Homemade Pop Tarts -

Homemade Pop Tarts

A delicious on the go breakfast for kids, this healthy pop tart recipe only requires 5 ingredients and is completely kid approved. These homemade pop tarts are also refined sugar free and perfect for busy school mornings.

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Prep Time: 45

Cook Time: 25

Total Time: 1 10

Servings: Pop Tarts

Calories: 250kcal

Equipment

1 Rolling pin with thickness guide rings

Ingredients

Fruit Jam

400 g cherries or other desired fruit, fresh or frozen
28 g maple syrup

Dough

200 g flour
100 g yogurt
40 g maple syrup
56 g butter melted

Icing (Optional)

21 g butter melted
50 g maple syrup
50 g arrowroot powder
powdered food coloring optional

Metric - US Customary

Instructions

Make the Fruit Jam

Add fruit to a medium-size pot and heat over medium high heat. Cook until all fruit is fully cooked and most of the juices have evaporated. Stir regularly to prevent burning.
Once fruit is cooked and reduced, add maple syrup and stir to combine.
You can mash the fruit with a wooden spoon or optionally blend with an emersion blender if you want it pureed.
Set aside or place in the fridge to cool until ready to use.

Make the Dough

Combine yogurt, maple syrup and melted butter in a medium-size bowl. Mix until fully combined.
Add the flour and mix until a dough forms. You will have to use your hands once it starts to come together.

Assemble Pop Tarts

Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
Divide your dough in half and roll out your first half to a 1/8 inch-thick rectangle. Use a rolling pin with thickness guides for perfectly even thickness (see Equipment section for a link).
Do not flour your work surface. Roll your dough out onto parchment paper to prevent sticking.
Using a pizza cutter or dough scraper, cut your rolled-out dough into six rectangles and place them on your lined baking sheet.
Repeat the rolling and cutting process with your other half of dough but leave the rectangles on your work surface for now.
Spoon about 1 1/2 tablespoons of your jam onto each dough rectangle on the baking sheet. Spread it around to about 1/2 inch from the edges.
Using the dough rectangles on your work surface, place them on top of the jam-covered rectangles so the edges line up as much as possible. Use a fork to press all around the edges to seal them. Use the fork to poke a few holes in the tops of the pop tarts.
* See note.
Bake for 25 minutes. Be sure to check on them a couple of times in case you need to move them to a different wrack to prevent overbrowning the tops or bottoms.

Make & Add the Icing (Optional)

While the pop tarts are baking, combine all icing ingredients and mix with a spoon until no lumps remain. Set aside until pop tarts are done baking.
When done, remove pop tarts from the oven and allow to cool on the pan for about a half hour until they are no longer hot to the touch.
If using icing, spread the icing on the tops of the pop tarts as soon as they come out of the oven.
Store cooled pop tarts in an airtight container in the fridge for up to 2 weeks.

Notes

To seal the edges of your pop tarts with a fork, it is helpful to slide your parchment paper off of your baking sheet so the edges of the baking sheet aren't getting in your way.
Note that the nutrition facts for these pop tarts do not include the icing.
If you want to use food coloring for your icing, I recommend using either Pixie Dust powdered food coloring (all natural, plant-based and no sugar), or use a fruit powder such as beet powder or dragon fruit powder for pink.

Nutrition

NaturallySweetenedKids.com