Strawberry Vanilla Jam Poptarts

INGREDIENTS

  • 2 cups all purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, cold and sliced
  • 2-4 tablespoons ice cold water
  • 1 large egg + 2 teaspoons water, for egg wash
  • 2/3 cup Old World Foods Strawberry Vanilla Jam

  • Glaze: 2 cups powdered sugar, 2 tablespoons milk, 1 teaspoon vanilla, sprinkles or other toppings as desired

DIRECTIONS

1. Chop butter into thin 1/2-tablespoon-sized slices and place them on a plate or small pan in the freezer for about 10 minutes.

2. Combine flour, sugar, and salt in a large bowl or food processor.

3. Add cold butter to the dry mixture. Use a pastry cutter, fingers, or food processor to work the butter into the flour until the mixture has some pea-sized pieces of butter remaining.

4. Slowly add 2-4 tablespoons of ice water, one tablespoon at a time, and mix until dough just comes together. Be careful not to overwork the dough.

5. Split the dough into two equal parts. Shape each into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 20-30 minutes.

6. After the dough is chilled, preheat your oven to 350F and line a large baking sheet with parchment paper.

7. On a lightly floured surface, roll out one disk of dough into a large rectangle, about 1/4 inch thick and about 9×12 inches in dimension.

8. Spread Old World Foods Strawberry Vanilla Jam evenly over the center of the dough, leaving about a 1-inch border around the edges. Brush egg wash on top of the dough that is not covered in jam.

9. Whisk the egg and milk together in a small bowl to create the egg wash. Brush egg wash on top of the dough that is not covered in jam.

10. Then, roll out the second disk of dough to the same size and carefully place it over the jam. Use a fork to crimp the edges of the dough together, brush additional egg wash, and poke holes in the top of the dough.

11. Bake in the oven for about 30 minutes, or until the poptart is golden brown and crisp. Check it at 25 minutes to make sure it’s not overbrowning.

12. Remove from the oven and let cool on the baking sheet for at least 20-30 minutes before glazing.

13. In a small bowl, whisk together the powdered sugar and milk. If the glaze is too thick, add a little more liquid, one teaspoon at a time, until it reaches a pourable consistency. If the glaze is too thin, add more powdered sugar one tablespoon at a time. Mix in vanilla extract or other desired flavoring.

14. Once the poptart has cooled, drizzle the glaze over the top, spreading it evenly with a knife, backside of a spoon, or spatula. Immediately add sprinkles before the icing firms up. Enjoy!

Meet the recipe Author

Sweets By Elise