Well the pop tarts won out! I'll post grandma's sour cream pound cake next Tuesday! OK. Have I gone over the top this time? I mean, I know I can go to the store and buy strawberry pop tarts, but, there is just something about making things from scratch that are considered convenience foods by many. Now don't get me wrong, I still have a box of pop tarts sitting in my pantry. My boys love those things, and I sure can't whip these babies up whenever they decide they want one. But, when I do have time, and I want to eat something that is oh so yummy, I will make these. They were absolutely delicious. I actually think they are more similar to a toaster strudel when served warm. Now, I have already raved about how good my new whole wheat pie crust recipe is, and this recipe uses that exact recipe. You could really play around with this if you wanted. We may try blueberry next time. Who knows. I tend to lean more towards the strawberry ones, so those are the ones we will be making until I decide to venture out. I also used blue icing, because, as I've mentioned before, that is my son's favorite color, and I try to make him happy when I can. So, without further adieu, here they are: Homemade Whole Wheat Strawberry Pop Tarts, YUMMO!
Whole Wheat Strawberry Pop Tarts
slightly adapted from the family kitchen
2 prepared batches of Whole Wheat Pie Crust
Fresh Strawberry Filling:
1 TBSP butter, sliced
1 cup strawberries, pureed or chopped small
1 tsp lemon juice
½ cup sugar
1 TBSP cornstarch
1 cup powdered sugar
1 TBSP honey
1 tsp vanilla
2-3 TBSP heavy cream (or more)
Preheat oven to 400 degrees. In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool. On a lightly-floured surface, roll pie crust ¼ inch thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4 inches tall by 3 inches wide. You could really make these any size you want, Mine were all different sizes. Spoon a 2-3 Tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough on top. Secure edges together by pressing them gently with a fork. Transfer to a cookie sheet and bake in preheated oven for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.