Better-Than-Store-Bought Edible Wedding Favors

Strawberry Pop-Tarts®

Yield: 6 filled pastries
Total Time: 2 hours, plus cooling time
Difficulty: 4
Special Equipment: Food processor, pastry or pizza cutter

Crust:
2½ cups (105⁄8 ounces) unbleached all-purpose flour
2 teaspoons granulated sugar
½ teaspoon kosher salt
8 tablespoons (4 ounces) chilled unsalted butter, cut into ½-inch cubes
½ cup (3¼ ounces) chilled vegetable shortening, cut into ½-inch cubes
¼ cup ice-cold water
1 tablespoon distilled white vinegar
1 large egg whisked with 1 tablespoon water, for egg wash

Strawberry Filling:
1 pound strawberries, hulled
¾ cup (5¼ ounces) granulated sugar
1 tablespoon freshly squeezed lemon juice (from about ½ lemon)

Frosting (optional):
1½ cups (6 ounces) powdered sugar
2 to 3 tablespoons whole or reduced-fat milk
1 teaspoon vanilla extract

Make the Dough:
Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and shortening and pulse in 3-second bursts until partially incorporated, with pea-sized chunks visible and a texture resembling moist cornmeal.

With the processor running, drizzle the water and vinegar through the feed tube just until a shaggy and crumbly dough starts to form. Transfer to a bowl. Divide the dough in half and shape into two discs. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).

Make the Strawberry Jam:
While the dough chills, cut the strawberries in halves or quarters, depending on size, and mash roughly with a potato masher in a large bowl. Keep a bunch of big chunks in there; they’ll break down in the jam, but it’ll be more interesting that way. Stir in the sugar and lemon juice and let sit at room temperature for 30 minutes to break down the berries slightly. Stir once or twice while the berries sit to dissolve the sugar.

Pour the strawberries and their liquid into a high-sided pan or Dutch oven (the wider the better, to help the liquid evaporate evenly). Bring to a low boil over medium heat. Once the berries come to a boil, remove the strawberry chunks with a slotted spoon or flat mesh strainer and reserve in a medium bowl. Continue to let the syrup boil, stirring often, until thickened and jellylike, about 15 to 20 minutes. Look for the visual cues: the liquid will foam then clarify as the bubbles slow and the purée thickens.

Return the strawberry chunks to the pan and cook for 5 to 10 minutes more, until the jam is the desired thickness and consistency. Transfer to a clean bowl or Mason jar.

Assemble and Bake:
Preheat the oven to 375˚F. Line two rimmed baking sheets with parchment paper or Silpat liners.

On a floured surface, roll one of the dough discs to a 10 by 12-inch rectangle about ¼ inch thick. Use a pastry or pizza cutter to divide into 6 (3 by 5-inch) rectangles; place on the prepared baking sheets. Repeat with the second dough disc, but leave the 6 rectangles on the work surface for the moment. Spoon 2 to 3 tablespoons of the strawberry jam into the center of each rectangle on the baking sheets. Brush the edges with the egg wash. Place a reserved dough rectangle atop each filled rectangle and seal the edges by pressing with the tines of a fork. Use the fork to poke vent holes in the pastry tops.

Bake for about 30 minutes, or until golden brown and puffed. Transfer the tarts to a wire rack and let cool completely before eating or frosting.

Frost the Tarts:
Whisk the powdered sugar, 2 tablespoons milk, and vanilla together to form a thick glaze. Add the final tablespoon of milk a drizzle at a time until the glaze has the consistency you want. Use a basting brush to spread the glaze on the cooled pastries.

Store the tarts in the refrigerator in an airtight container for up to a week.

More Edible Favor Recipes:

Oreos®	Hostess® Chocolate Cupcakes	Twinkies®
McDonald's® Apple Pie	Caramel Corn	Goldfish® Crackers