Last time I made pop tarts, I made them using it pie crust.This time, I wanted to make them from scratch, using Whole Wheat Flour.
Why Whole Wheat Flour?
When you hit into the pop tart, the whole wheat gives this nice nutty flavor and crispy feel. I also love the tenderness the wheat flour gives to the pop tart crust. It’s a perfect balance with the sweet strawberry filling inside.
Best part of these pop tarts is when I split them open. It reveals the plump red colorful center of the strawberry jam. It’s so delicious! Then you have the sweet icing, thats so bright the colorful rainbow sprinkles on top.
By the way, the icing is not overpowering at all. So if you are worried about too much sugar, this icing has the perfect balance of flavor.
Let’s get started….
If it helps, check out step by step pictures of my last recipe
Prep Time: 1 hour 40 minutes
Cook Time: 25 minutes
Total Time: 2 hours 5 minutes
Yields: 8 circular pop tarts
- 1 cup all purpose flour
- 1 cup soft white whole wheat flour
- 1 cup unsalted butter, cubed, cold**
- 1 Tbsp granulated sugar
- ¼ tsp sea salt
- ½ cup ice cold water
**Place butter in the freezer for 15 minutes before slicing into cubes**
•Strawberry preserves/jam (any brand works)
•Vanilla Icing (store bought works)
If you want to make it from scratch….
- ½ cup icing (powdered) sugar
- 1 Tbsp whole milk (any milk works)
- ¼ tsp pure vanilla extract
• Rainbow Sprinkles (any type you like); optional
- In a large bowl, add the flours, salt, sugar. Using a whisk, mix to combine.
- Add the cubed butter and using either your hands, two forks or biscuit cutter, smash butter into the dough. Do not overmix.
- Add the ice-cold water a little at a time (you might need more or less). Using a wooden spoon or hands, mix until the dough just comes together.
- Drop dough onto a lightly floured surface, and shape it into one ball.
- Portion the dough into two flat disks, then wrap each in plastic and refrigerate for 1 hour.
- Line two large, baking sheets with parchment paper.
- After the resting time in the fridge, take out one disk of dough. Let it sit at room temperature for a few minutes.
- Lightly flour your work surface and place the pie dough, sprinkling some more flour on top. Using a rolling pin, roll the dough from the centre outward, using more flour if needed to prevent it from sticking.
- Using a biscuit cutter or top of a mason jar, cut out circles.
- Arrange the circles, spaced evenly apart, on the prepared baking sheet and set back in the fridge while you work with the other disk of dough.
- Repeat what you did with the first disk and you will end up with 4 more circles and more scraps of dough. You may have extra dough, so you can either keep for later use it or toss it.
- Arrange the circles on the second baking sheet and set in the fridge while you take out the first baking sheet from the fridge.
- Preheat your oven to 375° F.
- Brush the edge of 4 circles with egg wash (1 beaten egg with a tsp of water). Then using a spoon, scoop about a tablespoon of jam into the center. Make sure it is not too close to the edges.
- Place the other 4 circles over the filling of the pop tarts. With a fork, press edges together to seal. Everything isn’t perfect so if some of the jam may leak out, it’s totally fine.
- Poke few holes on the top center of each pop tart with a toothpick.
- Take other baking sheet out of the fridge and repeat process with remaining circles.
- Bake 4 pop tarts at a time on a baking sheet for about 25 minutes, or until nice and golden.
- Allow them to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- In a mixing bowl whisk together the icing sugar, and the vanilla, adding milk a little at a time until it reaches desired consistency.
- Using a spoon, spread over tops of cooled pop tarts, leaving a small rim uncoated around all sides.
- Sprinkle tops with rainbow sprinkles (if desired) and allow glaze to set at room temperature.
Place in an airtight container in the fridge for up to 2 to 3 day.