Tuesday, September 14, 2010

Sweet Treat Tuesday- Strawberry Pop Tarts

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)
food coloring

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.

To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.

This recipe is linked to It's a Keeper Thursday and Beauty and Bedlam.


Lynn - A Foodie and Her Family said...

MMM, those look yummy! I may have to try them with the whole wheat crust next time.


Kirby said...

These are so neat! Thank you! We love us some pop tarts around here!

Unknown said...

Adorable job, I bet your kids devoured them

Avril said...

I'm so excited for this recipe!!!! Can't wait to make these lovely made from scratch pop-tarts! Thanks for posting this recipe....and I do look forward to seeing your pound cake next Tuesday. :-)

SnoWhite said...

What a great recipe -- my husband would love this for breakfast!!

Katherine said...

These look GREAT! I love that you use a whole wheat crust. BUT I have a challenge for you...can you come up with a pumpkin pie whole wheat poptart?! They were just released by Kellogg, here's the link:


and they look pretty darn tasty....but look at the ingredient list! Blah! I'm sure you could cook up a much better and healthier version ;)


Kerbi said...

Those look so good!

Anonymous said...

What fun, homemade pop tarts!! I still buy pop tarts for my 20-year-old son (and myself), lol! I should make these. :o)

Mamahollioni said...

Homemade poptarts! Are you kidding me? How great is this recipe...thanks for posting!

kellywhitephillips said...

These poptarts look great. I am going to veganize the recipe with coconut milk and agave nectar for the glaze.

Anonymous said...

These look delicious! Never thought of using fresh strawberries. Love that it is healthier with whole wheat flour. When the farmer's markets come in with fresh berries I'd love to try it!


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