Strawberry Goat Cheese Pop Tarts

These homemade Strawberry Goat Cheese Pop Tarts feature buttery, flaky pastry filled with tangy goat cheese and sweet strawberry filling, then finished with fresh lemon thyme and flaky sea salt for an elevated breakfast treat that's perfect for spring!

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Several finished hand pies on a decorative plate with fresh strawberries in the background. The pastries are golden brown with vent holes showing the red filling inside, and are garnished with small herbs.

I call these little strawberry hand pies pop tarts since they remind me of the nostalgic pastries of my youth. Of course, they taste nothing like them!

Fresh strawberries and creamy goat cheese get wrapped in a buttery, flaky crust for a delicious breakfast treat that's become one of my favorite things to make during strawberry season!

The filling has this incredible balance of sweet and tangy flavors, while the buttery pastry crust has a flaky, crunchy texture thanks to a little bit of cornmeal. I add a little bit of lemon thyme from my garden for a unique savory note, but they're just as good without it.

This is such a fun recipe I love to make!

Want more great strawberry recipes? Try my Apricot Strawberry Rhubarb Crisp with vanilla ice cream, these roasted Strawberry Rhubarb Shortcakes with fresh whipped cream, or my Mixed Berry Clafoutis.

Why This Recipe Works

The combination of butter and shortening creates a flaky, tender dough that's still sturdy enough to hold the filling.
Tangy goat cheese balances the sweetness of the strawberry filling for a unique flavor profile.
They can be fully prepared ahead and frozen, then baked straight from the freezer.

Finished pastries cooling on a wire rack. They're golden brown with crimped edges and small holes in the center where red filling is visible.

Ingredient Notes

Strawberries - Choose fresh, ripe berries at the peak of sweetness for the best flavor. Look for fully red berries with no white shoulders and a bright, fragrant aroma. During peak spring season, farmers markets offer the most flavorful options.

Goat Cheese - For the best flavor, use Italian caprino, a traditional goat cheese with the perfect balance of creaminess and tang. Learn more about other Italian cheeses to discover alternatives that might work well in this recipe.

Butter - Opt for a European-style butter with higher fat content for the flakiest results. Keep it very cold until the moment you use it.

Lemon Thyme - This herb adds a subtle citrusy note that enhances the strawberries. If you can't find lemon thyme, regular thyme mixed with a small amount of lemon zest makes a good substitute.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Pastry cutter
Rolling pin
Ruler or straight edge
Parchment paper
Baking sheets
Pastry brush
Small cookie cutters (optional for vents)

How to make strawberry Goat cheese Pastries

Make the Dough

Combine the flour, cornmeal, sugar, and salt in a bowl and whisk together.
Use a pastry cutter or your fingers to cut the butter and shortening into the flour until they become pieces the size of peas.

Pro Tip: If using your fingers to mix in the butter, work quickly to prevent the butter from warming. Cold butter is essential for creating flaky layers in the pastry.

Add in the egg yolk and water, adding more one tablespoon at a time until the dough just comes together. Be very careful not to overmix the dough. As soon as it comes together, don't knead it any further.
Divide the dough in two, form it into rectangular pieces, wrap and chill in the refrigerator for at least 30 minutes up to over night.

Make the Filling

While the dough is chilling, prepare the filling. Combine the strawberries, sugar, corn starch and salt in a medium sauce pan.
Bring up to a boil, then reduce to a simmer, and cook until thick, about 5 minutes. Set aside and allow to cool.

Assemble the Tarts

Captures the assembly process with squares of dough laid out on a dark surface. The bottom squares have white goat cheese dollops, while the top row has both cheese and strawberry filling. A small yellow bowl of strawberry filling is visible in the background.

A grid of pastry squares, each topped with a dollop of bright red strawberry filling and what appears to be herbs or green garnish on a floured dark surface.

Roll out each rectangle of dough on a lightly floured surface to about 14" wide and 18" long. Trim the excess to square off any uneven edges and then cut 16 even rectangles out of each - 4" long x 4" wide.

Pro Tip: Chilling the cut rectangles for 10 minutes before filling will make them easier to handle and less likely to tear when assembling.

Divide the goat cheese evenly among half of the squares, then top with a heaping tablespoon of strawberry filling. Sprinkle each with the lemon thyme, reserving some for the tops.
Cut a vent in the remaining 16 rectangles. I used the back of a pastry tip to make a little hole, but you can use a knife or small cookie cutters.
Whisk the reserved egg white with a teaspoon of water until it's broken up.
Working one at a time, brush the edges of each vented rectangle and place over top of the filling. Press down on the edges, then use the tines of a fork to make sure each pastry is fully sealed.

Squares of pastry dough on a dark surface. Some squares have red strawberry filling on top, while one completed pastry in the foreground has been sealed with crimped edges and has a small vent hole.

Place on a parchment lined baking sheet (you will need two or more to make all 16) and repeat with the rest.
When all pastries are finished, place the sheet pans in the freezer while you preheat the oven to 425°F degrees. When the oven is preheated, remove the pans and brush with the remaining egg white and top with a light sprinkling of flaky sea salt and more lemon thyme.
Bake for about 25 minutes, or until golden brown. Allow to cool for at least 10 minutes before serving. Be careful - the filling will be very hot.

Strawberry Hand Pie Tips

Make sure to properly seal the edges of the pop tarts to prevent filling from leaking during baking.
The quick freezer step before baking helps the pop tarts hold their shape and creates even more flakiness.
For a more uniform look, trim the edges of each assembled pop tart with a sharp knife or fluted pastry wheel.

Mastering the Pastry Technique

Creating flaky, tender pastry is the key to these hand pies. The most important technique is keeping your ingredients cold and handling the dough minimally. Cold butter creates steam pockets during baking, which gives the pastry its signature flaky layers.

When cutting the butter into the flour, aim for pea-sized pieces rather than a fine meal. These larger butter chunks will create those beautiful flaky layers!

When adding the liquid, stop mixing the moment the dough comes together. Overmixing develops gluten, which makes for tough rather than tender pastry.

Serving Suggestions

These Strawberry Goat Cheese Pastries are lovely at a spring brunch!

Serve them alongside another simple pastry, like these easy Muffin Tin Popovers and some Candied Bacon for a sweet-savory element.

Round it out with an egg dish like this Asparagus Goat Cheese Quiche or these rich and creamy Soft Scrambled Eggs with Ricotta.

Or simply serve them with a pitcher of Cold Brew Coffee and this quick jammy egg toast for a perfect springtime breakfast!

Presentation shot showing the finished pastries on a plate with a decorative floral rim. Fresh strawberries are arranged around the plate and in a teal container visible at the edge of the frame.

How to Store Strawberry Hand pies

These pastries are best enjoyed the day they're made when the crust is at its flakiest. Leftover hand pies can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 3 days.

To freeze unbaked pop tarts, place them on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers. They can be baked directly from frozen, adding 5-7 minutes to the baking time.

They can also be frozen for up to 1 month. Thaw at room temperature and reheat in a 350°F oven for 5-10 minutes to crisp up the pastry.

FAQ

Can I make these with all butter instead of butter and shortening?

Yes, you can use all butter for a richer flavor, though the texture may be slightly less flaky. Make sure the butter is very cold and work quickly.

Why did my filling leak out during baking?

This usually happens when the edges aren't sealed completely. Make sure to press firmly with a fork around all edges and ensure there are no tears in the dough.

Can I use store-bought pie crust instead of making my own?

While homemade crust yields the best results, you can substitute refrigerated pie crust in a pinch. Roll it slightly thinner than it comes and proceed with the filling and assembly instructions.

Can I make the components ahead of time?

Yes! The dough can be made up to 2 days ahead and refrigerated. The strawberry filling can be prepared up to 5 days ahead and stored in the refrigerator.

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