Ok, confession. I made this recipe a month or so ago. Aldi had strawberries on sale so I bought a bunch of them. We froze some, ate some, used some in smoothies, but we still had some left.
One day at the store the girls spied some poptarts and asked if we could get some. I said instead of buying them we could make our own. So we got home and I whipped these bad boys out. I posted it to my stories on IG since I was pretty pleased with how it turned out. I had every intention of putting the recipe on my blog ASAP.
Clearly that did not happen.
But better late than never right?
These homemade poptarts are so easy to make, and taste yummy. The best part is you can choose whatever filling you’d like. I’ve given you the recipe on how I made the strawberry filling, but the world is your oyster my friend. You can pick whichever filling you would like.
So you start with a pie crust dough that is rolled out into a rectangle. That rectangle is then cut into smaller ones.
Then take half of the rectangles and transfer them to a cookie sheet. Take what ever filling you are using and place some in the center of each rectangle.
Top with the other dough rectangle and press the edges closed. If you want to be fancy use the tines of a knife to crimp the edges.
Brush some beaten egg on the top, poke holes with a fork, and bake in the oven at 350 degrees for about 20 minutes.
Then top with some icing.
Easy Homemade Poptarts
Ingredients
- 1 pie crust dough
- 1 egg, beaten
Strawberry Filling
- 2 cups strawberrys
- 2 tbsp water
- 1/2 cup sugar
- 1 tbsp lemon juice
- 2 T corn starch
- 2 T water
Instructions
- Take the stems off your strawberries and cut into pieces.
- Place in a pot on the stove with your water and cook over medium heat. Continue cooking until the strawberries are broken down.
- Using a mesh strainer over a bowl pour the straberry sauce into the strainer. Using a wooden spoon push the pulp aginst the strainer so that the juice goes into the bowl, but the the seeds and pulp remain in the strainer.
- Pour the juice back into the sauce pan. Mix the corn starch and water together then pour into pan. Heat for a few minutes more until thick. Remove from heat.
Assembly
- Roll your pie crust dough into a rectangle. Using a knife or pizza cutter cut that rectangle into smaller ones. Depending on how big you want your poptarts to be they could be 3" by 5" or 5" by 7". Then using the tines of a fork poke holes in them.
- Place your filling in the middle of one of the rectangles.
- Take another rectangle place it on top and pinch all four sides together. If wanted use the tines of a fork to crimp the edge.
- Brush egg on the top of each assembled poptart and bake for 350° for 20 minutes.
- Once cooled top with icing and sprinkles if desired.
So a few things about this recipe. I didn’t give instructions on the pie crust, because I just used the recipe on the side of the Crisco container. But if you have a favorite pie crust recipe, then you can totally use that. I went the Crisco route because I realized we had no butter. #oops
I also didn’t give a recipe for the icing topping. I just mixed together milk and powder sugar. Until it was thick enough to not run off the poptart. Overall I’d say they turned out quite tasty.
I also decided to fill some with Nutella, a decision I did not regret. So tasty!