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.
Ingredients
Roasted Strawberries:
- 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)
Dough:
- 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)
Egg Wash:
- 50 grams egg (1 large)
- 15 grams half and half (1 tablespoon)
Glaze:
- 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
Instructions
Roasted Strawberries:
- 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.
Dough:
- 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.
Egg Wash:
- 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.
Glaze:
- 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.