From Scratch Strawberry Pop Tart with Freshly Milled Flour
Homemade strawberry pop tarts with flaky pie dough, fresh milled flour or all-purpose flour, and real strawberry filling. A from-scratch alternative to store-bought pop tarts.
Ingredients
Pastry Dough
- 363 g ground soft white wheat berries 2 1/2 cups
- 1½ teaspoons salt
- 2 sticks cold butter cubed
- ½ cup cold water plus more if needed
Egg Wash
- 1 egg
- 2 teaspoons water
Filling
- strawberry jam of choice
Glaze
- 2 cups powdered sugar
- 2 Tb milk
- 1 Tb strawberry jam
Instructions
Pastry Dough
- If you’re milling your own wheat, start by grinding the berries. Fresh flour will be warm, so spread it out and chill it in the freezer for about 10 minutes. Cold flour leads to the best result.
- In a food processor, combine flour and salt, making sure to evenly combine flour with the dry ingredients.
- Add the cold butter and pulse until the mixture resembles coarse crumbs with pea-sized pieces.
- Slowly drizzle in cold water, mixing just until there’s no loose flour left. The dough should look shaggy, not smooth. It may be crumby until you dump it out and work it together.
- Dump the dough onto plastic wrap, press it into a large rectangle about 2 inches thick, fold it in half, press again, and fold once more. Shape into two neat squares, wrap tightly, and refrigerate for at least one hour or up to overnight.
Assembling the Pop-Tarts
- Preheat your oven to 375°F and line a large baking sheet with parchment paper or reusable Silpat.
- Start with one of your squares of dough. On a lightly floured surface, roll one portion into a pie crust rectangle about ⅛-inch thick.
- Using a sharp knife or pastry cutter, cut into 3×4 inch rectangles. These rectangular pastry crusts will become the bases and tops.
- Transfer half of the rectangles to the baking sheet and chill while rolling the remaining dough.
- Brush the bases with egg wash using a pastry brush. Spoon about 1 tablespoons of strawberry filling into the center, leaving a border.
- Top with remaining rectangles. Use a fork to crimp the edges, then poke holes with the fork in the top of the pop tart to vent.
Glaze (optional)
- Whisk together powdered sugar, milk and jam until smooth.
Bake
- Bake for 25-30 minutes until the tops are golden brown.
- Transfer pastry onto a cooling rack.
- Once cooled top with glaze or powdered sugar!