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Helpful Tips For Cooking
- Chill the dough well before rolling to make it easier to handle.
- Use a fork to seal the edges tightly to prevent filling from leaking during baking.
- Brush the tops with a little plant-based milk to help them brown nicely in the oven.
Ingredients 0/9
Why This Dish Is So Special
Step 1
Scoop a few tablespoons of shortening onto a plate and pop it in the freezer for about 10 minutes to chill. While that’s happening, mix together the flour, sugar, and salt in a bowl and give that a quick chill in the fridge for 5 to 10 minutes as well. Once the shortening is cold, crumble it into the flour mixture using your fingers until everything looks crumbly and there are no big clumps left. Slowly add about half a cup of ice water, a little at a time, stirring until the dough just comes together into a shaggy ball. Give it a few gentle kneads on the counter—don’t overwork it, it should feel a bit dry. Pop the dough back into a bowl, cover it up, and let it chill in the fridge for about half an hour.
Step 2
When you’re ready, preheat your oven to 350°F (175°C). Roll the dough out on a floured surface into a large rectangle, roughly 1/8-inch thick. Cut this into twelve rectangles, each about 4 by 6 inches. Spoon about a tablespoon and a half of strawberry jam onto the center of six of the rectangles. Brush a little water around the edges of those jam-covered pieces, then place the remaining rectangles on top. Press the edges together with a fork to seal them well, and trim any uneven edges if you want your pop-tarts to look neat.
Step 3
Bake your pop-tarts for 15 to 25 minutes, until the edges are just starting to turn golden. Let them cool for 20 to 30 minutes before you move on to the icing. To make the glaze, mix powdered sugar with a splash of almond milk and a drop of food coloring if you like. Drizzle this over the cooled tarts and enjoy!
