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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 :).
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.
Whole-Wheat Toaster Pastries (aka Poptarts!)
Ingredients
- 2 ¼ cup whole-wheat flour (plus extra for rolling out the dough)
- ½ teaspoon salt
- 1 cup butter (cold, unsalted (2 sticks))
- ½ cup water (plus ice)
- 1 egg (beaten with a splash of water)
- 8 tablespoons jam (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)
Instructions
- Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Put the flour and salt in a food processor with the dough blade and pulse it together briefly.
- Meanwhile fill a glass measuring cup with ½ cup water and add a few ice cubes to it.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Charissa says
What a great post!! Thank you so much for sharing this, I cannot wait to make them myself and tell everyone on my own blog about your recipe. Fantastic!!
Kathryn Ward says
Hi Lisa!
I'm new to your blog, and I have learned so much already! Thanks for all you do! I'm a newly wed living in Raleigh, NC and my husband and I have set out on a whole foods journey so that we'll be prepared for when we start expanding our little family! We're nowhere near the 100% whole food mark, but we're working slowly but surely to re-train our processed food palletes! Thanks again!
cara says
Lisa, do you ever use whole wheat pastry flour? I wondered how it changes the texture of the baked goods. Thanks!
100 Days of Real Food says
I use it occasionally and it would probably work okay in this recipe if you wanted to give it a shot.
Heather Novak says
TRYING TO DIET HERE, do you MIND? I have jsut been salivating for some reason (childhood flashback?) about pop tarts. I knew the recipes existed but have avoided searching it outl Now I have to make these sang things. TODAY.
Amanda says
There's nothing in this recipe that would be unfriendly to a dieter? The whole wheat crust would ensure your Pancreas wouldn't be stressed to produce Insulin, so weight-gain really wouldn't happen. Eat those toaster pastries with pride!
Ali says
I am so trying this! Though I am going to use virgin coconut oil instead of butter for some added health benefits! Maybe try to add a little raw honey....thanks for a great idea!
Cathy says
Those look delicious! Bet my kids would enjoy them. My mom used to make something a bit similar when we were growing up, using homemade pie crust. She would butter the bottom piece, then sprinkle with cinnamon and sugar and cover with the top piece. The inside was chewy and tasted so good!
Kim says
Looks awesome. I'm guessing that you could sub out some of the butter for coconut oil. We can't use butter at our house due to a dairy allergy so I'm going to try with half margarine (I know not the best alternative to butter but its what we can safely use) and half coconut oil! This is tomorrow's baking project with my 4 year old daughter. And I'll probably just double the recipe given all the success I've had in making Lisa's recipes. I have her Cinnamon Bread rising on the counter as I type (I don't make it in a breadmaker though). I could only make a single loaf as I ran out of raisins...that loaf will probably only last about 3.2 minutes...my kids LOVE that bread!
Julie says
Kim, it might work with all coconut oil if it's really cold, even frozen. I haven't tried it but maybe I will this weekend. I usually do the same as you with baked goods, half/half with coconut oil/butter as I'm always afraid the lower melting temp will make them too heavy. Will be interested to hear from others on this!
Carrie says
Definitely trying these!! They would be great for a weekend breakfast treat. (I may even drizzle a little powdered sugar glaze over it. :) )
Maxine says
I, too, have some concern over the amount of butter in each tart.
I'm not arguing against the use of butter (I do believe that it's good in sensible amounts and organic is better). I just wonder if there isn't something else that could take the place of some of that butter. Bless you, Lisa, for putting up a recipe without all the sugars and junk ingredients.
Amanda says
Wanted to add.. they are GREAT frozen. Just pop them in the toaster and your good to go.
Marcie Reed says
Thanks! That's what I was wondering...how you reheat.
Amanda says
We love these too! Ours have yogurt in the dough and only one stick of butter though. So good either way. Way better than the store bought kind.
Maxine says
sounds better, Amanda, and I like the idea of yogurt in the mix...plain or flavored?
Mandi says
Amanda, how much yogurt do you use? I would love to be able to sub out some of the butter. I know, moderation is key, but anyway to "healthy up" treats is what I look for. Thanks!
Tiffany says
Thank you so much for this recipe. I LOVE both pop tarts and toaster streudels, but don't buy or consume them for obvious reasons. I can't wait to try out this recipe!
Kaitlin says
Bed Bath & Beyond sells these handy little mini pie presses that would help out :)
http://www.bedbathandbeyond.com/product.asp?SKU=18511886
Veronica B. says
Oh I'm planning on making these for breakfast tomorrow, but I am first stopping by BB&B to pick up one of these! Thanks for the link!
Jenn S. says
Thank you, Lisa, for doing this kind of legwork for the rest of us! I have a question for you about time management. Would you please do a post about how you make so much food from scratch, and still manage to NOT spend every waking moment in the kitchen? I would love to see a snapshot of a typical day/week/weekend. Thank you!
Charity says
Agreed! I often wonder this too!
Reanna says
I am sure Lisa will totally work this suggestion into a future topic, but as a single mom who works outside the home 40 hours a week, I can attest that it can be done. It's a matter of loving what you need to do to make the meals.
I get home at 6:00 every evening and still make dinner from scratch with real food. We tend to eat European style, around 8:00 most nights, some times later. It's just how it is. But it's delicious and worth it. And for me, my kitchen is my place to unwind and do something for my family. I do all day for my attorneys, so what better way to end my day than creating something tasty and healthy with my own two hands? And the more you cook from scratch, the better and quicker you get - promise!
Just stick with it and make it your daily hobby.
debbie says
i am a working mom too but we eat pretty early dinners. Focus on progress.Here's my routine:
1. I do big batch of one of Lisa's baked goods every saturday usually pancakes, muffins, granola, or breakfast cookies. These go into the freezer and become the morning snack that goes to daycare everyday and about once a week we have some for breakfast too.
2.On Sunday I make a casserole or big soup. If its lasagna or enchiladas I just assemble on Sunday and bake it for a quick weeknight dinner on Monday and/or tuesday.I also will often throw together one of the following that can fill in for sometime in the week: egg salad, green salad, frozen smoothies, hummus, pesto sauce,etc. LEFTOVERS CAN BE FROZEN with almost all of it.
3.On Thursday I do a crock pot dish. Sometimes I place the food in dish wed night and sometimes I put the whole thing together and then turn it on Thursday morning.LEFTOVERS CAN BE FROZEN.
4. I also try to have a cooked whole grain at all times in the fridge. I will often put a scoop on my salad for lunch or serve as a side. I alternate between ww pasta, ww cous cous, brown rice, quinoa, barley, and wild rice. LEFTOVERS CAN BE FROZEN.
5. the rest of the meals we eat are quick eggs, stir frys, sandwiches, salads, pastas and LEFTOVERS from the freezer.
Assistant to 100 Days (Jill) says
Hi Debbie. Thanks for some great ideas to help us all manage weekday dinners. Jill
Jenn S. says
Thank you, Ladies, for all of your great time-management tips. It really helps to have it broken down like this. :)
Judi says
I sooo understand this! Like Debbie above, I am a working mother. I work two jobs and have 6 mouths to feed. We tend to make everything we can on the weekends. Sunday is my day to get a lot of this done. If I start before 8am, most of what I need to do is done before noon, with some kneading of bread and baking in the afternoon. Then at dinner time, my husband and I crank out some other things for the week. Last night I made a big baked Ziti that grandmom will put into the oven and my husband prepped a pot of sauce to go over it. It's not always easy, but my son who is 5 loves to help and he is getting really good at cracking eggs. We incorporate the little ones into just about everything so that they can learn about it. We have chickens and a garden and they help with that too! Back in the pioneer times, spending the day baking and sewing and knitting, etc. was considered the norm. I do what I can with the time I have and I teach my children about it. My son even sits on the arm of the sofa when I knit so he can watch me.
Don't worry, we still get to play outside! And the kids still have activities like gymnastics and Tball and swimming.
Jennifer says
I spend a ton of time in the kitchen too, and try to include my children as much as possible (3.5 and 1.5 yrs old) but I feel guilty after a full day when they don't seem to be getting to do anything with me. Do you not fight this? (our afternoon time is limited due to naps/quiet time from 1:30-4:30, then dinner and bed at 7:30)
100 Days of Real Food says
Jennifer I have to say it's really quite different with my girls being 5 and 7...I agree it would have been much harder to cook this much when they were 1 and 3. But on the flip side I think it's so important to provide them with real food that they can thrive on. Hopefully some of the tips and comments on today's time mgmt post help!
100 Days of Real Food says
That's actually a really good idea for a post...just added it to my list!
S says
Lisa - Don't listen to the haters out there. The recipe is an alternative people! Get over it.
Sara says
Wow, these look good but I can't believe they have 2 TABLESPOONS of butter, each!
Lindsay says
I'd love to know the first poster's cinnamon filling recipe.
Susan G says
Trading sugar junk for a "treat" with 1/4 stick of butter (or more if you only get 7 instead of 8 out of the recipe) in each one? I don't think so!
Katherine says
Susan G -- Many folks who follow a real/whole food diet do not believe that butter (from healthy, pastured cows) is bad for you. In fact, fat is necessary in one's diet. There is increasing evidence that sugar is the real "bad guy" (so to speak).
Ginny says
I second Katherine's reply, Susan. Do a little research and maybe check out Mary Enig's book, "Eat Fat Lose Fat." It sounds like a diet fad, but it's actually a treatise on the REAL healthy fat from a lifetime renowned lipid researcher. I think you'll be pleasantly surprised at what you find out!
Chris says
I agree this a lot of butter and some fat is good for you, but would caution everyone to keep moderation in mind. This version by Lisa is lower glycemic but has a lot of saturated fat that may not be good for those with cholesterol issues.
Cathie says
Chris,
Have you read In Defense of Food by Michael Pollan? It is wonderful. He discusses how the "lipid theory" which is the thought that saturated fats raise cholesterol has been proven to be false in MANY studies. Another great resource is Real Food: What to eat and Why by Nina Planck. Obviously, that does not mean we gorge on butter, but REAL fat will not hurt you and is in fact beneficial.
Jenifer says
I'd just say keep in mind this IS a treat. It's basically a pastry... which even me & my extremely limited baking abilities know has a high butter content.
And its not just trading sugar for butter... it's trading sugar & "food-like" chemical substances for something made with butter. Homemade pop-tart like pastries as a treat are much better than store bought pop tarts with all the lab-made stuff in it. :o)
Brandy says
Did you use a fork to poke holes for vents in the top of the poptarts? The picture looks like there are vents. Looks yummy!
100 Days of Real Food says
Yes, you are exactly right...use a fork to poke holes (I've added that note to the recipe now - thanks!)
MissMOE says
My family recently visited a restaurant that served homemade poptarts. My husband couldn't get over the fact that one could make their own poptarts. He loved poptarts as a kid, but they don't fit into our diet anymore. I'll have to make these for him--he will be thrilled!
Kfranklin says
My 7 year old daughter asks for poptarts almost every day!!!! I occasionslly give in, but it gets under my skin everytime she asks!! Hopefully hers us a phase too.
Denise says
Do you think these would be just as good without the egg wash? My daughter is allergic to eggs. Thanks!
Reanna says
If your daughter is not allergic to dairy then do a brush with cream instead. Yum-yum!
Assistant to 100 Days (Jill) says
Hi Denise. Some vegan recipes I've seen suggest either oil or rice milk. You might want to give one of those a try and see how they work. Jill
100 Days of Real Food says
Denise - Yes the egg wash could definitely be omitted...it's just for looks!
Tara says
Would love the try these.... but do not own a food processor. Can these be made with my Kitchenaid mixer??
kristi says
I have a kitchenaid as well (no FP) and have made dough in the past using the dough hook...
Jenn S. says
You could also just do it the old fashioned way, with a pastry cutter, the way you make pie crusts. It's just more elbow grease, less electricity. :)
Assistant to 100 Days (Jill) says
I haven't tried it, but, I think a KitchenAid mixer with the dough hook attachment might work. Jill
Kristin says
For this kind of dough, the pastry cutter or even two knives would be a much better choice. The dough hook attachment would not leave little pieces of butter, which is what makes pastry (which is what this is) flaky. :)
Linda says
Whole Foods sells gluten-free pie crusts in their freezer case. I could imagine using that to make GF pop tarts.
Heather says
I'd be curious if you try this and have luck. I've tried to use the pie crust for other recipes that call for pastry dough and it tends to crumble/fall apart. You can sort of smoosh and paste them back together, but I've never had luck with anything that requires large sheets of pie crust! My mom uses this at Christmas time to make mini-tart cookies filled with dried fruit and cinnamon. But like I said, you sort of have to just piece it together.
Liz says
I've added brie and served something similar as an appetizer (just made a mini version of the above) ...so delicious.
PS Thank you for the details on the dough in the food processor. I often have the lump you describe and think that based on your instructions I will be able to refine my technique.
Tiffany says
I would love to find a version of this with way less butter...
Lynn Zeiner says
Tiffany -- grassfed butter is really healthy! I would recommend using "KerryGold," which is my personal favorite! Check out one of my recent recipes which includes a link to why butter is healthy! http://lifemadewhole.com/2012/03/29/healthified-caramel-popcorn-squares/
or go direct to the link:
http://www.deliciousobsessions.com/2012/03/butter-is-better-the-health-benefits-of-grass-fed-butter/
lauren kelly says
These look fantastic! Thanks for sharing! My kids always ask for pop tarts, even those "organic" kind that are just fancy looking junk. Can't wait to try these!
Sally says
WOW! I cannot wait to make these. I just acquired some real butter from a farmer. I grind my own wheat - think I will use the white wheat. Now, for some homemade jam and then on to some pop tarts. You are amazing. Thank you so much. My daughter thanks you too!!!
Crystal says
I'm wondering, if you freeze them, should you cook them first, then freeze, or freeze before cooking?? I'm also wondering if they're best to keep refrigerated or if you leave them out, how long do they keep? Thanks!
100 Days of Real Food says
These can be frozen unbaked (and assembled) or baked. Also, it's best to store them in the fridge.
Denise says
Oh wow! I used to love frosted strawberry pop tarts! I can't believe my mom used to give them to me for breakfast on the go when I would walk to middle school. And oh my toaster strudel! I'd forgotten about those! We use to get them for dessert at night. Just think a srawberry pop tart for breakfast, peanut butter and smuckers on white bread, cheese doritos, and a little Debbie and a coke for lunch! It's a miracle I was a skinny kid! I'm thinking I have to make these. Thanks so much for all the time you spend sharing your delicious recipes. I think I'm going to try sunbutter and cocoa powder!
sarah says
We love these as well. Laura at http://www.heavenlyhomemakers.com has a recipe too. I found if you use a mini pie cutter pincher Thing, u can add a little more jelly. :)
Grazia @ South Main Avenue says
I love that cookbook! This is on my "Need to Try" list for this summer. Maybe I will use some homemade jam this weekend and try this out. Your "Pop tarts" look great!
Brooke says
Do you think you could add something like a little farmer's cheese or ricotta to add a little protein?
100 Days of Real Food says
Yes, I think you could do all sorts of fillings in these...go for it!
Lori B. says
THAT is exactly what I did and it was amazing!!!!
Brooke says
Looks easy! My favorite part of a Pop Tart however, is the frosting. What would work?
Assistant to 100 Days (Jill) says
Hi Brooke. Our team doesn't have a frosting recipe for these. Unfortunately, many frostings are made with confectioner's sugar which is highly processed. Maybe you could drizzle them with a little honey? Keep us posted if you come up with something that works and sticks to our rules. Jill
Alanna says
If you put raw/unprocessed sugar in a coffee grinder you can make your own confectioners sugar! And then you can make your own icing uswith a direct replacement for the processed stuff. I do this a lot.
Assistant to 100 Days (Jill) says
Great tip - I did not know that. Thanks. Jill
jodi says
i sprinkled some raw sugar over the egg wash, just before baking (just 1 tsp over the whole recipe)...because the first thing my 13 y/o asked was if they would be frosted...
Yadsia @ShopCookMake says
I used to love those as a child (still secretly do). But it's one of those things that I can't bake for myself, I know I'll end up eating the whole batch. So when I have kids one day, I'll bake them fake pop tarts.
Dorothy says
Great idea. What is it about kids and Pop Tarts? My daughter had a Pop Tart phase, fortunately it lasted about 6 mos and then she moved on.
Marc Manieri says
very cool. does your daughter feel just as stoked about the homemade pop tarts as the store bought ones?
100 Days of Real Food says
I think now that she got the packaged ones out of her system she does! :)
Jessie says
Thanks for this. We've tried these before and my daughter loved them. However, I think the crust was too thick last time. Can't wait to try you version!
Kitzzy says
Nevermind, found it. So trying this soon.
Kim says
Where did you find it? I'd love to try.
Kitzzy says
Wow! These look so good! Any idea how I'd make that brown sugar/cinnamon filling?
Anita M says
I second that question, Kitzzy - Brown Sugar Cinnamon Pop Tarts are the best!! My guess: Brown Sugar, Cinnamon, maybe some chopped up Granny Smith apples?
Also wondering if you couldn't use raw honey as a sweetener, then use pureed real fruit.
Lots of ideas floating around in my head!