Description
Delicious and healthier Protein Pop Tarts made with whole wheat flour and vanilla protein powder, filled with strawberry jam, and topped with a smooth vanilla glaze. These homemade pastries offer a balanced combination of protein and flavor, perfect for breakfast or a nutritious snack.
Ingredients
Scale
Dough Ingredients
- 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
Filling
- 1/2 cup strawberry jam
Glaze
- 1 cup confectioners sugar (sugar-free or regular)
- 2 tablespoons milk or water (as needed)
- 1/2 teaspoon vanilla extract
- Optional: 1 cup vanilla protein powder for glaze (optional)
Instructions
- Preheat the Oven: Preheat your oven to 170°C (325°F) and line a baking tray with parchment paper. This prepares the baking surface and ensures even cooking.
- Prepare the Dry Ingredients: In a medium bowl, whisk together the whole wheat flour, vanilla protein powder, sugar, and baking powder until well combined.
- Mix the Wet Ingredients: In a separate small bowl, mix the applesauce, neutral-flavored oil, and vanilla extract until smooth and evenly blended.
- Form the Dough: Add the wet mixture into the dry ingredients and stir until a dough forms. If the dough is too dry, add 1-2 teaspoons of ice-cold water. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes to firm up.
- Roll and Cut the Pastry: Divide the chilled dough into two equal portions. Roll out one portion between two sheets of parchment paper to about 1/8 inch thickness. Use a pizza cutter to cut into 8 rectangles. Repeat with the second portion.
- Fill the Pastry: Arrange the dough rectangles on the prepared tray, and place a generous spoonful of strawberry jam in the center of each rectangle, leaving a border around the edges to seal.
- Assemble and Seal: Top each jam-filled rectangle with another dough rectangle. Press down the edges firmly with your fingers, then use a fork to crimp and seal all around to prevent filling leakage.
- Bake the Pop Tarts: Bake in the preheated oven for 10-15 minutes until the pastry turns light golden brown. Remove from oven and cool completely on a wire rack.
- Prepare the Glaze: Whisk together the confectioners sugar, milk or water, and vanilla extract in a bowl until smooth. If using protein powder for the glaze, mix it in now. Adjust consistency with additional liquid as needed.
- Glaze and Decorate: Spread the glaze evenly over the cooled pop tarts, leaving a small border uncoated around the edges. Optionally, decorate with sprinkles. Let the glaze set at room temperature before serving.
Notes
- If the dough feels sticky while rolling, lightly dust the parchment paper or rolling pin with flour.
- You can substitute the strawberry jam with other fruit preserves or nut butters for variety.
- For a lower sugar version, use sugar-free jam and powdered sugar substitute in the glaze.
- Store the pop tarts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use cold water sparingly when forming dough to avoid a tough pastry.
