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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!
Teresa says
These are amazing! They do have a lot of butter but they are healthier than store bought and so much better!
Margaret says
Oh my goodness! So easy! I haven't even had a chance to try it yet but I'm giving it 5 stars after just reading it through! I spent a little time working for a bakery (making pie crusts of course) and for some reason, I never even thought to do something like this at home for easy breakfasts! Imagine the fillings I could come up with! Thank you for sharing something this easy!
Ashley Stamp says
My dough is not setting up to roll out. Am I adding too much water? Can I fix it at this point or will I have to start over?
Assistant to 100 Days (Amy) says
Hi Ashley. We are rarely able to answer recipe questions in real time. How did they turn out? ~Amy
Emily says
Is it possible to make these in a stand mixer with a dough hook instead since I dont have a food processor?
Indra says
Emily, I just made these last night without either of those devices. I basically just used it making my hands. I used a hand tool but can't remember what its called. It worked and it turned out fine.....and delicious!
Victoria says
Amazing! This is your best recipe that I've tried yet! We used our homemade strawberry jelly (from you recipe with honey) and these are incredibly delicious. I feel like I gave my family a really big treat with these - thanks for the recipe!
Bethany Salguero says
Easy recipe! I made a simple filling with strawberries on the stove then added raw bananas to help filling stay in... They were amazing! Thank you!
Kim says
Can you make the toaster pastries using a bread machine on the dough cycle? I do not have a food processor. If not, I will try by hand. Thank you!
Assistant to 100 Days (Amy) says
Hi Kim. We've not tried that. ~Amy
Auburn says
Could you tell me what the reheating instructions are for frozen pastries? Thank you!
Assistant to 100 Days (Amy) says
Hi Auburn. You can reheat in a oven, toaster oven or a microwave. I've reheated in a toaster oven at 325Ëš until heated through. ~Amy
Kristie says
Is the 7-8 tablespoons listed in the Ingredient list to measure water?
Assistant to 100 Days (Amy) says
No, it is for the jelly/jam. :) ~Amy
Robin says
What is the all-fruit spread you use when you don't have time for homemade? It sounds like you have a preferred or known brand you use but I've never seen you mention it.
Assistant to 100 Days (Amy) says
Hi there. Crofters is a good one. ~Amy
Kelli S says
I was wondering if mixing or layering the jam with a little cream cheese or peanut butter would work. I'm not much of a baker, but I know my daughter likes those types of sandwiches. And does the dough come out too sweet to make a savory item with this, like a ham and cheese "hot pocket" type thing?
Assistant to 100 Days (Amy) says
Hi there. You can experiment with these with lots of combinations. The dough is good with savory items, too. :) ~Amy
autumn w. says
I just made these ! They were delicious !
Angela says
Can I use white whole wheat flour? Ratio difference? Thank you
Assistant to 100 Days (Amy) says
Hi Angela. You can exchange the flours 1:1. ~Amy
Carolyn says
I only have a 3-cup food processor, so is not big enough for this recipe. Could I just use a pastry blender instead?
Assistant to 100 Days (Amy) says
Hi Carolyn. These can be made without a food processor, for sure. ~Amy
Jaime says
Can you tell me any tips on how to prevent the jam from seeping out while baking? I tried wetting the edge to make it stickier but that didn't fix it. The "pop tarts" come out pretty delicious anyway, but it seems there should be something I should do to have them keep their jam. Thank you for all your excellent ideas!
Assistant to 100 Days (Amy) says
Hi Jamie. I have the same issue with calzones or any kind of "pocket" I bake. :) Just being more thorough when I am "pinching" the edges helps...but it is hard to hold all that goodness in. :) ~Amy
Assistant to 100 Days (Amy) says
Hello Amelia. Lisa has a recipe for a berry sauce that might work: https://www.100daysofrealfood.com/2011/05/03/recipe-berry-sauce/. ~Amy
Amelia Ferguson says
Is there a yummy glaze that you can put on these??
Whitney says
Any idea of the nutritional info?
Assistant to 100 Days (Amy) says
Hi Whitney. We do not provide nutrition information on our recipes. Our focus is on helping people cut out processed food while replacing them with real/whole foods. These posts help explain our philosophy: https://www.100daysofrealfood.com/2013/01/04/healthy-eating-defined/, https://www.100daysofrealfood.com/2013/01/23/portion-size-matters/, and https://www.100daysofrealfood.com/10-reasons-to-cut-out-processed-food/. ~Amy
Jennifer says
My daughters are allergic to egg and dairy so I use 3/4 cup coconut oil in place of the butter. Instead of the egg wash on top of the pop tarts, I rub coconut oil and cinnamon on them! So good!! My girls love them. Thanks for the great recipe!!
Miriam says
Love your recipes! Do you have a recipe for toaster strudels, as I am more of a toaster strudel girl myself :)
Assistant to 100 Days (Amy) says
Hello Miriam. No, sorry. :) ~Amy
Amanda says
I'm thinking Phyllo Dough for toaster strudels!?!?! :D
Nichole says
Just made these with our three year old while the one year old and 17 week old napped. We made eight large circle shaped pastries and they came out great! One leaked put but not bad for a three year old being the 'sealer'. Thanks for the great recipe 😃
Amy says
Ok, I made these. I stink at cooking, I admit. I've never made something with dough before, I had to buy a rolling pin. They turned out not so great, I think maybe because I did the dough too thick? What happened was even after they cooled they still fall all apart and the dough tastes very 'flour-y' almost like just eating powder. Not sure where I went wrong, but I admit I don't measure things exactly...
Assistant to 100 Days (Amy) says
Hi there, Amy. Don't give up. Making dough can be challenging, especially for a beginner. :) Sounds like your used too much flour. You also don't want to over-flour when you are rolling the dough out. Try again. You will get better at it. ~Amy
Vikki says
5 stars from Mom 1 from the kids...I made these and was VERY excited to see them!!! My kids on the other hand, gave me the thumbs down…WHAT?!?!?! THEY ARE SOOO GOOD! I need help…I LOVE to cook…especially things that replace the chemical laden stuff you find at the grocery store…one of my kids eats only raw veggies…which on one hand is GREAT but the other…makes me nuts! any help with this would be greatly appreciated…TIA…
Assistant to 100 Days (Amy) says
Hi Vikki. Just keep trying. Kid's taste buds can be stubborn especially if you are making a radical change. They will come around. Here are some picky eater post that will help: https://www.100daysofrealfood.com/2012/12/07/picky-eater-vs-problem-feeder/, https://www.100daysofrealfood.com/2011/09/09/real-food-tips-12-ways-to-deal-with-a-picky-eater/, and https://www.100daysofrealfood.com/2012/06/04/why-are-kids-so-picky/. ~Amy
Deborah says
I wonder if you can fill these with scrambled egg and bacon/sausage topped with cheese? I think I will try it.
Dana says
Just wondering about the unsalted butter. I've seen it used in recipes and have always wondered why. What happens if you use regular butter as I don't usually have it on hand. (on purpose, only when I send my hubby shopping;)
Assistant to 100 Days (Amy) says
Hi Dana. You can use salted butter. The results are just saltier but you may not even notice. ~Amy
Sarah says
@Sue: just do a search online for "xx lbs butter to g". Works like a charm.
Jeni says
I had trouble with mine. My dough kept cracking while I was rolling it out. I added water but that didn't help. Also my preserves almost all came out while baking. Other than that they were delish. Any ideas to prevent my issues? I used Bob's Red Mill whole wheat flour and Trader Joes organic butter.
Assistant to 100 Days (Amy) says
Hello Jeni. Two things: Did you use enough water and is it possible you over-floured the dough when rolling it out. Also, if the dough was a little too dry, then it might not adhere well. It is normal for them to leak a little especially when you are new to making them. :) ~Amy
Sue says
Hi there
Im in the U.K so I'm not familiar with American weights/measures and would love to try these but I'm unsure of how much a stick of butter weighs. Please can you tell me? Thank you
Assistant to 100 Days (Amy) says
Hi Sue, Four ounces. :) ~Amy
Holly C says
Do you think I could do eggs and sausage, etc. in them? If so, this would make a really easy and fast breakfast for the hubby in the morning. Thanks :)
Assistant to 100 Days (Amy) says
Hi Holly. I think you should try and let us know! :) ~Amy
Linda says
Do you think I could put spinach inside ? My daughter lives spanikopita. My kids don't like pop tarts. What else can I put in?
Assistant to 100 Days (Amy) says
Hi Linda. Making them savory sounds like a great idea! If you try it out, let us know. You could probably do some really yummy combinations. ~Amy
Kristen says
Is there any way to make these gluten free? I would really like to try these. Thanks in advance.
Assistant to 100 Days (Amy) says
Hi Kristen. Lisa has not adapted recipes to be gluten free but you are welcome to experiment using gluten free flours. Look for a blend that uses as many whole grain flours as possible. This might help: http://glutenfreegirl.com/2013/02/how-to-make-a-gluten-free-whole-grain-flour-mix/. ~Amy
Gillian says
Can you make these in advance and then bake when ready to eat?
100 Days Admin says
We would recommend making them in advance and then reheat. - Nicole
Gillian says
Can you use regular whole wheat flour instead of whole wheat pastry flour?
100 Days Admin says
We highly recommend pastry flour for this recipe so that it gives it that light and flaky texture. - Nicole
Lynn says
Just made these with my 3 year old! They turned out great! Soooooo glad that I can get him away from the processed pop tarts! Now if I can just get my husband to eat these too....
MAC says
I'd love to make & freeze -- do you suggest baking & freezing or freezing dough, thawing, then baking?
Or, "no, these don't freeze" is also a possibility...
Assistant to 100 Days (Amy) says
Hi Mac. I would bake and then freeze. ~Amy
Trenie K says
Hello, love the idea of homemade pop tarts. Was also thinking you could make chicken pot pies using this concept and breakfast sandwiches with scrambled eggs, diced ham, and peppers. The possibilities are endless :)
Sarah M says
I have been dying to try this recipe, as my kids sometimes get a Pop Tart for a snack at school (to my dislike). I thought they turned out well, but my kids hated them:( I was so bummed. They've eaten whole wheat their entire lives, but I think that wheat flour in a pie crust is quite a bit more grainy, as they never like pie crust with wheat flour (in quiche, etc). Boo:(
Kelly B says
Sarah, I haven't made this recipe, but I like to make pies with White Whole Wheat flour (I like King Arthur), instead of regular WW. Or you can also go half & half white & white whole wheat.... still better than store bought pop tarts!
Sarah M says
Thanks, Kelly! I already use that exact flour. My boys just don't seem to like the wheat textured pie crust. Oh well.
Jennifer says
My daughter is allergic to egg and dairy. Can the butter in this recipe be substituted with coconut oil and the egg substituted with flax seed?
Assistant to 100 Days (Amy) says
Hi Jennifer. I think both of those substitutes will work fine. ~Amy
Megan says
I just want to say that I made these last night for the first time (made the dough a while back but didn't get a chance to finish them so I froze it)and they turned out delish! I had made home made fruit roll ups earlier in the day and had left of fruit puree so I used that as the filling and they are wonderful! Will definatly be making a double or triple batch next time :) Thanks for all the wonderful recipes, I make them on a regular basis for myself and my family.
Becky says
Sorry I meant 4 stars!!!!!
Becky says
I just made these with my little girl. Is the dough usually really tough to work with? It was really hard to roll out and I found I had to kneed it b y hand and add extra water.also I could not roll them very thin as I got too tired lol. But they are delicious. Any suggestions? I used my ninja pro dough attachment. Seemed to work great.
Assistant to 100 Days (Amy) says
Hi Becky. Because you are working with cold ingredients and essentially a pastry dough, it is a little more work. I'm glad they turned out well. ~Amy
PollyS says
I made these they were good. The reason they were not great is because the filling exploded. Any ideas on how to avoid that happening again?
Assistant to 100 Days (Amy) says
Hi Polly. Not sure, but I have been guilty of putting in a little too much filling or not sealing the edges thoroughly. Maybe the same is true for you? ~Amy
faye says
make sure when you pierce top of pastry with fork you go though the top one well, it allows the steam to escape so it doesn't explode, also try not to over fill or get too running of a jam..