Homemade Strawberry White Chocolate Pop Tarts Recipe
Homemade Strawberry White Chocolate Pop Tarts combine a flaky homemade crust with a luscious homemade strawberry-raspberry jam filling, enhanced by the subtle sweetness of white chocolate. These delightful pastries are perfect for breakfast or a sweet snack, featuring a golden baked crust and a smooth white chocolate glaze with optional decorative freeze-dried strawberries.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Jam Ingredients
- 3 cups roughly chopped strawberries
- 1 cup raspberries
- 1/2 cup honey (or granulated sugar)
- Juice of 1 lemon
- Pinch of flaky sea salt
- 1 teaspoon vanilla extract
Crust Ingredients
- 2 cups white whole wheat flour or all purpose flour
- 1/2 cup old fashioned oats
- 2 sticks (1 cup) cold salted butter
- Up to 1/2 cup cold water (added 1 tbsp at a time)
Assembly and Glaze Ingredients
- 1 egg, beaten
- 1/2 cup white chocolate chips (optional, for filling)
- 1/4 cup white chocolate chips, melted (for glaze)
- 1/4 cup powdered sugar
- 2-4 tablespoons milk
- Freeze-dried strawberries, for decoration (optional)
Instructions
- Prepare the strawberry-raspberry jam: In a medium pot, combine the chopped strawberries, raspberries, honey (or sugar), and lemon juice. Bring the mixture to a boil over medium-high heat and let it boil gently for 8-10 minutes, stirring occasionally until it thickens to a jam-like consistency. Stir in the vanilla extract and a pinch of flaky sea salt. Allow the jam to cool completely. This makes about 2 cups of jam.
- Make the crust dough: Using a food processor or blender, pulse the flour and oats until the oats are mostly ground. Add the cold salted butter cut into pieces and pulse until the mixture resembles pea-sized crumbs. Gradually add cold water, one tablespoon at a time, pulsing after each addition until the dough just comes together into a ball. Be careful not to add more than 1/2 cup water.
- Roll and shape pop tart dough: Turn the dough onto a floured surface and roll it out to approximately 1/8-inch thickness. Cut the dough into rectangles around 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the cooled strawberry jam on one half of each rectangle and optionally sprinkle a few white chocolate chips on top. Fold the other half over the filling and seal edges by crimping them with the back of a fork. Repeat until all dough and jam are used.
- Chill the assembled pop tarts: Place the prepared pop tarts onto parchment-lined baking sheets. Cover and refrigerate the baking sheets for 30 minutes to 1 hour to firm up the dough, which helps maintain shape during baking.
- Preheat oven and bake: Preheat your oven to 400°F (205°C). Brush the tops of the chilled pop tarts with the beaten egg to achieve a golden color. Bake for 10 to 12 minutes until golden brown. Remove from oven and let them cool slightly on a wire rack.
- Prepare the white chocolate glaze and decorate: In a medium bowl, whisk together the melted white chocolate chips, powdered sugar, and 2 tablespoons of milk until smooth. Add additional milk, up to 2 more tablespoons, to reach desired glaze consistency. Drizzle the glaze over the cooled pop tarts and decorate with freeze-dried strawberries if desired. Allow glaze to set before serving.
Notes
- You can substitute honey with granulated sugar in the jam if you prefer.
- Using cold butter and water helps achieve a flaky crust texture.
- The dough can be chilled overnight if you wish to bake the pop tarts later.
- The white chocolate chips in the filling are optional but add a nice sweet contrast to the tart fruit.
- Freeze-dried strawberries add both flavor and a pretty decorative touch on top of the glaze.
- The pop tarts store well in an airtight container at room temperature for up to 3 days or can be frozen for longer storage.