These Protein Pop Tarts are a nutritious twist on the classic breakfast treat, combining wholewheat flour and vanilla protein powder for a filling start to your day. Sweetened naturally with strawberry jam and a light glaze, they bake to golden perfection and offer a delicious, homemade alternative to store-bought pastries.
Total Time:35 minutes
Yield:8 servings
Ingredients
Dough
1 1/2 cups wholewheat flour
1/2 cup vanilla protein powder
1 tablespoon sugar
2 teaspoons baking powder
1/4 cup applesauce
1/4 cup oil (neutral flavored)
1 teaspoon vanilla extract
Filling
1/2 cup strawberry jam
Glaze
1 cup confectioners sugar (sugar free confectioner’s sugar used)
1 cup vanilla protein powder (optional)
2 tablespoons milk or water, as needed
1/2 teaspoon vanilla extract
Instructions
Preheat and Prepare: Preheat your oven to 170C/325F and line a baking tray with parchment paper. Set it aside for later use.
Mix Dry Ingredients: In a medium mixing bowl, whisk together wholewheat flour, vanilla protein powder, sugar, and baking powder to combine all dry ingredients evenly.
Combine Wet Ingredients: In a small bowl, mix the applesauce, neutral oil, and vanilla extract until smooth and well incorporated.
Form Dough: Pour the wet mixture into the dry ingredients and mix until a dough forms. If the dough feels too dry, add 1-2 teaspoons of ice-cold water. Shape the dough into a ball and cover it with plastic wrap.
Chill Dough: Refrigerate the dough ball for 15 minutes to firm up and make rolling easier.
Roll Out Dough: Divide the dough in half. Place one half between two sheets of parchment paper and roll it out evenly to about 1/8-inch thickness.
Cut Pastry Shapes: Using a pizza cutter, cut the rolled dough into 8 equal rectangles. Repeat with the remaining dough half.
Assemble Pop Tarts: Arrange half of the pastry rectangles on the prepared tray. Spoon a heaping amount of strawberry jam into the center of each, spreading slightly but leaving a border around edges. Top each with a second rectangle and press edges to seal, then crimp edges with a fork to secure completely.
Bake: Bake the assembled pop tarts in the preheated oven for 15 minutes or until the pastry turns lightly golden brown. Remove and cool on a wire rack.
Prepare Glaze: In a bowl, whisk together confectioners sugar, vanilla protein powder (if using), milk or water, and vanilla extract until smooth. Adjust liquid as necessary for spreadable consistency.
Glaze and Finish: Spread the glaze over the cooled pop tarts, leaving a small rim around the edges uncoated. Optionally, decorate with sprinkles. Allow the glaze to set at room temperature before serving.
Notes
If the dough feels sticky, chill it longer or add a little more flour when rolling out.
Use a neutral oil like vegetable or canola for a clean flavor in the dough.
For a dairy-free glaze, use water or a plant-based milk.
Protein powder can be omitted or substituted with additional flour if preferred.
Keep pop tarts stored in an airtight container for up to 2 days or freeze for longer storage.
