Serves 1
Directions
- 1Pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas.
- 2Stream in the water, pulsing as you go.
- 3Move the dough to a bowl or lightly floured surface and gently knead into a ball – be careful not to overwork the dough.
- 4Wrap in plastic wrap and shape it into a rectangle that's about ½" thick.
- 5Place the dough in the refrigerator to chill for 2 hours.
- 6Blend your strawberries, honey, and lemon and strain through a fine mesh sieve directly into a saucepan to remove the seeds.
- 7Cook over medium heat for 20-25 minutes, until the strawberry mixture is reduced to the point where you can scrape the bottom of the pan and the jam takes a little while to run back together again.
- 8Move to a bowl to cool.
- 9Preheat oven to 300˚F and line a sheet pan with parchment paper.
- 10Divide your dough in half and roll into a roughly 14 x 14" square on a floured surface.
- 11Cut the dough into roughly 3.5 x 4.75" rectangles.
- 12Combine your scrap dough and roll out again to minimize waste.
- 13Spoon about 1 tablespoon of filling into each pop tart, then spread into a thin layer, leaving about ⅓" around the border.
- 14Beat an egg yolk and brush around the border of the jam.
- 15Dock the tops of your pop tarts with a skewer or a fork, then place over the bottom, and press down and then crimp the sides.
- 16Bake for 30-35 minutes.
- 17They should be very lightly browned when you take them out, and the bottoms browned slightly.
- 18Whisk together powdered sugar and milk until a thick glaze forms.
- 19Let pop tarts cool, then spread ~1 tablespoon glaze on each pop tart and top with sprinkles.
Ingredients
- 2.5 cups all-purpose flour
- 4 tsp sugar
- 2 tsp kosher salt
- 1 cup unsalted butter
- 0.5 cup cold water
- 16 oz strawberries
- 3 tablespoons honey
- 2 teaspoons lemon juice
- 1 egg yolk
- 0.5 cup powdered sugar
- 1 tablespoon milk
Equipment
food processorbowlplastic wrapsheet panparchment paperfloured surfacerolling pinknifeskewerforkwhisk
Tips
- You can sub an alternative sugar for the crust like stevia or coconut sugar.
- The icing is totally optional is you want to cut back on sugar content and these are just as delicious without it.
- We didn’t test these with GF flour, but it should work fine, the texture may just be a little less flaky.
- If you don’t have a food processor, you can cut in the butter with your hands or a pastry cutter.
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