Ingredients
Dough
250 g all-purpose flour
165 g butter (frozen and cubed)
8 g sugar
3 g salt
15 gram water
Jelly
300 g strawberries
180 g sugar
½ lemon
5 leaves basil (thinly sliced)
Icing
120 g powdered sugar
1 tsp jelly
Water
Assembly
1 egg (for brushing)
Tools
Food Processer
Sauce Pot
Directions
Dough
Step 1
In a food processor add the flour, butter, sugar and salt and start processing. Stream in water until a shaggy dough forms.
250 g all-purpose flour
165 g butter (frozen and cubed)
8 g sugar
3 g salt
15 gram water
Food Processer
Step 2
Remove from the food processor, bring into a cohesive dough, wrap in plastic wrap and refrigerate for a couple hours.
Jelly
Step 1
For the jelly chop up some strawberries and add to a sauce pot with sugar and lemon and cook on medium heat until thickened up and jammy. Basil is obviously optional, but if you want to add it just throw it in at the very end.
300 g strawberries
180 g sugar
½ lemon
5 leaves basil (thinly sliced)
Sauce Pot
Step 2
Pour into a container and refrigerate until ready to use.
Icing
Step 1
Mix jelly with powdered sugar and thin out with water if needed.
120 g powdered sugar
1 tsp jelly
Water
Assembly
Step 1
Add jelly to one side of the dough long strips, leaving room on the side. Brush opposite side with egg wash, and fold over. Crimp edges with a fork. When all of them are done pop back into the fridge for about 15 minutes.
1 egg (for brushing)
Step 2
Bake at 375°F for 20-25 min rotating half way through.
Step 3
Once baked let them cool all the way down. Ice the pop tarts and enjoy! Cheers!
