Recipe | Healthy Homemade Raspberry Pop Tarts | cookithealthier.com

Recipe | Healthy Homemade Raspberry Pop Tarts

Yields12 Servings
Prep Time1 hr 30 minsCook Time26 minsTotal Time1 hr 56 mins

I N G R E D I E N T S //
For the dough:
 2 ½ cups flour
 3 tbsp Monkfruit sugar
 1 cup cold, unsalted butter (I like Vital Farms Butter)
 10 tbsp cold water
 1 ½ tbsp lemon juice
 1 tsp salt
For the raspberry chia seed filling:
 ½ cup dry chia seeds
 1 tsp vanilla extract
 2 cups unsweetened vanilla almond milk
 1 cup fresh raspberries
 1 tsp Monkfruit sugar
For the raspberry icing:
 ¼ cup fresh raspberries
 1 tsp monkfruit sugar
 1 tbsp lemon juice
 3 tbsp unsweetened vanilla almond milk
 1 ½ cups confectioners sugar
 2 oz cream cheese
For the egg wash:
 1 egg, beaten
 3 tbsp unsweetened vanilla almond milk
 1 tsp monkfruit sugar

D I R E C T I O N S //
For the dough:
1

In a large bowl, combine the flour, sugar and salt. Then, cube up the butter and begin to break up the cubed butter into the flour mixture. Toss all the cubes around to coat them in the flour. Then, using your hands (hopefully you've already washed them 😉 ) you will begin to break up all the butter cubes into the batter. Pinch and break up the butter into small, flour coated pea-sized pieces until it looks like the photo to the left!

Once you have completed breaking up the butter, drizzle in the cold water + lemon juice all over the butter-flour mix. Then you will use a fork to combine the mixture into a rough dough. It won't be perfectly smooth, but the goal is to make sure all the liquid has combined with the butter-flour chunks enough to form a ball of dough.

Homemade Pop Tart Dough

2

Next, prepare two pieces of parchment paper. Place one on top of a cutting board that will fit inside your fridge (if it's a smaller container, that's ok too.) Divid up your dough into two balls and place each one on a piece of the parchment paper. Then, press out the dough into two circles like the photo to the left. Cover with plastic wrap and then you can layer these on top of each other on the cutting board to chill in the fridge for 45 - 60 minutes.

Homemade Pop Tart Dough Divided | cookithealthier.com

3

Once the dough has chilled, remove from the fridge and place on a flour dusted cool surface. Remove the plastic wrap and lightly dust the top of the dough with flour. Then, using a rolling pin (or a wine bottle like I used because I don't own a rolling pin) roll out the dough into a rectangle that is about as thick a thin magazine (quarter of an inch).

Then you will grab a baking pan and cover in parchment paper to lay the dough rectangles on that you cut out.

Using a pizza cutter, cut out 12 even-ish rectangles from the first ball of dough. (You may need to pick up the extra pieces you cut off, ball it up and roll it out again to get all 12 rectangles.) Lay all the pieces out on the parchment covered baking sheet.

Repeat this process for the other dough circle.

Pro Tip: For more visuals, you can see me make these pop tarts in my instagram stories highlight "Pop Tarts"

4

Now, go pre-heat your oven to 375 degrees and get ready for assembly!

For the raspberry chia seed filling:
5

While the dough is chilling in the fridge, go ahead and make the filling.

6

You will want to make the chia seed "pudding" first so it has time to allow the chia seeds to soften. In a mason jar or container with a lid, add in your chia seeds, unsweetened vanilla almond milk and vanilla extract. Gently stir and place the lid on tight. Allow to soak in the fridge for at least 45 minutes to an hour.

Pro Tip: If you can do this step the night before, they will be perfect to quickly add to this recipe.

7

In a food processor, add in the raspberries and chia seed pudding and sugar. Pulse together until everything is combined and resembles a jelly/jam texture. Then put in an air tight container and place in the fridge until you're ready to fill the pop tarts.

For the raspberry icing:
8

In a small sauce pan over medium heat, add in the raspberries, sugar and lemon juice. Gently break up the raspberries, stirring frequently and heat until bubbly and the raspberries are broken down to liquid. Turn down the heat to low and add in the cream cheese and almond milk. Stir until melted and then remove from heat and add in the powdered sugar. Whisk everything together with a whisk or in a stand mixer (this is what I used). You want to whisk together until everything looks glossy and creamy and there are no chunks of powdered sugar or cream cheese.

This will be very creamy, so you should place in the fridge while the pop tarts bake to allow for easier spreading!

To assemble the pop tarts:
9

First, you will want to create the egg wash. Whisking together the egg, sugar and milk in a bowl. Then grab a pastry brush or a silicone basting brush works too!

Along the edges of each dough rectangle, brush on a little egg wash. I did one tray of dough rectangles at a time to prevent the egg wash from drying by the time I got to some of the last pieces.

Then, grab the filling and spoon in the filling to half of the rectangles (the other half of the rectangles are going over the top of the filling). About a Tablespoon in a half to 2 Tablespoons fit nicely in the middle of each dough rectangle.

10

Next, lay one of your egg washed dough rectangles, egg wash facing down, on top of one of the dough rectangles with filling on it.

Repeat until all your pop tarts are filled and have their top dough piece.

Take a fork and gently press into the edges of each pop tart to fasten them together. Finally, brush the tops of each pop tart with the egg wash and gently stab the top of each with the fork to give it air vents. Then place in the oven for 24 - 26 minutes or until the tops and edges are turning golden brown.

Remove and allow to cool completely before adding the frosting!

Homemade Pop Tarts Ready for the Oven

Nutrition Facts

Serving Size 1 Pop Tart

Servings 12


Amount Per Serving
Calories 208
% Daily Value *
Total Fat 18g28%
Total Carbohydrate 11.8g4%
Dietary Fiber 2g8%
Sugars 5.8g
Protein 1.4g3%

Vitamin A 17.8%
Vitamin C 7.1%
Calcium 5%
Iron 2.1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

xoxo Ashley

 

Ingredients

I N G R E D I E N T S //
For the dough:
 2 ½ cups flour
 3 tbsp Monkfruit sugar
 1 cup cold, unsalted butter (I like Vital Farms Butter)
 10 tbsp cold water
 1 ½ tbsp lemon juice
 1 tsp salt
For the raspberry chia seed filling:
 ½ cup dry chia seeds
 1 tsp vanilla extract
 2 cups unsweetened vanilla almond milk
 1 cup fresh raspberries
 1 tsp Monkfruit sugar
For the raspberry icing:
 ¼ cup fresh raspberries
 1 tsp monkfruit sugar
 1 tbsp lemon juice
 3 tbsp unsweetened vanilla almond milk
 1 ½ cups confectioners sugar
 2 oz cream cheese
For the egg wash:
 1 egg, beaten
 3 tbsp unsweetened vanilla almond milk
 1 tsp monkfruit sugar

Directions

D I R E C T I O N S //
For the dough:
1

In a large bowl, combine the flour, sugar and salt. Then, cube up the butter and begin to break up the cubed butter into the flour mixture. Toss all the cubes around to coat them in the flour. Then, using your hands (hopefully you've already washed them 😉 ) you will begin to break up all the butter cubes into the batter. Pinch and break up the butter into small, flour coated pea-sized pieces until it looks like the photo to the left!

Once you have completed breaking up the butter, drizzle in the cold water + lemon juice all over the butter-flour mix. Then you will use a fork to combine the mixture into a rough dough. It won't be perfectly smooth, but the goal is to make sure all the liquid has combined with the butter-flour chunks enough to form a ball of dough.

Homemade Pop Tart Dough

2

Next, prepare two pieces of parchment paper. Place one on top of a cutting board that will fit inside your fridge (if it's a smaller container, that's ok too.) Divid up your dough into two balls and place each one on a piece of the parchment paper. Then, press out the dough into two circles like the photo to the left. Cover with plastic wrap and then you can layer these on top of each other on the cutting board to chill in the fridge for 45 - 60 minutes.

Homemade Pop Tart Dough Divided | cookithealthier.com

3

Once the dough has chilled, remove from the fridge and place on a flour dusted cool surface. Remove the plastic wrap and lightly dust the top of the dough with flour. Then, using a rolling pin (or a wine bottle like I used because I don't own a rolling pin) roll out the dough into a rectangle that is about as thick a thin magazine (quarter of an inch).

Then you will grab a baking pan and cover in parchment paper to lay the dough rectangles on that you cut out.

Using a pizza cutter, cut out 12 even-ish rectangles from the first ball of dough. (You may need to pick up the extra pieces you cut off, ball it up and roll it out again to get all 12 rectangles.) Lay all the pieces out on the parchment covered baking sheet.

Repeat this process for the other dough circle.

Pro Tip: For more visuals, you can see me make these pop tarts in my instagram stories highlight "Pop Tarts"

4

Now, go pre-heat your oven to 375 degrees and get ready for assembly!

For the raspberry chia seed filling:
5

While the dough is chilling in the fridge, go ahead and make the filling.

6

You will want to make the chia seed "pudding" first so it has time to allow the chia seeds to soften. In a mason jar or container with a lid, add in your chia seeds, unsweetened vanilla almond milk and vanilla extract. Gently stir and place the lid on tight. Allow to soak in the fridge for at least 45 minutes to an hour.

Pro Tip: If you can do this step the night before, they will be perfect to quickly add to this recipe.

7

In a food processor, add in the raspberries and chia seed pudding and sugar. Pulse together until everything is combined and resembles a jelly/jam texture. Then put in an air tight container and place in the fridge until you're ready to fill the pop tarts.

For the raspberry icing:
8

In a small sauce pan over medium heat, add in the raspberries, sugar and lemon juice. Gently break up the raspberries, stirring frequently and heat until bubbly and the raspberries are broken down to liquid. Turn down the heat to low and add in the cream cheese and almond milk. Stir until melted and then remove from heat and add in the powdered sugar. Whisk everything together with a whisk or in a stand mixer (this is what I used). You want to whisk together until everything looks glossy and creamy and there are no chunks of powdered sugar or cream cheese.

This will be very creamy, so you should place in the fridge while the pop tarts bake to allow for easier spreading!

To assemble the pop tarts:
9

First, you will want to create the egg wash. Whisking together the egg, sugar and milk in a bowl. Then grab a pastry brush or a silicone basting brush works too!

Along the edges of each dough rectangle, brush on a little egg wash. I did one tray of dough rectangles at a time to prevent the egg wash from drying by the time I got to some of the last pieces.

Then, grab the filling and spoon in the filling to half of the rectangles (the other half of the rectangles are going over the top of the filling). About a Tablespoon in a half to 2 Tablespoons fit nicely in the middle of each dough rectangle.

10

Next, lay one of your egg washed dough rectangles, egg wash facing down, on top of one of the dough rectangles with filling on it.

Repeat until all your pop tarts are filled and have their top dough piece.

Take a fork and gently press into the edges of each pop tart to fasten them together. Finally, brush the tops of each pop tart with the egg wash and gently stab the top of each with the fork to give it air vents. Then place in the oven for 24 - 26 minutes or until the tops and edges are turning golden brown.

Remove and allow to cool completely before adding the frosting!

Homemade Pop Tarts Ready for the Oven

Recipe | Healthy Homemade Raspberry Pop Tarts
Advertisements

Leave a Reply