Mini Strawberry Pop-tarts
By Rebecca White, A Pleasant Little Kitchen
Mini Strawberry Pop-tarts
By Rebecca White, A Pleasant Little Kitchen
- 2 pounds strawberries, leaves removed and quartered
- 1 teaspoon vanilla
- 1 tablespoon dry marsala
- ½ cup sugar
- 1 cinnamon stick
- Zest of 1 orange
- Pinch of kosher salt
- Pie crust dough
- For the Frosting:
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- ¼ teaspoon orange extract
Homemade strawberry jam and your favorite pie crust dough make for one sweet treat. Use a ravioli stamp to make these goodies a perfect handheld size. Top with an orange frosting to make every bite even sweeter.
In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes.
Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently.
Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge.
Heat the oven to 350°F.
On a floured surface, roll out the dough. With a ravioli stamp, cut out the dough. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet.
Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square.
Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up).
Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. Remove from the oven and let cool.
Once the pop-tarts are at room temperature add the frosting and serve.
For the frosting: Place the powder sugar into a bowl. Add the cream and extract. Stir well to combine.
In a medium sauce pan combine the strawberries, vanilla, marsala, sugar, cinnamon stick, orange zest and salt. Stir and cover. Cook over medium-low heat for 20 minutes.
Uncover and stir. Increase heat to medium and cook for 20 more minutes, stirring frequently.
Once the strawberries have reduced to a jam-like consistency, remove from the heat and bring to room temperature. Store in an airtight container overnight in the fridge.
Heat the oven to 350°F.
On a floured surface, roll out the dough. With a ravioli stamp, cut out the dough. Lay the pieces on a parchment (or silpat) lined rimmed baking sheet.
Place a small spoonful of strawberry jam in the middle of each dough square. Cover the jam with another dough square.
Using a fork, press to seal the edges of the pop-tart. Then, prick the top of each pop-tart with the fork (this will release air during the cooking process and will prevent the pop-tart from "puffing" up).
Place in the oven and cook for 20 minutes, or until the edges of the pop-tart are golden brown. Remove from the oven and let cool.
Once the pop-tarts are at room temperature add the frosting and serve.
For the frosting: Place the powder sugar into a bowl. Add the cream and extract. Stir well to combine.