It’s pop tart time, people!
We had a little vote yesterday over social media over whether today I should share with you my recipe for homemade pop tarts or soft pretzels. Both are incredible, but pop tarts won by a land slide! Being that we’ve all pretty much congregated here on Chocolate & Carrots because we have a love of healthier sweets, it only makes sense that pop tarts won.
They are so versatile. If you have a favorite pie crust recipe, feel free to use that. I used my favorite whole wheat pie crust dough, modifying it a little bit to make it 100% whole wheat. Gotta love that!
Moreover, there are so many options for the filling! I just grabbed the first two things that were in my fridge, pumpkin butter and blueberry jam. But, you could do cinnamon sugar, peanut butter, nutella, marshmallow fluff, any jams or jellies. Ooo, I bet you could even do some peanut butter, sliced banana and chocolate chips?!?! Sorry, there goes my sweet tooth to the brain.
I just want you to have fun with this recipe! Let your creative juices flow and let me know if you try them and what you filled your homemade pop tarts with!
Three cheers for a sweet breakfast on the go!
Homemade Whole Wheat Pop Tarts
inspired by The Homemade Pantry
- 1 ball of whole wheat pie crust (I made it 100% whole wheat using 1 cup of white whole wheat and 1/2 cup whole wheat flour) or your favorite pre-made or store-bought pie crust
- Your favorite jelly, jam, preserves, or fruit butters (I used blueberry jam and pumpkin butter)
- 1 egg
- sugar in the raw for sprinkling
- Preheat the oven to 375°F.
- Roll out the pie crust into a large, thin rectangle.
- Using either a knife or a pasta cutter, cut out equal-sized rectangles.
- Lay pairs of the rectangles onto a parchment paper or silpat covered baking sheet.
- Spread your favorite jelly, jam, or fruit butter in a thin layer on the pastry, leaving a boarder of crust to press the pastry together. Optional: brush some water or egg wash along the edges for extra hold.
- Lay the matching pastry on top of the jam covered pastry.
- Using a fork, push down the sides of the rectangles together, locking the jam inside.
- Beat the egg in a small bowl.
- Using a pastry brush, brush the egg on the top of the pastries.
- Sprinkle with some raw sugar.
- With a fork, poke a few holes in the top of each pastry.
- Bake for 20 minutes, until light golden brown.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- Once cooled completely, store in an air tight container