Roasted Strawberry Pop Tarts. Tender, sweet pastry dough filled with roasted strawberries. Baked golden and topped with strawberry glaze. Perfect for breakfast, brunch or snacking.
I’ve made a few pop tarts for this blog. Mixed berry pop tarts, peach strawberry pop tarts, and apple butter pop tarts, to name a few.
These roasted strawberry pop tarts take advantage of fresh strawberries that have been baked in the oven until tender and their flavor has concentrated. The juices from the berries go straight into making the glaze, adding extra strawberry flavor and anywhere from light pink to bright red color.
The dough comes together quickly and can be made a day in advance. The dough rolls out easily and can be re-rolled again to ensure maximum use from. I prefer cutting pop tarts with my 4-inch cake ring for the size and so I can fill them without leaving huge spots of pop tart without filling.
Fruit fillings are prepared from fresh fruit purees, sometimes mixed with a little jam or jelly to give them extra sweetness. Glazes and garnishes are both decorative and designed to add a complimentary flavor the filling, whenever possible.
These are great baked goods to give as gifts, and to set out for grabbing hands.
Why You Should Make These Pop Tarts
- make a day ahead and bake the next morning.
- dough comes together quickly.
- roasted fresh strawberries melt in your mouth.
- bursting with strawberry flavor.
- perfect for grab and go.
- store very well.
How To Make Roasted Strawberry Pop Tarts
I start by roasting a couple dozen strawberries in a very small casserole dish at 350 degrees F. I toss them in a teaspoon of powdered sugar and a splash of fresh lemon juice. Not necessary to lay the berries out in a single layer.
The strawberries are roasted until tender, 15 to 30 minutes.
The berries are mashed with a fork and set in a strainer to drain off excess liquid. All of the cooking liquid is retained to make the glaze. The mashed berries are set aside.
All-purpose flour, granulated sugar and kosher salt are added to a mixing bowl and whisked to combine. Cold butter is cut in with a pastry cutter or a fork. Alternately the whole job of preparing the dough can be accomplished in the food processor.
An egg and a couple tablespoons of half and half are added to a small and whisked to combine. The egg mixture is added to the flour mixture and the dough is brought together using your hands or a wooden spoon.
Once the dough has come together, its pressed into a rectangle shape, and set aside to rest for 30 minutes. The dough can be wrapped in plastic and refrigerated for several days.
A flat surface is lightly dusted with flour and the rectangle is rolled out to 1/8-inch thickness. You don’t want the dough sticking to the board at any time, so move it around every so often, flip it, add an additional dusting of flour to the board. Cut matching size rectangles squares, circles or shapes of your liking.
Transfer half the dough cutouts to a parchment lined cookie or baking sheet. Brush the edges with egg wash or milk. Place 2 tablespoons of roasted strawberries in the center of the dough cutouts arranged on the parchment paper. Place a second piece of dough over the first and gently press the edges together to seal. You can use a fork to further seal the edges, but it’s not necessary. To allow steam to escape, prick some holes in the top using a fork.
Pop tarts are baked for 25 minutes, or until lightly golden brown.
Powdered sugar and a tablespoon or two of the reserved strawberry juices are combined and stirred until smooth. The glaze can be brushed on, spoon on, or the pop tarts can be dipped into the glaze to coat.
Let the glaze set before serving.
These pop tarts are not meant for the toaster.
Other Brunch Recipes You Might Enjoy
Some of our most popular brunch recipes include mixed berry pop tarts, banana pecan muffins, cinnamon rolls, sticky buns, baked chocolate doughnuts, and orange ricotta pound cake.
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Roasted Strawberry Pop Tarts
- 15 to 20 each large fresh strawberries, hulled and quartered lengthwise
- 15 grams fresh lemon juice (1 tablespoon)
- 3 grams powdered or granulated sugar (1 teaspoon)
- 260 grams all-purpose flour (2 cups)
- 12 grams granulated sugar (1 tablespoon)
- 6 grams kosher salt (1 teaspoon)
- 226 grams unsalted butter (1 cup OR 2 sticks), cold and cubed
- 50 grams egg (1 large)
- 30 grams half and half (2 tablespoons)
- 50 grams egg (1 large)
- 15 grams half and half (1 tablespoon)
- 90 grams powdered sugar (3/4 cup)
- 30 grams reserved strawberry cooking liquid or half and half (2 tablespoons)
- 4 to 5 each freeze dried strawberries, roughly chopped
- Preheat oven to 350 degrees F.
- Add fresh strawberries, fresh lemon juice, and powdered sugar to small casserole dish or oven safe bowl. Toss to coat.
- Roast strawberries until tender. Place strawberries in strainer, mash lightly with back of fork. Set aside.
- Retain and reserve cooking liquid and any liquid from straining.
- Add all-purpose flour, granulated sugar and kosher salt to medium mixing bowl. Whisk to combine.
- Using a pastry blender, cut in the cold butter for several minutes until mixture resembles crumbs in texture.
- Add egg to small bowl. Whisk briefly. Add half and half to beaten egg. Whisk to combine. Add egg mixture to dough. Stir to combine. I usually use my hands and very quickly mix in the egg while bringing the dough together. A wooden spoon works.
- Press the dough into a rectangle, and let rest for 30 minutes before rolling out. Alternately you can wrap the dough in plastic, and refrigerate up to 3 days. Bring to room temperature before rolling out.
- Divide the dough in half. On a well-floured flat surface, roll out the dough to 1/8-inch thickness. The rolling pin can be floured, moving the dough every so often, lightly flouring the surface of the dough, and flipping the dough over will all help to ensure its not sticking to the board. I like 4 x 4-inch pop tarts. Or slightly bigger.
- Cut your sheets of dough into square, rectangle or circular shapes. Using a spatula, or a bench scraper, transfer the dough shapes to a parchment lined sheet tray. Roll out the second piece of dough and cut into matching pieces.
- Add egg to small bowl. Whisk briefly. Add half and half to beaten egg. Whisk to combine.
- Spoon the roasted strawberries on to the pop tart dough pieces resting on the parchment paper, leaving a 1/2-inch of space around the edges. Brush the egg wash around the uncovered edges.
- Place a matching piece of dough over the filling covered piece. Use your fingers to crimp the edges to ensure a good seal. Alternately you can use a fork.
- Prick the tops of the pop tarts with the tines of a fork to allow steam to escape.
- Bake pop tarts for 25 minutes, or until lightly golden brown.
- Serve warm, or cool completely before glazing.
- Add powdered sugar and strawberry cooking liquid to small bowl. Stir to combine. Spoon glaze over center of pop tart and spread out with the back of the spoon.
- Sprinkle freeze dried strawberry pieces over glaze.