Homemade Whole Wheat Pop Tarts
This is one of those experiments in the kitchen where I thought it had all gone wrong. I really only took the picture because the sad looking pop tart was done, and no one had eaten it yet. My plan was to rework the recipe, make them again, and retake all the pictures.
But as soon as I announced they were ready, the kids couldn’t get enough. My daughter was walking around the kitchen with her mouth full, humming a happy song. She said, “You shouldn’t cook because these are too good!” My 10-year-old shouted, “Take that, Pop Tart Company!”
I made these in two flavors for Flag Day: strawberry and blueberry. But they all got gobbled up before I could take pictures of both. And I’m sad to say this, but I never got a chance to see if these would work in the toaster. So, I’m actually going to call these Whole Wheat Breakfast Pastries. If you want to try them in the toaster, be my guest, but they might not last long enough for that.
The jam in the picture is my easy strawberry jam.
Whole Wheat Breakfast Pastries
2 1/4 cups whole wheat pastry flour
1/2 teaspoons salt
1 tablespoon sugar
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water
jam or preserves (such as Smucker’s Simply Fruit or Polaner All Fruit)
1 cup confectioner’s sugar
1. Preheat the oven to 375 degrees. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick. Cut into 4 x 5 inch rectangles. Place a small amount of your favorite jam in the center of half of the rectangles, and use a finger to spread water around the edges. Place another rectangle of dough on the top and smooth the edges down to seal in the jam. Use a fork to crimp the edges.
*
3. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until they begin to turn golden brown.
4. As they cool, mix confectioner’s sugar with 1-2 tablespoons of water. Spread on top of the pastries. Serve warm.
*The white filling in the picture is an alternate flavor I tried. Just mix 2 ounces of cream cheese with 2 tablespoons of sugar and a 1/2 teaspoon of vanilla extract.
Lovely! If I made some, I might not even share!
Gorgeous and delicious as always!
[...] Homemade Whole Wheat Pop Tarts [...]
This looks delicious! And better still that it is healthy and the kids can help make them!
Cool! Making poptarts at home is a great idea.
What are you spreading on the other side? Butter? Lemon curd?
My pop tart eaters will love these. Wonder if they freeze.
These sound so great! I actually just made some about a month ago using a recipe for cinnamon pop tarts but I could not believe the amount of sugar…ugh. I will never make those again. I would love to try them using jam tho and will have to substitute eggs with egg replacer and use Kamut wheat which is our family fav! I am looking forward to some healthy ones this time around
These look terrific! My kids are always begging me for Pop Tarts and whenever we buy them (which is very rarely), I treat them more like dessert than how they are marketed–as a breakfast item. This may be the happy medium for us. Thanks!
Can these be frozen?!
I made a double batch of these to freeze so my daughter would be able to bring “pop tarts” to daycare like the rest of the kids. They are absolutely delicious!! She loves them and I couldn’t feel any better knowing how much healthier they are compared to the rest.
Next time I make them I am going to try cutout shapes!
These sound awesome. Can we substitute oil for butter, do you suppose?
Just made these with sunflower seed and apple butter. I used a vegan ww dough recipe, and it is a bit crumbly for my liking. I might actually try making these with the egg next time to see if it makes the dough a bit more “stretchy”. I also make a date/prune/raisin/raspberry puree to fill the next ones I make! Thanks for this recipe!
what is the yield? how many tarts does this make?