Ingredients
Equipment
Method
- In a large bowl, whisk together the all-purpose flour and salt. Cut in the cold, cubed butter using a pastry blender, fork, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough. Gather the dough into a ball, flatten it into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.1 ½ cups all-purpose flour, ½ teaspoon salt, ½ cup cold unsalted butter, ¼ cup ice water
- While the dough is chilling, prepare the filling. In a medium bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until smooth and well combined. Add the protein powder and stir vigorously until no lumps remain and the mixture is thick and creamy.1 cup plain Greek yogurt, 2 tablespoons honey or maple syrup, 1 teaspoon vanilla extract, 1 scoop vanilla or unflavored protein powder
- Once the dough is chilled, remove it from the refrigerator. On a lightly floured surface, divide the dough in half. Roll out each half into a rectangle about 1/8-inch thick. You want to aim for a size that will allow you to cut out eight 3-inch by 4-inch rectangles from each rolled-out sheet (so 16 rectangles in total). You may need to chill the dough again if it becomes too soft to handle.
- For each pop tart, take one rectangle of dough and spread approximately 1-2 tablespoons of the protein-rich filling over half of it, leaving a ½-inch border around the edges. If using fruit preserves, spread a thinner layer as they can be more liquidy. Carefully place another rectangle of dough on top of the filling, aligning the edges. Press down firmly around the filling to seal the edges, then crimp the edges with a fork to ensure a good seal. Repeat this process for all 16 rectangles.½ cup jam or fruit preserves
- Place the assembled pop tarts on a baking sheet lined with parchment paper. Lightly prick the top of each pop tart a few times with a fork to allow steam to escape during baking. Refrigerate the assembled pop tarts for another 15-20 minutes to firm up before baking. This helps them maintain their shape.
- Preheat your oven to 375°F (190°C). Bake the chilled pop tarts for 20-25 minutes, or until they are golden brown and puffed up. Keep an eye on them to prevent over-browning.
- Remove the pop tarts from the oven and let them cool completely on a wire rack. If you're opting for icing, whisk together the powdered sugar, 1 tablespoon of milk or Greek yogurt, and vanilla extract. Add more liquid, a teaspoon at a time, until you reach your desired drizzling consistency. Drizzle the icing over the cooled pop tarts and add sprinkles, if desired, before the icing sets.½ cup powdered sugar, 1-2 tablespoons milk or Greek yogurt, ¼ teaspoon vanilla extract
Notes
Store in an airtight container for up to 3 days at room temperature (if un-iced) or 2 days in the refrigerator (if iced with powdered sugar glaze). Freeze for up to 2-3 months.