strawberry poptart

Homemade Strawberry Poptarts #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Homemade Strawberry Poptarts are a great breakfast treat. They’re almost as easy to make as the kind you can buy from the store! By making homemade ones, you can control the flavor of the filling and how much you want to add. Plus, better sprinkle options! 

I know I am in the minority when I say that my favorite part of a poptart is the crispy edges that aren’t covered in frosting. Frosting is great. So is the filling, but that crispy edge? Yeah, that makes me happy!

Making poptarts is so much easier than you may imagine. Obviously, you can mix together the dough yourself, but you can also purchase the refrigerated pie crusts and make this recipe even easier (and faster!). While the store-bought varieties offer a decent selection of fillings, making your own allows you to broaden that even further. Have some leftover lemon curd? Make a lemon curd poptart! Of course, the classics are going to be the fruit filled ones and I have to say they are my favorites as well – especially strawberry!

For the life of me, I cannot cut dough into evenly sized rectangles, even if I cut one and use it as a template for all of the others. Hopefully you’ll have more success with this than I did!

STRAWBERRY POPTART INGREDIENTS

  • 1 box refrigerated pie dough
  • 1/2 cup strawberry jam or jelly
  • 1 tsp water
  • 1 tsp cornstarch
  • 1 tbsp milk
  • 1 cup powdered sugar
  • 1 cup Fresh April Sprinkles

STRAWBERRY POPTART DIRECTIONS

  1. Add the strawberry jam, teaspoon of water and teaspoon of cornstarch into a small saucepan and heat until it thickens. Remove from the heat.
  2. Roll out the pie dough into a rectangle and cut evenly sized rectangles. Reroll the dough and cut out more. You should be able to get 6-8 from each roll of dough.
  3. Preheat the oven to 400 and line a large baking sheet with parchment paper.
  4. Add about a tablespoon of filling to the center of each rectangle and spread out, leaving 1/4 inch border. Reserve 1 tablespoon. On the tops, use a fork to poke a few holes. Place the top on and use the fork to crimp the edges.
  5. Bake for 15-18 minutes or until golden, rotating the baking sheet once.
  6. Whisk together the milk and powdered sugar to form a glaze. Add in the reserved tablespoon of jam. Spread over the slightly cooled poptarts. Decorate with sprinkles.

What’s a poptart if it’s not covered in sprinkles? Fresh April Sprinkles has got you covered with a huge variety of sprinkles for every flavor of poptart (and other dessert) you could think to make. For these, I used The Final Rose Swanky Sprinkle Blend.

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Homemade Strawberry Poptarts

Homemade Strawberry Poptarts are a great breakfast treat. They’re almost as easy to make as the kind you can buy from the store! By making homemade ones, you can control the flavor of the filling and how much you want to add. Plus, better sprinkle options! 

  • Author: NicholeL
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 mins
  • Yield: 12-14 poptarts 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

  • 1 box refrigerated pie dough
  • 1/2 cup strawberry jam or jelly
  • 1 tsp water
  • 1 tsp cornstarch
  • 1 tbsp milk
  • 1 cup powdered sugar
  • 1 cup Fresh April Sprinkles

Instructions

  1. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
  2. Add the jam to a small saucepan with the water and cornstarch. Whisk to combine and heat over medium high heat until it thickens. Remove from the heat and let cool.
  3. Roll out one of the pie dough rolls. Cut off the edges and then cut the dough into evenly sized rectangles. After re-rolling, you should get 6-8 pieces. Repeat with the other pie crust.
  4. Add about a tablespoon of the strawberry jam to the center of half of the pie dough rectangles. Spread out slightly, but leave 1/4 inch around to create a border. Reserve 1 teaspoon.
  5. Prick the tops of each poptart a few times in the center with a fork. This will allow the steam to escape while you are baking them.
  6. Place the pricked piece on top of the piece with jam and use a fork to crimp the edges. Repeat with remaining poptarts.
  7. Bake for 15-18 minutes, rotating the pan once, until lightly golden. Remove from the oven and let cool.
  8. While they are cooling, whisk together the powdered sugar, milk and reserved teaspoon of jam to form a glaze.
  9. Spread over the poptarts and then decorate with sprinkles.

Nutrition

  • Serving Size: 1 poptart
  • Calories: 115
  • Sugar: 18.4g
  • Sodium: 57mg
  • Fat: 2.9g
  • Saturated Fat: 1g
  • Carbohydrates: 22.9g
  • Fiber: 0g
  • Protein: 0g
  • Cholesterol: 0mg

Keywords: strawberry poptarts, homemade poptarts, springsweetsweek

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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

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