Homemade Strawberry Chocolate Pop Tarts (with pie crust)
Learn how to make your own pop tarts with pie crust! The buttery, flaky pie crust is filled with homemade strawberry jam and covered with a velvety chocolate glaze. These delicious hand pies are perfect for any occasion and a great way to surprise your darling with something special. You only need a few ingredients!
Servings: 9 pop tarts
Calories: 484kcal
Ingredients
Strawberry filling
- 1 heaping cup chopped strawberries
- ½ cup granulated white sugar
- 1 tablespoon orange juice
- 2 teaspoon vanilla extract
- pinch of salt
Pie crust
- 2 cups all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, cold (cut into small pieces)
- ½ cup sour cream, cold
- 1 large egg, lightly beaten (for brushing)
Chocolate glaze
- 6 oz semi-sweet or milk chocolate, finely chopped
- 1 tablespoon mild vegetable oil or coconut oil
Instructions
Strawberry filling
- Puree the strawberries with a hand blender until smooth.
- Place a fine-mesh strainer on top of a medium-sized saucepan. Then pour the strawberries into the strainer. Use a spatula or spoon to push the fruit and liquid through the sieve and discard the solids.
- Add the sugar and orange juice and simmer the mixture over medium heat for about 10 minutes until it has a jam-like consistency. Stir in the vanilla and salt. Remove from the heat and let cool to room temperature for about 1 hour.
Pie crust
- Mix the flour, baking powder and salt in a large mixing bowl. Add the butter and work it into the flour mixture with your fingers until it is crumbly and large, pea-sized butter flakes are still visible.
- Add the sour cream and fold it into the mixture with a rubber spatula. Knead the dough a few times just until it comes together, but be careful not to overwork it so the butter flakes are still visible.
- Transfer the dough to a floured work surface. Then roll out the dough into an 8x10" (20x25cm) rectangle and fold it in thirds like a business letter. Rotate the dough by 90°. Repeat rolling out and folding one more time. Cover the dough with plastic wrap and freeze for about 10 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Roll out the chilled dough into a rectangle about ⅛" (3mm) thick and trim the sides. The rectangle should be big enough to cut into 18 rectangles (making 9 pop tarts). Transfer half of the rectangles to the prepared baking sheet.
- Place a heaping tablespoon of strawberry jam in the center of each bottom pie crust rectangle and place the remaining dough rectangles on top. Seal the edges with the tins of a fork. Pierce the top 4-5 times with the tip of a sharp knife or a toothpick so that the steam can escape during baking. Brush the tops evenly with the egg.
- Bake for about 22-24 minutes or until golden brown. Then transfer to a wire rack and let cool down to room temperature.
Chocolate glaze
- Place the chocolate and oil in a microwave-safe bowl and heat until melted. Stir every 20 seconds to avoid overheating. Let sit for a few minutes, until thick enough to spoon it onto the hand pies.
- Spoon the chocolate over the pop tarts and spread evenly. Let dry at room temperature for about 1 hour. Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 2 days.
Video
Nutrition
Calories: 484kcal | Carbohydrates: 43g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 153mg | Potassium: 197mg | Fiber: 2g | Sugar: 19g | Vitamin A: 753IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3mg