Let’s face it—store-bought pastries just won’t cut it at a bake sale. To really stand out, you’ll need a classic taste that kids love, with a presentation that grabs their attention. This recipe for homemade pastries on a stick with help you stand out for both flavor and flair.
Ingredients: For pastry dough
Ingredients: For the strawberry filling
Ingredients: For icing
Printable Bake Sale Bag Tags
Prepare the pastries
Prepare the dough
- Whisk together flour and salt. Then add shortening and butter.
- Using two forks, cut in butter and vegetable shortening to create tiny crumbles. Continue this process until your ingredients are thoroughly mixed together.
- Add ice to a ½ cup of water. You’ll want your water to be very cold before you begin adding it to your dry ingredients. Add water 1 tablespoon at a time while mixing until your ingredients form a dough consistency. All ingredients should be fully incorporated, but the dough should not be sticky. If it becomes too wet, add a teaspoon of flour until it resembles a workable dough.
- Add about a ¼ cup of flour to your work surface. Roll your dough into a ball, and divide in half. Begin to kneed your dough, working it into a one inch thick disk. Set aside, and repeat with the remaining dough.
- Place each disk between two sheets of parchment paper, and place on a baking sheet. Refrigerate for at least one hour or up to 3 days.
Prepare the filling
- Using a fork or potato masher, begin mashing all of your strawberries until you get your desired thickness. We found it easier to begin with sliced strawberries to mash them into small chunks.
- Cook your mashed strawberries in a saucepan with ¾ cup of water over medium heat. Once the mixture reaches a boil, lower heat, and simmer for 3 more minutes. Meanwhile, in a smaller saucepan, combine sugar, cornstarch, lemon juice, and salt. Bring to a boil, stirring constantly to incorporate all ingredients. Add mashed strawberries, and cook for 3 to 5 minutes.
- Strain your liquid into a bowl, and add the liquid portion back into a saucepan.
- Cook liquid over low heat until a jelly forms. You will need to stir frequently to make sure your jelly does not burn. Once your mixture thickens, remove from heat to allow to cool.
Prepare the pastries
- Remove your dough from the refrigerator. Allow it to come to room temperature for about 15 minutes before rolling thin with a rolling pin. Once your dough is about ¼ inch thick, use a cookie cutter to cut fun shapes like hearts, or cut dough into rectangles with a knife.
- Mix 1 egg and 1 tablespoon of milk to form an egg wash. Brush all dough with egg wash.
- Add about 1 teaspoon of filling to half of your dough shapes (use up to 1 tablespoon for the larger pastry pieces). Spread the filling throughout to cover most of the pastry, allowing ¼ inch border so you can seal both pieces of dough together.
- Add a stick to each piece of pastry that has filling on it. Place the bare pastry, egg wash side down, onto the pastry with the stick. Use a fork to pinch together both pieces of dough. Use a toothpick (or fork) to poke holes in the top.
- Brush the tops of your pastries with egg wash, and bake your pasties at 350°F for about 10 to 15 minutes.
- Decorate your pastry pops with icing and sprinkles.
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