Use your fork to pierce some breathing holes over the jam portion.This is to allow steam to escape during cooking.Next, you want to place your second piece of pastry on top and use a fork to crimp the edges to seal your pop tart closed.Gently beat your egg and use a pastry brush (alternatively, an unused toothbrush or something similar) to brush around the edges of the jam and your rectangle pastry shape.This in part to act as a glue to stop your jam from spreading while cooking but also to help seal the edges.Take the jam and add a small amount to the middle of the shortcrust pastry leaving around 1/4″ free from the edges.Don’t be tempted to add too much jam, only 1-2 tablespoons are required.Once the jam/cornflour mix begins to bubble, take it off the heat and allow to cool slightly.Take 1tbsp cornflour and mix with 1tbsp cold water before adding to the saucepan.The cornflour is used to thicken the jam consistency.Add your 245g (3/4 cup) jam to the saucepan and place on a low heat.Take your two chilled shortcrust pastry sheets and cut 8 rectangles on each sheet.These will be the top and bottom sections of your pop tarts and create 4 pop tarts from each sheet.Heat oven to 240C/450F/220C fan/gas mark 9.The Food and Drug Administration has not evaluated the statements contained in any information on the Website.

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Content related to nutrition is not medical advice nor is it intended to replace medical advice. The Website assumes or undertakes no liability for any loss or damage suffered as a result of the use of any information found on the Website.Īll information provided regarding nutrition on the Website is intended to be used for informational purposes only. The Website disclaims liability for incidental or consequential damages and assumes no responsibility or liability for any loss or damage suffered by any person as a result of use of the information provided on the Website. We make no guarantees regarding the results that you will see from using the information provided on the Website. We have made every effort to ensure that all information on the Website has been tested for accuracy. Check out my Microwave Easy Mac and Cheese, Hot Pockets, and Ranch Dressing Mix. Remaking junk food is one of my favorite things to do. You could even freeze them before baking or bake and then freeze big batches for later! Check out even more junk food remakes Rewarm them in a toaster oven or in the microwave. To store, simply cool to room temperature and place in an air tight container like a Tupperware for up to 10 days.

How to store homemade strawberry pop tarts If you’re using sprinkles, make sure to get naturally colored ones (there’s a link in the recipe to the ones I recommend). If you know they won’t eat a 3×4 size, make smaller ones and pull them from the oven a few minutes earlier than the bigger ones. Make smaller versions for little people. Let the filled rectangles chill the full 30 minutes before baking and use a rimmed cookie sheet in case some of the butter leaks out. I just loved their bright fresh flavor though. Feel free to swap in a really good quality strawberry (or other flavor jam) that you enjoy if you don’t want to do the freeze dried berries. Besides, you need a fat that’s solid at room temperature for the dough to bake properly. I know it’s a lot of fat and calories–maybe even more than store bought ones but I like to think that my body recognizes cream and salt a lot easier than the other stuff. Tips for the best homemade frosted strawberry pop tarts Brimming with a filling made from freeze dried strawberries and not jam, we’ve cut the sugar in these from a whopping 18 grams in one store bought Pop Tart (and most people eat two) to just 14 grams in mine–not to mention we’ve cut all the preservatives, synthetic colors and stabilizers altogether.

Frosted strawberry pop tarts