Can you use puff pastry for pop tarts?

Yes, puff pastry works well for homemade pop tarts. It's a quick and easy alternative to making your own pastry dough. Puff pastry will produce a light and flaky pop tart.

How do you make jam tarts with puff pastry?

Roll out the puff pastry dough, top with jam, then cover with a second piece of puff pastry. Seal the edges, the bake until golden. This recipe is essentially a jam tart with puff pastry.

What kind of dough are pop tarts made with?

To make homemade pop tarts similar to the store bought kind, you may want to use pie dough. However, the result may be dry and dense and it's why puff pastry is a good choice instead.

Can I make these pop tarts with frozen strawberries?

Yes, frozen strawberries are fine to use in this recipe. You don't have to defrost them before using, though you may need to cook the strawberry filling for an extra minute or two for it to thicken up.

Puff Pastry Pop Tarts with Fresh Strawberries

Description

Flaky and flavorful, these puff pastry pop tarts are filled with strawberries and a hint of thyme for a fresh twist on the nostalgic favorite.

Ingredients

Units Scale

For the filling:

3 cups fresh strawberries
3 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon thyme leaves (optional)
1 tablespoon cornstarch

For the pastry:

2 sheets of puff pastry, defrosted
1 egg, beaten with a splash of water
1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

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Instructions

Make the filling. Add sliced strawberries, sugar, lemon juice, and thyme (if using) to a small saucepan. Cook over medium-low heat for about 7-8 minutes, stirring occasionally with a wooden spoon to mash up the fruit, until the berries break down. Mix the cornstarch with a splash of water, add to the strawberries, and cook for 1–2 more minutes, until the mixture thickens. Remove from the heat and let cool.
Prep the pastry. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean counter with flour. Roll out a sheet of the puff pastry into a square, about 12x12 inches. Cut into eight equal rectangles (about 3 inches wide) and place on the baking sheet. Repeat with the second sheet of pastry dough, but set these aside for the moment.
Assemble the pop tarts. Spoon 1 to 1½ tablespoons of cooled filling onto each of the pastry rectangles on the baking sheet, leaving a ½-inch border around the edges. Brush the edges with beaten egg, then place the remaining pastry rectangles on top. Use a fork to press and seal the edges. Poke the tops with a fork to vent steam, and brush with more egg wash.
Bake for 15–18 minutes or until golden brown and lightly puffed. Transfer to a wire rack to cool. While the pop tarts bake, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Glaze and enjoy. Drizzle the glaze over the cooled pop tarts and serve.

Notes

Prep the strawberry filling up to 3 days in advance to save time when you're ready to assemble and bake.

Don't forget to defrost the puff pastry. You can do so at room temperature for about 30 minutes or in the fridge overnight. I don't recommend attempting to defrost in the microwave.

Leftover pop tarts can be stored in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. They can be reheated in an oven or toaster oven at 350°F for 5 or so minutes to re-crisp.

Prep Time: 35
Cook Time: 25
Category: Breakfast/Brunch
Method: Baking
Cuisine: American