Homemade Strawberry Poptarts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Process flour and salt in food processor until combined, about 5 seconds. Scatter chilled butter over the top and pulse until mixture resembles coarse sand and butter peices are the size of small lentils, about 10 pulses. Continue to pulse, adding 1 tbs of water at a time, until dough begins to form small curds that hold together when pinched with your fingers, about 10 pulses.

Step 2

Turn mixture onto lightly covered surface and gather into rectangular pile. Starting at the farthest end, use heel of your hand to smear small amount of dough against counter. Continue to smear dough until all crumbs have been worked. Gather into rectangular pile and repeat process.

Step 3

Form dough into rectangle, wrap tightly in plastic wrap, and refrigerate for 1 hour. Before rolling dough out, let sit on counter for about 10 minutes to soften slightly. (Dough can be refrigerated for up to 2 days or frozen for up to one month. If frozen, let dough thaw completely on counter before rolling.)

Step 4

Prep baking tray with parchment paper. Once softened, roll dough out to about ¼ inch thickness. Cut into 3x5 inch triangles and arrange on parchment paper (allow space between).

Step 5

Spoon 1.5 tbs jam onto the halves, making sure to keep enough space around the edges to bond top layer of dough.

Step 6

Seal top layer to bottom layer, pressing first with your fingers then with the tines of a fork. Seal well, or jam may leak out during baking. Poke at least 4 holes into the top.

Step 7

Freeze for 2 hours, then pre-heat oven to 375 degrees.

Step 8

Create egg wash and coat each poptart, then bake for 25 minutes

Step 9

Let cool, mix icing ingredients while waiting

Step 10

Once cooled, apply icing and Sprinkles if appropriate.