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Strawberry pop tarts

Make it boozy by adding 2 tots (50ml) vodka or gin to the jam after leaving it to infuse. 

Strawberry pop tarts




1 packet (200g) frozen strawberries
½ cup (100g) SELATI Pure White Sugar
¼ cup (60ml) boiling water
1 sprig fresh rosemary
Squeeze orange juice

2 rolls (400g each) puff pastry, defrosted
Flour, for dusting
1 whisked egg, for brushing
1 cup (250ml) SELATI Icing Snow, sifted
⅓ cup (80ml) water
Pink food colouring
Sprinkles, for decorating


  1. Combine all jam ingredients in a saucepan.
  2. Simmer for 15 minutes, until syrupy and berries are limpy.
  3. Turn off heat and all to infuse for 5 minutes. Remove herbs.Set jam aside to cool completely.
  4. Preheat oven to 200°C and line 2 baking trays with baking paper.
  5. Roll pastry to 3mm thick on a lightly floured surface.
  6. Cut into 4cm x 8cm rectangles.
  7. Place tablespoons of jam on half the rectangles, leaving a 1.5cm border clean.
  8. Brush borders with whisked egg, then lay remaining pastry rectangles on top to enclose.
  9. Run finger around edges to secure, then crimp neatly with a fork.
  10. Place on baking trays and chill in fridge for 15 minutes.
  11. Brush pastry with egg and bake for 15-18 minutes until golden.
  12. Mix icing sugar and water and add a few drops of food colouring.
  13. Decorate tarts with icing and top with sprinkles.

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