STRAWBERRY LEMONADE POPTARTS

Our first place winner in August 2022 purchased their jar of preserves locally at Burg's Corner! Colleen's Strawberry Lemonade Poptarts are out of this world! 🌎 The crust is salty, buttery and flaky-- it pairs perfectly with the strawberry preserves as filling and the bright lemon glaze that adorns the tops. Mmmm...good!

Measure out 1 cup of Old Fashioned Strawberry Preserves in a bowl and set aside.

Combine the flour, salt, and sugar in a bowl. Add the cubed butter and cut into the dry ingredients with a pastry cutter, fork, or your fingers. Continue until the mixture resembles coarse sand and the butter is the size of small peas. Add the cold water a tablespoon at a time, mixing until the dough comes together into a ball. Divide into two and form each into a disk. Wrap in plastic wrap and chill in the fridge for at least 30 minutes.

Preheat oven to 375 degrees.

Remove one ball of dough and place on a lightly floured surface. Roll out into a large rectangle about to about 1/8th inch thick. Trim so edges are straight. Cut into 8 5x3-inch rectangles. Repeat with second dough ball. Gather trimmed dough scraps together and re-roll as needed.

Spoon 1 1/2 tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares. Press all edges together with your fingers to seal, then use a fork to double seal. Use a toothpick to poke holes in the tops of the pastries. Place on sheet pans lined with parchment paper or silicone baking mats.

Bake the pop tarts until golden, about 25-30 minutes. Cool completely on a wire rack.

To make the frosting, whisk together powdered sugar and heavy cream to make a thick but pour-able consistency. Add the lemon extract and lemon zest and stir it in.

Frost the cooled pop tarts and sprinkle with sprinkles. Frosting should set up in about 20 minutes, or sooner if chilled in the fridge. Enjoy!