SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 264.2
  • Total Fat: 7.0 g
  • Cholesterol: 3.6 mg
  • Sodium: 272.0 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.3 g

View full nutritional breakdown of Homemade Strawberry and Raspberry Pop Tarts calories by ingredient
Report Inappropriate Recipe

Homemade Strawberry and Raspberry Pop Tarts

Submitted by: KADI1013

Introduction

This recipe comes from the blog Peas and Thank You by Sarah Matheny. I made a coupld of changes based on what I had in my pantry, however the recipe is much the same. I love pop tarts, but hate that I don't get much nutrition other than carbs and sugar from eating them. These are some pop tarts that I can feel better about eating! This recipe comes from the blog Peas and Thank You by Sarah Matheny. I made a coupld of changes based on what I had in my pantry, however the recipe is much the same. I love pop tarts, but hate that I don't get much nutrition other than carbs and sugar from eating them. These are some pop tarts that I can feel better about eating!
Number of Servings: 8

Ingredients

    1 c. whole wheat pastry flour
    1/2 c. unbleached all-purpose flour
    2 t. baking powder
    1/2 t. salt
    1/4 c. shortening
    1/3 c. maple syrup
    1 t. vanilla extract
    1-2 T. cold water
    4 T. reduced sugar strawberry preserves
    4 T. red raspberry preserves

    Frosting (optional)
    1 c. organic powdered sugar
    1-2 T. unsweetened coconut milk (but you can use any kind of milk)
    1 t. colored sugar sprinkles

Directions

Using a food processor or pastry blender combine flours, baking powder, salt and shortening. Process or blend until the mixture becomes coarse and starts to hold together then transfer mixture to a large bowl.

Pour maple syrup and vanilla extract into mixture, then add just enough water that dough starts to come together.

Divide dough into two equal portions, flatten out, and form into rectangle on a sheet of plastic wrap. Wrap up rectangles and put in refrigerator to chill for 30 minutes or more.

After dough has chilled, preheat the oven to 325 degrees. Remove one rectangle of dough from the fridge at a time. Unwrap rectangle of dough and on a flour board or cookie sheet roll it out slightly thinner (approximately 1/4-1/2 in. thick) and cut it into eight sections.

Spoon 1 tablesppon of preserves in the center of four of the smaller rectangles. Carefully place another piece of dough on top of the preserves-filled rectangles, and crimp/seal edges of each tart with a fork.

Repeat above process with second dough rectangle.

Transfer tarts to a prepared baking sheet (I sprayed it with cooking spray). Bake for 17-20 minutes, until tarts are golden brown. Allow to cool on pan for one minute before transferring to a cooling rack.


For frosted pop tarts: Combine powdered sugar and milk in a small bowl until you reach "drizzle" glaze like consistency. Spoon icing over the top of each tart and top with sprinkles, if desired.


ENJOY!

Serving Size: Makes 8 pop tarts

Number of Servings: 8

Recipe submitted by SparkPeople user KADI1013.





TAGS:  Snacks |

Great Stories from around the Web


Rate This Recipe