Just like our Giant Breakfast Cookies, it would seem that a fresh, hot homemade poptart beats a pre-baked, room temp poptart any day.
Let’s not even talk about the kind that come out of a box. For all of the reasons, let’s just not talk about it.
Now regarding Homemade Poptarts (that are very easy to make, by the way): My family could eat the entire batch in one meal. I prefer to make them stretch though, and I prefer us to eat more balanced instead of filling up on carbs in the morning.
That’s why, just like the Giant Breakfast Cookies, I’ve been making these poptarts and freezing them before I bake them. On a day I declare to be a Poptart Morning, I pull a few out and bake enough for each person to have a couple with our eggs and fruit. They taste amazingly better this way and help my poptart making efforts stretch into several meals.
Can I tell you how delicious a warm, fresh poptart tastes with a cup of coffee? It’s one of my favorite treats (and it’s naturally very low in sugar!).
I encourage you to double this recipe so you can make a couple bags full of frozen, unbaked poptarts for quick breakfasts and snacks!
Easy Homemade Poptarts for the Freezer
- 3½ cups whole wheat flour
- 1 teaspoon sea salt
- 1 cup melted butter
- 1 cup plain yogurt
- About 5 ounces of 100% fruit jelly or jam - any flavor you like!
- Begin by mixing the flour, salt, butter, and yogurt.
- Knead the dough just a little bit to make it nice and workable.
- Roll out the dough on a large, well floured surface.
- Use a knife to cut the dough into the desired poptart size you would like.
- Place about a ½ teaspoon of jelly on ½ of the dough rectangles (squares?).
- Spread the jelly around, leaving the edges free.
- Find a second square or rectangle or thingamajigger that matches closely with each jellied one.
- Place it on top and use a fork to seal the edges.
- Lay each poptart in a single layer on a baking sheet.
- Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.
- TO FREEZE UNBAKED:
- Create poptarts as directed, but instead of baking right away, freeze them on a baking sheet for about two hours. Once frozen, transfer them to a freezer bag.
- At baking time, pull desired number of frozen, unbaked poptarts out of freezer and bake as directed, allowing for a few additional minutes of baking time.
Here’s to one of the most delicious breakfast treats ever!
I printed off this pop tart dough recipe from you years ago (maybe with your pizza pockets?) It is absolutely wonderful! In fact, I had some just today for lunch in some little quiches I made – dough pressed in the bottom of muffin tins, covered with an egg, cheese spinach and onion mixture and baked. Thanks for all your great ideas!
Amy G.
Mmm, those quiches sound amazing!
Laura, you are an efficiency whiz! I do have to let you know, though, what you have there in that cup ain’t coffee. Coffee is black, dark brown maybe, but not that light concoction you have there. Lol. :-) I know you can appreciate my silliness. Blessings to you, Sharon
Once I was a big girl and drank it black. I was so proud. But then I went right back to adding cream. SOOOoooo gooooood!!! :)
I had a hard time getting the dough thin enough and wasn’t able to find the right measurement of jelly–it was either to much or too little. So these were not easy for me.
Aww, bummer! Sounds like the dough was too stiff to work with so I’d add a little more liquid or a little less flour to see if that helps. :)
Oh, YUM! So if anyone else has trouble rolling out dough – I used Amy’s tip about using the dough in muffin tins, but made them fruity like Laura’s pop-tarts (just pushed down some dough into a mini muffin tin, dripped in some marmalade, and/or topped with a frozen blackberry). So easy and a delicious Sunday afternoon treat; thanks! (I’m also thinking this could make a nice addition to a brunch table – it’s easy to make lots of colorful, pretty “two-bite” treats with various fruits on top – the recipe made 50+ at this size.)
Thanks for this awesome recipe! We have made many times but have begun soaking our flour overnight. Have you tried this recipe with soaking first?
Have you tried to put these in the toaster after freezing, instead of baking? Looking for ways to save on preheating oven time (and extra heat in the warm months). Any advice or tips? Thanks, looking forward to trying!
YES! This works great!