Happy Hump Day! I hope that your week is going well so far. I'm writing this on Tuesday night and Women's Gymnastics is about to come on (my favorite Olympic sport, can I be an Olympic gymnast please, please, please?!) so let's just dive right into today's topic: a recipe for healthier pop-tarts!
I don't know about you guys, but strawberry, strawberry frosted, and cinnamon pop-tarts were definitely in our pantry when I was growing up and I LOVED them. Strawberry frosted was hands down my favorite flavor. There's just something about strawberry pop-tarts after you toast them - the crispy edges with the gooey and delicious strawberry filling (oh. my. goodness)...is your mouth watering yet?
I've seen homemade pop-tart recipes floating around Pinterest here and there, but I never saw one that I wanted to try out, until I came across Cooking Classy's recipe. Her recipe seemed easy enough, but I wanted to go one step further to make these just a bit healthier - swapping out all-purpose flour for whole wheat.
If you aren't a big fan of the whole wheat taste, you could always do half regular flour, half whole wheat flour to tame down the wheat-y taste (or just stick with regular flour all together)!
Keep in mind that I haven't labeled these as a healthy recipe, but a healthier one. So, if you're craving a pop-tart - this is a much better and healthier choice than the store bought ones, with a lot less ingredients and sugar!
Alright, enough of me rambling on, let's get into the recipe! The ingredients you'll need are:
- 2 cups + 2 tbsp whole wheat flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter (cold and diced into 1/2 inch cubes)
- 4-5 tbsp ice water
- 3/4 cup strawberry preserves (I used Trader Joe's organic reduced sugar)
For the icing (if you want to use it) you'll need:
- 1 cup powdered sugar
- 2 tbsp half and half, plus more if needed
- 1/4 tsp vanilla extract
Sooo, how do you get this pop-tart party started? Here are the directions:
- In a food processor (I used my trusty Vitamix), pulse together the flour, granulated sugar, and salt. Add butter and pulse mixture until it resembles a coarse meal (it won't really come into pieces at this point, just pulse into butter isn't still in cubes). Add 4 tbsp of ice water and pulse several times, if it doesn't come together in clumps add the remaining water.
- Drop the mixture onto a clean, floured surface and gather it into a ball. You'll then want to divide the ball into two separate portions and shape them each into 5-inch discs. After that, wrap each disc in saran wrap and place in the fridge for 1 hour.
- After an hour has passed, pull one of the discs out and roll it out on a floured surface to about a 13 by 11-inch rectangle. I had to add some water to the dough to be able to work with it, so you may have to too if you use whole wheat flour. Once you've done this, you'll want to trim the edges to get about a 12 by 10-inch rectangle, then you'll cut in half through the longness, then three cuts through the opposite.
- Arrange three of the rectangles (you should have six at this point) and spread evenly apart on a greased baking sheet (or one lined with parchment paper). You'll then one to spread about 1 1/2 tbsp of strawberry preserves evenly down the center of your three rectangles, leaving about a 3/4 inch rim on all sides uncoated. Top each with another rectangle, sealing with your fingertips. You can then take a fork to the edges to make sure that they're sealed so no jam (or less jam) will ooze out during baking.
Next, poke the top center of each pop-tart with a toothpick four times. Then you'll cover the tray and transfer it into the freezer for at least two hours. Repeat this process with the remaining disc of the dough.
- Once two hours have passed, you'll preheat your oven to 375 degrees and pop those babies in for 25 - 30 minutes or until golden. Once they're done, pull them out of the oven and transfer them to a wire rack to cool.
For the icing:
- In a mixing bowl whisk together all of the icing ingredients well and add more half and half if needed. You don't want your icing to be too runny, so don't go crazy with the half and half.
- Once the pop-tarts are cool you can spread them with icing and add some sprinkles on top - woohoo!
I iced half of my batch, since my parents prefer the plain pop-tarts. I would definitely recommend toasting your pop-tarts before you dig in, so that you can get that nice gooey center, yum!
If you guys are wondering what was really going on behind the scenes while taking these pictures...
Lola was eyeing up the pop-tarts and then Munch came storming in and almost snatched one off of the cooling rack. Ohhh, pugs and food ;P
Thank you guys so much for reading today's post, and I hope that you'll try out this recipe! Let me know in the comments if you're a fellow pop-tart lover!
See ya guys next time!