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A poptart cut in half with the two halves stacked slightly off-kilter on top of each other, with the strawberries & champagne filling facing out on both. In the background are more strawberries & champagne poptarts with white champagne icing and pink sprinkles. The poptarts are on a white marbled surface.
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5 from 2 votes

Strawberries & Champagne Poptarts

Servings: 6 poptarts

Ingredients

  • 4-6 cups frozen strawberries
  • 1 bottle champagne
  • ½ cup sugar
  • 1-2 tablespoons cornstarch
  • 2 roll-out pie crusts
  • 1 egg beaten

Champagne Icing

  • 1 cup powdered sugar
  • 1-2 tablespoons champagne adjust based on how thick you want your icing

Instructions

  • 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.

Champagne 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.