Frosted Strawberry Pop Tarts

5 from 19 votes

This Frosted Strawberry Pop Tart made with a flaky and buttery puff pastry crust is filled with a sweet, sticky homemade strawberry jam that blows the boxed version out of the park.

Prep Time4

Cook Time15

Total Time4 15

Course: brunch, Dessert, Snack, treats

Cuisine: American

Servings:

Calories: 481kcal

Author: Courtney Paige

Equipment

sheet pan
parchment paper
sauce pan
Cutting Board
Pizza Cutter
Knife
Spoon
Whisk
measuring cups / spoons
Fork
silicon food brush

Ingredients

1 box puff pastry 2 sheets
1 tbsp egg white

For the Strawberry Jam

1 ⅓ cup strawberries fresh or frozen
½ cup cane sugar
1 tsp lemon juice
1 tbsp water
2 tbsp cornstarch

For the Frosting

1 cup powdered sugar
1 tbsp milk
1 tbsp sprinkles
1 drop red food coloring optional

Instructions

For the Jam:

To make jam, heat a sauce pot to medium heat and add fresh strawberries, cane sugar, lemon juice, and water.
Use a berry masher to break down the berries as they heat up. Keep over heat for 10-15 minutes or until most strawberries are mashed.
In a small bowl, combine splash of water with cornstarch and whisk until cornstarch is completely diluted. Then, pour the liquid cornstarch into the jam. Stir.
Remove strawberry jam from the heat and then allow it to chill completely (4-6 hours or overnight for best results). It needs to be jam-like consistency.

For the Pop Tart:

Once your jam is set, take the puff pastry out from the freezer and let thaw and preheat the oven to 400°F.
Use a pizza cutter to slice each puff pastry sheet into 3 columns and 2 rows (the puff pastry comes folded and the 3 columns should be where the creases are. Use a pizza cutter for a smooth cut. You should end up with 12 rectangles total.
Line it with parchment paper and place 6 pastry puffs on a sheet.
Use a spoon to put 2-3 tablespoons of cold strawberry jam on one side of each pastry puff (6 total will have strawberry jam). Leave ¼” - ½” around the perimeter of each rectangle to give room to seal the Pop Tart.
Take a pastry puff rectangle without jam and put it on top of the strawberry jam filled ones. We are assembling the pop tart here. Use a fork to crease the edges of the Pop Tart, sealing the strawberry jam inside. Make sure the edges are secured! We don’t want to lose out on the filling.
Use a silicone brush to brush the top of each pop tart top with egg wash.
Bake for 12-15 minutes or until puff pastry starts to rise and start to get golden brown. If needed, broil them for 2-3 minutes after baking for a golden, buttery brown color.

For the Frosting:

While the Pop Tarts bake, make the frosting. In a small bowl, whisk together almond milk and powdered sugar. I recommend mixing ½ of the powder sugar first, and then adding in the second ½ cup. It makes it easier to combine.
Add the SMALLEST, MOST TINY drop of red food coloring for a light pink color.
Once the Pop Tarts have slightly cooled, add the glaze on top and sprinkle with red sprinkles. Enjoy warm or save for later.

Notes

If you’re making your own strawberry jam, I like to prepare it a day or two AHEAD of time. It needs time to set.

You can skip making the jam and use store bought (but homemade is better). Buy any flavor you'd like or even make the jam with another berry instead.

Cornstarch doesn’t break down into very hot things. Do not forget to mix it with a splash of water so it’s in liquid form before adding it to the hot berries.

Nutrition