Directions: 1. Remove the stems from the strawberries, hull them, and cut them into pieces.
Add the strawberries and sugar to a sauce pan and cook on medium heat. Bring to a boil.
Once the jam is boiling, add the lemon juice.
Keep the jam at a boil until it becomes smooth and most of the chunks are gone (I tried to leave a few chunks of strawberries). Took me about half an hour, which is longer than most recipes I read, so watch it carefully! Make sure you stir it frequently or the jam will burn.
To test the jam for doneness, put a plate in the freezer until it's cold. Then put a few drops of jam onto the plate and return to the freezer for 2 minutes. If the jam wrinkles slightly when you touch it, it's done.
Once the jam was done, I tossed it in the fridge to cool while I made the crust.
CRUST
Ingredients:
4 cups flour
2 tablespoons sugar
2 teaspoons salt
2 cups of butter
2 eggs, whisked
4 tablespoons milk
Directions: 1. In a large bowl, mix together the flour, sugar, and salt.
Add the butter (do not melt or soften the butter).
Use your fingers to mix the dry ingredients and butter, creating a crumble.
Add eggs and milk. Mix thoroughly. The dough should not be crumbly.
Form the dough into a ball and put it in the fridge for about 30 minutes. Remove from fridge and let sit for 10 minutes at room temp.
Roll the dough flat with a WELL-FLOURED rolling pin on a WELL-FLOURED surface. Seriously, use a lot of flour. I had to scrape a lot of dough off my kitchen counter.
Use a cookie cutter or something similar (I used a small round flowerpot haha) to cut the dough into circles/squares/whatever shape you want. I got 15 pop tarts (approximately 3 inches in diameter) out of this recipe so size accordingly.
Take half of the dough circles. These will be your bottom pieces. Place about 1 tbsp of jam in the center of each circle.
Wet your finger with water and run it along the edges of the circle.
Place another dough circle on top. Smush the edges of the top and bottom dough circles together with a fork.
Use a fork to poke a few holes on the top of each poptart.
Mix together 1 egg and one teaspoon of water. Brush each poptart with the egg mixture.
Place on a baking sheet lined with parchment paper.
Cook at 350 for 30 minutes or until golden brown.
FROSTING
1.5 cups powdered sugar
Add milk (I didn't measure this, just poured slowly until it reached the consistency I wanted)
![image showing [Homemade] Strawberry poptarts](84e6d4fc-7e73-5426-aa4b-bd2dae2aa294_6JGv1gY.jpg)
onechaintwo on February 20th, 2018 at 02:24 UTC »
Yes, hi, I'll take 20 in assorted flavours, please.
trademesocks on February 20th, 2018 at 04:04 UTC »
Are we gonna get a pic of the Inside?
lannister77 on February 20th, 2018 at 04:49 UTC »
JAM
Ingredients:
1 pint strawberries
1.5 cups sugar
2 tablespoons lemon juice
Directions: 1. Remove the stems from the strawberries, hull them, and cut them into pieces.
Add the strawberries and sugar to a sauce pan and cook on medium heat. Bring to a boil.
Once the jam is boiling, add the lemon juice.
Keep the jam at a boil until it becomes smooth and most of the chunks are gone (I tried to leave a few chunks of strawberries). Took me about half an hour, which is longer than most recipes I read, so watch it carefully! Make sure you stir it frequently or the jam will burn.
To test the jam for doneness, put a plate in the freezer until it's cold. Then put a few drops of jam onto the plate and return to the freezer for 2 minutes. If the jam wrinkles slightly when you touch it, it's done.
Once the jam was done, I tossed it in the fridge to cool while I made the crust.
CRUST
Ingredients:
4 cups flour
2 tablespoons sugar
2 teaspoons salt
2 cups of butter
2 eggs, whisked
4 tablespoons milk
Directions: 1. In a large bowl, mix together the flour, sugar, and salt.
Add the butter (do not melt or soften the butter).
Use your fingers to mix the dry ingredients and butter, creating a crumble.
Add eggs and milk. Mix thoroughly. The dough should not be crumbly.
Form the dough into a ball and put it in the fridge for about 30 minutes. Remove from fridge and let sit for 10 minutes at room temp.
Roll the dough flat with a WELL-FLOURED rolling pin on a WELL-FLOURED surface. Seriously, use a lot of flour. I had to scrape a lot of dough off my kitchen counter.
Use a cookie cutter or something similar (I used a small round flowerpot haha) to cut the dough into circles/squares/whatever shape you want. I got 15 pop tarts (approximately 3 inches in diameter) out of this recipe so size accordingly.
Take half of the dough circles. These will be your bottom pieces. Place about 1 tbsp of jam in the center of each circle.
Wet your finger with water and run it along the edges of the circle.
Place another dough circle on top. Smush the edges of the top and bottom dough circles together with a fork.
Use a fork to poke a few holes on the top of each poptart.
Mix together 1 egg and one teaspoon of water. Brush each poptart with the egg mixture.
Place on a baking sheet lined with parchment paper.
Cook at 350 for 30 minutes or until golden brown.
FROSTING
1.5 cups powdered sugar
Add milk (I didn't measure this, just poured slowly until it reached the consistency I wanted)
Add ΒΌ teaspoon vanilla extract
Frost poptarts once they have cooled completely.
Add sprinkles if desired.