Strawberry Mango Homemade Pop-tarts
Serves 8
20 mins prep
55 mins cook
75 mins total
These Strawberry Mango Homemade Pop-tarts have flaky pastry filled with mango strawberry jam and are topped with mango and strawberry flavored icings.
Pastry
Jam
Icing
Make the pastry
Combine the flour and salt in a large bowl. Add the chilled butter and shortening. Toss to coat the fat in the flour. Using a pastry cutter or two knives, cut the fat into the flour until you have a coarse crumb and the fat pieces are no bigger than a pea.
Begin adding water one tablespoon at a time until the dough just comes together. You may not use all of the water. Stop when the dough can be clumped into a ball.
Tip the dough out onto plastic wrap and form a disc while wrapping it up. Chill for at least 2 hours in the refrigerator or overnight.
Make the jam
While the pastry is cooling, make the jam. Combine mango, strawberries, sugar, salt, lemon juice and citric acid in a medium saucepan over medium heat. Cook for 20 minutes.
Mash or puree the fruit, if desired. Cook 5-10 minutes more, or until thickened. Transfer to a heat proof container to cool completely.
Assemble the pastries
Cut the chilled disc of dough in half. Keep one half in the fridge while you work with the other. Roll out the dough into a rectangle about 1/8 inch thick and 9×12 inches in size on a lightly floured work surface.
Trim the edges with a pastry cutter to make a perfect rectangle. With the long side closest to you, make one horizontal cut in the middle of the rectangle lengthwise. Then make four vertical cuts. Each small rectangle you make from these cuts should measure about 3x4 inches. You will end up with 8 rectangles.
Transfer the rectangles to a baking tray lined with parchment paper or a silicon baking mat. Place a small dollop of jam in the middle of each rectangle and spread it out, leaving a ¼-inch gap around the outside.
Roll out the second half of the dough and repeat the same trimming and cutting process.
Dip your finger in some beaten egg and brush the edge of the dough rectangle with the jam on it. Place another rectangle of dough on top of each pop-tart. Crimp the edges with a fork and prick the tops of each pop-tart with a toothpick or fork.
Transfer the pan to the freezer to chill for at least 20 minutes while the oven is preheating to 350°F.
Bake for 20-25 minutes at 350°F until golden brown. Remove to a cooling rack to cool completely before adding glaze.
Make the icing
Combine powdered sugar, salt, milk and flavoring with a whisk in a medium bowl. If desired, transfer to two small bowls and add flavor and coloring. Spoon over cooled pop-tarts. Top with sprinkles, if desired.
