This recipe calls for 11 ingredients. Buttery, flaky pie crust and sweet vanilla strawberry jam both made from scratch. Easy to make + VIDEO.
I suggest making more of the homemade vanilla strawberry jam because you can have it for breakfast with biscuits, or waffles, eat it with vanilla ice cream, or whatever you are craving.
Strawberry and chocolate is a great combination. So it was pretty obvious to glaze the pop tarts with pure melted chocolate instead of royal icing. Imagine chocolate dipped strawberries with buttery, flaky pie crust. Yap. Exactly like that.
Cook the strawberries with the other ingredients for 5-10 minutes until it reaches the desired consistency. It will thicken when it cools down.
The pie crust is super flaky and buttery, and the best is that you don't need a food processor. Just 5 ingredients, a bowl, and your hands.
So easy to make.
Strawberry Pop Tarts with Chocolate Glaze
- 1 heaping cup chopped strawberries (200g)
- ½ cup granulated white sugar (100g)
- 1 tablespoon orange juice
- 2 vanilla beans* (or 2 teaspoon vanilla extract)
- pinch of salt
- 2 cups flour (240g)
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold butter (226g)
- ½ cup cold sour cream (115g)
- 1 egg (for brushing)
- 1 cup chocolate, melted (180g)
- Filling: Blend strawberries with a hand blender until smooth. Place a medium saucepan over medium-high heat and set a fine mesh strainer on top. Pour strawberries through the strainer into the saucepan. Press fruit and liquid through the strainer and discard solids. Bring to a boil for about 5-10 minutes until it has thickened to a jam-like consistency. Stir in vanilla and salt. Remove from heat and let cool to room temperature.
- Pie Crust: Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into cubes and work them into the flour mixture with your fingers until large pea-sized flakes are still visible. Add sour cream and fold into with a rubber spatula to combine. Knead a few times until it comes together.
- Transfer the dough to a well-floured work surface. Roll the dough into an 8x10 inch rectangle and fold into thirds like a business letter. Rotate dough 90° and roll dough again into an 8x10 inch rectangle and fold like a business letter. Cover with plastic wrap and freeze for about 10 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll dough out into square or rectangle with a 0.12-0.15 inch thickness (3-4mm). Cut out pop tarts sized rectangles. You will get around 16-20 rectangles. Place one heaping tablespoon filling in the middle of a rectangle. Place another rectangle on top. Seal the edges by using the tins of a fork. Cut 2-3 thin slits into the tops that the steam can escape throughout baking. Repeat until you run out of dough and filling. Brush with egg. Bake for about 22-24 minutes until golden brown. Let cool to room temperature.
- Drizzle with melted chocolate and let dry for 1 hour. Store in an airtight container at room temperature for up to 2 days.