Homemade Strawberry Pop-Tarts with Crispy Pastry
- Prep
- 30 min
- Cook
- 30 min
- Yield
- 8 pieces
- Level
- medium
- Cuisine
- American
Buttery hand-crimped pastry pockets filled with strawberry spread and topped with strawberry icing. These homemade pop-tarts deliver crispy, flaky pastry and genuine fruit flavor far beyond the commercial version. Perfect for breakfast, lunch boxes, or afternoon snacks. The dough uses both butter and shortening for optimal texture, and the simple egg wash creates golden-brown edges.
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Method
16 steps- 1
Pulse flour, sugar, and salt in food processor to combine.
- 2
Add butter one piece at a time while processor runs, then add shortening.
- 3
Add water one tablespoon at a time, mixing after each addition until dough comes together smoothly and is not sticky.
- 4
Remove dough, wrap in plastic, and refrigerate for 30 minutes.
- 5
Line baking sheet with parchment paper. Cut a second piece of parchment to 3 by 4.5 inches as a cutting guide.
- 6
Preheat oven to 350°F.
- 7
Roll dough on floured surface to 1/8 inch thickness.
- 8
Use parchment guide to cut rectangles. Reroll scraps and cut until you have 16 pieces total.
- 9
Spoon strawberry spread onto 8 pastry rectangles.
- 10
Brush edges of filled rectangles with egg wash, then place remaining rectangles on top.
- 11
Crimp edges with fork, prick top with knife, and brush with remaining egg wash.
- 12
Bake, turning halfway through, until golden.
- 13
Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.
- 14
Whisk powdered sugar and milk until smooth, stir in strawberry spread.
- 15
Spread icing on cooled pastries and allow to set.
- 16
Serve warm or at room temperature.
Tips
Keep all ingredients cold before starting, especially butter and shortening. This ensures a flaky, layered crust rather than tough, dense pastry.
Do not overwork the dough after adding water. Mix just until it comes together to avoid developing gluten, which toughens the pastry.
Good to Know
Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Assemble and freeze unbaked pastries on a baking sheet, then transfer to freezer bags for up to 2 months. Bake from frozen, adding 5-10 minutes to baking time.
Serve warm with coffee or milk. Also excellent cold straight from the container for on-the-go breakfast.
Common Mistakes
Warm ingredients or overworking dough results in tough, dense pastry instead of flaky layers.
Filling leaking during baking indicates insufficient egg wash on sealed edges or filling too close to edges.
Pastries browning too quickly means oven is too hot; lower temperature by 10 degrees C and bake longer.
Substitutions
Dairy-Free Swaps
General Alternatives
same ratio
vegan option: use refined coconut oil instead of shortening
Full guide →FAQ
Can I use store-bought pie dough?
Yes, but the texture will differ. Store-bought dough tends to be more tender and less flaky than homemade. Thaw completely and roll between parchment to prevent sticking.
What if the dough tears while cutting?
Brush torn edges with egg wash before sealing the top layer. Small tears usually seal during baking. For large tears, reroll and recut that rectangle.
How long do baked pop-tarts keep?
Three days in an airtight container at room temperature, or five days refrigerated. Freeze baked pop-tarts for up to two months. Reheat briefly in oven or toaster.