My Two Favorite Pop Tart Recipes

My husband LOVES pop tarts (but who doesn’t!) so last year I really wanted to find a recipe that could fill that void 😂 these passed the test and he is now OBSESSED and they’ve become a favorite in our house! They have a lot of sugar so they’re not a staple for us, but definitely a fun treat we enjoy now and then! I also want to mention, neither of these taste EXACTLY like pop tarts, but they’re both really great and easy! Be sure not to over mix though on both recipes as that will make dough tough.

This recipe is from Lexis Clean Kitchen. It tastes closer to the traditional pop tart. They are really good and my husband’s favorite!

Recipe Notes:

• I didn’t keep mine in the fridge overnight. I used frozen butter and it worked SO well and just rolled out perfectly right after making it instead of fridge overnight. Always using frozen butter from now on!
• To make dairy free, use avocado oil or coconut oil. If you use avocado oil, add dust rolling area and dough liberally with tapioca flour. If using coconut oil, I’d measure then freeze the coconut oil before adding to the dough so it’s more similar to butter
• You can use date or coconut sugar in place of maple sugar. I’ve tried both of them as replacements and it turned out great both times.
• I’m sure the chia jam is great, but I just used this jam recipe since I’m obsessed and used strawberries for the fruit
• For the icing, you can use the one in the linked recipe or the one below that does not use any refined sugar. If you choose to use powdered sugar, we recommend organic to avoid GMO
• In the instructions for the icing, it mentions vanilla and almond extract. Add them both.
• I usually color with the powder from freeze dried strawberries (just dump the strawberries in a fine mesh strainer and shake over the icing. The thin powder from them will color the icing), but I didn’t have them, so I pressed a fresh strawberry into a fine mesh strainer. I def prefer the powder from freeze dried strawberries, but this works in a pinch, just do it before adding the milk so it doesn’t make it too thin. Using strawberries (instead of the powder) will make it slightly less bright FYI
• Using frozen butter made the dough work the best it’s ever been for me!! It was pliable and while you still have to be careful, it was easy to transfer and work with.

Recipe here! Enjoy!

This next recipe is from Sweet Laurel! While it doesn’t taste as much like a traditional pop tart, and tastes more like a decadent pastry, it’s delicious! It’s not quite as sweet as the one above and is my favorite!!

Recipe Notes:

• I froze the coconut oil before adding it to the dough and that way I didn’t have to refrigerate before
• I used the suggested jam recipe (almost the exact same as the other one, and it’s great!). I had to sub lime juice for lemon and it was no problem
• As the recipe states, these are best if the pop tarts aren’t sitting in the fridge frosted. So that’s the only inconvenience is you can make the frosting ahead and then frost when ready to eat. If it has hardened (most likely will), heat over low.
• I even love these without the frosting (frosting is good too).
• My frosting came out purple, but you could prob make it more red with more strawberries or using strawberry powder (haven’t tried that in this recipe though!)
• Recipe here. Enjoy!!