Description
Delight in these homemade Strawberry White Chocolate Pop Tarts featuring a flaky oat-infused crust, a luscious homemade strawberry-raspberry jam, and a sweet white chocolate glaze. Perfect for breakfast or a special treat, these pop tarts combine fresh fruit flavors with the richness of white chocolate.
Ingredients
Strawberry Jam
- 3 cups roughly chopped strawberries
- 1 cup raspberries
- 1/2 cup honey (or granulated sugar)
- Juice of 1 lemon (about 3 tablespoons)
- Pinch of flaky sea salt
- 1 teaspoon vanilla extract
Pop Tart Crust
- 2 cups white whole wheat flour or all-purpose flour
- 1/2 cup old fashioned oats
- 2 sticks cold salted butter (1 cup)
- Up to 1/2 cup cold water
Assembly and Glaze
- 1 egg, beaten (for egg wash)
- 1/2 cup white chocolate chips (1/2 cup for filling, divided as 1/4 cup optional for filling and 1/4 cup melted for glaze)
- 1/4 cup powdered sugar
- 2-4 tablespoons milk
- Freeze dried strawberries, for decoration (optional)
Instructions
- Make the strawberry jam: In a medium pot, combine chopped strawberries, raspberries, honey, and lemon juice. Bring to a boil over medium-high heat and boil for 8-10 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency. Stir in vanilla extract and a pinch of flaky sea salt. Remove from heat and let the jam cool completely. This yields about 2 cups of jam.
- Prepare the crust: In a food processor or blender, add the flour and oats; pulse until the oats are mostly ground. Add the cold, cubed butter and pulse until the mixture resembles pea-size crumbs. Gradually add cold water one tablespoon at a time, pulsing after each addition, until the dough just comes together in a ball. Avoid adding more than 1/2 cup water.
- Roll out and shape the dough: Turn the dough onto a floured surface and roll it out to about 1/8-inch thickness. Cut the dough into rectangles approximately 6 1/2 x 4 1/2 inches. On half of each rectangle, place a heaping tablespoon of the cooled strawberry jam and sprinkle with white chocolate chips if using. Fold the other half over the filling and seal edges by crimping with the back of a fork. Repeat with remaining dough and jam. Arrange the pop tarts on parchment-lined baking sheets, cover, and chill in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven: Set the oven to 400°F (200°C) to preheat while the dough chills.
- Bake the pop tarts: Brush the tops of the chilled pop tarts with the beaten egg to achieve a golden finish. Bake them on the middle rack for 10 to 12 minutes, or until golden brown. Remove from oven and allow to cool slightly.
- Prepare the glaze and decorate: In a medium bowl, whisk together melted white chocolate chips, powdered sugar, and 2 tablespoons milk. Add more milk if needed to achieve a drizzle-able consistency. Drizzle the glaze over the warm pop tarts and decorate with freeze-dried strawberries if desired. Let the glaze set before serving.
Notes
- Chilling the dough before baking helps prevent shrinkage and keeps the crust flaky.
- Use cold butter to achieve a tender, flaky crust.
- For a sweeter jam, substitute honey with granulated sugar or adjust sweetness to taste.
- You can substitute white whole wheat flour with all-purpose flour for a lighter texture.
- Freeze-dried strawberries make a pretty garnish and add texture without moisture.
- Store leftover pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.