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Pop Goes the World….SHF#24

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These Homemade Strawberry Frosted Pop Tarts are an ode to my favorite morning strawberry pastry complete with icing and sprinkles.

So wasn’t going to participate in this Sugar High Friday…just no time.

But I figured if I could squeeze in fritters last week for HHDD, I could come up with something for SHF.

The theme this time around was little bites of delight.

We were to make petits fours.

Well that encompasses a lot of things…I’m sure my entry was not one they were thinking of.

Over burdened with extra pie crust taking up space in the freezer, I decided that since I had so much luck with the Circus Cookies that I would make Homemade Strawberry Frosted Pop Tarts.

Oh how I love Pop Tarts.

So bad for you I know but my first years of teaching I was so poor I lived off of Pop Tarts and Stove Top Stuffing.

Because you could buy them in bulk at Costco.

Not exactly nutritionally sound but you have to do what you have to do.

The strawberry frosted kind are my favorite, but I’ve never been one to turn down any Pop Tart.

I am bad in my pie crust I know because I still do use half shortening, but it really makes the pie crust more flaky.

And I also apologize that none of my pictures can really let you see that it is mini, but they are, I swear. 

But the Poptart looked so washed out when it was unopened that I got no quality photos whatsoever.

Head on over to Cook Sister to see all of the SHF participants.

P.S. It’s a great day to buy my cookbook Holy Sweet!

Want More Pie Recipes?

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Peanut Butter Cup Cream Pie

Hot Buttered Rum Apple Pie

Strawberry Peach Crumb Pie

Homemade Strawberry Frosted Pop Tarts

Homemade Strawberry Frosted Pop Tarts

Ingredients

  • pie crust(recipe follows)
  • good jam(your choice)
  • Glaze
  • Sparkling Sugar
  • Pie Crust 
  • For the Pie Crust:
  • 1-1/2 cups sifted flour
  • 1/2 teaspoon salt
  • 1/4 cup shortening
  • 1/4 cup unsalted butter
  • 3 tablespoons cold water
  • For the Icing:
  • 1 cup powder sugar
  • milk to thin

Instructions

For the Pie Crust:

Combine flour and salt in bowl.

Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse.

Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides.

Be very careful not to overwork the dough.

Place dough on a lightly floured surface and roll into a square/rectangle.

Cut out long strips about 2 inches wide, and 3 inches long. If you don't want to make mini ones you can make bigger strips.

Repeat till you run out of dough.

For the Icing:

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

To make the Pop Tarts:

Take one pie crust rectangle, fill with a tsp of jam.

Cover with another piece of pie crust.

Crimpe all four edges.

Repeat until you run out of pie crust.

Bake at 450F for about 7-8 minutes or until slightly brown. 

Set aside to cool.

Once cooled, pour glaze on to Poptart and decorate with sparkling sugar.

© Peabody

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Comments

  1. Frosted strawberry with rainbow sprinkles! That was my favorite Pop-tart flavor! I had never thought to make them myself, I am impressed with your genius!

    Reply

  10. LOL – these are great – so pretty! It’s like the opposite of pimp my snack – kind of shrink my snack. I love it 😛 Thanks for contributng to SHF.

    Reply

  11. I knew RIGHT AWAY that those were poptarts, and my tummy grumbled. I LOVE chocolate ones the best! (I bet most people have a favorite poptart!)

    I’m so impressed.

    And as for shortenin’ in the crust, is there really any other way? 🙂 (Crisco makes non-transfat now, you know. That helps!)

    Reply

  12. I love poptarts – but of course, I’ve only ever had the shop bought version.

    They look super candy sweet – the shortening doesn’t put me off at all, but I guess it should do? Still, I bet they taste delicious.

    Reply

  14. Genius! Never had one in my life but DH gobbles them like crazy. I just can’t put it close to me, just the smell but I bet that yours would make me addicted. Ain’t nothing wrong with shortening!

    Reply

  17. Peabody? This is brilliant. Positively brilliant. And Matt adores Pop-Tarts! I won’t let him eat them for…obvious reasons, but knowing I can make them from scratch? He’ll love it…thanks!

    Reply

  21. I just made these and they are awesome. The crust is so good and it is actually easy to make them look pretty. Thankyou so much for this recipe. im never buying store bought poptarts again.

    Reply

  22. I love this idea! My kids love pop tarts and now I can make them a much healthier version without all the fake stuff! Thank you! I hope you don’t mind if I link from my site to yours!

    Reply

  27. @Peabody , considering using this with leftover Jelly Beans as the filling.

    I got the idea from Serious eats but you are credited with the original crust recipe and I feel like Jelly beans is definitely in your spirit of baking! I may have over purchased in pandemic fear!

    Take Care – KNatGU

    Reply

Trackbacks

  2. […] When I got my very first apartment one of the first things I bought was a little patio set. Two chairs and a table with a very French Bistro look. I had some fantasy of me sitting out there in the morning drinking coffee and eating fresh homemade pastries from my kitchen. And then it hit me. I live in Phoenix. I am overlooking a parking lot. It is too stinking hot to be drinking coffee and the air is too stinking bad to be sitting outside inhaling it in. And the pastries? Don’t even get me started. My first year of living on my own was pretty much a diet of Strawberry Frosted Pop Tarts and Stove Top Stuffing….and then running to my parents house to eat dinner every night. My crappy oven baked everything uneven(though the apartment complex assured me nothing was wrong with the oven) and so very few things came out of it. My mother was not a fan of me cooking in her kitchen, or anyone for that matter. I bought myself a toaster oven, not exactly my dream appliance but it at least baked thing evenly. And with that my Pop Tart phase ended and I moved into the muffin phase of my life. I didn’t get too fancy as I was a first year school teacher in the state that ranks 48th in teacher salary…good food was a luxury to say the least. Though I must admit I did steal many an item from my mother’s pantry. After making the banana pound cake with the mascarpone cheese I decided to remake one of my old standards from my teaching days…the banoffee muffin. If you are unfamiliar with banoffee it is the combo of banana and toffee. If you can’t picture the flavors together, think bananas fosters…minus the ice cream and flames. Like I said it’s nothing fancy, but it will fill you up in the morning and I think it is healthier than a Pop Tart, Oh and in case you are wondering, I never did eat breakfast on my patio. After a year of being out in the Arizona sun, my patio set had warped something horrible and you could no longer sit on the chairs or place anything in the table. So the only pastries they got to see is if someone dumped some on them in the dumpster. Sigh. […]

    Reply

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