Hey everyone! As I mentioned briefly in my previous post I recently had my wisdom teeth extracted. Slowly but surely I’m able to eat more solid foods. But mostly, I have been tortured by the yummy foods that I’m surrounded with (and forced to make) at home LOL.
I went in for my follow up at the oral surgeon today, and all is well. Lucky for me I am comfortably able to eat some bread based foods. I’ve also been drinking lots of smoothies and such. But I’m really craving some grilled chicken (next post hopefully).
Anyway I came across this recipe for Homemade Strawberry Pop Tarts, and I wanted to put my own Valentine’s Day spin on it. These are really fun to make, and you’ll be the coolest mom/wife/girlfriend in town if you make these babies. Caution these are very SWEET. If super sweet pastries are not your thing, then you may want to skip this recipe. You have been warned LOL.
This recipe uses very simple ingredients. Many people choose to make their dough from scratch, but I took a shortcut here.
First things first. Wash and quarter your strawberries so you can start making the filling.
Next, you’re going to simmer your berries, honey and some sugar in a saucepan on low heat for 45 minutes.
Make sure you stir and mash the berries throughout that 45 minutes.
When your filling is done, it should look like this.
Cut rectangles from your pie crust dough. I cut one out then used it as a template for the rest. They don’t have to be perfect. I ended up with 10 rectangles – which is 5 pastries. You could also make mini pop tarts, so you’d end up with 10 pastries.
Next step is to brush around the edges of your cut out dough with the beaten egg. Then go ahead and spoon on your pastry filling, try not to put too much. Then place one rectangle on top of the other, egg brushed side down.
Although it’s normal for some filling to seep out, you don’t want it to overflow. You’re going to finish off by clamping the sides down with a fork. Also poke a few holes in the top of each pastry.
Bake your pop tarts for 10-15 minutes at 425F. They are done when they turn golden brown.
When your pop tarts are cooling, go ahead and make the icing. Spoon on one layer of icing then let it sit. Then go back and add an additional layer of icing.
Finish off with some sprinkles…and you’re done!
- 1 box of pie crusts (qty 2)
- 2 cups of strawberries, cut into quarters
- ½ cup sugar
- 2½ tbsp honey
- 1 egg (beaten)
- 1 cup powdered sugar
- 4 tbsp milk
- Pre-heat oven to 425 F.
- Place quartered strawberries, sugar, and honey in a medium sauce pan on low heat.
- Simmer the berries for 45 minutes, stir and mash the berries often.
- Once filling is done turn off heat and move onto dough.
- Roll out dough and cut into rectangles. You will need 2 rectangles per pop tart.
- Brush around the edges of your rectangles with the beaten egg.
- Spoon about 1 tablespoon of filling into the center of one of the pastries.
- With the egg brushed sides facing each other, place a pastry rectangle on top of each filled pastry.
- Seal the sides by clamping them together with a fork and then poke a few small holes in the top of each pastry.
- Bake for 10-15 minutes depending on the size of the pop tarts.
- Remove from oven when golden brown.
- Mix powdered sugar in a medium bowl and stir in milk a little at a time until the sugar is thoroughly dissolved and at a good, thick consistency.
- Drizzle one thin layer of glaze on top of each pastry and let sit for a few minutes.
- Add an additional layer of glaze once the first layer has hardened.
- Top with sprinkles if desired.
These were so decadent, I could only eat one. I zip-locked and stored the rest in the fridge.