These Raspberry Protein Pop Tarts are a yummy twist on a classic favorite! They are filled with sweet raspberry goodness and packed with protein to keep you feeling great.
Making them is super fun, and you can totally customize the icing to your liking. I love enjoying them as a quick breakfast or snack. Plus, who doesn’t love the idea of dessert for breakfast? 🍓
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the dough. If you’re looking for a gluten-free option, almond flour works great! It gives a nice nutty flavor and a slightly different texture.
Sweeteners: You can use erythritol for a low-calorie option, sugar if you prefer real sugar, or honey for a natural sweetener. Each brings its unique taste and level of sweetness!
Butter: Cold unsalted butter provides flakiness to the dough. If you want a dairy-free option, coconut oil can work, but it might change the flavor a bit.
Protein Powder: Vanilla flavor adds nice sweetness and complements the fruit. Use an unflavored one for a neutral taste or a plant-based protein if you’re vegan.
Raspberries: Fresh raspberries are my favorite for taste, but frozen ones are a fine substitute, especially when they’re out of season. Just ensure to thaw and drain excess moisture first.
What’s the Best Way to Seal My Pop Tarts?
Sealing the edges of your pop tarts is crucial to keeping the filling inside during baking. Here’s how to do it:
- After placing the filling, gently place the top rectangle over it, aligning the edges.
- Press down firmly around the edges with your fingers to seal.
- Use a fork and press along the edges to create a decorative seal while ensuring it’s secured.
This method not only looks nice but also prevents any raspberry goodness from leaking out while they bake!
How Can I Ensure My Pop Tarts Have a Crisp, Flaky Texture?
The secret to crisp, flaky dough lies in two things: keeping your ingredients cold and not overworking your dough. Here’s how:
- Use cold butter and ice-cold water to help maintain the dough’s chill.
- Mix just enough to combine ingredients—overmixing can lead to tougher dough.
- Chill your dough for at least 30 minutes before rolling out. This step is essential!
These simple steps will give you perfectly flaky and delicious pop tarts every time!
Raspberry Protein Pop Tarts
Ingredients You’ll Need:
For the Dough:
- 1 1/4 cups all-purpose flour (or almond flour for gluten-free option)
- 1 tbsp sweetener (e.g., erythritol, sugar, or honey)
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 scoop vanilla or unflavored protein powder
- 3-4 tbsp ice-cold water
For the Filling:
- 3/4 cup fresh or frozen raspberries
- 1-2 tbsp sweetener (maple syrup or honey can also work)
- 1 tbsp chia seeds or 1 tsp cornstarch (to thicken)
- 1/2 tsp lemon juice (optional, to brighten flavor)
For the Icing:
- 1/4 cup powdered sugar or powdered sugar substitute
- 1-2 tsp milk or almond milk
- 1/4 tsp vanilla extract
- Optional: a pinch of protein powder for extra protein
- Freeze-dried raspberry crumbs or crushed freeze-dried raspberries for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and refrigerate the dough, plus 18-22 minutes to bake your pop tarts. A total of approximately 1 hour including cooling time for the final product. They are worth the wait!
Step-by-Step Instructions:
1. Make the Filling:
In a small saucepan, combine the raspberries, sweetener, chia seeds (or cornstarch), and lemon juice. Cook over medium heat, mashing the raspberries gently until the mixture thickens (about 5-7 minutes). Once thickened, remove from heat and let the filling cool completely.
2. Prepare the Dough:
In a large mixing bowl, whisk together the flour, protein powder, sweetener, and salt. Add the cold cubed butter and cut it into the flour mixture using a pastry blender or your fingers until you get a coarse crumb-like texture.
3. Form the Dough:
Gradually add the ice-cold water, one tablespoon at a time, mixing gently until the dough comes together but is not sticky. This is an important step to keep your pop tarts flaky.
4. Chill the Dough:
Wrap your dough in plastic wrap and refrigerate for at least 30 minutes. This helps to firm it up, making it easier to roll out later.
5. Preheat the Oven:
While waiting for the dough to chill, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. It’s time to get baking!
6. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
7. Cut the Dough:
Cut the dough into 8 rectangles (about 3×4 inches each). Place half of the rectangles on your prepared baking sheet.
8. Add the Filling:
Spoon a generous tablespoon of the raspberry filling onto the center of each dough rectangle on the baking sheet, leaving a small border around the edges so they can seal properly.
9. Seal the Tarts:
Top each filled rectangle with a remaining piece of dough. Press the edges together and seal with a fork by gently pressing around the edges.
10. Make Vent Holes:
Use a fork to poke a few small holes on the top of each tart. This will allow steam to escape while they bake, preventing any bursting!
11. Bake:
Bake in the preheated oven for 18-22 minutes or until they are golden brown. Once done, remove from the oven and allow them to cool completely on a wire rack.
12. Prepare the Icing:
While the pop tarts are cooling, whisk together powdered sugar, milk, vanilla extract, and the optional protein powder until smooth. This will make a delicious icing to drizzle over your tarts.
13. Drizzle the Icing:
Once the pop tarts are cool, drizzle your icing over the tops. It’s best to do this in a fun zigzag pattern!
14. Add Finishing Touches:
Sprinkle the freeze-dried raspberry crumbs over the icing for a lovely decorative touch and extra flavor.
15. Serve and Enjoy:
Your Raspberry Protein Pop Tarts are ready! Enjoy them as a delightful breakfast or a perfect snack anytime during the day. Enjoy the deliciousness!
Can I Use Other Berries for the Filling?
Absolutely! Feel free to substitute with other berries like blueberries, strawberries, or blackberries. You may need to adjust the sweetness depending on the fruit’s natural sweetness.
How Should I Store Leftover Pop Tarts?
Store any leftover pop tarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Just note that refrigeration might affect the texture slightly, but they’ll still be delicious!
Can I Freeze These Pop Tarts?
Yes, these pop tarts freeze well! To freeze, wrap each one tightly in plastic wrap and then place them in a freezer bag. They can be frozen for up to 3 months. Thaw overnight in the fridge before reheating!
What Can I Use Instead of Protein Powder?
If you prefer not to use protein powder, you can simply increase the flour slightly or add a bit of ground oats for texture. The pop tarts will still turn out tasty, just without the added protein boost!
