1/4C + 2 tbsp (2.80 oz) (80 gr)granulated white sugar
1/2tsp (0.08 oz) (2.5 gr)salt
1C (7.90 oz) (225 gr)unsalted butter, cold and cut into small cubes
1/2C (2 fl oz) (60 ml)cold water
1tsp (0.17 fl oz) (5 ml)white vinegar
For the jam:
2Cstrawberries, fresh or frozen
1/4C (1.80 oz) (50 gr)granulated white sugar
2tbsp (0.56 oz) (16 gr)cornstarch
2tbsp (1 fl oz) (30 ml)water
1tsp (0.17 fl oz) (5 ml)vanilla extract
1tbsp (0.50 fl oz) (15 ml)lemon or lime juice, fresh
2tbsp (2 oz) (30 gr)granulated white sugar
2/3C (2.90 oz) (82 gr)confectioners sugar
2tbsp (2 fl oz) (30 ml)water or milk
Gel red coloring,needed amount (optional)
For the dough:
In a food processor, place the flour, sugar and salt and process for a few seconds until combined. You can also do this using a fork in a bowl.
Add in the butter and process for 10 seconds until you get asand-like mixture (you can also do this with the same fork or using your fingertips).
Add in the water and white vinegar and process (or combine with your hands) until you form a soft dough (it is important not to overknead. The dough should be kept cold.
Wrap the dough in kitchen plastic wrap and let it rest for30 minutes in the fridge.
For the strawberry filling:
In a medium size pot, pale the strawberries with the sugar and cook, stiring occasionally for the strawberries to crush a little. In a different small bowl combine the cornstarch and water and add it into the strawberries mixture. Then add the juice lemon and mix for another 2 minutes until it is thicker.
Take off the heat and wait for it to cool down before using.
To assemble the pop tarts:
Preheat the oven to 374º F (190º C) and line a big baking sheet with parchment paper.
Once the dough has rested, take it out of the fridge and roll it out on a clean and floured surface until it is about 0.20 inches (5 mm) thick.
With a pizza cutter, or a really sharp knife or cookie cutter, cut rectangles of about 3.50 x 2 inches (9 x 5 cm). You should get about 20 rectangles.
Place about 1 to 2 tbsp of jam on 10 of the rectangles. Then, put the remaining rectangles on top to close the pop tarts. Press a little on the edges and then, using a fork, press on them to give them those small lines and to close them even better.
With a sharp knife, make a small cross cut on top of each pop tart. Brush them with the beaten egg and then sprinkle some granulated white sugar on top.
Place the pop tarts on the baking sheet and bake at 375 º F (190º C) for about 20-23 minutes or until they slightly turn golden brown.
Meanwhile, to make the glaze, in a small bowl mix the confectioners sugar and water with a fork.
Once the pop tarts are ready, let them cool down for atleast 15 minutes on a cooling rack. Then, decorate with the glaze.