Growing up, Pop Tarts were one of the few American processed/packaged foods I had access to. And oh my god, I loved me a Pop Tart. Before there was icing on Pop Tarts, before there were chocolate Pop Tarts (and every other flavor you can think of), there was the original: the strawberry Pop Tart.
Evidently after some Wikipedia checking, there was at least 4 other flavors in the early 90’s. BUT THIS IS MY STORY! And all I experienced was the strawberry flavor, so for my story’s sake, there was only strawberry. Everybody okay with this? I knew you’d understand.
Strawberry Pop Tarts were great, they were easy to make, so easy a 6 year old could make them. They cooked up well and the strawberry goodness inside made them an awesome breakfast for any little kid looking for something tasty. I was always a Pop Tart kid, I never jumped on the Toaster Strudel bandwagon no matter how hard they wanted us pre-teens to do so. I could never get the right consistency for them, they’d be half frozen in the middle and the frosting would be like molten hot lava burning your mouth. Sorry, I’ll take the Pop Tart any day. You don’t even have to toast it if you don’t want. It’s still delicious.
I decided to make a grown up version of the Pop Tart for myself. The results were delicious. I decided to add rhubarb to it so it would help counter balance some of the sweetness. I did not make a homemade puff pastry crust, for two reasons: my baking is not that great, and I didn’t want to spend half of my time making a puff pastry crust.
Recipe
Ingredients
1 Containers of Strawberries
1 Rhubarb Stalk
Store bought Puff Pastry
2 Cups Sugar
2 Tbsp. Lemon Juice
1 Tbsp of Corn Starch.
1 Egg Yolk
Melted Butter
Method
Wash and dice your strawberries and mix them with a diced piece of rhubarb stalk. Then add your sugar, lemon juice, and corn starch. Mix them all together. Pour these into a large pot and cook these down until you have a nice syrupy mixture of strawberries.
Pre-heat your oven to 350F
Cut the puff pastry into several medium sized portions, making sure that you have enough pastry to put some filling and enough pastry to fold the dough back over it. Put one or two tablespoons of the filling on one half of the dough. Then fold it over the filling and crimp the sides to seal the pastry together. If some filling oozes out, it’s okay. Brush them with egg yolk and melted butter.
Place them in the oven, and cook for 20-30 minutes.
Enjoy!
- 1 Containers of Strawberries
- 1 Rhubarb Stalk
- Store bought Puff Pastry
- 2 Cups Sugar
- 2 Tbsp. Lemon Juice
- 1 Tbsp of Corn Starch.
- 1 Egg Yolk
- Melted Butter
- Wash and dice your strawberries and mix them with a diced piece of rhubarb stalk. Then add your sugar, lemon juice, and corn starch. Mix them all together. Pour these into a large pot and cook these down until you have a nice syrupy mixture of strawberries.
- Pre-heat your oven to 350F
- Cut the puff pastry into several medium sized portions, making sure that you have enough pastry to put some filling and enough pastry to fold the dough back over it. Put one or two tablespoons of the filling on one half of the dough. Then fold it over the filling and crimp the sides to seal the pastry together. If some filling oozes out, it’s okay. Brush them with egg yolk and melted butter.
- Place them in the oven, and cook for 20-30 minutes.
- Enjoy!
