The whole family will love warming up these strawberry toaster pastries.
Nothing tastes more nostalgic than a box of foil-wrapped strawberry Pop-Tarts. They’re the OG breakfast pastry that everyone loves!
Alex Daynes made her own strawberry toaster pastries inspired by the classic favorite.
The crust is made entirely in your food processor—no kneading required! Blitz the five ingredients together (that’s right, FIVE!) and set it in the fridge to chill for about 30 minutes.
Assembling them together is more of a kitchen arts-and-crafts project. Roll out your dough, cut it into the familiar rectangle, and spoon your filling inside. Poke holes to ventilate and seal the edges shut with a fork.
Once they’re out of the oven, Alex likes to top them with crushed freeze-dried strawberries, to bring out the strawberry infused flavor.
Find the recipe on Alex’s page with all of her notes, here.
Homemade Strawberry Toaster Pastries
PREP TIME 15 minutes
COOK TIME 25 minutes
TOTAL TIME 40 minutes
YIELD: 4-5 PASTRIES
INGREDIENTS
- 2 1/2 cups all purpose flour
- 2 Tablespoons granulated sugar
- 1 cup cold salted butter, cut into cubes
- 1/2 cup cold water
- 1 teaspoon vanilla
- 1 egg, beaten
Filling
- 16 ounces fresh strawberries, washed and stems removed
- 3 Tablespoons honey
- 2 teaspoons lemon juice
Icing Topping
- 1 cup powdered sugar
- 1-2 Tablespoons whipping cream
- 1 teaspoon vanilla
- 1/4 cup freeze-dried strawberries, crushed
METHOD
- Add the flour and sugar to a food processor and pulse to combine.
- Add the butter to the processor and pulse again until it comes together.
- Add the vanilla and slowly add your water as you turn on the processor. Don’t over mix.
- Ball up the dough and cover with plastic wrap. Chill the dough for at least 20-30 minutes.
- Make your strawberry filling, steps listed below.
- After the dough has chilled, sprinkle flour over the clean work surface. Roll out your dough into a large 1/4″ thick rectangle.
- Cut your dough with a knife or pizza cutter into 8-10 equal sized rectangles. If you can’t make 10, make as many as you can in an even number.
- Preheat the oven to 350 degrees F. Spray a baking sheet with non-stick spray and line with parchment paper. Place your dough rectangles on the parchment paper.
- Add about 2 Tablespoons of your homemade strawberry filling to the center of each Poptart and spread around the dough.
- Place a little egg wash on the edges or the pastry before placing the remaining rectangles as tops each of your pastry and press the edges together with a fork to seal the tarts. Make 6 rows of ventilation holes with your fork on each pop-tart top so the filling doesn’t escape. Brush the tops with the egg wash to help them become brown and crispy.
- Bake for 20-25 minutes or until golden brown. Remove from the oven and cool.
- Once they’ve cooled, make your icing by mixing the powdered sugar and whipping cream together, 1 Tablespoon at a time until you reach your desired consistency. Spread the icing onto cooled pop-tarts and immediately sprinkle with freeze-dried strawberries. Enjoy!
Strawberry Filling
- Blend the strawberries, honey, and lemon in a high-powered blender until smooth. Strain through a fine mesh sieve directly in a saucepan to remove the seeds.
- Cook over medium heat for 20-25 minutes, until the strawberry mixture is reduced to half and begins to thicken. Move to a bowl to cool.
- Use as the filling in the pastries and store any excess in the fridge.
Find more from Alex on Instagram, @thealexdaynes, or on her website, alexdaynes.com.
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