Breakfast This Morning: Homemade Strawberry Pop Tarts

I had some frozen pie dough in the freezer and I had no idea what to do with it and then I saw this. I adapted it to what I had on-hand. My son said that he has never eaten the real thing (altho I do remember buying them one time but he was a picky eater and I ended up eating them all) so I made these. He loved them and insisted that I make them again. The only different between these and the real thing is that the product in the supermarket has an icing on it and these do not. Also the original are a bit more puffy.

I loved them too and will make them again. I want to try some other fillings too.

Homemade Strawberry Pop-Tarts

1 package pie dough

1/3 cup sugar-free strawberry preserves*

1 beaten egg, for wash

Coarse sanding sugar, for tops of tarts

Thaw pie dough according to package directions, if frozen.

Roll out one piece of pie dough on parchment covered baking sheet. Spread preserves all over leaving a 1/4” border. Top with remaining pie dough.

Trim off the round edges to make a rectangle and then cut into 6 smaller rectangles. With a fork, smash the edges to seal in the jam. Separate the rectangles. Brush them with egg wash and then sprinkle with sanding sugar.

Bake at 400 degrees F for 20 minutes, turning the pan halfway through for even baking.

Remove from baking sheet to a cooling rack before the jam that leaked out hardens.**

Risa’s notes:

*I used sugar-free. Original recipe called for regular strawberry preserves.

**I took a paper towel and wiped the excess strawberry preserves from around the tarts before baking.

Yield: 6 pop tarts (original recipe made 8 but I thought they were too small so I cut the dough into 6 tarts).

Source: Pillsbury website

Posted by RisaG 2/23/12