Mar 8, 2012

Homemade (healthier!) Pop Tarts

I'm going to make a confession. As much as I try to pretend I'm a healthy-non-processed-whole-foods eater, sometimes I really just want a package of Oreos. Or a box of Lucky Charms. Or maybe, just maybe a box of Pop Tarts.

I know a lot of you real grown ups would say that Pop Tarts taste like cardboard. And you'd be right. But apparently I like the taste of frosted, jelly filled cardboard. I'm not quite grown up yet (because I'm not a Broadway star yet, helloooo), so it's OK for me to like frosted, jelly filled cardboard. And to down a whole package of Oreos or three bowls of Lucky Charms in one sitting.

Okay, now that you know more than you ever wanted to know about my eating obsessions, I can tell you that regardless of whether you like cardboard or not, I think you'll love these tasty treats. They actually taste BETTER than cardboard. Shocking, I know. And they have wheat flour, so you totally don't have to feel guilty at all for eating 3. But if you go for a fourth, I will most definitely send a stink-eye in your direction.

We were able to get about 16 tarts out of this recipe. And they were so yummy!

2 cups whole wheat flour
1 cup white flour
1 teaspoon salt
1 cup melted butter
1 cup plain yogurt
fruit jelly or jam – any flavor

Combine flours, salt, butter and yogurt.

Knead the dough just a little bit to make it nice and workable. Roll out the dough onto parchment paper. Roll as thin as you can without ripping the dough. Use a pizza cutter to cut the dough into Pop Tart size rectangles - we did about 3.5"x4.5".

Place about 2 teaspoons of jelly/jam on 1/2 of the dough rectangles. Spread the jelly around, leaving about 3/4" space from the edges. Wet the edges by dipping your finger in some water and dragging it around the edges. Place a plain rectangle on top of the jellied rectangle, sealing the edges together with a fork. Poke holes in the top to allow air to escape.

Transfer parchment paper to a baking sheet. Bake in a 350° oven 20-25 minutes or until the crust is lightly browned. Remove from oven and as soon as tarts are cool enough to touch, flip them upside-down to flatten. Cool and frost.

Icing Ingredients:
2 cups powdered sugar
2-4 Tablespoons milk
Nonpareil sprinkles

Thoroughly combine powdered sugar with 2 tablespoons of milk. Add more if it seems too thick. Drizzle or baste tarts with icing. Sprinkle with nonpareils.

Recipe adapted from


Steve Gustavson said...

Awesome! I'm currently obsessed with Pop Tart (which I know are horrible). So I'm going to pass this to my wife. In fact, will you invite her to this group? I burn soup, but she's actually a great cook and might like this.

Kevin said...

We made these last night for our breakfasts this morning. Loved them! However, to make it even more fun for the kids, instead of cutting them up into squares we used large cookie cutters of stars, flowers, and butterflies. :)

Peter Block said...

love the pop tarts will definitely try them. this is Feed Your Soul and you posted on my FB that you wanted me to invite your wife. happy to if that was your objective? what address should I be inviting?

Megan said...

Hey, Peter... I think I figured out what you're talking about. When I posted this link to your FB page, it added the top comment from this blog post and you probably (as I would have) thought it was something I typed. If you look at the comments above your's, you'll see what you had seen on your FB page. :) Thanks, though! Can't wait to hear what you think of the pop tarts!

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