Easy Homemade Pop-Tarts
These Homemade Pop-Tarts are so easy and ever so slightly healthier than store-bought ones. They are made with a slightly altered version of Weight Watcher’s 2-ingredient dough and whatever fillings you fancy and have on hand.
This homemade pop-tart recipe makes a small batch of 3 pop-tarts. The “crust” of these pop-tarts is a slightly doctored-up version of the infamous Weight Watcher’s 2-ingredient dough and is more chewy than crispy. As for the filling, I used strawberry preserves in a couple and chocolate and marshmallows in the other. While these differ from store-bought pop-tarts, they tend to be a bit healthier than the store-bought versions.
I recently found out that those Pop-Tarts that line grocery store shelves are actually banned in several countries outside the United States. According to this article, the dyes used in pop tarts are what are responsible for this ban.
Of course, I found this out AFTER my daughter worked her way through an assorted batch of pop-tarts over the course of several breakfasts, snacks, and desserts while she joined me at The Isle of Palms, during her spring break.
So, after she headed back to college, I decided I would try and work on some homemade pop tarts for her to try when she comes home for the summer. And these homemade pop-tarts are the result.
What are the ingredients needed to make these homemade pop-tarts?
You need the following 6 ingredients to make the crust, plus your choice of fillings to make these pop-tarts:
- Self-raising flour
- Greek yogurt
- Granulated sugar
- Brown sugar
- Cinnamon
- Egg (for sealing the edges)
And, for the fillings: - Strawberry preserves
- Chocolate (can use chocolate chips or a baking chocolate slab broken into pieces)
- Marshmallows
For the crust, you will be mixing together the self-raising flour, Greek yogurt, granulated sugar, brown sugar, and cinnamon until they form into a dough. Then, this dough will be rolled out onto a floured surface. Then, it will be cut into 6 equal (or as equal as possible) parts.
Three of these 6 rectangles will be holding the filling you choose. I went with strawberry preserves on 2 and combined chocolate and marshmallows together for the third.
The edges are brushed with some beaten egg and sealed. If you don’t have an egg on hand, you can use some plant-based milk to seal the edges. After that, it’s just a matter of baking these treats, letting them cool a bit.
Next on the agenda is frosting these with an easy icing that can be made with powdered sugar, almond milk, and vanilla. Or, a chocolate one with powdered sugar, cocoa powder, almond milk, and vanilla.
The final step is enjoying these with a big cup of coffee or tea!
Well, according to several articles, store-bought pop tarts are made with food dyes Yellow 5, Yellow 6, and Red 40 (Stacker) which are deemed harmful in several countries. Whereas, homemade pop tarts are made without any added dyes, and can be deemed somewhat healthier than their store-bought counterparts.
You can store homemade pop tarts in an air-tight container for up to 5 days.
You can let these pop tarts come to room temperature and pop them in a toaster oven for a minute or two. Just keep in mind that the frosting can melt a bit too if heated too long.
Ingredients
- 1 cup Self raising flour
- 3/4 cup Greek yogurt
- 1 tbs white sugar
- 1 tbs brown sugar
- 1 tsp cinnamon
- 1 egg
For the Filling:
- Strawberry preserves
- Chocolate can use chocolate chips or a baking chocolate slab broken into pieces
- Marshmallows
For the vanilla icing
- 3 tbsp powdered sugar
- 1-3 tsp almond milk
- 1/2 tsp vanilla extract
For the chocolate icing
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder
- 2-4 tsp almond milk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Then make the dough by placing the self-raising flour, Greek yogurt, granulated sugar, brown sugar, and cinnamon in a bowl and mixing it all with a spatula. When slightly incorporated, use your hands to knead the dough more, so it forms into a malleable dough.
- Place the dough onto a floured surface. Then, using a rolling pin, roll out the dough into a rough, thin rectangle. You can trim the edges a bit to neaten it up.
- Cut the dough into 6 equal rectangles.
- Fill 3 of the rectangles with strawberry preserves, or chocolate + marshmallows, or any filling you prefer.
- Then, brush the edges of the 3 unfilled rectangles and place them over the filled ones. Gently press the edges together. After that, use a fork and crimp the edges all around.
- Brush with egg mixture and place in the oven to bake at 350 degrees F for 22-25 minutes.
- When done, remove from the oven and let cool.
- Then, make the icing by mixing together the powdered sugar, and/or cocoa powder, vanilla, and enough milk to get a thick consistency. Spread this on top.
- Enjoy!
I haven’t had a pop tart in years! And these look much, much, MUCH better than I remember them being. 🙂 Good stuff — thanks.
It has been years since I’ve had a pop tart, and WOW, these are so much better than the shop-bought version. What a way to start the day!
Brilliant recipe with great instructions. This was the first time I made pop tarts from scratch and they were absolutely perfect!
These are such fun to make for a breakfast treat. Children will love these homemade ones.
You had me at “healthy pop tart!” I need these in my life and excited to make every variation out there! Don’t you think an apple cinnamon variation would be tasty?!
Oh my goodness, this is a recipe I didn’t know I needed. I lived on pop tarts as a kid and would love to make these! Thanks for sharing!