Frosted Strawberry Pop Tarts are a pop tart lovers dream! Who knew you could make these babies at home??
For the record I hate pop tarts, especially frosted strawberry pop tarts. My mom never allowed us to have them as children. So of course, when I was offered one of the many different varieties at friends’ houses I was so excited to try them. I was always left disappointed. They were dry, hard, and had a weird after taste. I know, I’m the worst. The only pop tart I would ever eat was the middle of a S’mores flavor. My S’mores obsession just overpowered my dislike for pop tarts.
BUT, Steve LOVES pop tarts. Growing up he always ate the unfrosted blueberry kind (WEIRD!). The guy doesn’t even like blueberries, but he will eat fake blueberry jam. I felt guilty for never buying them for him or trying to make them on my own. So, finally here they are, my Frosted Strawberry Pop Tarts! I also made him some unfrosted blueberry ones, too! And yes, I do like my frosted strawaberry pop tarts. They are buttery, flaky, sweet, and don’t have a weird after taste 😛
- 2 cups unbleached all purpose flour
- 8 Tablespoons cold butter
- 8 Tablespoons shortening
- 1 teaspoon salt
- 1/4 cup sugar
- 4-8 Tablespoons ice water
- 1 teaspoon vinegar
- 1 beaten egg
- 1 cup of jam or preserves
- 1 cup of powdered sugar
- 1 1/2 Tablespoons of whole milk or half and half
- Pulse together the flour, shortening and butter, and salt in a food processor until small crumbs form. You can also do this by hand with a pastry blender.
- Gently mix in the beaten egg to the flour mixture.
- Mix vinegar with ice water. Then slowly (VERY SLOWLY and VERY GRADUALLY) pour water mixture into food processor while pulsing. Stop when the dough forms large soft crumbs and pulls away from the side of the bowl.
- Remove dough from food processor and divide in half. Gently form the dough into a ball. Place on a piece of saran wrap and cover. Gently flatten with your hand so it makes a short disk. Repeat with the other half of the dough. It is really important not to over work the dough, because it will become tough very easily.
- Chill in the refrigerator for an hour (30 minutes works if you're short on time!).
- Roll one ball of dough into a long rectangle. Leave the other ball of dough in the refrigerator so it will stay cold while you work with this dough. Cut into eight even rectangles.
- Place four of the rectangles on a parchment paper lined baking sheet. Spread about a Tablespoon of jam onto each rectangle, leaving a nice little border around the edges. Lay a rectangle over each jammed rectangle. Use a fork to crimp the edges together. Then pierce the top of each pop tart about four times with the tines of a fork.
- Repeat with the other ball of dough.
- Flash freeze the pop tarts in the freezer for about an hour (or longer if need be).
- Preheat the oven to 350 degrees. Bake the pop tarts for about 25 minutes, or until very lightly brown.
- Whisk together the powdered sugar and milk. Spread the frosting over the cooled pop tarts and sprinkle with sprinkles if desired!