Strawberries & Champagne Poptarts
Homemade poptarts have quickly become one of my favorites desserts to make. They are super easy, they taste better than the boxed kind, and when you make them yourself, you can make them any flavor you want (and also you can make the frosting cover the whole thing)! And, of course, I like to make them in flavors they don’t sell in stores. And I’m certain you won’t find Strawberries & Champagne Poptarts in a box! But you should definitely find them in your kitchen!
What you’ll need
A medium saucepan, a rubber or silicone spatula, and a rolling pin if you have one. You’ll also need a spoon, a fork, and a couple small prep bowls or containers. You’ll bake these on two baking sheets, if you have two. If you only have one, you can just bake one sheet at a time!
roll-out pie crusts
How to prepare your pan
Line your baking sheets with parchment paper.
How to make Strawberries & Champagne Poptarts
You’ll start by combining the strawberries, champagne, and sugar in a saucepan and bring to a boil. As the strawberries start to warm up, they’ll soften, and you can use a potato masher or a fork to mash the strawberries down. Once boiling, let it boil for about 45 minutes to an hour. Jump up every now and then to give it a quick stir, but you can mostly let it be. You want it to reduce to a thickened mixture. Once it is reduced and thickened, remove from heat and let cool. If your crust has to defrost, take it out of the refrigerator or freezer now.
Once the filling has cooled, you’ll mix the jam with cornstarch to thicken it up a bit. Then you’ll roll out the pie crust. I use a packaged roll-out pie crust, but you can also make your own pie crust if you’re feeling extra ambitious! My personal preference is to only make things from scratch when they taste better from scratch, and I think the pre-packaged pie dough is just as good as from scratch, so I save myself the time and effort, but I support you in whatever decision you make!
Cut the crust into rectangular strips, twice the length you want your poptart to be, and the same width you want your poptart to be. Spoon a bit of the strawberry mixture on one half of the length of the rectangle, leaving the edges uncovered. Brush the edges with egg, and then fold the other half of the rectangle over onto the half with the strawberry mixture. Seal the edges tightly, then press around the edges with a fork. Really make sure the edges are well sealed to prevent any filling from leaking out when they bake. Brush the top of each pop tart with egg, and place on baking sheet. Once all your pop tarts are ready to go, pop them in the oven to bake.
When they’re done, they’ll need to cool before you ice them. For the icing, you’ll simply combine champagne with powdered sugar to create the glaze on top. I go a little heavier on the powdered sugar to make a thicker glaze, but it’s up to you how thick you want to make it! It’s generally easiest to glaze them by placing a wire cooling rack on top of a baking sheet. I usually line the baking sheet with parchment for ease of clean-up at the end. This way the extra drippings fall through to the parchment below.
Looking for other poptart recipes? Check these out:
Looking for other strawberry recipes? Check these out:
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Strawberries & Champagne Poptarts
- 4-6 cups frozen strawberries
- 1 bottle champagne
- 1/2 cup sugar
- 1-2 tablespoons cornstarch
- 2 roll-out pie crusts
- 1 egg beaten
- 1 cup powdered sugar
- 1-2 tablespoons champagne adjust based on how thick you want your icing
- Combine strawberries, champagne, and sugar in a saucepan, and bring to a boil. While it's heating, use a potato masher or a fork to mash the strawberries. This will be easier to do as they heat.
- Once boiling, let boil for 45 min – 1 hour, stirring regularly, until reduced to a thickened filling.
- Once thickend, remove from heat and let cool.
- If your pie crusts need to defrost, take them out now.Preheat oven to 400° F. Line two baking sheets with parchment paper.
- Mix 1 cup of the reduced strawberry mixture with cornstarch.
- In a small bowl, beat the egg.
- Roll out the pie crusts, one at a time, to approximately a 9" square. Cut each pie crust into three 3" strips.
- Spoon the reduced strawberry filling onto half the length of each rectangle, leaving the edges uncovered.
- Brush the edges of the rectangle with egg, then fold the uncovered side of the rectangle over the jam side, and seal the edges tightly.
- Press the edges with a fork, then brush the top of the poptart with egg.
- Bake poptarts for 15-18 minutes.
- Cool completely before adding icing.
- Combine powdered sugar and champagne. For a thinner icing, use less powdered sugar or more champagne. For a thicker icing, use more powdered sugar or less champagne.
- Spoon overtop of cooled poptarts.
- Top with sprinkles or decoration, if desired.