Is there any more memorable and cherished taste from childhood than a Pop-Tart?
The sugary toaster pastries have been an iconic grab-and-go breakfast food since Kellogg Co. introduced them in the 1960s, probably because they taste more like a dessert than a healthy way to start your day.
I rarely had them as a child because they were considered “junk food” and continued that as a mom. My kids only ate them on special occasions like birthday party sleep-overs and vacations.
They’re even more of a guilty pleasure when you make them from scratch. The fruity filling is encased in a flaky pastry dough with real butter instead of a mass-produced dough sweetened with high fructose corn syrup, dextrose, and soybean and palm oil.
This recipe comes from Pittsburgh-based recipe developer Michelle Lettrich, the voice behind the food blog Brown Eyed Baker. It’s a winner because it’s relatively easy for even non-bakers to follow and the end result is incredibly tasty.
The key to a great pastry dough is to start with super chilled ingredients, so be sure to use very cold butter and ice-cold water. Also beware of overworking the dough (that makes it tough) or adding too much filling between the layers. Remember, too, you will need at least a 1/4 -inch border on the edge of each tart to properly seal and crimp it.
While this recipe calls for a homemade strawberry filling, feel free to get creative with other fillings such as Nutella, cinnamon brown sugar and your favorite jams. For a more savory version, consider gently stuffing the pastries with ham and cheddar or goat cheese and bacon.
Don’t worry if they’re not perfectly rectangular—no one will care! I tinted half the icing with red food coloring and sprinkled a little sanding sugar on top for a bit of sparkle.
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Homemade Toaster Pastries
For Strawberry Filling
