Strawberry Lavender Pop Tarts
I’ve been thinking about making pop tarts for awhile now and I thought the first day of spring would be perfect! It’s a perfectly sweet homemade jam made with fresh berries, a little maple syrup, cinnamon and vanilla wrapped up in a buttery flaky pie crust and topped with a lemony cream cheese glaze. There’s something very nostalgic about pop tarts that just brings you back to being a kid. It’s the perfect little breakfast pastry. If you manage to have any left over, they will be good for 3-4 days in a air tight container, and I like to heat them up for a couple minutes in the oven or microwave just to reenhanced that fresh baked pop tart flavor.
Berry Jam
Ingredients
- 3 cups rough chopped strawberries
- 1 cup fresh raspberries
- 1 tbsp. dried lavender
- 1/2 pure maple syrup
- 1 tbsp. lemon juice
- 1 tsp. ground cinnamon
- 1/2 tsp. salt
Directions
In a medium pot add the berries, maple syrup, lavender, and lemon juice in and bring to a low boil and cook for about 8-10 minutes until the mixture has thickened and become jam-like. Stir in the vanilla extract, cinnamon and salt. Let it cool about 10 minutes, and pour into the food processor or blender and puree until smooth. Pour out onto a baking sheet and place in the fridge to cool completely about 20 minutes. Meanwhile make the dough.
Pie Crust Dough
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted cold butter, cut into cubes
- 1 tsp. salt
- 1 egg, slightly beaten
Directions
In a food processor with the metal blade attachment add the flour, butter and salt, and pulse until the butter is small pea size. Slowly add cold water, make sure it’s ice cold, 1 tbsp. at a time into the mixture with the motor running. Add the water until the dough starts coming together. Once dough forms pour out onto the counter and gently pat together until smooth. Wrap in plastic wrap and place in the fridge for 10-15 minutes just until butter cools down again.
Peheat oven to 400 degrees F. To assemble the pop tarts, cut the dough into 4 equal parts. Working with one at a time roll dough out to 12 inches by 12 inches and cut into 6 equal squares, roughly about 3 in x 4 in rectangles. Egg wash the sides of each square and spoon about 1 1/2 tbsp into each square.
Roll out one more dough ball the same size and cut into the same size squares and cover each one. Then take fork and press into the edges to seal the edges, and make one slit in the top just to let steam escape. Egg wash the tops of each pop tart and sprinkle with sugar. Continue with the other two dough balls. Once all are completed place on two baking sheets and bake for 20-23 minutes just until the crust is beautiful and golden!
Cream Cheese Glaze
Ingredients
- 4 oz softened cream cheese
- 2 cups powdered sugar
- 2 tsp. lemon juice
- 1 tsp. vanilla extract
Directions
In a small bowl beat the cream cheese with a hand mixer just until creamed and smooth. Add in the powdered sugar, lemon juice and vanilla and starting on low slowly start creaming all together until a smooth glaze forms. If you have to add 1 tsp. of water to thin it out more that’s totally fine too. Then using a fork or spoon drizzle over the beautifully golden pop tarts and enjoy!!!
