Description

These Protein Pop Tarts are a healthy twist on the classic breakfast treat, perfect for adults and kids alike! Made with whole wheat flour, vanilla protein powder, and just the right amount of sweetness, they’re filled with strawberry jam and topped with a delicious glaze. Ideal for meal prep, they are customizable with flavors like chocolate, blueberry, or brown sugar cinnamon. They’re satisfying, nutritious, and easy to make at home!

Ingredients

Units Scale

For the Pastry

1 1/2 cups whole wheat flour
1/2 cup vanilla protein powder
1 tablespoon sugar
2 teaspoons baking powder
1/4 cup applesauce
1/4 cup neutral-flavored oil
1 teaspoon vanilla extract

For the Filling

1/2 cup strawberry jam

For the Glaze

1 cup confectioners sugar (sugar-free or regular)
1 cup vanilla protein powder (optional)
2 tablespoons milk or water (as needed)
1/2 teaspoon vanilla

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Instructions

Preheat the Oven
Preheat your oven to 170°C/325°F. Line a baking tray with parchment paper and set aside.
Prepare the Dry Ingredients
In a medium mixing bowl, combine the flour, vanilla protein powder, sugar, and baking powder. Whisk until everything is well incorporated and set aside.
Mix the Wet Ingredients
In a separate small bowl, mix together the applesauce, neutral oil, and vanilla extract until smooth and well combined.
Form the Dough
Add the wet ingredients into the dry ingredients. Stir until a dough forms. If the dough feels a bit dry, add 1-2 teaspoons of ice-cold water. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 15 minutes.
Roll and Cut the Pastry
After resting, divide the dough into two equal portions. Roll out one portion of the dough between two sheets of parchment paper to about 1/8 inch thickness. Use a pizza cutter to cut the dough into 8 equal rectangles. Repeat with the second portion of dough.
Fill the Pastry
Arrange the rectangles on the prepared tray. Place a generous spoonful of strawberry jam in the center of each rectangle, leaving space around the edges for sealing.
Assemble and Seal
Top each filled rectangle with a second dough rectangle. Press down the edges with your fingers, then use a fork to crimp around all sides to fully seal the pop tarts.
Bake the Pop Tarts
Bake in the preheated oven for 10-15 minutes or until the pastry turns light golden brown. Remove from the oven and let the pop tarts cool completely on a wire rack.
Prepare the Glaze
In a mixing bowl, whisk together the confectioners sugar, milk or water, and vanilla until smooth. Adjust the consistency by adding more milk or water if needed.
Glaze and Decorate
Spread the glaze evenly over the cooled pop tarts, leaving a small rim uncoated around the edges. Decorate with sprinkles if desired, and allow the glaze to set at room temperature.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 7 days.
Freezing: Cooled pop tarts can be frozen for up to 6 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a toaster oven, air fryer, or microwave for 10 seconds.
Variations:
Gluten-Free: Use gluten-free all-purpose flour with xanthan gum.
Low-Carb: Substitute almond flour and use keto-friendly sweeteners and jam.
Flavors: Experiment with fillings like Nutella, cinnamon sugar, or other jam varieties.

Nutrition

Serving Size: 1 pop tart
Calories: 200
Sugar: 8g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 9g
Cholesterol: 0mg