For the filling;
100g strawberries
40g sugar
15g cornflour
15g cold water
For the pastry;
300g plain flour
36g sugar
160g Vegan butter
45g cold water
For the icing;
150g icing sugar
3-5 tbs boiling water
Sprinkle decorations
Method;
Wash and dice the strawberries for the filling
Add the sugar and heat on the hob until the mixture has formed a squishy strawberry syrup
While the strawberry mixture is softening, mix the cornflour and water together to make a thin paste and set aside
Preheat the oven to 180c
Make the pastry by adding the flour, sugar and butter together in a bowl
Crumble together until the mixture looks like breadcrumbs
Add the water and bring the pastry together and set aside
Once the strawberry mixture has formed a squishy strawberry syrup remove from the heat
Stir the cornflour paste into the strawberry mixture and mix until slightly thickened and set aside
Lightly flour the worktop and roll the pastry into a thin sheet
Cut out 12 shapes using a cookie cutter (6 for the bases and 6 for the tops)
Place a spoonful of strawberry mixture in the centre of the 6 pastry bases
Use a pastry brush to dampen the edge of the pastry bases
Place the pastry lids on top of each base and use a fork to crimp the edges together. This will stop the filling spilling out!
Bake for 10-15 minutes until lightly golden
While the pop tarts are cooking, make the icing by mixing together the icing sugar and boiling water
Add the water a spoonful at a time until the icing is thick and smooth
Pipe the icing on the top of each pop tart and decorate with sprinkles
Eat and enjoy!
Confession time! I’d never had a pop tart before experimenting making this recipe
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