I think there was a summer in my childhood that I lived off pop tarts. Granted, they were the s’mores pop tarts, not the fruity ones, but nevertheless, I consumed a ridiculous amount of them.
Heat up a pop tart. Savor the sweet inside. Drool over the iced topping.
It got me thinking about how much I missed those sweet little treats. So, I made it a goal to make a healthier, homemade version that you could pop in the microwave or oven to heat up and enjoy without feeling like you’re injecting yourself with ALL the sugar.
So, these are a buttery, flakey pastry with a juicy jam on the inside and a . nice creamy icing on top. Do they taste exactly like pop tarts? No, but they’re the closest I’ve been to pop tarts in quite a few years. And, I really think you’ll like them too.
Also, major side note. I always watch my children super intently whenever I give them “healthier” desserts to see if it passes the kid test. They’ve had regular pop tarts before and I was curious how these would measure up. They liked them. Like really liked, asked for seconds, liked them. I made two batches. the first I didn’t roll out thin enough and they much preferred the second batch with the thinner pastry layers. But, kid approved guys!
So, let’s get into it and make some Healthier Homemade Pop Tarts!
Whisk together the butter, agave nectar, and vanilla. Add the almond and tapioca flours and sea salt to the bowl. Fold together with a spatula.
Roll out the dough between two pieces of parchment until it’s about 1/8 – 1/4 inch thick. Slide a cutting board or baking sheet under the parchment paper so the dough stays flat and place in the freezer for 20 minutes.
Once the dough has chilled in the freezer, use a pizza cutter, knife or cookie cutter to cut into shapes. I cut mine into playing card-sized rectangles (about 2 inches wide x 3 inches long).
Place 9 rectangles on a baking sheet lined with parchment. If the dough gets soft, roll it out and place it back in the freezer for a few minutes.
Spread 1 tablespoon of jam on 9 of the rectangles, focusing it in the center.
Place another rectangle on top and seal the edges by pressing down with the back of a fork. If needed, keep a small bowl of water close by to dip the fork in so it doesn’t stick to the dough as you press the edges.
Optional: Whisk an egg in a small bowl and lightly brush the top of the pop tarts. This will give it a shiny look, but not necessary to the recipe.
Bake the pop tarts for about 12-15 minutes, or until golden brown around the edges. Let the pop tarts cool for a couple minutes on the baking sheet and then transfer to a wire rack.
While the pop tarts are cooling, whisk together the glaze. You want the glaze to be drizzle-able, so add more/less water as needed.
Drizzle on the pop tarts, sprinkle with sprinkles, and serve!
Recipe
Healthier Pop Tarts
These healthier, homemade pop tarts are adorable and you won’t believe the delicate, buttery pastry is gluten free! Such a tasty morning treat or dessert!
Ingredients
For the pop tarts:
- 1/3 cup butter, room temp (vegan butter or ghee also works)
- 1/4 cup agave nectar (honey or maple syrup)
- 1 teaspoon vanilla extract
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/2 teaspoon sea salt
- 9 tablespoons of your favorite jam
- 1 egg (optional)
For the glaze:
- 1/3 cup coconut butter, melted
- 1/4 cup water
- 2 tablespoons agave nectar
- couple drops of food coloring
- 2 tablespoons sprinkles
Instructions
- Preheat the oven to 350F.
- Whisk together the butter, agave nectar, and vanilla.
- Add the almond and tapioca flours and sea salt to the bowl and fold together with a spatula.
- Roll out the dough between two pieces of parchment until it’s about 1/8 – 1/4 inch thick.
- Slide a cutting board or baking sheet under the parchment paper so the dough stays flat and place in the freezer for 20 minutes.
- Once the dough has chilled in the freezer, use a pizza cutter, knife or cookie cutter to cut into shapes. I cut mine into playing card-sized rectangles (about 2 inches wide x 3 inches long).
- Place 9 rectangles on a baking sheet lined with parchment. If the dough gets soft, roll it out and place it back in the freezer for a few minutes.
- Spread 1 tablespoon of jam on 9 of the rectangles, focusing it in the center.
- Place another rectangle on top and seal the edges by pressing down with the back of a fork. If needed, keep a small bowl of water close by to dip the fork in so it doesn’t stick to the dough as you press the edges.
- Optional: Whisk an egg in a small bowl and lightly brush the top of the pop tarts. This will give it a shiny look, but not necessary to the recipe.
- Bake the pop tarts for about 12-15 minutes, or until golden brown around the edges.
- Let the pop tarts cool for a couple minutes on the baking sheet and then transfer to a wire rack.
- While the pop tarts are cooling, whisk together the glaze. You want the glaze to be drizzle-able, so add more/less water as needed.
- Drizzle on the pop tarts, sprinkle with sprinkles, and serve!
Enjoy!! xo
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