Description
These Protein Pop Tarts are a delicious, high-protein twist on a classic pastry, featuring a buttery whole wheat crust filled with sweet strawberry jam. Each pop tart provides over 20 grams of protein, making them a perfect treat for a nutritious breakfast or snack. They are baked to golden perfection and finished with a creamy vanilla glaze for added sweetness.
Ingredients
For the 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 neutral flavored oil (such as vegetable or canola oil)
- 1 teaspoon vanilla extract
Filling
- 1/2 cup strawberry jam
Glaze
- 1 cup confectioners sugar (sugar-free confectioners sugar can be used)
- 1 cup vanilla protein powder (optional)
- 2 tablespoons milk or water, as needed
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Tray: Preheat your oven to 170°C (325°F). Line a baking tray with parchment paper and set aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together wholewheat flour, vanilla protein powder, sugar, and baking powder until well combined.
- Mix Wet Ingredients: In a small bowl, blend applesauce, neutral oil, and vanilla extract until smooth and homogeneous.
- Form Dough: Add the wet ingredients to the dry mixture and mix thoroughly to form dough. If the dough feels dry, add 1-2 teaspoons of ice-cold water to achieve the right consistency. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 15 minutes to rest.
- Roll Out Dough and Cut: After resting, divide the dough in half. Place one half between two sheets of baking paper and roll out to about 1/8 inch thick. Using a pizza cutter, cut the dough into 8 equal rectangles. Repeat with the second half.
- Fill and Seal: Arrange rectangles on the lined baking tray. Place a heaping spoonful of strawberry jam in the center of each bottom rectangle, spreading slightly but leaving a border. Top each with another rectangle and press edges together firmly. Seal edges by pressing with a fork to ensure the jam doesn’t leak.
- Bake: Bake the pop tarts in the preheated oven for 10-15 minutes or until they turn 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 if necessary for spreadable consistency.
- Glaze and Finish: Spread the glaze over the cooled pop tarts, leaving a small uncoated rim around the edges. Optionally, sprinkle with decorative sprinkles. Allow the glaze to set at room temperature before serving.
Notes
- You can use sugar-free or regular confectioners sugar for the glaze depending on your preference.
- If the dough is too dry, adding a small amount of ice-cold water will help achieve a pliable consistency.
- Ensure to seal the edges well to prevent jam from leaking during baking.
- Store the pop tarts in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Feel free to substitute the strawberry jam with other fruit preserves or nut butter for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
