Did you know that store-bought Poptarts have potentially harmful ingredients like Partially Hydrogenated Soybean Oil (which is a trans-fat, folks), TBHQ (E319) – tert-Butylhydroquinone (which may be carcinogenic in high doses), and MANY others? Here is a delicious way to cut out the junk and replace it with a wholesome option. Here is what the momma behind this amazing recipe has to say about it:
“My husband loves the store-bought pop tarts, so I’ve made it a goal to create healthy alternatives for those not-so-healthy pastries that are super convenient but not worth it in the long run. He loves them, my girls love them, and I don’t have to worry about any junk going into their bodies. It’s a win-win, really. They’re fun and easy to make and you can get your kids involved! The sky is the limit with these tasty treats.” -Jennifer Graber
Recipe: DIY Pop-tarts
- 2 1/4 Cups Whole Wheat Flour (and extra for rolling out the dough)
- 1/2 tsp. Sea Salt
- 1 Cup cold, unsalted butter (2 sticks)
- 1/2 Cup Water plus ice (2-3 cubes)
- 1 egg beaten with a splash of water
- 1 tsp. vanilla (optional)
- 1/2 tsp. cinnamon (optional)
- 7-8 Tblsp. jam or jelly of your choice (preferably either organic, homemade, or an all-fruit spread that’s sweetened with fruit juice concentrate as opposed to refined sugar or high-fructose corn syrup)
- Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Mix flour, salt, and cinnamon(if adding cinn.) in a stainless steel bowl.
- Meanwhile fill a glass measuring cup with 1/2 cup water and add ice cubes. 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.(Insert pic of butter chunks in flour with or without pastry cutter…whichever pic you deem fitting) Be careful to spread out the butter as opposed to letting it all clump together in one piece. Using a pastry cutter, cut the butter into the flour until it resembles a crumbly meal.
- Add ⅓ cup water and vanilla (if adding vanilla). 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 bowl and put it on a lightly floured counter or large cutting board. (insert pic of rolling pin with dough) 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!
Suggested products for this recipe: