Puff Pastry Strawberry Pop-Tarts

The first time I tried a homemade pop-tart was a couple of years ago when we were visiting Washington D.C. It was SO. DANG. GOOD. and I knew it was something that I needed to add to my recipe repertoire ASAP!

What I love most about this recipe is the buttery flakey crust! Instead of using a homemade pie crust, I opted for frozen puff pastry instead for two reasons. First, it’s easier! :) Second, I absolutely LOVE the way it puffs up in the oven and all of the buttery layers!

I highly recommend serving these pop-parts warm, but they are also delicious at room temperature! I prefer to plate them first and then ice them with the frosting so that it puddles onto the plate. :) Who wouldn’t love that, especially with rainbow sprinkles?! ;)

Kids won’t be the only ones who go CRAZY for these pop-tarts! It’s a guaranteed crowd please for adults as well! Bon appétit y’all!

Puff Pastry Strawberry Pop-Tarts

Yields 6 servings
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS
1 (16 ounce) package frozen puff pastry, thawed at room temp for 45-60 minutes
6 tablespoons strawberry preserves
1 egg yolk
1 tablespoon water
2 cups confectioners’ sugar
¼ cup half & half
Rainbow sprinkles

NOTES
These can also be served at room temperature. Store in an airtight container for up to 2 days.

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INSTRUCTIONS
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Fold out both pieces of thawed puff pastry onto a marble pastry board or a cutting board dusted with a little bit of flour. Cut each piece of puff pastry dough into 6 rectangles (12 total). I prefer to use a ruler and a pizza cutter to ensure they are all the same size. Spoon 1 tablespoon of strawberry preserves in the center of each 6 pieces of pastry. Take the remaining 6 pieces of pastry without preserves and place them on top. Use a fork to tightly seal the edges of the pastry together. Transfer the pop-tarts to the baking sheet lined with parchment paper. In a small bowl, whisk together the egg yolk and water. Use a pastry brush to generously coat each pop-tart with the egg wash all the way to the edges. Bake for 18-20 minutes until the pop-tarts are slightly browned & golden. Remove from the oven and allow to cool for 10-15 minutes before serving. In a medium bowl, whisk together the confectioners’ sugar and half & half. Transfer the pop-tarts to individual plates before icing. Use a large spoon to drizzle the icing over each pop-tart and top with rainbow sprinkles.