Ingredients
Equipment
Method
Dough Preparation
- Combine flour, sugar, and salt in the basin of a food processor.
- Scatter butter pieces over the flour mixture and pulse until it resembles coarse crumbs.
- Add sour cream and pulse until incorporated and mixture clings together.
- Transfer dough to plastic wrap, form into a ball, flatten into a disk, and chill for 30-60 minutes.
Filling Preparation
- For the filling, combine sugar and cornstarch in a small saucepan and whisk together.
- Add berries and lemon juice and stir to combine.
- Cook the mixture over medium-low heat, stirring constantly until the berries soften and release their juices.
- Mash the mixture until no large pieces remain and cook until it thickens.
- Stir in butter and allow the filling to cool.
Assembly and Baking
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper.
- Prepare egg wash by whisking together egg and water.
- Roll dough into a rectangle about ⅛-¼” thick and cut into 2.5”x4” rectangles.
- Place one rectangle on the baking sheet and lightly brush with egg wash.
- Place a rounded tablespoon of strawberry filling in the center, and top with another rectangle of dough.
- Crimp the edges with a fork to seal, brush with egg wash, and poke holes in the surface.
- Bake for 15-17 minutes until golden brown.
- Allow pop tarts to cool before decorating with icing.
- For the icing, whisk together powdered sugar, milk, corn syrup, and vanilla extract until combined.
- Drizzle icing over the pop tarts and add sprinkles if desired.
Nutrition
Notes
For added fun, try swapping strawberries with other berries or experimenting with different icing flavors to match your mood!