Strawberry Cardamom Pop Tarts Recipe with Puff Pastry

Puff. Pastry. Pop. Tarts. (THIS IS NOT A DRILL)

These flaky, buttery pop tarts were inspired by countless hours watching The Great British Bake Off. The show’s focus on laminated doughs — especially rough puff and classic puff pastry — finally nudged me to stop spectating and start baking. If the idea of making puff pastry feels intimidating, don’t worry: you can make a simple rough puff at home or use store-bought puff pastry sheets and still get excellent results. Either way, the best part here is the filling: a fragrant strawberry cardamom jam that pairs perfectly with crisp, golden pastry.

What is puff pastry?

Puff pastry is a laminated dough made by alternating layers of dough and fat, then folding and rolling repeatedly to create many thin layers. When baked, those layers separate and puff into a light, flaky texture. There are several methods for laminating dough; a quicker “rough puff” technique creates many of the same layers with less precision. If you want a visual guide, Claire Saffitz has a well-known rough puff method that makes the process approachable. For convenience and speed, store-bought puff pastry sheets are an excellent shortcut and still yield delicious pop tarts.

Strawberry Cardamom Jam

The strawberry cardamom jam is the star of these pop tarts. It combines the sweet, spreadable texture of a jam with a bright, translucent finish like a good jelly. Cardamom and vanilla lend fragrant, warm notes that transform simple strawberries into something special. The jam’s texture is somewhere between a traditional jam and a preserve: you’ll see small seeded pieces and a glossy sheen.

This jam is straightforward to prepare. It requires fresh strawberries, sugar, lemon juice, a vanilla bean, and a few crushed cardamom pods. The cooking time is the main active step — stand by the stove, stir, and mash the berries until the mixture thickens. If your jam doesn’t reach the proper set, it’s usually due to not cooking long enough or the strawberries lacking sugar and natural pectin. If that happens, try letting the jam cool in the refrigerator overnight. If it still seems loose, gently reheat and cook a bit longer or add a small amount of pectin, sugar, or lemon juice to help it set (adjust gradually and taste as you go).

Strawberry Cardamom Puff Pastry Pop Tarts

These homemade strawberry cardamom pop tarts use flaky puff pastry and a homemade strawberry cardamom jam for a sweet, aromatic breakfast or snack.

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Course: Breakfast | Cuisine: American | Servings: 6 pop tarts | Calories: 767 kcal

Ingredients

For the Pop Tarts:

16 oz strawberries, hulled and coarsely chopped
1½ cups granulated sugar
2 tablespoons lemon juice
1 vanilla bean
6 cardamom pods, slightly cracked
2 sheets puff pastry, thawed

For the Strawberry Glaze:

1 cup powdered sugar
2 tablespoons milk
1–2 tablespoons strawberry cardamom jam (to taste)

Instructions

In a large, heavy-bottom pot, combine the strawberries, granulated sugar, lemon juice, cracked cardamom pods, and the split vanilla bean. Stir over medium-low heat until the sugar dissolves.
Increase the heat to medium-high and bring the mixture to a rolling boil. Stir frequently and mash the strawberries as you go.
Continue boiling until the jam thickens and bubbles fully cover the surface, about 10 minutes. The jam will thicken further as it cools. A reliable test is the wrinkle test: chill a few small plates in the freezer before you start. Spoon a little jam onto a cold plate, let it sit for a minute, then push the surface — if it wrinkles, the jam has set. If not, return the pot to the heat and boil another few minutes before testing again.
When the jam is set, remove the vanilla bean and cardamom pods. Spoon the jam into clean jars and refrigerate.
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, unfold the thawed puff pastry sheets and cut each sheet into six equal rectangles. Evenly distribute the chilled strawberry cardamom jam over half of the rectangles, leaving a small border for sealing.
Top each filled rectangle with a matching pastry rectangle. Press the edges together and crimp with the tines of a fork to seal. Repeat until you have six tarts.
Place the tarts on the prepared baking sheets. Lightly brush the tops with a little water. Bake for 15–20 minutes, or until the pastry is puffed and deep golden brown. Allow the tarts to cool slightly.
Whisk together powdered sugar, milk, and 1–2 tablespoons of the strawberry cardamom jam to make the glaze. Add a little more milk or jam as needed to reach your desired consistency. Drizzle the glaze over the warm pop tarts and let it set at room temperature before serving.

Notes

This jam is not processed for long-term canning. Store it refrigerated and consume within two weeks. If the jam does not set, try chilling overnight, then reheating and cooking a little longer or adding a small amount of pectin, sugar, or lemon juice, tasting as you adjust.

Nutrition (per pop tart)

If you try this recipe, tag @mikebakesnyc on Instagram — I’d love to see your results. Have fun baking and enjoy these fragrant, flaky strawberry cardamom pop tarts!

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