Description
These Protein Pop Tarts are a healthier twist on a classic breakfast treat, combining whole wheat flour and vanilla protein powder for added nutrition. Filled with sweet strawberry jam and topped with a smooth vanilla glaze, they make a delicious and energizing snack or breakfast option. Perfectly crispy on the outside and soft inside, these homemade pop tarts are easy to prepare and bake in under 40 minutes.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup vanilla protein powder
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 cup applesauce
- 1/4 cup neutral-flavored oil
- 1 teaspoon vanilla extract
- 1-2 teaspoons ice-cold water (optional, to adjust dough consistency)
Filling
- 1/2 cup strawberry jam
Glaze
- 1 cup confectioners sugar (sugar-free or regular)
- 1 cup vanilla protein powder (optional, for added protein in glaze)
- 2 tablespoons milk or water (as needed to adjust consistency)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 170°C (325°F). Line a baking tray with parchment paper and set aside for the pop tarts.
- Prepare the Dry Ingredients: In a medium mixing bowl, whisk together whole wheat flour, vanilla protein powder, sugar, and baking powder until well combined. Set the bowl aside.
- Mix the Wet Ingredients: In a separate small bowl, combine applesauce, neutral-flavored oil, and vanilla extract. Mix until smooth and evenly blended.
- Form the Dough: Add the wet ingredient mixture to the dry ingredients. Stir until a dough forms. If the dough feels dry, incorporate 1-2 teaspoons of ice-cold water until the dough comes together smoothly. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes to firm up.
- Roll and Cut the Pastry: After chilling, divide the dough into two equal portions. Roll one portion out between two sheets of parchment paper to approximately 1/8 inch thickness. Use a pizza cutter or knife to cut the rolled dough into 8 equal rectangles. Repeat with the second portion of dough.
- Fill the Pastry: Arrange the dough rectangles on the prepared baking tray. Spoon about a generous amount of strawberry jam in the center of half of the rectangles, leaving sufficient space around the edges for sealing.
- Assemble and Seal: Place the remaining dough rectangles over the jam-filled ones. Press the edges with your fingers, then use a fork to crimp around each pop tart, ensuring the filling is sealed inside.
- Bake the Pop Tarts: Bake the assembled pop tarts in the preheated oven for 10-15 minutes or until the edges and tops turn light golden brown. Once baked, transfer to a wire rack to cool completely before glazing.
- Prepare the Glaze: In a mixing bowl, whisk together confectioners sugar, optional vanilla protein powder, milk or water, and vanilla extract until smooth. Adjust the liquid amount to achieve a spreadable but not runny glaze.
- Glaze and Decorate: Spread the glaze evenly over the cooled pop tarts, leaving a small rim uncoated around the edges to prevent dripping. Optionally, add sprinkles or other decorations. Allow the glaze to set at room temperature before serving.
Notes
- You can substitute the vanilla protein powder with your preferred flavor or omit it for a traditional pop tart dough.
- If the dough is too sticky after refrigeration, lightly dust your rolling surface with flour.
- Use sugar-free jam options if you want to reduce sugar content.
- Store leftover pop tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adjust the thickness of the dough for thinner or thicker pop tarts according to personal preference.
