Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 cup unsalted butter, chilled and cubed
- 4-6 tablespoons ice water
- 1 cup strawberry jam (or your favorite filling)
- 1 egg, for egg wash
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles (optional)
If you’re like me and sometimes find yourself out of specific ingredients, don’t worry. You can substitute the strawberry jam with any fruit preserve you have on hand, or even Nutella for a chocolaty twist. The beauty of this recipe is its flexibility and the opportunity to make it your own.
Instructions
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, form into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Roll out one disk of dough on a lightly floured surface into a large rectangle, about 1/8 inch thick. Transfer to the prepared baking sheet.
- Spread the strawberry jam evenly over the dough, leaving a 1-inch border around the edges.
- Roll out the second disk of dough to the same size as the first and place it over the filling. Press the edges together to seal, using a fork to crimp the edges.
- Beat the egg and brush it lightly over the top of the dough. Use a sharp knife to cut a few small slits in the top to allow steam to escape.
- Bake for 25-30 minutes, or until the pastry is golden brown. Let cool on a wire rack.
- While the pop tart cools, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the cooled pop tart and add sprinkles if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
