Ingredients
- Pastry:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 egg
- 1 1/2-2 tablespoons milk
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 cup jam or fruit preserves
- Glaze:
- 1 splash water
- 1 egg
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon strawberry jam
- red food coloring (1-2 drops; use sparingly to make pink frosting)
- candy sprinkles/decorating sugar
- 1/2 teaspoon lemon juice
Preparation
Step 1
In a medium bowl or food processor, sift together flour, sugar and salt. Use a pastry cutter or pulse to work in the cubed butter until you’ve got a crumbly, coarse mixture.
Beat together milk and 1 egg in a small bowl, then pour it into flour mixture and mix until dough just begins to come together.
Work dough with your hands until you’ve formed a ball of dough, turn it out onto a clean surface and divide it in half.
Roll each half into a ball and place each half on a piece of plastic wrap. Flatten each ball into a disc and tightly wrap in plastic wrap. Refrigerate for at least 1 hour. (Or freeze for up to 3 months.)
Preheat oven to 350º.
Remove both dough discs and roll them each out to a 9x12-inch rectangle on a lightly floured surface.
Use a ruler (or eyeball it) and pizza cutter or knife to cut out 9, equal rectangles from each disc, and transfer to a parchment paper-lined baking sheet.
Spoon 1-1 1/2 tablespoons jam onto the center of half the rectangles and top with remaining pieces of dough.
Seal or crimp edges of pop tarts with a fork. Then pierce the tops of all tarts with a fork to allow steam to escape while baking.
In a small bowl, beat together remaining egg with a splash of water and brush the tops of pop tarts so they have a nice glaze once they bake.
Place in oven and bake for 20-25 minutes, or until golden brown.
While pop tarts are in the oven, combine powdered sugar, cream, lemon juice and strawberry jam in a medium bowl.
Stir in food coloring until desired color is achieved and set aside.
Remove pop tarts from oven and let cool 10-15 minutes. Then drizzle glaze over the tops of them and sprinkle with decorating sugar or jimmies.
Serve immediately or let cool completely. Store in an airtight container for up to 5 days.