzle the glaze over the cooled pop-tarts and sprinkle with colorful sprinkles if desired.
• Allow the glaze to harden before serving.

Notes:

• Make-Ahead: The dough can be made up to 5 days in advance and stored in the refrigerator. The peach compote can also be refrigerated for up to a week.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make a gluten-free version of these pop-tarts.
• Filling Variations: Swap peaches with other fruits like strawberries, apples, or blueberries for a different flavor.

Homemade Strawberry Pop-Tarts

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5 from 4 reviews

• Author: Terra Baltosiewich
• Total Time: 39 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

A nostalgic twist on a classic. These homemade pop-tarts are bursting with fresh peach flavor.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) all-purpose flour
• 1 tsp salt
• 2/3 cups (150 ml) unsalted butter, cut into small cubes
• 4 Tbsp sugar (optional)
• 6-8 Tbsp cold water
• 3 fresh peaches, chopped (or any fruit of choice)
• 4 Tbsp brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 Tbsp cornstarch
• Pinch of salt
• 1 cups (237 ml) powdered sugar
• 2-3 tsp almond milk or whole milk
• Sprinkles for topping

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Instructions

Prepare the Crust

1. In a large bowl, combine the flour, salt, and sugar (if using). Add cubed butter and use a pastry cutter or your hands to blend the butter into the flour until it forms a crumbly texture. Gradually add cold water, one tablespoon at a time, until the dough comes together into a ball. Avoid overworking the dough. Wrap the dough in plastic wrap and chill in the refrigerator for about 2 hours, or up to 5 days.

Make the Peach Compote

1. In a small saucepan, combine the chopped peaches, brown sugar, vanilla extract, cinnamon, cornstarch, and salt. Cook the mixture over medium heat, stirring occasionally, until the peaches break down and the mixture thickens. Do not let it boil. Remove from heat and transfer to a bowl. Let the compote cool completely before using.

Roll Out the Dough

1. Preheat the oven to 425°F (220°C). Lightly flour a clean surface and roll out half of the dough until it is paper-thin. Trim the edges and cut the dough into six rectangles. Repeat with the second half of the dough to create a total of 12 rectangles.

Assemble the Pop-Tarts

1. Spoon about 1 heaping teaspoon of peach compote onto half of the dough rectangles, leaving a small border around the edges. Place the remaining dough rectangles on top of the filled ones. Use a fork to crimp the edges of each pop-tart to seal. Make 3-5 small slits on the top of each pop-tart to allow steam to escape.

Bake

1. Place the assembled pop-tarts on a greased or parchment-lined baking sheet. Bake for 7-9 minutes, or until the edges are golden brown. Allow them to cool slightly on a wire rack.

Glaze and Decorate

1. In a small bowl, whisk together powdered sugar and almond milk (or whole milk) until smooth. Drizzle the glaze over the cooled pop-tarts and sprinkle with colorful sprinkles if desired. Allow the glaze to harden before serving.

Notes

• For a richer flavor, use brown butter in the crust instead of regular unsalted butter.
• To prevent soggy pop-tarts, ensure the peach compote is completely cool before assembling.
• Leftover pop-tarts can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.

• Prep Time: 30 minutes
• Cook Time: 9 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pop-tart
• Calories: 250
• Sugar: 20
• Sodium: 100
• Fat: 12
• Saturated Fat: 7
• Unsaturated Fat: 4
• Trans Fat: 0g
• Carbohydrates: 35
• Fiber: 2
• Protein: 3
• Cholesterol: 10

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