strawberry orange poptarts

I have to admit, I am a sugarholic. I could live off of everything sweet and baked. There are only two sugary items I have never really liked – store-bought Poptarts and Circus Peanuts. I have had a couple of requests over the last few years to make poptarts, and I wasn’t super thrilled about it; but I was recently talking to a fellow baker at work about the combination of strawberry and orange and I thought this might be the perfect time to try the dreaded poptart. I learned something very valuable this week; homemade poptarts and store-bought poptarts are not the same thing – like not even close!

I have to admit, I am a sugarholic. I could live off of everything sweet and baked. There are only two sugary items I have never really liked – store-bought Poptarts and Circus Peanuts. I have had a couple of requests over the last few years to make poptarts, and I wasn’t super thrilled about it; but I was recently talking to a fellow baker at work about the combination of strawberry and orange and I thought this might be the perfect time to try the dreaded poptart. I learned something very valuable this week; homemade poptarts and store-bought poptarts are not the same thing – like not even close!

I liked the addition of orange to things little pies, but it is totally optional. For that matter, the strawberries are totally optional too! These would be just as wonderful with a lemon blueberry or cinnamon apple or chocolate filling! But I very much recommend the strawberry orange, it’s summery and bright with a hint of warmth from the orange. Does that even make sense? Either way, it is a beautiful way to start off your morning.

I definitely think these little pies are best straight out of the oven, just cooled enough so you can take a bite without burning your mouth. The crust is firm and flaky and the filling soaks into the crust just enough to give it that delicious strawberry flavor. I found that the next day after being in an airtight container all night they didn’t have the same wonderful eating experience. They may have actually been better left out uncovered so the crust didn’t retain so much moisture. But there is good news! You can make these ahead of time – just make them to the point you are going to bake them. Instead of putting the cookie sheet in the oven, pop the sheet in the freezer for about 20 minutes until the crust is hard. Then place them in a freezer baggie or airtight container for a month or too. Then you can take them out as needed, throw them on a cookie sheet and bake fresh. You may have to add 10-15 minutes to the baking time to get them golden brown.

strawberry orange poptarts

Yield: makes about 8 poptarts

ingredients:

Filling
  • 2.5 cups (about 400g) Strawberries (fresh or frozen)
  • 1/2 T Orange Zest
  • 2 T Orange juice
  • 2/3 cup Sugar
Crust & Topping

instructions:

How to cook strawberry orange poptarts

  1. In a small saucepan add strawberries (cut into quarters), orange juice over medium high heat until it starts to gently boil – stirring consistently so the strawberries can start breaking down. Then add the sugar and boil for at least 5-7 minutes until the mixture starts to thicken and coats the spoon. Stir in orange zest and remove from heat. Cover and let cool for 30 minutes (or overnight in the refrigerator.
  2. Prepare the pie crust to the original directions, except the dough does not need to be refrigerated. In a small bowl mix together the sugar and orange zest for the topping until well combined.
  3. Preheat oven to 350F. On a floured surface, roll out dough until very thin – at least 1/16″ or thinner. Cut out approximately 3×4″ rectangles with a sharp knife. Repeat this step until you have about 16 rectangles.
  4. Take one of the rectangles and place the strawberry filling on top. Leave about a 1/4″ space around the edges with no filling to press the bottom and top together.
  5. Before placing your top crust on your bottom, sprinkle about a teaspoon of your orange sugar on the strawberry filling. Place the top piece of crust on your poptart and press the very edges of the top and bottom together with your finger. Then take the tip of a fork and indent the 1/4″ edge of crust on all four sides. Place on baking sheet and then repeat the process until done.
  6. Once all the tarts are on the baking sheet, melt the butter in a small bowl (my favorite is Miyoko’s) and brush a good amount of butter all over the top of the crust. Immediately sprinkle with the orange sugar. With a very sharp knife, cut three slices on the top of the crust. 
  7. Bake for 30-35 until the crust is a golden brown. Serve warm or let cool and store in an airtight container for a quick breakfast every morning that week!

NOTES:

Some quick tips when making these:

Make one whole poptart at a time. If you try and do an assembly line with the filling and place it on all the crust at once, I will start running to the edge and make it much harder to seal the edges. It will look like it was in a bad fight and bleeding everywhere.

These are best served warm out of the oven!

I also tried these with a puff pastry crust and they were wonderful, but did have that poptart look with the puffy crust. If you dont care about that – I highly recommend the puff pastry!!

Created using The Recipes Generator

I mentioned in the recipe notes that I did make these with puff pastry the first time I tried them, and man were they good! They do not look anything like Poptarts, but if you don’t care about that – I highly recommend it! I am planning to make some other puff pastry tarts this summer (maybe peach with a balsamic sauce?) but these beautiful little pies are wonderful both ways.

Happy Baking!

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