High-Protein Pop Tarts (Print Version)
Flaky protein pastry filled with fruit jam and topped with sweet vanilla icing.
# Recipe Ingredients:
→ Pastry
01 - 1 1/2 cups oat flour
02 - 1/2 cup vanilla protein powder
03 - 1/4 cup almond flour
04 - 2 tablespoons coconut sugar or brown sugar
05 - 1/4 teaspoon salt
06 - 1/4 cup unsweetened Greek yogurt
07 - 2 tablespoons unsweetened almond milk
08 - 2 tablespoons coconut oil, melted
09 - 1 large egg
→ Filling
10 - 6 tablespoons fruit jam or sugar-free fruit preserves
11 - 1 scoop vanilla protein powder (optional)
→ Icing
12 - 1/2 cup powdered erythritol or powdered sugar
13 - 1-2 tablespoons unsweetened almond milk
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, combine oat flour, protein powder, almond flour, coconut sugar, and salt until well blended.
03 - Add Greek yogurt, almond milk, melted coconut oil, and egg. Stir until a soft dough forms. Add additional almond milk if needed to bring dough together.
04 - Place dough between two sheets of parchment paper and roll out to approximately 1/4 inch thickness.
05 - Cut dough into 12 rectangles measuring about 3x4 inches each.
06 - Place 6 rectangles on the prepared baking sheet. Spoon 1 tablespoon of jam onto the center of each. Optionally mix protein powder into jam for extra protein.
07 - Top with remaining rectangles. Press edges firmly with a fork to seal completely.
08 - Bake for 13-15 minutes until slightly golden. Allow to cool completely on baking sheet.
09 - Whisk powdered erythritol, almond milk, and vanilla extract until smooth consistency is reached.
10 - Drizzle icing evenly over cooled pop tarts. Allow icing to set for 5 minutes before serving.
# Expert Advice:
01 -
- You get to eat Pop Tarts for breakfast without the sugar crash or parental judgment
- Each pastry packs 10 grams of protein while tasting like a nostalgic treat from your childhood
02 -
- The dough will feel softer and stickier than traditional pastry dough, but that is completely normal
- Rolling between parchment paper instead of on a floured surface prevents sticking and keeps moisture in
03 -
- If your dough cracks while rolling let it warm up slightly then press it back together
- Use a pizza cutter to make perfectly straight rectangle edges