Strawberry Pop Tarts
Everyone loves a toaster pastry for breakfast, but the pre made, foil-wrapped rectangles we know and love offer little in the way of nutrition. In fact, these adorable breakfast pastries are easy to make nutritious. By making a healthier filling with less icky ingredients and packed with nutrients, these morning berry pop tarts actually become quite a healthy way to start the day. This strawberry pop tarts recipe uses agave, rather than sugar, and has the option to be eaten iced or plain.
One of the biggest draws to toaster pastries is that they are a grab and go option. Kids and adults alike reach for these on their way out the door on a busy day. The most sophisticated level of preparation involves a toaster, so they’re a great choice for hectic mornings. This healthy homemade version gets baked in advance, and is still a great option for on-the-go families. Not only that, the homemade version is even tastier than the store-bought goodies.
Why You’ll Love This Pastry Recipe
• Super Chia – Chia seeds are high in fiber, protein, and omega-3 fatty acids, making this superfood a fantastic source of nutrients.
• Abundant Antioxidants – Chia seeds are high in antioxidants, as are most berries. Blueberries and raspberries are particularly high in antioxidants, so if you’re looking to boost your immunity and heart health, look for a blend that includes these berries.
How to Make This Easy Breakfast Recipe
First, prepare the filling. In a small pot, combine agave, berries and chia seeds. Cook over medium-high heat for 6-8 minutes, until berries break down and jam begins to thicken.
Set filling aside. Preheat oven to 375. Then, cut pie dough into evenly sized squares, reincorporating the scraps as you go. You should end up with around 16 squares (enough to make 8 pastries.)
Line a greased baking sheet with half of the dough squares.
Next, scoop approximately 2 teaspoons of jam into the center of each square, making sure not to get the jam on the edges.
Using a fork, gently poke a few holes into the remaining dough squares.
Next, you’ll want to place the remaining dough on top of the filled dough squares, crimping the edges with a fork to seal the dough.
Bake for 12-15 minutes, or until edges begin to brown. The pastries should not get darker than a golden brown hue. Set aside to cool and enjoy as is, or top with icing and sprinkles if desired.
If you want to make this a sweet treat, just add icing. To make optional icing, stir powdered sugar, meringue powder and vanilla. Add about 2 tablespoons of water until reaching desired consistency.
Drizzle icing over cooled pop tarts and top with sprinkles immediately.
• When preparing icing, be sure to add your water slowly. If you accidentally add too much water, you will need to add more of your dry ingredients or the icing will slide off of the pop tarts. I prefer my icing to have a consistency similar to honey.
• Don’t skip the dock! Be sure to take the time to poke the holes in your top layer of dough squares. This step ensures that the dough itself will cook evenly, and most importantly, that your jam won’t explode out the sides of your pastries.
• Can this recipe be frozen?
Un-iced pastries can be frozen for _______ months. Toast in the oven at 375 until warmed through, or in the microwave.
- Are pop tarts vegan?
- The filling of this recipe is vegan, however depending on what pie crust you use, it may not be.
Strawberry Pop Tarts
A family favorite made a little more healthy! These pop tarts have fiber and omega 3's
For the Pop Tarts
- ¼ cup agave
- 2 cups mixed berries or strawberries
- 1 tablespoon chia seeds
- 2 packages of premade pie dough
For The Icing
- 1 cup powdered sugar
- 2 tablespoons meringue powder
- 1 tablespoon clear vanilla
- Festive sprinkles for garnish
Start by making the homemade filling. In a small saucepot, combine the agave, mixed berries and chia seeds over medium-high heat. Cook for 6-8 minutes until berries breakdown and jam begins to thicken
- When ready, set aside to cool and preheat the oven to 375 degrees F.
Begin squaring off the pie dough. Cut desired squares of pie dough. Should be around 16 squares. You can reroll any unsed dough and make more squares
Line a greased baking sheet with half of the dough squares. This will be the bottom of the pop tart
Scoop a couple teaspoons of jam onto the center of each dough square on the baking sheet
Now dock the remaining pie squares. These will be the tops. Docking the dough creates small holes making for evenly cooked pastry and contained filling.
- Top the pop tarts and crimp the edges together with a fork.
Bake for 12-15 minutes or until edges begin to brown. The pastry will remain pretty light in color but have a golden tone
Set the pop tarts aside to cool. Enjoy or top with icing and sprinkles for a festive treat
- For the Icing
- In a small bowl stir together the powdered sugar, meringue powder and clear vanilla.
Add about 2 tablespoons of water until desired icing consistency. I like the consistency of honey.
Drizzle over cooled pop tarts and decorate with festive sprinkles while icing is wet. Enjoy right away or let the icing dry for about an hour if packaging them up.
If you’re looking for more breakfast ideas, try these: