The first time I tried a homemade pop-tart was a couple of years ago when we were visiting Washington D.C. It was SO. DANG. GOOD. and I knew it was something that I needed to add to my recipe repertoire ASAP!
What I love most about this recipe is the buttery flakey crust! Instead of using a homemade pie crust, I opted for frozen puff pastry instead for two reasons. First, it’s easier! 🙂 Second, I absolutely LOVE the way it puffs up in the oven and all of the buttery layers!
I highly recommend serving these pop-parts warm, but they are also delicious at room temperature! I prefer to plate them first and then ice them with the frosting so that it puddles onto the plate. 🙂 Who wouldn’t love that, especially with rainbow sprinkles?! 😉
Kids won’t be the only ones who go CRAZY for these pop-tarts! It’s a guaranteed crowd please for adults as well! Bon appétit y’all!
Puff Pastry Strawberry Pop-Tarts
YIELDS 6 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
1 (16 ounce) package frozen puff pastry, thawed at room temp for 45-60 minutes
6 tablespoons strawberry preserves
1 egg yolk
1 tablespoon water
2 cups confectioners’ sugar
¼ cup half & half
- Preheat the oven to 375 degrees.
- Line a baking sheet with parchment paper.
- Fold out both pieces of thawed puff pastry onto a marble pastry board or a cutting board dusted with a little bit of flour.
- Cut each piece of puff pastry dough into 6 rectangles (12 total). I prefer to use a ruler and a pizza cutter to ensure they are all the same size.
- Spoon 1 tablespoon of strawberry preserves in the center of each 6 pieces of pastry.
- Take the remaining 6 pieces of pastry without preserves and place them on top.
- Use a fork to tightly seal the edges of the pastry together. Transfer the pop-tarts to the baking sheet lined with parchment paper.
- In a small bowl, whisk together the egg yolk and water. Use a pastry brush to generously coat each pop-tart with the egg wash all the way to the edges.
- Bake for 18-20 minutes until the pop-tarts are slightly browned & golden.
- Remove from the oven and allow to cool for 10-15 minutes before serving.
- In a medium bowl, whisk together the confectioners’ sugar and half & half.
- Transfer the pop-tarts to individual plates before icing.
- Use a large spoon to drizzle the icing over each pop-tart and top with rainbow sprinkles.
These can also be served at room temperature. Store in an airtight container for up to 2 days.
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