Introduction

These Protein Pop Tarts are a delicious and nutritious twist on the classic treat. Packed with vanilla protein powder and a sweet strawberry filling, they make a perfect breakfast or snack that’s both satisfying and wholesome.

The image shows a stack of two pastries with a golden flaky crust. Each pastry is cut in half, revealing a glossy, dark red fruit filling inside. A smooth white icing layer covers the top of each pastry, decorated with small, colorful round sprinkles. The pastries rest on a bright white marbled surface, and the lighting highlights their crispy texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups whole wheat flour
1/2 cup vanilla protein powder
1 tablespoon sugar
2 teaspoons baking powder
1/4 cup applesauce
1/4 cup neutral-flavored oil
1 teaspoon vanilla extract
1/2 cup strawberry jam
1 cup confectioners sugar (sugar-free or regular)
1 cup vanilla protein powder (optional, for glaze)
2 tablespoons milk or water (as needed)
1/2 teaspoon vanilla

Instructions

Step 1: Preheat your oven to 170°C (325°F). Line a baking tray with parchment paper and set aside.
Step 2: In a medium bowl, whisk together the whole wheat flour, vanilla protein powder, sugar, and baking powder until combined.
Step 3: In a separate small bowl, mix the applesauce, neutral oil, and vanilla extract until smooth.
Step 4: Add the wet ingredients to the dry ingredients and stir until a dough forms. If the dough feels dry, add 1-2 teaspoons of ice-cold water. Shape the dough into a ball, wrap in plastic, and refrigerate for 15 minutes.
Step 5: Divide the dough into two equal parts. Roll one portion between two sheets of parchment paper to about 1/8 inch thickness. Cut into 8 equal rectangles using a pizza cutter. Repeat with the second portion.
Step 6: Arrange half the rectangles on the baking tray. Spoon a generous amount of strawberry jam onto the center of each, leaving edges clear for sealing.
Step 7: Top each jam-filled rectangle with another dough rectangle. Press edges together by hand, then crimp with a fork to seal.
Step 8: Bake for 10-15 minutes or until lightly golden. Remove and cool completely on a wire rack.
Step 9: To make the glaze, whisk together confectioners sugar, milk or water, and vanilla until smooth. Add vanilla protein powder if desired, adjusting liquid to reach a spreadable consistency.
Step 10: Spread glaze evenly over cooled pop tarts, leaving a small border uncoated. Add sprinkles if you like, then let the glaze set at room temperature before serving.

Tips & Variations

For a dairy-free version, use water or a plant-based milk for the glaze.
Try different jam flavors like raspberry, blueberry, or apricot to change things up.
If the dough is too sticky after chilling, dust your surface lightly with flour while rolling.
Add a pinch of cinnamon or nutmeg to the dough for a warm spice note.

Storage

Store pop tarts in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in a toaster or oven to enjoy warm.

How to Serve

A close-up view of three stacked pastry pieces on a white marbled surface, each showing a thick layer of shiny red jelly inside, sandwiched between two layers of golden, flaky puff pastry. The top of each pastry is covered with smooth white icing, topped with colorful small round sprinkles. The layers of the pastry are crisp and light, with a glossy texture from the jelly and a soft, creamy look of the icing on top. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute vanilla protein powder with your preferred variety, but keep in mind that flavor and texture may vary slightly.

Can these be made gluten-free?

To make gluten-free pop tarts, use a gluten-free flour blend that measures like wheat flour. The texture may be a bit different, so handle the dough gently and adjust liquid as needed.