Happy Friday! So today I wanted to share a great recipe we tested out this week. I don’t let my son have pop-tarts, they are full of sugar and not as healthy as what he normally has on a daily basis. We made these alternative ones and they came out really good almost like a pie tart. He thought they where a dessert so I’ll keep it that way shhhh don’t tell him! There is a lot of sugar in this too, so next time we make them we’ll cut back. You do need the sugar to help break down the strawberries, but you could easily use a homemade jam or jelly as well. Also if you don’t have an air fryer don’t worry these can be made in the oven.
My son who is 7 wanted to help out since he’s home doing online learning now. We decided as part of his “creative time” he could cook and he came up with the idea of making videos once in a while so his friends could see them. I love it since it builds confidence and lets him express himself. Watching back he has realized he repeats a lot of phrases so go easy on him.
Strawberry Pop Tarts
(Adapted from Allrecipes Air Fryer Recipes 2020)
8 ounces quartered strawberries (about 1 ¼ cups)
¼ cup white sugar
1 (14.3 ounce) pkg rolled refrigerated unbaked pie crust (2 crust)
1 ½ teaspoon fresh lemon juice
1 tablespoon multicolor sprinkles
Stir together strawberries and white sugar in a large microwavable bowl. Let stand 15 minutes, stirring occasionally. Microwave, stirring halfway through, until mixture is shiny and slightly reduced, about 10 minutes. Let cool completely, about 30 minutes.
Roll out the dough sheets to 12 inch circles on a lightly floured work surface. Cut dough into 12 (3×4 inch) rectangles. Spread 1 tablespoon strawberry mixture into the center of 6 rectangles, leaving ½ inch border. Brush edges of filled rectangles with water; top with remaining rectangles, pressing edges with a fork to seal. Coat well with cooking spray.
Preheat an air fryer to 350 degrees F. Working in batches, arrange tarts in a single layer in the fryer basket; cook until golden brown, about 10 minutes. Repeat with remaining tarts. Cool completely on a wire rack, about 30 minutes.
Whisk together powdered sugar and lemon juice in a small bowl until smooth. Spoon over cooled tarts, then top with sprinkles.