Homemade Strawberry Chocolate PopTarts!

Name: Homemade Strawberry Chocolate PopTarts!
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 packages frozen puff pastry ( 2 sheets ) thawed in refigerator; 12 tbsp Strawberry Jam; 1/4 cup chopped chocolate of your choice, it can be milk, dark. white, or a flavored chocolate with coconut or nuts or even mini chocolate chips work; 1 egg, beaten; 1/4 cup Turbo sugar, or granulated sugar

fenway @Fenway

These,are so simple to make and you can vary the fruit filling to your taste, substitute white chocolate or caramel or even cream cheese for the chocolate.. They freeze great as well. Frezze before baking, thaw in refrigerator and bake!

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Ingredients

1 hour

8 servings

1 packagesfrozen puff pastry ( 2 sheets ) thawed in refigerator
12 tbspStrawberry Jam
1/4 cupchopped chocolate of your choice, it can be milk, dark. white, or a flavored chocolate with coconut or nuts or even mini chocolate chips work
1egg, beaten
1/4 cupTurbo sugar, or granulated sugar

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Steps

1 hour

1

Roll each puff pastry sheet into a 12 by 10 inch rectangle. From each sheet cut 8 individual rectangles.
2

Divide jam equally on half of the rectangles, evenly put chocolate on jam. Cover each with the remaining rectangles of pastry.
3

With the tines of a fork press all seems to seal completely. Using a toothpick prick holes in top of tarts to vent.
4

At this point either refrigerate for 2 hours ( the pastry must chill before baking) . Or you can wrap individually and freeze, taking out what you need they can be baked directly from freezer.
5

TO BAKE
6

Preheat oven to 400
7

Place pop tarts on parchment lined baking sheet, brush tops with beaten egg and sprinkle with sugar
8

Bake about 25 minutes until puffed and golden. Best eaten warm.
9

They are wonderful by themselves but over the top with fresh berries and whipped cream! You can also ice them and/or vary the filling as you like!

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Cooksnaps

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fenway @Fenway

on October 11, 2013 20:38

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.