Name: Copycat Pop Tarts Recipe
Prep time: 40 min
Cook time: 25 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 tsp salt; 1 tsp granulated sugar; 1 cup unsalted butter; 5 tbsp ice water; ¾ cup strawberry preserves; For Icing:; 1 cup powdered sugar; 2 tbsp half and half; ¼ tsp vanilla extract

How To Make Copycat Pop Tarts

Now you don’t have to run to the store with these homemade Pop Tarts! These buttery treats are filled with fruit jam and topped with a simple icing.

Preparation: 40 minutes

Cooking: 25 minutes

Chill Time: 2 hours

Total: 3 hours 5 minutes

Serves:

Ingredients

2cupsall-purpose flour,plus 2 tbsp, more for rolling
1tspsalt
1tspgranulated sugar
1cupunsalted butter,cold, diced into ½-inch cubes
5tbspice water
¾cupstrawberry preserves,divided, or other preserve of choice

For Icing:

1cuppowdered sugar
2tbsphalf and half,plus more as needed
¼tspvanilla extract

Instructions

Pop Tart:

In a food processor, pulse together the flour, salt, and granulated sugar.
Add the butter, then pulse the mixture until it resembles a coarse meal. Don’t over-process, just pulse until butter is no longer in large pieces.
Add 4 tablespoons of water, then pulse several times. If it doesn’t come together in clumps, add the remaining 1 tablespoon water.
Drop the mixture onto a clean surface, gather the dough into a ball, then divide into two portions. Shape each portion into about a 5-inch disk. Cover each with plastic wrap and chill for 1 hour.
Line 2 large, rimmed baking sheets with parchment paper.
Working with 1 disk at a time, roll the dough out onto a floured surface to about a 13×11-inch rectangle. Trim to even the edges, then shape it into a 12×10-inch rectangle.
Cut in half lengthwise, then make 3 cuts in the opposite direction to get 8 5×3-inch rectangles.
Arrange 4 of the rectangles, spaced evenly apart, on the prepared baking sheet.
Spread 1½ tablespoon of jam evenly down the center of each rectangle, leaving about a ¾-inch rim on all sides uncoated. Top each with another rectangle, then seal the edges with fingertips, then reseal with a fork.
Poke the top center of each tart about 4 times with a toothpick. Cover and transfer to the freezer to chill for at least 2 hours or up to 1 week.
Repeat the process with the remaining disk of dough.
Position one oven rack near the top third of the oven and a second oven rack near the bottom third of the oven. Preheat the oven to 375 degrees F.
Bake the frozen tarts for 25 to 30 minutes until golden, rotating racks once halfway through baking.
Allow to cool on baking sheet for several minutes, then transfer to a wire rack to cool completely.

Icing:

In a mixing bowl, whisk together the powdered sugar, half and half, and vanilla extract well.
Add more half and half, ½ teaspoon at a time, to reach the desired consistency.
Spread over tops of the cooled pop tarts, leaving a small rim uncoated around all sides.
Sprinkle tops with sprinkles, then allow the glaze to set at room temperature.
Serve, and enjoy!