PIN Healthy Homemade Pop Tarts
Uh huh, uh huh, uh huh, uh huh, uh huh. You read that right.
HOMEMADE POP TARTS. Like just as flaky and sweet as the kind you ate as a kid but made with wholesome ingredients! And, easy too!
They kind of remind me handheld low carb paleo almond flour pie crusts, but filled with cream cheese, cozy spices and sticky-sweet honey and, can I just be real with you, they are ADDICTING.
Healthy Homemade Pop Tarts Ingredients
Thinking back to my childhood, one of the BEST treats ever for breakfast was when we got to have poptarts. I mean, if the buttery flaky pastry and delicious sweet filling wasn’t enough, they had that delicious layer of icing on top and sprinkles to finish it off. I mean, COME ON, when you’re 8 years old, what could possibly beat that? This homemade poptarts recipe is going to take you right back and satisfy that craving for a childhood favorite. To make them, you will need:
- Whole Wheat pastry flour
- White whole wheat flour
- Ginger powder
- Coconut sugar
- Coconut oil
- Ice water
- Egg white
- Reduced fat cream cheese
- Raw organic cane sugar
- Powdered sugar
- Almond Milk
How to make Brown Sugar Cinnamon Pop Tarts
Make the Dough
In a large bowl, combine the dry ingredients: the flours, salt, ginger powder, cinnamon, and brown sugar. Cut in the frozen coconut oil with your fingers or a pastry blender until the mixture looks like small peas. Slowly add the 6 tablespoons of ice water until just combined, and add the additional 2 tablespoons if needed.
Form the dough into 2 disks and wrap with saran wrap. Toss them in the fridge and let them chill for 20 minutes. Prepare 2 cookie sheets by laying a piece of parchment paper on each.
Roll one of the disks until a 4 inch wide rectangle on a well floured surface, with a floured rolling pin. Cut the dough in 3 inch increments so that each rectangle measures 3 by 4 inches. Place your squares on a prepared cookie sheet and put it in the fridge to cool while you repeat this step with the remaining disk. Once all your dough has been cut, combine the egg white and water in a small bowl and then brush each rectangle thoroughly with your egg wash.
Combine the ingredients for the brown sugar spread in a bowl and and spoon ½ tablespoon onto half of the rectangles. Spread it gently around, leaving about ¼ inch around the perimeter.
Combine the filling ingredients in a small bowl using a wire whisk until mostly smooth- don’t worry if there’s a lump or two. Drop the filling by 1 tablespoon balls onto the remaining rectangles and spread gently, leaving about ½ inch around the perimeter.
Cover each rectangle with the cream cheese filling with a rectangle that has the spread on it (spread side down). Press together the pastry around the filling to seal it in, and use a fork to crimp the edges- this will ensure a good seal. Poke holes in the top of each tart so that steam can escape while they’re baking. Place the pan in the freezer for 30 minutes to allow the healthy pop tarts’ filling to firm up.
Preheat the oven to 350 degrees while the pop tarts are in the freezer, then let them bake 25-35 minutes, or until your tarts are golden brown. Let them cool completely on a wire rack.
Whisk together the ingredients for the molasses glaze and spoon them over each pop tart once they are COMPLETELY cooled. The glaze should harden within an hour. ENJOY!
How to freeze Healthy Homemade Pop Tarts
Hooked on these Brown Sugar Cinnamon Pop Tarts and want to freeze a batch to enjoy later? I’ve got you covered! These can easily be frozen to bake another time. It’s easy! Instead of baking the tarts once you’ve sealed in the filling, simply let the tarts sit in the freezer for 2 hours until frozen solid. Then, transfer them to a heavy duty freezer bag and simply pull them out to bake whenever the craving hits!
Mix it Up
Feeling creative and want to try out some other fillings for these tasty tarts? I recommend:
- Vegan Cake Batter Cashew Butter: for a delicious nut butter filling you’ll LOVE with sprinkles because who doesn’t love those??
- Oatmeal Cookie Granola Butter: Yes, it’s as good as it sounds.
- Snag the creamy, indulgent filling from my Stuffed French Toast with Raspberry Cheesecake Filling: you won’t be disappointed!
- Similarly, use the filling from my Gluten Free Brownie Sandwiches with Strawberry Cheesecake Filling: it’s a creamy strawberry DREAM!
Other Healthy Holiday Breakfasts
For the crust:
- 1 Egg white
- 1 Tbsp Water
Brown sugar spread:
- 1/4 Cup + 2 Tbsp Coconut sugar
- 1 1/2 tsp Cinnamon
- 3/4 tsp Ginger powder
For the filling:
- 5 Tbsp Reduced-fat cream cheese, softened
- 2 1/2 Tbsp Honey
- 1/4 Cup + 2 Tbsp Powdered sugar
- 3/4 tsp Cinnamon
- 2 1/4 tsp Molasses
- 3/4 tsp Almond milk
- In a large bowl, stir together the flours, salt, ginger, cinnamon, and brown sugar. Cut in the frozen coconut with a pastry blender, or your fingers, until the size of small peas.
- Drizzle in 6 Tbsp of the ice water and mix until the dough just comes together, adding the remaining 2 Tbsp if necessary.
- Form the dough into two discs and wrap with saran wrap. Refrigerate for 20 minutes. Spread parchment paper on 2 baking sheets and set aside.
- On a lightly floured surface and using a floured rolling pin, roll one of the discs into a 4-inch wide rectangle. Cut the dough in 3-inch increments (so each piece is 3x4 inches) and place the squares onto a prepared baking sheet. Place into the refrigerator to chill while you repeat with the remaining disc.
- Once the dough is cut into squares, combine the egg white and water in a small bowl and brush each square entirely with egg wash.
- Combine the brown sugar spread ingredients in a small bowl and spoon ½ Tbsp onto the middle of each square, spreading gently and leaving about ¼ of an inch around the perimeter of each square.
- Whisk together the filling ingredients in a small bowl until mostly smooth (a few little lumps are perfectly fine) Drop the filling by 1 Tbsp balls onto the center of half of the squares and lightly spread out, leaving about ½ inch around the perimeter.
- Cover each cream cheese covered square with one of the squares that only have the brown sugar spread (spread side down) and firmly press around the filling to seal it in. Use a fork to press along the outside of each pop tart to crimp the edges and real seal it in. Then, use a toothpick to poke 9 little holes in the top of each pop tart so that air can escape while baking. Place into the freezer for 30 minutes to firm up the oil and filling.
- Preheat your oven to 350 degrees while the pop tarts freeze, and then bake for 25-35 minutes until golden brown. Let cool for 5 minutes on the pan, and then transfer to a wire rack to finish cooling completely.
- Once the pop tarts are completely cooled, whisk together the glaze ingredients and spread over each pop tart. The glaze will harden after about an hour.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
WEIGHT WATCHERS POINTS PER SERVING: FREESTYLE SMART POINTS: 14 POINTS+: 11 OLD POINTS: 10
(per 1 pop tart)
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!