Recipe: Whole-Wheat Toaster Pastries (a.k.a. Pop Tarts!)

Recipe: Whole-Wheat Toaster Pastries from 100 Days of Real FoodIt’s no secret that my older daughter has an interest in pop tarts (since I recently shared on facebook that she’s apparently been “trading” at snack time to get some!) so clearly I had to do something about it. First of all, we took her to the store and let her pick out a box of organic frosted pop tarts. Organic or not…they are still completely junk food with loads of added sugar. I am not the one who is 7-years-old though, and I can understand how “store-bought” and “packaging” may sometimes play an important role at school. So I showed her how much sugar they contain, in order to convey that they are really more of a dessert than a snack, and she decided she’d like to take one as a snack anyway and one as a dessert on another day (they come in packs of 2). I let my younger daughter do the same, and she was beyond thrilled to be an innocent bystander in all of this decision making :).

After all of that was behind us I put the box of remaining pop tarts “away” (up high and not visible in the pantry of course!) and thankfully neither child said much else about it. Hoping their need for “store bought” pop tarts was satisfied I decided we should try making our own as well. I am not the first person to make a homemade knock-off pop tart recipe so just think of these as the super EASY whole-grain version. I honestly can’t believe how easy these are to make and how good they taste…everyone loves them! They are for the “kids” of course, but I find myself rationing out my share as well. I never liked pop tarts as a kid myself because I was a toaster strudel girl, but this recipe somehow unites both of those worlds with one pretty awesome outcome. Just try for yourself, and you’ll see that this recipe does not disappoint.

Recipe: Whole-Wheat Toaster Pastries from 100 Days of Real Food

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4.6 from 25 reviews
Whole-Wheat Toaster Pastries (a.k.a. Pop Tarts!)
Serves: 7 – 8 Toaster Pastries
Adapted from The Homemade Pantry
  • 2 ¼ cup whole-wheat flour, plus extra for rolling out the dough
  • ½ tsp salt
  • 1 cup cold, unsalted butter (2 sticks)
  • ½ cup water plus ice
  • 1 egg beaten with a splash of water
  • 7 - 8 tablespoons jam or jelly (we prefer either homemade jam or an all-fruit spread that’s sweetened with fruit juice concentrate as opposed to sugar or high-fructose corn syrup)
  1. Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
  2. Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
  3. Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
  4. Take the cold butter straight out of the fridge and cut it into ½ inch chunks. Sprinkle the pieces of butter on top of the flour in the food processor. Be careful to spread out the butter as opposed to letting it all clump together in one piece.
  5. Turn on the food processor and blend until the mixture resembles a crumbly meal. While the food processor is still running add ⅓ cup water through the top. Watch the dough come together and add 2 – 3 more teaspoons of water as needed so a dough ball will form. If some of the dough is in a ball and some is stuck to the sides that is okay…you can fix it with your hands. At this point the dough could be stored in the fridge in plastic wrap for up to 3 days or in the freezer (in a freezer safe container) for up to 6 months.
  6. Remove the dough from the food processor and put it on a lightly floured counter or large cutting board. With a rolling pin (and another sprinkling of flour) flatten out the dough to one big rectangle or square that’s no more than a quarter inch thick. Trim any uneven ends and use those to patch other edges as necessary.

  7. Using a knife cut out 14 to 16 rectangles of dough. Actually you could make them any shape or size that you want at this point. Lay half of your dough shapes onto the parchment lined baking sheet. Spoon about a tablespoon of jam down the middle of those bottom dough pieces.

    Whole Wheat Toaster Pastries from 100 Days of Real Food
  8. Top them with matching dough shapes and seal around the edges by pushing down with a fork. Make a few holes in the top with the fork as well. Lastly, brush the tops of the uncooked toaster pastries with the egg wash.

    Whole Wheat Toaster Pastries Recipe from 100 Days of Real Food
  9. Bake at 375 degrees F for 18 – 24 minutes or until golden brown. Cool the cooked pastries on a cooling rack (if you have one) then either eat them right away or store them in the fridge for 3 days or the freezer for several months. They can be eaten cold or reheated. Enjoy!

    Whole Wheat Toaster Pastries Recipe from 100 Days of Real Food

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  • Comments

    1. Christina |

      These were delicious!! After reading several of the comments before making it I made sure the flour/water consistency was good and not too floury. I added 2 T. Honey to the dough and I drizzled them with Greek yogurt mixed with maple syrup. My kids gobbled them up and this is their first day of the Real Food Challenge so their pallets are still very used to sugar and processed foods! I will make these again.

    2. Sarah |

      Can you use whole grain pastry flour to make these?

      • Amy Taylor (comment moderator) |

        HI Sarah. Other readers have. ;)

    3. Emily DuMarce |

      What if I don’t have a food processor? How do I mix this by hand? Will the results be similar?

      • Amy Taylor (comment moderator) |

        Hi Emily. You can make this by hand just as you would a pie crust and the results will be very similar. It is just a bit more work by hand. ;)

    4. Kimberley |

      Wondering if I could thicken the jam somehow? I tend to make these to take as breakfast on the way to work and the jam comes spilling out onto the car seats or my clothes…big mess. Could I add corn starch without affecting the pop tart too much? Or some other way to thicken the filling?

      • Heather |

        We use chia seed or arrowroot to thicken ours.

    5. Ellen |

      These turned out just AMAZING!! I really enjoyed using the food processor. The dough came together super quick and was perfect. This is going to be a go to recipe for sure. I can’t wait to share this with my family. Thank you so much!!

    6. Marie |

      I’m so glad that I finally found the recipe for the pop tart.My kids love them but I never bought some from the supermarket because of the ingredients.Thanks!!!! I can’t wait to try them!!!!!

    7. Jennifer |

      Have you tried any of your recipes with gluten free flours ?

      • Amy Taylor (comment moderator) |

        Hi Jennifer. Yes. I’ve used blends like Bob’s red Mill and some that I’ve thrown together myself. :)

    8. Sarah |

      My son has a dairy allergy and I was wondering if coconut oil could be replaced for the butter or if you know of a good substitute. Thank you!!

      • Amy Taylor (comment moderator) |

        Hi there. See reader comment below. She did not have good results with coconut oil. :)

        • Nicki |

          Hey, love your blog!!
          I made a batch of these last week. EVERYONE fell in love, even my husband who is a “non bleiever” in healthy/er food. I made them using butter. But saw this comment and thought; If they could work with coconut oil I’d definitely prefer it. It definitely didn’t work. They are literally the texture of sand…I mean LITERALLY sand. lol The taste is good, and I’m not one of those ‘texture freak” people. But I could barely swallow it. So I just wanted to let you know.
          p.s. I tried everything. Keeping the dough cold, warming it up, adding more water, etc. Every time i tried something different i made a few more to see if they cooked better….nope! But I will definitely be making these monthly in my house…just with butter for sure!

          • Amy Taylor (comment moderator) |

            Thanks for sharing your experience! :)

    9. Rachel |

      We love these but the past couple of times I have made them the dough never resembled corn meal like it should. It is VERY sticky and super difficult to work with. Could it be the brand of flour that I am using? I used hodgson mill stone ground whole wheat flour with a little white whole wheat this time to try and reduce the sticky. Any suggestions would be great!

      • Amy Taylor (comment moderator) |

        Hi there. So it wasn’t crumbly before you began to add water? Was your butter cold?

    10. Vicky Goetz |

      How many carbs on in each toaster pastry?

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