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Homemade Pop-Tarts filled with Québec strawberries https://www.metro.ca/userfiles/image/recipes/tartelettes-pop-tarts-fraises-quebec-11279.jpg PT30M PT35M PT1H35M
Prepare the doughAdd the coconut oil in a bowl (the oil should be somewhat solid). Add the flour and salt. Use your hands to combine and break up any solid pieces of oil and continue until you get a sand-like texture.Add ¼ cup of ice-cold water and mix with your hands. Knead the dough until it is wet enough and won’t crumble. Add 1 to 2 tablespoons of ice-cold water and continue kneading if needed.Shape the dough into a large ball and cover with plastic wrap. Chill in the fridge for 20 to 30 minutes.Prepare the compoteAdd the strawberries in a small pot along with the lemon juice. Heat on medium for about 15 minutes or until the strawberries soften and produce liquid.Remove 2 to 3 tablespoons of liquid and whisk in a small bowl with cornstarch until you get an even texture. Pour this into the pot and stir. Cook for another 2-3 minutes.Use a handheld blender to reduce into a smooth texture.Shape the dough and prepare the fillingPreheat the oven to 400 °F. Cover a baking sheet with parchment paper or any other non-stick sheet.Place the dough ball onto a clean workspace. Cut into 2. Keep half on the surface and the other half under a damp cloth.Flour your workspace as needed and roll out the dough as thinly as possible, until it is 3-4 mm thick.Use a ruler and knife to trace a rectangle measuring 18'' (2 x 9 cm) by 21'' (3 x 7 cm ) and cut into 6 pieces of 3 1/2'' x 2 3/4'' (9 x 7 cm) each.Place these rectangles on the baking sheet, leaving a bit of space between them. Spread about 1 tablespoon of strawberry compote onto each rectangle but make sure not to cover the edges.Roll out the second ball of dough and cut another 6 rectangles measuring 3 1/2'' x 2 3/4'' (9 x 7 cm) each. Roll out each of these rectangles so they are slightly bigger than the ones on the baking sheet (to make sure the filling is entirely covered). Use a fork to pierce holes in the surface, which will allow the steam to escape.Gently add the top rectangles onto each rectangle that is topped with the filling. Use a fork to seal the edges.Bake in the oven for 17-20 minutes, or until they are a light golden brown. Some of the filling might have leaked but it will still be delicious!Transfer the pop-tarts to a cooling rack and let cool for at least 10 minutes.Prepare the icingIn a small bowl, combine the powdered sugar, soy milk, and strawberry compote. Whisk until you get a somewhat smooth texture with some visible chunks of strawberry.Drizzle a bit of icing onto each pop-tart. It will melt and then set.Serve immediately.Source: Loounie
6-12
5 1 5 5
Dough 1/3 cup (80 ml) Irresistibles organic coconut oil chilled for at least 15 minutes 1 1/2 cup (225 g) all purpose flour sifted 2 tablespoon (30 ml) granulated sugar 1 pinch salt 1/4 cup (60 ml) ice cold water Strawberry compote 1 fresh Quebec strawberries stems removed dans halved 1 tablespoon (15 ml) lemon juice (optional) 2 teaspoon (10 ml) cornstarch Icing 1/2 cup (125 ml) powdered sugar 1 tablespoon (15 ml) soy or almond milk 1 teaspoon (5 ml) strawberry compote
Homemade Pop-Tarts filled with Québec strawberries

Homemade Pop-Tarts filled with Québec strawberries

Rate this recipe
1 Vote
6-12
Desserts
0:30
Preparation
0:35
COOKING
1:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Dough
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  • 1/3 cup
    (80 ml)
    Irresistibles organic coconut oil chilled for at least 15 minutes
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    NUTIVA ORGANIC COCONUT OIL

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    444 ml


  • 1 1/2 cup
    (225 g)
    all purpose flour sifted
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    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES


    ROBIN HOOD COCONUT FLOUR

    ROBIN HOOD COCONUT FLOUR

    $6.49 ea.

    500 g SELECTED VARIETIES


    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES


  • 2 tablespoon
    (30 ml)
    granulated sugar
  • 1 pinch
    salt
  • 1/4 cup
    (60 ml)
    ice cold water

  • Strawberry compote
  • 1
    fresh Quebec strawberries stems removed dans halved
  • 1 tablespoon
    (15 ml)
    lemon juice (optional)
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  • 2 teaspoon
    (10 ml)
    cornstarch

  • Icing
  • 1/2 cup
    (125 ml)
    powdered sugar
  • 1 tablespoon
    (15 ml)
    soy or almond milk
  • 1 teaspoon
    (5 ml)
    strawberry compote
Imprimer ma sélection

Preparation

Prepare the dough

Add the coconut oil in a bowl (the oil should be somewhat solid). Add the flour and salt. Use your hands to combine and break up any solid pieces of oil and continue until you get a sand-like texture.

Add ¼ cup of ice-cold water and mix with your hands. Knead the dough until it is wet enough and won’t crumble. Add 1 to 2 tablespoons of ice-cold water and continue kneading if needed.

Shape the dough into a large ball and cover with plastic wrap. Chill in the fridge for 20 to 30 minutes.

Prepare the compote

Add the strawberries in a small pot along with the lemon juice. Heat on medium for about 15 minutes or until the strawberries soften and produce liquid.

Remove 2 to 3 tablespoons of liquid and whisk in a small bowl with cornstarch until you get an even texture. Pour this into the pot and stir. Cook for another 2-3 minutes.

Use a handheld blender to reduce into a smooth texture.

Shape the dough and prepare the filling

Preheat the oven to 400 °F. Cover a baking sheet with parchment paper or any other non-stick sheet.

Place the dough ball onto a clean workspace. Cut into 2. Keep half on the surface and the other half under a damp cloth.

Flour your workspace as needed and roll out the dough as thinly as possible, until it is 3-4 mm thick.

Use a ruler and knife to trace a rectangle measuring 18'' (2 x 9 cm) by 21'' (3 x 7 cm ) and cut into 6 pieces of 3 1/2'' x 2 3/4'' (9 x 7 cm) each.

Place these rectangles on the baking sheet, leaving a bit of space between them. Spread about 1 tablespoon of strawberry compote onto each rectangle but make sure not to cover the edges.

Roll out the second ball of dough and cut another 6 rectangles measuring 3 1/2'' x 2 3/4'' (9 x 7 cm) each. Roll out each of these rectangles so they are slightly bigger than the ones on the baking sheet (to make sure the filling is entirely covered). Use a fork to pierce holes in the surface, which will allow the steam to escape.

Gently add the top rectangles onto each rectangle that is topped with the filling. Use a fork to seal the edges.

Bake in the oven for 17-20 minutes, or until they are a light golden brown. Some of the filling might have leaked but it will still be delicious!

Transfer the pop-tarts to a cooling rack and let cool for at least 10 minutes.

Prepare the icing

In a small bowl, combine the powdered sugar, soy milk, and strawberry compote. Whisk until you get a somewhat smooth texture with some visible chunks of strawberry.

Drizzle a bit of icing onto each pop-tart. It will melt and then set.

Serve immediately.

Source: Loounie

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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