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Recreate A Classic: Strawberry Pop Tarts

181

It seems there are more over-processed, preservative-laden options offered in the grocery aisles for breakfast than there are for any other meal of the day.  Just look at the ingredients on the side of most boxes of cereal, granola bars, instant oatmeal.   You’ll likely find a list of unnatural sounding words.  Things like high fructose corn syrup, sodium acid pyrophosphate, thiamine mononitrate.  Thanks, but no thanks.   I prefer to start my day with a hearty helping of whole grains and organic berries.  But, what to do when you crave the sweet stuff of childhood?  Stuff like chocolate-chip cookies cereal, apple turnovers glazed with a plastic packet of frosting, strawberry poptarts with sprinkles.  Well, you pull out a bowl and get baking, that’s what.  You mix and whisk and roll together a batch of these gorgeous whole wheat strawberry pop tarts.  Then, you pour a big glass of milk and start your day off the right way.

1 prepared batch of my super flaky  Whole Wheat Pie Crust

Fresh Strawberry Filling:
1 T. butter, sliced
1 c. strawberries
1 tsp. lemon juice
½ c. sugar
1 T. cornstarch

Glaze:
2 c. powdered sugar
1 T. honey
1 tsp. vanilla
2-3 T. heavy cream
Pink Icing gel
Sprinkles
In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool. On a lightly-floured cutting board, roll pie crust ¼” thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4″ tall x 3″ wide. Spoon a 2-3 Tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough atop. Secure edges together by pressing them gently with the tines of a fork. Transfer to a cookie sheet and bake in an oven preheated to 400 degrees for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.

To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.

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