Tuesday, August 11, 2015

Tasty Tuesday: DIY Strawberry Poptarts!


An Afternoon Treat

Happy Tuesday Everyone!  I have decided to start making this rather boring and uneventful day of the week somethin’ special by sharing an easy, fun, and super tasty recipe with you every week from now on!  

This week I decided to try making a yummy breakfast staple of my childhood from (sort of) scratch. I took everything we love about strawberry poptarts and made them, fresher, cuter, and wayy more impressive than the old pastries you get out of that silver sleeve.  Plus, did I mention you will be using fresh, whole strawberries for the filling?  YUM!  Here’s how to make ’em!


You Will Need:

  • 1 package (2 crusts) pre made refrigerated pie crusts (I like Pillsbury)
  • 1 cup freshly diced strawberries
  • 1 tablespoon sugar
  • 1 cup powdered sugar
  • 2 tablespoons pasteurized milk
  • Sprinkles for topping






Method:

  1. Preheat oven to 375F.  In a medium saucepan, add 1 cup diced strawberries with a splash of water (about 1 teaspoon) and 1 tablespoon sugar.  Stir frequently over low heat for 10 minutes, or until strawberries resemble a sauce.  Set aside to cool.
  2. Prepare your crusts by unrolling onto a clean, dry surface.  I used a notecard folded and cut (so it’s just a little smaller than original size) as a template to ensure all of my crusts will be the same size.  I was able to get 6 individual cuts from each pie crust, but you may be able to get one more assuming you’re way better at arranging things than me!  Shouldn’t be hard, I’m basically the worst. 
  3. Place one side of each crust onto a greased cookie sheet and top with about 1 tablespoon of filling, be careful not to get too close to the corners!  Flatten the filling and distribute evenly across the bottom crust, and gently lay the top crust over the filling and press the edges to seal.  Using a fork, crimp the edges to further seal the pastry and prick the top for ventilation.
  4. Bake for 25 minutes or until edges are brown and top is golden.  While the tarts are in the oven, combine powdered sugar and milk in a medium bowl and mix until nice and smooth.
  5. Let your homemade poptarts cool before frosting, and get to it!  I found that applying a log shape of frosting in the center and then gently pushing it out towards the corners was the easiest, prettiest way to frost them.  Add sprinkles to top and you’re all done!  Time to impress your friends and family!
The finest kitchen helper in the land.




Tada!  Super tasty and easy, as promised.  I even made a tiny pop-tart for sampling purposes but let's be real.  I totally kept that thing around until it got stale because I couldn't bear to see it's cute little self get crushed.

Extra Credit: 

I hate wasting food in general, so why not use the leftover filling and pie crusts as ice cream topping!? Here’s how to do just that:
  1. Preheat oven to 375F (same as before!) and cut leftover pie crust scraps into matchsticks. Sprinkle 1-2 pinches of sugar over the top and spread evenly onto a greased cookie pan.  Bake for 7-10 minutes until golden and crispy.
  2. Add strawberry topping and crispy pie crust onto vanilla ice cream or whatever ice cream you choose!  It’s delicious.  Trust me!


As always, please let me know if you try this recipe and let me know what you think!  

I hope you have a great Tuesday! 

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