Protein Pop Tarts

My family loves these high protein pop tarts. They feature a buttery and sweet pastry filled with strawberry jam. They pack in over 20 grams of protein each. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 197kcal

Author Arman Liew

Ingredients

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 oil any neutral flavored oil
1 teaspoon vanilla extract
1/2 cup strawberry jam

Glaze

1 cup confectioners sugar I use sugar free confectioner's sugar
1 cup vanilla protein powder Optional
2 tablespoons milk or water, as needed
1/2 teaspoon vanilla

Instructions

Preheat the oven to 170C/325F. Line a baking tray with parchment paper. Set aside.
In a medium mixing bowl, add flour, protein powder, sugar, and baking powder and whisk together. Set aside. In a small mixing bowl, mix together the applesauce, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and mix to form a dough. If the dough is a little dry, add 1-2 teaspoons of ice-cold water. Shape into a ball, cover in plastic wrap, and allow to rest in the fridge for 15 minutes.
After resting, cut the dough in half. Place one half of the dough onto a sheet of baking paper, cover with another sheet of baking paper, and roll the dough out to ⅛-inch thick.
With a pizza cutter, cut the pastry into 8 equal rectangles. Repeat with the remaining pastry. Arrange the cut pastry rectangles onto a prepared tray lined with parchment paper. Place a heaping serving of jam into the center of each pastry rectangle and slightly spread out, leaving space around the edges.
Top each pop tart with a pastry piece and press down to seal the edges. Using a fork, press around the edges to ensure all edges are sealed.
Bake the pop tarts in the oven for 10-15 minutes or until lightly golden brown. Remove from the oven and allow the pop tarts to cool on a cooling rack.
In a mixing bowl, whisk together the confectioner's sugar, milk, and vanilla. If needed, add more milk. Spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides. Sprinkle tops with sprinkles and allow the glaze to set at room temperature.

Video

Notes

Nutritional information was calculated using sugar-free powdered sugar and the addition of protein powder in the glaze.

TO STORE: Leftover pop tarts should be stored in an airtight container in the refrigerator for up to one week.

TO FREEZE: Place cooled pop tarts in a freezer-safe container and freeze for up to six months. Let them thaw overnight in the fridge.

TO WARM UP: Place a pop tart in the toaster oven or air fryer and heat until warm, or microwave them for 10 seconds.

Variations

Make them gluten-free. Use gluten-free all-purpose flour with xanthan gum added.
Make them low carb. Swap the flour for blanched almond flour and use sweetener (I like allulose), powdered sweetener, and keto jam.
Chocolate. Use chocolate protein powder, swap the filling for my healthy Nutella, and drizzle with melted chocolate and sea salt.
Brown sugar cinnamon. Swap the filling for a mix of cinnamon, brown sugar, and a splash of milk, add cinnamon to the glaze, and bonus points if you use cinnamon roll protein powder!
Blueberry. Use blueberry jam and whisk blueberry juice into the glaze.

Nutrition