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I think our Tuesday could use a sweet, buttery pop-tart.
Whoโs with me?
Pretty sure itโs no secret that here on Half Baked Harvest we love a good homemade strawberry pop-tart. Letโs take a walk down memory lane, shall we? First up was the most perfect (literally) homemade chocolate fudge pop-tartsย (I think I need to reshoot these photosโฆmainly because I want an excuse to bake these up again). Then I made these fun cinnamon sugar nutella swirled pumpkin pie pop-tarts. Then, I mean, as if those two were not enough, I made these chocolate peanut butter fudge pop-tarts. So yes, I like my homemade pop-tarts, and apparently I like them really chocolatelyโฆunderstandably so.
Todayโs pop-tart has nothing to do with chocolate and everything to do with strawberries!! Ahhh oops, shoot, I guess I did use a little white chocolate, huh?
Hmmmmโฆdoes that count as chocolate? Not in my book, but I guess it is chocolate. Oh well, I think youย guys get what I am saying. These are mainly fruit filled pop-tarts and I love them.
Spring is quickly approaching and I am really starting to crave bright spring colors, flavorsโฆand flowers. Anyone else love spring flowers? I have always loved a beautiful floral arrangement, but around here the best we get are roses, tulips and hydrangea. Iโm longing for those gorgeous peonies I see all over Pinterest. If you guys follow my FLOWERS board, you can get a pretty good idea of what I love. Sadly I canโt find any of those flowers up here in the mountains. Maybe I can get my brother Kai, who lives in LA, to bring some back? Rightโฆthatโs never going to happen.
Question: whatโs your favorite spring flower?
Anyway! Pop-tarts!ย I know itโs not quite strawberry season yet, but I got a little too excited the other day when I saw some deep red strawberries in the grocery store. I have been wanting to make homemade strawberries pop-tarts for the longest time, so I decided to just go for it.
Only me being me, I had to throw in another fun flavorโฆi.e white chocolate!
Originally, I wanted these to be super healthy pop-tarts that we could eat every morning and not feel a sugar high off ofโฆbut after rounds and rounds of testing, I decided I would go for a healthyโฆish pop-tart instead. Meaning I might not eat these every single day, but more as a fun every so often breakfast!
Balance and moderation, right? Yup, yup.
The crust is a hearty mix of white whole wheat flour, oats and butter, got to have the butter! I love that this crust is so simple, yet so perfect. Itโs soft, buttery, and flakey. All the things I love.
As for the filling? I decided to do a combo of strawberries, raspberries, and honey. The honey paired with the strawberries is my favorite. I will never, ever tire of that combo. Add a squeeze of lemon, a splash of vanilla and pinch of salt to bring out all the flavors. <โFYI,ย this jam would be amazing for a PB & J. Just sayinโ.
Then comes the white chocolate part. If youโd like, you can add some white chocolate chips to the middle of each pop-tart. I did this for half of mine, and yes, itโs as good as it sounds. AND then, I also stirred a little melted white chocolate into the frosting. Itโs the indulgent part of these pop-tarts, but itโs worth it because it is delish.
Again. Balance.
So do you see now? The perfect Tuesday treat, right. Pretty easy to make, full of whole grain oats and healthy berries and topped with just a little sweetness.
Yes, please!
Homemade Strawberry White Chocolate Pop Tarts
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
- 1/2 cup white chocolate chips (optional)
Crust
- 2 cups white whole wheat flour or all purpose flour
- 1/2 cup old fashioned oats
- 2 sticks cold salted butter
- 1 egg, beaten
White Chocolate Glaze
- 1/4 cup white chocolate chips, melted
- 1/4 cup powdered sugar
- 2-4 tablespoons milk
- freeze dried strawberries, for decoration (optional)
Instructions
- 1. To make the strawberry jam. In a medium pot, bring the strawberries, raspberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in the vanilla and a pinch of salt. Let Cool. Makes about 2 cups jam.2. To make the crust. In a food processor or blender, combine the flour and oats and pulse until the oats are mostly ground. Add the butter and pulse until the mix clumps together to form pea size balls. Add cold water, 1 tablespoon at a time until the dough comes together and forms a ball.ย Don't add more than 1/2 cup water. 3. Turn the dough out onto a flour surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 6 1/2 x 4 1/2 inches. Place a heaping tablespoon of the strawberry jam on one half of the rectangle, adding a white few chocolate chips, if desired. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you have used all the dough and jam. Place the pop tarts on parchment lined baking sheets. Cover the baking sheets and place in the fridge for 30 minutes to 1 hour.4.ย Preheat the oven to 400 degrees F.5. Brush the tarts with the beaten egg and bake the pop-tarts for 10 to 12 minutes. Let cool slightly.6. Meanwhile, in a medium bowl, whisk together the melted white chocolate, powder sugar and 2 tablespoons milk, adding extra milk to thin the glaze as desired. Drizzle the glaze over the pop tarts. Decorate as desired.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
ps. Happy pie day! Pop-tarts count as personal pies, right? Thinking so. ๐
Runny jam and it never baked right.
Sorry to hear this, Rose. Let me know if I can help at all!
Hi,
To clarify, for the icing should it be 1/4 cup chocolate chips before melting or after melting?
Thank you!
Hi there,
It’s 1/4 cup before melting. Please let me know if you have any other questions!
Perfect, thank you so much!
Hi! Just wanted to give you a heads up that the amount of vanilla is missing from the jam ingredients list. I used a tsp. Hope that works. Also, since I had never made jam before I didnโt realize it takes a long slow cook time for the jam to thicken. It took me over a hour and I had to keep adding cornstarch slurry to thicken it up because it was taking so long. I would recommend updating this one and adding some extra guidance here for the inexperienced. But you are encouraging us to bake and cook so keep it up in 2025! I also have a spring candle recommendation: lemon Lilac ๐ Thanks!
Hi Stephanie,
Thanks so much for making this recipe and sharing your feedback! Sorry about the jam, I hope it tastes yummy! Thanks again and happy new year! xx
This was delicious! I had so much trouble with the dough though. Wonder if putting it in the fridge for a bit before rolled would help? It just kept breaking apart.
Hi there! So sorry about that! Hmm was it breaking apart because it was dry? Or was it just a fragile dough? xT
Hi! It seemed pretty fragile. I don’t think it was too dry so wondered if letting it chill a bit first would help? My son LOVED these and gave a resounding “make this again!” but the dough was so frustrating lol.
Hi Tieghan,
Could I use this exact recipe with gluten free flour instead of wheat flour? If not, any suggestions on what to do differently?
Hi Carm,
Yes, any equal amount of gluten free flour should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
When do you add the egg in the dough? โบ๏ธ
Hi Holly,
The egg is used to brush the crust in step 5. Please let me know if you have any other questions:) xTieghan
Hi! Could extras be stored in the freezer and for how long? Excited to make these.
Hey Victoria,
Sure, I would keep in the freezer for no more than 3 months. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey! How much vanilla should I be adding?
Hey Elle,
You can add 1 teaspoon of vanilla. I hope you love the recipe, please let me know how they turn out! xTieghan
Hi, do you think I could use frozen strawberries for the jam filling?
Thanks.
Hey Caroline,
Yes, that will work just fine. I hope you love this recipe, please let me know if you give it a try! xTieghan
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Thank you so much! I really appreciate it! xTieghan