Ingredients

Makes four Poptarts

For the pastry and filling

250g (1¾ cup) All purpose flour

80g (½ cup) Powdered sugar

1 Egg white

150g (1⅓ sticks) Cold butter

¼ tsp Salt

Strawberry jam for the filling

For the royal icing glaze

190g (1½ cups) Powdered sugar

1 Egg white

½ tsp Lemon juice

½ tsp Vanilla extract

Food coloring if desired

Note: The royal icing won't melt completely in your toaster.

If you want, though, you can simply glaze the poptarts with milk and sugar. However, in that case, do not put the poptarts in your toaster because the glaze will melt.

Method

For the pastry and filling

In a food processor, pulse the flour, sugar, salt and cold butter just until combined. This shouldn't take longer than about 30 seconds.

Add the egg white and process again until a dough forms.

Transfer the dough onto a floured work area. Working quickly, bring the dough together with your hands and roll out to about half a centimetre (¼ of an inch) thickness. If you find the dough to be too soft, put it in the fridge for about 30 minutes to firm up.

Cut out poptart rectangles and place onto a baking sheet lined with parchment paper. Roll out the remaining dough for the tops.

Add strawberry jam to each poptart rectangle, wet the edges and cover with the other poptart piece pressing it down well (check video for visual tips about how to do this).

While oven is preheating, place poptarts in the freezer for about 15 minutes. This allows the poptarts to hold their shape better in the oven.

Bake poptarts in a preheated oven at 180 °C (350 °F) for about 15 - 20 minutes.

Allow to cool completely before adding the glaze.

For the glaze

Combine all the ingredients together until a glaze forms.

Add a thin layer of glaze to each Poptart.

The Poptarts can be enjoyed at room temp or reheated in your toaster.

Poptarts; Pop-Tarts