Ingredients
Dough Ingredients
- 2 cups all-purpose flour (plus 2 tablespoons, plus more for rolling)
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1 cup unsalted butter (cold, cut into ½-inch cubes)
- ¼ cup ice water (plus more as needed)
Filling
- ½ cup strawberry jam (or preserves)
Toppings
- pink and red sprinkles (for topping, optional)
Icing
- 1 cup powdered sugar
- 2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Make the Dough: In a food processor, pulse the flour, kosher salt, and granulated sugar until combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add 4 tablespoons of ice water and process just until the dough forms. If the dough does not come together, add the remaining 1 tablespoon of water.
- Chill the Dough: Divide the dough in half and shape each half into a 5-inch round disk. Wrap tightly in plastic wrap and refrigerate for 1 hour to firm up.
- Roll and Cut Dough: Line a rimmed baking sheet with parchment paper. On a lightly floured surface, unwrap one disk and roll it out to 1/4-inch thickness. Use a large heart-shaped cookie cutter to cut out heart shapes and transfer them to the prepared baking sheet. Collect and re-roll scraps once to cut additional hearts if desired.
- Add the Filling and Seal: Spoon and spread a scant tablespoon of strawberry jam onto each heart, leaving a ½-inch border around the edges. Roll out and cut hearts from the second dough disk and place these on top of the jam-spread hearts. Gently press the edges to seal and use a fork to crimp the edges firmly. Poke 3 to 4 holes on top of each heart to allow steam to escape. Cover with plastic wrap and freeze for 2 hours or up to 1 week.
- Bake: Preheat oven to 375°F (190°C). Remove plastic wrap from pop tarts and bake on the baking sheet for 20 to 25 minutes, until the crust is fully baked and lightly golden. Remove from oven and cool completely on a wire rack before icing.
- Prepare and Apply Icing: In a bowl, whisk together powdered sugar, 1 tablespoon milk, and vanilla extract until smooth. Add remaining tablespoon of milk if needed to achieve a thick but spreadable consistency. Spread icing over the fully cooled pop tarts, leaving a ½-inch border around the edges. Decorate with pink and red sprinkles if desired. Allow the icing to set at room temperature before serving.
Notes
- Use cold butter to ensure a flaky pastry texture.
- Freezing the assembled pop tarts before baking helps them hold their shape and reduces spreading.
- Feel free to substitute strawberry jam with your favorite fruit preserves.
- To store, keep baked pop tarts in an airtight container at room temperature for up to 3 days.
- You can freeze unbaked pop tarts for up to 1 week and bake directly from frozen, adding a couple extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
