January 22, 2016
With flavors ranging from pink watermelon to chocolatey s’mores, it’s no wonder that Pop-Tarts have been a kiddy breakfast favorite for decades. There’s nothing better than biting into a fresh-from-the-toaster pastry to reveal the warm, sweet filling.
Of course, no one’s claiming that Pop-Tarts are healthy. They’re packed with sugar, and those neon-hued fillings don’t exactly come from all-natural sources.
That’s why we created our own wholesome, homemade version. Made with gluten-free flour and filled with organic jam, they’re still treats—but they’re also a much better option than the packaged originals.
Press play to see how to make them (you can even get the kids involved), and check out the entire recipe below.
Yield: 6 pastries
Active Time: 30 minutes
Total Time: 1 hour and 15 minutes
Using a food processor, pulse flour, salt, and butter for 5 to 8 seconds, so a few pieces of butter are left, then transfer the mixture to a large bowl.
Make a well in the middle of the flour mixture and add egg yolk and a scant half cup of water (less on a hot day, more on a cold day). Stir quickly with a fork to start bringing the dry and wet ingredients together, adding more water if needed.
When the fork can’t do any more, gather up the dry parts of the mixture with hands as quickly as possible and press into dough. Make sure it’s not too sticky or dry.
Wrap the dough in plastic and chill in fridge for at least 30 minutes or up to 8 hours.
When ready to make the tarts, preheat oven to 350 degrees and line a baking sheet with parchment.
Roll out dough between two sheets of parchment to 1/8-inch thickness, and cut out into 12 evenly sized rectangles.
Place 2 tablespoons of jam in the center of six of the rectangles. Top each with the remaining dough rectangles, and use fork to crimp edges. Brush tarts with egg wash and prick center of tarts with knife to create air vents.
Bake in oven 15 to 20 minutes until golden. Let cool slightly before removing from pan.
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence
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