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strawberry pop tarts with edible flowers and sprinkles
Prep Time
10 mins
Cook Time
25 mins
in the fridge
1 hr
Total Time
35 mins

If you love yo mama and melt in your mouth flaky pop tarts, you will love these homemade strawberry pop tarts. I promise you will eat more than one. They are that good.

Course: Brunch, Dessert, Snack
Cuisine: American
Keyword: baked, brunch, dessert, jam, mothers day, pop tarts, strawberry, sweet
Servings: 16 small pop tarts
Author: Lena Gladstone
  • 2 cups + 2 tbsp all-purpose flour , plus more for rolling
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 cup unsalted butter , cold and diced into 1/2-inch cubes
  • 4-5 tbsp ice water
  • 3/4 cup strawberry preserves , divided (or other preserve of choice)
  • 1 cup powdered sugar
  • 1.5-2 tbsp half and half, plus more as needed
  • 6-8 fresh raspberries juice strained and added for color, add a drop at a time
  1. In a food processor pulse together flour, salt and granulated sugar. Add cubed butter and pulse mixture until resembles coarse meal (it won't really come together in pieces much at this point, so don't over-process, just pulse until butter is no longer in large pieces). Add 4 Tbsp water and pulse several times, if it doesn't come together in clumps add remaining 1 Tbsp water. Drop mixture onto a clean surface, gather dough into a ball then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill 1 hour in the fridge.

  2. Line two large, rimmed baking sheets with parchment paper. Working with 1 disk at a time (keep other in fridge to chill), roll dough out onto a floured surface to about 13 by 11-inch rectangle (when edges start to crack a little when rolling, seal them and continue rolling), then trim with a round cookie cutter, mine is 4" wide. Or you can cut them into rectangles too.

  3. Arrange all the circles, spaced evenly apart on prepared baking sheet. Spread small spoonful of jam evenly in the center of each circle, leaving about a 1/2-inch rim all around uncoated. Top each with another circle, then seal edges with your fingertips, then reseal with a fork. Cut an X or poke holes with a toothpick in the center of each pop tart. Cover and transfer to freezer to chill at least 2 hours or up to one week. Repeat process with remaining disk of dough.

  4. Position one oven rack near top third of the oven and a second oven rack near bottom third of the oven. Preheat oven to 375 F. Bake frozen tarts until golden, rotating racks once halfway through baking, about 25 - 30 minutes (some of the preserves may leak out, which is fine, just peel it off once it cools). Allow to cool on baking sheet several minutes then transfer to a wire rack to cool completely.

  1. In a mixing bowl whisk together powdered sugar and the half and half about 1/2 tsp at a time to reach desired consistency, make it a bit thicker and add in the raspberry juice if you want them to be pink. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with edible flowers and or sprinkles if desired and allow glaze to set at room temperature. Store in an airtight container. Enjoy!

Recipe Notes

Recipe Source: tart portion adapted from EPICURIOUS.