A cheesecake like filling is perfect for these Homemade Strawberries and Cream Pop Tarts!
Spring time is rolling right up… The robins are back, geese are flying north, buzzards are swarming looking for food, and the skunks are out. All signs of spring being near regardless of what the calendar says.
You know what all that means?! Snow is going to have to go away! You hear that Mr. Jack Frost?! Time for the Easter Bunny.
But, along with warmer weather I am super excited to get my garden in. There’s not really anything more I love than having my own garden every year. Not to mention, we are able to keep our produce stored for use until the following year. We do can and freeze a lot of things, but some stuff we are able to keep such as our apples and squash. Yummy fresh produce straight from our garden year around.
So what does pop tarts and spring have in common? Well really, it means longer days, more work and less time to be able to cook. With a pop tart I can just toss them in the toaster and be out the door. The good thing about these things are that the filling possibilities are endless! My first conquer for homemade pop tarts comes from the garden 🙂
I had some frozen strawberries buried in the freezer from a few years ago (yes a few years ago, but hey they don’t go bad!) that I froze from our garden. I thought it was time to get them out and use them up. Strawberry Cheesecake is one of my favorites and well to be honest cheesecake pretty much has to be in a food group all by itself for me. So why not throw my two favorites together into a yes, healthy pop tart?
I had purchased this toaster pastry press from Williams-Sonoma and it definitely needs to be put to use. I used it on my Sour Cream Apple Hand Pies a few weeks ago and loved it!
So… I’m rambling on. Sorry, I’ve been pretty sleep deprived lately. I mean it is calving season and I have to do calf checks every four hours around the clock… that equals no sleep… or well… very little sleep anyway.
The pastry itself is very simple. I used a pretty standard recipe of mine that I’d use for any shape of pie. I started with dough and rolled it out like I would if I was going to make a large pie. I tried making it in a rectangle though since the shape I am cutting is a rectangle. Make sure you end with an even number because you need two for each pop tart 🙂
For the filling…. it’s very quite simple. Like I said, I used our garden froze strawberries so that requires the strawberries to be smashed and a little sugar added. Seriously delicious! It wouldn’t take much to do that with fresh strawberries at all.
Here, I’ll give you the run-down if you’re using fresh strawberries. 1.) Wash the strawberries of course 2.) Hull them aka take the tops off 3.) Halve or quarter the strawberries depending on their size and place in a bowl 4.) Sprinkle with 1-2 tablespoons of sugar 5.) Mash 6.) Let set for about 10 minutes 7.) Drain excess juice (save it to drink… seriously!) 8.) you’re ready to go!
Now that you know how to get your strawberries ready, lets work on the rest of the filling. Add some cream cheese, powdered sugar and cornstarch… boom! Ready! Super easy right?! Yes I think so! In fact… I seriously could eat this filling with just a spoon.
So you have the dough cut out now right?! Well, place the filling in the center of HALF the cutouts. Leaving the edge free to seal with the top lid.
After the filling, add the lid.
Mix up and egg wash and brush over the pastry to give the pop tart a nice golden color once it bakes. Sprinkle with some sugar and it’s ready for the oven!
These things looks absolutely delicious don’t they?!
After you figure out how easy it is to make your own pop tarts, you’re not going to want to buy them anymore!
- 2 cups all-purpose flour (Gold Medal)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 egg
- 2 tablespoons milk
- Egg Wash (1 egg and a tablespoon water)
- 1 cup strawberries, mashed with sugar, and drained
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon cornstarch
- In a mixing bowl or a medium bowl (to do my hand), combine the dry ingredients and mix.
- Cut in the butter until it resembles small pea-size.
- Add the egg.
- Next add the milk and mix until forms a dough.
- Turn out onto a floured surface.
- With a rolling pin (may need extra flour if too sticky) roll the dough out to a 1/4" thickness.
- Using a Toaster Pastry Press or a large (3-4") rectangle cookie cutter (you may use whatever shape you want as long as it will fit in a toaster to reheat) cut an even number of cutouts (should get 18).
- Place half on the cutouts on parchment lined cookie sheets.
- In a small bowl, with a hand mixer (or a larger mixer it doesn't matter), whip the cream cheese until smooth.
- Add the powdered sugar.
- Next, add the strawberries and cornstarch, mixing until thoroughly combined.
- Using roughly 2 tablespoons (depending on the size of our cutout) filling, place in the center of the halves placed on the cookie sheets.
- Spread until 1/2" from the sides leaving room to seal each pop tart with the lid
- After each bottom has filling in them, place the lid over each. (I like to wet the rim of each pop tart bottom with my finger and water to help seal, but you don't "have" to do that)
- After each lid is on, crimp the bottoms to ensure they're sealed using the Toaster Pastry Press or a fork.
- Brush each pop tart with egg wash and sprinkle with course sugar (regular sugar will work too).
- With a knife cut a slit in the top for the pop tart to breathe while baking.
- Bake at 425* for 10 minutes or until golden brown.
- Remove from oven to cool.
- Keep in an airtight container in the refrigerator.
- Place pop tarts in the toaster to reheat.
- **See notes in above writings**
Looking for more spring ideas? Good thing The Bloggerettes have you covered 🙂 Check out what the other ladies have came up with…
Paper Lollipops form Summer Scraps
Strawberry Basil Smoothie from Keep It Simple Sweetie
Homemade Strawberries and Cream Pop Tarts from From Gate to Plate
Spring Ombre Button Art from We Like to Learn as We Go
Looking for more simple recipes? Check out these… Simple Recipes, Bold Flavors