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Recreate A Classic: Strawberry Pop Tarts

By Brooke McLay |

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

2 c. powdered sugar
1 T. honey
1 tsp. vanilla
2-3 T. heavy cream
Pink Icing gel

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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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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16 thoughts on “Recreate A Classic: Strawberry Pop Tarts

  1. JulieVR says:

    OK. You would be a superhero in my house if you showed up with a plateful of these! Beauty!

  2. Kim says:

    My daughter is looking over my shoulder, begging me to make these! I’m excited to find the whole wheat pie crust recipe as well. Thanks!!

  3. Sue says:

    These look delicious, and oh, so PRETTY! A keeper!

  4. [...] out the divine recipe for Homemade Strawberry Pop Tarts from The Family Kitchen at [...]

  5. David A. says:

    It would have never occurred to me to make my own pop tart! I loved the recipe and the icing looks amazing! Usually I try and stick to lower calorie breakfasts like a VitaTop:)

  6. Anna says:

    I have been wanting to try to make homeade pop tarts for awhile now and I had the time so I just finished making them! The filling is beyond delicious great recipe!

  7. Anne says:

    I made this with bluberries instead. Instead of using vanilla extract in the glaze, I used lemon. I’ll definitely be making these again, this is a fantastic recipe!
    I found getting more than a few pop tarts out the the crust challenging. After years of rolling things into circles, it was hard to roll something into a shape that could be divided into rectangles. Just me?

  8. Ratchet says:

    How many pop tarts does this recipe yield?

    1. Brooke McLay says:

      Approximately 6 Poptarts can be made from this recipe. Though, it depends on how thin the dough is rolled. Good luck!

  9. Northwest Gerbil says:

    Just made these during a visit to my in-laws. What a hit! The pastry recipe is unbelievable. I ended up needing more than one recipe of the crust to use up all the filling (even with all the fingers dipped in the filling while I was working!)

    Also, my kids said they were too sweet with the frosting, so I left some unfrosted. I think next time I’ll also try some with just a thin, decorative drizzle of glaze. Yum-ola! Thanks, Brooke! Love your blog and your recipes!

  10. Rae Cerce says:

    Is there a calorie count per tart?

  11. Annie says:

    What would be the best way to store these for a week’s worth? Could you freeze the finished product in a tupperware and then microwave/toast them? I work full-time and my little girl is in daycare, and I make all her food; I’d love to be able to make these wonderful treats for her! :) Thanks for the recipe – can’t wait to try it.

  12. Megan says:

    I’m assuming you can use Stevia (my preference for sugar substitutes) in place of the sugar in both the crust and the filling for this recipe? Talk about a national food/health crisis… Yikes!!! It’s the SUGAR in things I try to avoid if possible.

    Your recipes and blog is wonderfully written! Thanks so much for sharing your creativity with everyone!

  13. Tasha says:

    These look lovely, but aren’t poptarts! More like toaster strudel. Maybe try ths recipe? These come out be actual texture of a poptarts instead if pie crust.

  14. Katherine says:

    These sound fabulous, and I’m going to try them for my son – a very picky eater. Would rather make my own than feed him the processed ones. We bought a bunch of fresh apples last weekend, so I’m going to substitute apples for the strawberries.

    But there is one thing….I hate to be a party-pooper, but I work with patents, trademarks, and copyrights. Pop-Tart™ is a trademarked name. It would be too bad if you got in trouble with the owner of the trademark. You could change all references to that product to ‘toaster pastries’ or ‘toasted pastries’ and be okay. I’m not saying this to be nasty, and I don’t represent the trademark’s owner. I just thought you’d want to know and avoid any problems.

  15. Robert says:

    These look nice and all but are you aware that the “pop” in pop tart refers to poping them in a toaster. The features of this are that you can have a toasted hot treat in minutes and that that the glaze does not melt.

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