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

32 Reviews / 4.6 Average
Adapted from The Homemade Pantry, these Whole-wheat Toaster Pastries are a much healthier version of a Poptart that your kids will absolutely love. Make sure to freeze a batch for quick breakfast on busy mornings.
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Recipe: Whole-Wheat Toaster Pastries from 100 Days of Real Food

It’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 :).

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

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.


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547 thoughts on “Whole-Wheat Toaster Pastries (a.k.a. Pop Tarts!)”

  1. Have these been made with almond or coconut flour before? If not is there a way to fit the recipe to utilize these ingredients?

  2. 5 stars
    Made these yesterday! Loooove! Made them with my scratch strawberry jam so there really isn’t much sugar at all, but they do not taste like they are lacking in any way. Thanks for the recipe!

  3. 5 stars
    Great pastry!
    I used 2 cups of whole wheat pastry flour & a 1/4 cup of white cake & pastry flour as that’s what I had on hand.
    I used strawberry jam for the centres, but I feel mine needed to be sweeter or have more flavour.
    Next time I will try using a pie filling or maybe something savoury!
    Thanks for a great recipe!

  4. Can these be made the night before (like your pumpkin scones), refrigerated overnight, and then baked in the morning?

    1. I would recommend making them the night before. They can then be reheated or eaten cold. – Nicole

  5. Have you ever tried a healthier frosting version?

    Speaking of toaster strudels, have you experimented with those? They are our preferred as well.

    1. Amy Taylor (comment moderator)

      Hi there. No, we’ve not experimented with either. Lisa does have frosting recipes but not one for these.

  6. 5 stars
    We love these! I sometimes spread a little bit of cream cheese in the middle before adding the jam/preserves. Makes it extra decadent. ;)

  7. I would say for a brown sugar cinnamon just make like a filling like you would for homemade cinnamon rolls. I know my kids would like fruit filling but the brown sugar cinnamon is my preferred flavor!

  8. 5 stars
    Perfect! I used a bar of Kerrygold butter, and the crust is amazing! I added 1 tbsp of brown sugar to the egg wash to balance the outside vs inside sweetness, and it was a lovely touch. Thank you for this recipe, we enjoyed the tarts very much!

  9. Is there a way to make it with brown sugar cinnamon? I have looked around and it sounds like people have done it but I can’t find the recipe.
    Thanks so much

    1. Amy Taylor (comment moderator)

      Hello. Sorry, we’ve have not tried to make this with brown sugar and cinnamon.

  10. Can this be made without a food processor? I don’t want to try unless someone has already.

    1. I don’t have a food processor, and I just use a pastry cutter (can use 2 knives or forks) by hand

  11. Can you make cinnamon pop tarts? How would you make the filling? Has anyone every tried? Sorry if the answer is above – I read thru and didn’t see anything pertaining to my question………
    Thank you

    1. My son and we’re talking about the same thing!! Could u not make a cinnamon roll filling and use that? That’s kinda what we were thinking, but it would add sugar, our idea was to use brown sugar.

    1. Amy Taylor (comment moderator)

      Hello. It is like making any dough. You would mix the ingredients, cut in the butter, and knead by hand. It is easier with a food processor but certainly doable. :)

  12. Just made these with my 7-year old, amazingly delicious!! Everyone agreed they tasted much better than the store-bought (Trader Joe’s) variety

  13. Just checked on them after cooling on the rack for about 45 minutes. They sort of crumbled and weren’t firm enough to hold. I used frozen unsalted butter, ice cold water, and made sure to refrigerate before putting them in the oven to cook.

    I will say the dough seemed to have good texture. They looked beautiful and tasted great. Just very very crumbly.

  14. Thank you so much for this! My husband and girls love pop tarts so this is a great modification from the store-bought items. I don’t mind them myself:) Will post how they turn out..

  15. I don’t think that the amount of butter makes this “unhealthy”. I’ve lost 45 pounds in 5 months while adding butter to everything. It’s the chemicals that make things unhealthy. Corn syrup? Soy? Artificial sweeteners, flavors and colors??? All those other things that should never be put in anything edible? THAT’S unhealthy. Butter never hurt anybody ;)

    1. I don’t think it is the exact point of this to be “healthy.” It is “whole” food. If you make butter yourself or find one with three simple ingredients, it is not bad for you. Just like anything else, you have to use in moderation. I also think that the fact that it makes several of these pastries, not just one, allows for the butter to go along way.

      1. I personally love pop tarts, but can’t seem to even take a bite of one now that I know what is really in them. If only there was a way to make the frosting for the outside “whole food” :)..

      2. you could always make a frosting with powdered sugar (or tapioca powder as a replacement for whole food if you like) and milk for that Ashley, adding whatever else you may want otherwise (cocoa powder for example if you wanted chocolate). That’s what a basic frosting would be for a pop tart I’d imagine, and maybe a small amount of butter.

    2. Do your research. Saturated fat is actually good for you!! Trans fat is the real enemy!!

    3. Hi Samantha, Lisa’s recipes are all about staying away from highly-processed items. If you take a look at the ingredients on a box of Poptarts, you’ll see that making your own is much better than consuming all those ingredients. – Nicole

  16. Can I make these with white whole wheat flour? If so, is the measurement the same? . It has been 4 weeks and we are doing GREAT, but Pop Tarts are his weakness. He really loves grape pop tarts, but we can’t find them anywhere. I’m really hoping these will be an acceptable surprise for him. I think white whole wheat flour might make them look a little more like the processed ones.

  17. First I want to say the crust is amazing and so lovely to work with. Genius using the food processor. I’m using a pumpkin filling which has sugar in it a little bit. Maybe in the future I will try something to substitute for that. In the meantime this is the third time I’ve made them and usually I make a half batch but this time I decided to make a full batch and freeze them. To reheat them this time I toasted them but the filling didn’t thoroughly heat up. Do you have a recommendation for reheating?

      1. Toasting in ours the edges burnt and the filling was cold. We were pulling from the freezer. Do you bake in yours?

      2. Amy Taylor (comment moderator)

        No, typically just reheat. You can cover in tinfoil to help it reheat more evenly. Same is true in a regular oven.

  18. I’m new to real foods still and struggling to get my son to eat real. I crunched through the ingredients and while I appreciate being able to pronounce everything in them, I get 8 pastries that are very calorie and fat dense. By my ingredient calculations, I get single pastry at about 50% bigger than a brandname tart and while the sugar is dramatically lower 6 gram range, the fat is brutal, tilting in at 25 grams of which 20 grams are saturated and packing around 350 calories. Granted, I can slash the size of the tarts, they’ll still be 65% of calories from fat. While fat, particularly good, real fat (i.e. from grass fed ‘real’ sources), is healthier, 65% still seems quiet high.

    Any way to ‘healthy’ these up or is that not a concern?

    1. Gloria Prichart

      1 star
      I agree. Recipe is just trading high sugar PopTarts for high fat homemade Pop Tarts, neither of which are healthy.

      1. Hi Gloria, sorry you feel that way, but have you taken a look at the ingredient list on a box of Poptarts? They definitely don’t fall under Lisa’s Real Food Rules! – Nicole

  19. 5 stars
    I just made these today and I have to say these are fantastic. I filled them with Polaner All Fruit seedless strawberry jam and drizzle a little vanilla glaze on top afterwards. The kids and I love them!!! Thank You

  20. 5 stars
    Tried these today with organic strawberry preserves and they came out perfectly. I added some raw sugar on top before baking. They might not make it to tomorrow

  21. Hi, I like to go things by hand and u really wanted to try this. Could I do this by hand without a food processor?

      1. While good they are a bit boring. Need to add some natural sweetener to the dough and come up with a good glaze (that will harden).

        Any ideas?

  22. I tried this today but didn’t come good. I just melted butter and mixed it with the flour since I didn’t had the processor . But the dough without adding water was moist so I just sprinkled little water . But couldn’t take it as nice shape before baking since it was crumbling ..I put only 1 and 1/2, butter sticks . So the top part to cover got all crumbled ..

    1. No the butter has to be cold cold cold. If no food processor use 2 butter knives and cut the butter into little pieces while it is in the flour. Or – use a fork to mash the butter into the flour. The idea is to make little pieces if cold butter mixed into the flour and THE N add the water to make a dough. Good luck – try again!!

      1. I have three boys who would love these. One of my boys has an egg allergy, but he also has an allergy to flax (so no flax eggs here). Any alternative to the egg in this recipe? Thank you!

  23. Several of your recipes call for the use of a dough blade in your food processor… What is a dough blade? What does it look like? Maybe that’s a dumb question, but I’m not sure my processor came with one, and I don’t know what to look for. Thanks!

  24. 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!

    1. Amy Taylor (comment moderator)

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

  25. 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!!

    1. Amy Taylor (comment moderator)

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

      1. 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!

    1. Amy Taylor (comment moderator)

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

  26. 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!!!!!

  27. 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!!

  28. 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?

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

    1. 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. ;)

  30. 5 stars
    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.

  31. 5 stars
    These are AWESOME! I made them this morning for my 2 boys using my own Strawberry and raspberry Jam. They gobbled them up. I also made your 5 minute fudgey brownies last night which were also a huge hit. Thank you so much for this website.It has been a huge help in cutting out processed foods in our household.

  32. I made these yesterday afternoon, and they were delicious! However, I put the leftovers in an air-tight container and then forgot to put them in the fridge, so they sat out until this morning. Do you think they will keep okay still for about 3 days?

    1. Amy Taylor (comment moderator)

      Hi Sharon. Sorry that we are rarely able to answer recipe questions in real time. Did they keep okay? :)

  33. We used cinnamon, coconut palm sugar and organic palm oil for Brown sugar cinnamon. I didn’t measure, sorry. I just used enough palm oil to make it clumpy. It was really good.

  34. Any suggestions on a brown sugar cinnamon type? I would love to make some for my boys…they love them (had them other places) but I refuse to buy pop tarts!

    1. Amy Taylor (comment moderator)

      Hi Heather. We’ve not tried but if you experiment, let us know. You might consider coconut palm sugar vs brown sugar.

  35. 5 stars
    Made these today with organic (no added sugar) jelly and added flax to flour. They were super delicious! I did find I had to bake mine longer – like closer to 30 min. I just watched for the desired browness. Also, I will use less jelly next time. Got a little too happy with the jelly. I wasn’t sure I was putting enough in, but it spreads some while baking so use less over using more. Of course these aren’t as sweet as sugar laden Pop Tarts, but my kids never made one mention of that. They just asked for more!

  36. Jennifer Zarrahy

    I found an Organic Raspberry jelly at Trader Joe’s and all the ingredients look good – the only one I question is fruit pectin….okay to use?

  37. I don’t have a food processor. Is there any way that I can mix all the ingredients by hand? I’m such a newbie in need of so much assistance. Help!

  38. Is there an alternative to butter for this? We usually use coconut oil instead of butter but do you know if that would work or if something else would?

    1. Amy Taylor (comment moderator)

      Hi Teresa. Other readers have used coconut oil in this recipe successfully.

  39. 5 stars
    My boys LOVE these for school! This was my first time playing with dough, so I was a bit (really) apprehensive about making them but they turned out great. I love thinking that they’re another addition to my freezer arsenal. Thanks so much for yet another treat I feel good about.

  40. 5 stars
    I don’t usually post comments but need to take a minute (while my toaster pastries are baking in the oven) to mention how absolutely fantastic these are! My kids love them and ask me to make them repeatedly. I’m admittedly a sloppy baker and end up with flour on my clothes and all over my kitchen, but it’s SO worth it to make something they enjoy that doesn’t have all of the highly processed junk in it. THANK YOU, Lisa!

  41. I made these but I must of done something wrong. Instead of being flaky they were chewy and tough. They were also not sweet at all. They tasted terrible. I’m going to re-try the recipe and see what happens.

    1. Nita, sorry they didn’t turn out for you. Did you nd up re-trying them? – Nicole

  42. These are currently in the oven! Planning to freeze them and use them for an on-the-go breakfast! But I’m going to sneak one in now! Can’t wait to try!

  43. I made these today and they were a huge hit! I love your blog and am slowly working my way through your recipes. Thanks for all the great ideas.

  44. I made these with homemade pumpkin butter. They are a treat, but I normally get a dozen pop tarts out of it, (I use a round biscuit cutter) and freeze the extra. My kids eat these with yogurt, and fruit, so they only have one for breakfast. That said, I don’t really worry about calories for my kids- they are active boys, and need the fuel, anyways!
    Genius recipe- only takes me about 15 minutes to get them in the oven.

  45. 3 stars
    This was only okay and the least favorite of all of my 100 Days recipes I’ve tried. But my kids love making it and eating them and that’s really the point. After I had already decided ‘eh’, I then plugged the recipe into a calorie counter and OUCH! Almost 330 each if you stretch the recipe to 9 pastries! Think of a pop tart with very little sweetness and a very heavy crust from that much butter and that sums it up. We used store bought organic strawberry fruit spread in most of them and I did some with apple sauce (from the site) with a lot of cinnamon. The jam was definitely better than the applesauce but because it lacked sweetness entirely. Would add a bit of honey to that version if I were to try again, but I probably won’t.

    1. Sorry to hear you weren’t pleased with this recipe. I’m glad your kids enjoyed making and eating them, though. :) – Nicole

  46. I make and freeze these. I freeze them in ziploc bags, I don’t want to continue using the bags. What do you suggest freezing them in? Thanks!

    1. I like zipper bags because you can squoosh all the air out of them, which of course you can’t do with glass. I wrap food in parchment, then put it in a bag and freeze it flat. That way the food doesn’t touch the plastic. If they get a bit messy, just hand-wash them and use them again. It takes me about 2 years to go through a small box of bags.

  47. Made these for the first time today and they were awesome!
    Super easy to make, even without the food processor.
    Thanks for the awesome recipe.

      1. You use a dough hook or two forks to cut the butter into the flour. Be sure not to overwork and let it get too warm. My grandmother only used a dough hook to make her pie crusts and biscuits. I’m pretty sure I got mine at WalMart but you can order online too. OXO Good Grips Dough Blender with Blades
        by OXO
        Link: http://amzn.com/B000QJE48O

  48. I made these today…yummy! I told the kids I was making homemade pop tarts and they said “What’s a pop tart”? I guess that is a good thing! LOL! But I’ll make these again for sure. Yummy.

  49. Instead of jam or jelly, what about using peanut butter and or Nutella? Do you think that the amount would be the same?

    1. Amy Taylor (comment moderator)

      Hi Kimberly. Well, that’s not a combo we’ve tried. Let us know how it turns out. I would keep the filling amount the same. ~Amy

    1. Amy Taylor (comment moderator)

      Hi Mike. You are welcome to experiment with other flours but we have not substituted flours in this recipe. ~Amy

  50. Haha! I remember trading my friend at school! BUT I was the one that had the twinkies and doritos. I traded them for my friends popcorn, dill pickles, and sliced apples!!!

  51. I made Weelicious’ version of pumpkin poptarts last fall. I used a store bought (immaculate baking) crust and it was sort of funky tasting. I am a little intimidated by rolling out crusts. But, I will be giving your recipe a try. (My kids only know what poptarts are from their friends).

  52. I think that’s a great way to handle it! If things are totally off limits then kids are just going to want them more and will get sneaky about it. I know I did!

    1. Amy Taylor (comment moderator)

      Hi Emily. No, the jelly can leak from the pastry and burn up in hte toaster. The oven is the better choice. ~Amy

  53. I am attempting to begin the real food journey and get back to eating like we are supposed to. My husband, however, loves toaster strudel. I was just wondering if you had a recipe for some sort of icing to put on top of these. I would really love to freeze these for him and get rid of the packaged junk version, but I know he wouldn’t eat them without some sort of icing resembling the toaster strudel version. Thanks!

    1. You could make a quick icing out of powdered sugar and milk– tiny bit of milk, lots of sugar, and you could make a very thin layer. You can make your own powdered sugar by running sugar through a food processor until it’s a fine consistency.

    2. What about a drizzle of maple syrup? Or she has a recipe for a chocolate syrup on here as well that might work. Or do you think it needs to have the icing consistency?

  54. How long do you reheat the pastry when you remove from freezer in an oven? ( I see the temp but needing to know how long).

  55. 4 stars
    I made a batch of these this morning using organic blueberry preserves and they were amazing. Both of my children complained that the dough was not sweet like a real poptart. I want to add honey to the next batch of dough, but I don’t know how much I should add or whether I should omit some of the butter or water?

    1. Assistant to 100 Days (Amy)

      Hi Jennifer. We’ve not tried that so it would be an experiment but I imagine you could add a couple tablespoons of honey without changing much. Just pay attention to the consistency of the dough as you are adding the water gradually. ~Amy

      1. Thank you, Amy. I tried it today with 2 tablespoons. It is great! I’ll be doing it that way from now on. :D

  56. Hello, I know you font include any nutritional info for recipes, however I have to have carb counts for my diabetic daughter!! Do any recipes have these, in your cookbook? I can’t make any of these, without an accurate count, thanks.

    1. Assistant to 100 Days (Amy)

      Hi Heather. No, I’m sorry. We do not have nutrition details in the cookbook. Lisa’s goal for the book is the same as for the blog: getting people off of processed food and onto real, whole, and fresh foods without an emphasis on the numbers. There are several online tools that will calculate those details for you. Many readers use My Fitness Pal. ~Amy

  57. Tried these made with cold coconut oil instead of butter for the dough, they turned out yummy! I used orange marmalade for the filling, it’s all we had in the fridge. Will make again, thanks for the idea!

  58. Hi there, I do not have a dough blade, hook, bread machine or any dough tools. Could you tell me how I would make these by hand?

  59. Can you make them without a food processor. I have a very old one and don’t think I ever had a dough blade with mine.

  60. Hi! Sorry if this has been asked already, but what if I don’t have a dough blade on my processor? Can I make the dough with something else?

    Thanks and congratulations on your cookbook! Can’t wait to try out some new recipes!!

  61. Sorry if this has already been covered, but can these be frozen? If so, how do you recommend? Thank you!!

    1. Assistant to 100 Days (Amy)

      Hi Taryn. They can. I usually freeze these in a plastic freezer bag separated by wax paper. Remove as much air as possible from the bag. ~Amy

  62. Have you ever tried making these with a cream cheese inside? Just wondering if that would turn out OK or not…

  63. I tried to make these and they turned out very dry and with a weird taste. I followed the instructions to a ‘T’ and have never been disappointed with any recipes posted on this site. I am not sure what else to do. The crust tasted like unbanked flour althought they were completely baked through.

    1. I’m sorry to hear they didn’t work out for you. Have you tried making them again with better luck? – Nicole

    1. Assistant to 100 Days (Amy)

      Hi Julie. It can but it is a thick dough that is tougher to mix by hand. ~Amy

  64. How can I make these vegan. I know I can use dairy free butter but what for the egg wash?

    1. Assistant to 100 Days (Amy)

      Hi Michele. You could just leave that step out or brush it with your vegan butter. ~Amy

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