Healthy Homemade Pop Tarts

With all the yummy apples everywhere I have been dying to make a healthy pop tart filled with apple goodness.

I combined a modified a couple recipes and here is what I came up with:

APPLE POP TARTS

yields 12

Healthy Pie Crust

2 cups white wheat flour

1/2 cup flaxseed meal

1/2 cup quinoa flakes

4 tsp sugar

1 tsp salt

1 cup cold butter, sliced

8-10 Tbsp cold milk

1 egg, slightly beaten (this will be for later to brush the pastry edges with to seal the sides together)

In a large bowl, whisk together the flour, meal, flakes, sugar and salt. Cut in the butter slices (I used a fork, but a pastry cutter or light pulsing on a food processor will work as well) until there are small balls (about the size of corn) of butter throughout. Add the milk in Tbsp increments, combining after each. I used all but one of the tablespoons, but it needs to be moistened just enough to hold together as a dough. At this point I reached my hands in the bowl, formed it into a ball, and then quickly wrapped it in plastic wrap and put it into the fridge to rest for about an hour.

Apple Filling

5 apples (I used a combo of Gala and Honeycrisp because I wanted the filling to taste sweet without having to add a lot of sugar)

1 Tbsp flour

3 Tbsp lemon juice

1 Tbsp butter

1 tsp vanilla extract

1 Tbsp brown sugar

Peel, core, and chop the apples into small chunks. Melt the butter in a medium-sized pot on medium-low heat until it is golden brown (be sure to keep an eye out as this happens pretty quickly when the time finally comes). Dump in the apple chunks and add the brown sugar, vanilla, and lemon juice. Stirring often, cook about 10 minutes, or until the apples are tender. Remove the pot from heat (I transferred to a new bowl) and mix in flour. This filling has to cool completely. Since I was in a hurry I put it into the fridge and let it sit there for about 30 minutes.

To assemble the pop tarts, I took the dough out of the fridge, and worked with one half first while keeping the other half covered. Roll out onto a floured surface to be about 1/8″ thick or slighty thinner. I used a poptart press that I picked up on sale for $1.99 at Sur la Table, but you can just as easily used a pizza cutter to cut out even rectangles that are about 3″ x 5″. Take one side, fill center with 2 Tbsp of filling. Brush edges with egg, top with other pastry half, and press down around all edges. Take a fork and press around sides to give a little extra detail. Poke top of pop tart pastry with fork a couple times and brush lightly with egg.

Bake poptarts at 350 degrees for 20-30 minutes or until golden brown. Allow pop tarts to cool completely before adding glaze.

Brown Butter Cinnamon Glaze

2 Tbsp butter

1 cup confectioners sugar

1 tsp vanilla

1 tsp cinnamon

2 Tbsp milk (or as much as needed for desired consistency)

In a small saucepan on medium-low heat, brown the butter. Meanwhile, in a small bowl, whisk together confectioners sugar and cinnamon. Pour warm browned butter over this mixture and continue to whisk. Add vanilla, then add milk in small increments until it reaches a smooth, spreadable consistency. If it’s too loose it will run right off the pop tarts. Spread onto cooled pop tarts and allow to harden. Refrigerate pop tarts if you think they’ll survive not being eaten more than a couple days.

Let me know if you try this recipe! I have to say, the pastry crust was something I was crossing my fingers and hoping that my substitutions would turn out okay and I have to say, I really really liked the pastry. Having my first pop tart for breakfast this morning, it breaks apart in your mouth just like a good pastry should. Soft and flaky. Perfect. Yum!

 

Nurtritional Info

  Calories 344.2
Total Fat 20.4 g
  Saturated Fat 11.6 g
  Polyunsaturated Fat 1.9 g
  Monounsaturated Fat 5.6 g
  Cholesterol 49.5 mg
  Sodium 24.5 mg
  Potassium 90.6 mg
  Total Carbohydrate 39.2 g
  Dietary Fiber 5.6 g
  Sugars 17.7 g
  Protein 5.0 g
  Vitamin A 14.9 %
  Vitamin B-12 1.5 %
  Vitamin B-6 1.5 %
  Vitamin C 7.5 %
  Vitamin D 1.6 %
  Vitamin E 2.5 %
  Calcium 4.4 %
  Copper 1.4 %
  Folate 0.8 %
  Iron 4.9 %
  Magnesium 1.2 %
  Manganese 2.8 %
  Niacin 0.3 %
Pantothenic Acid 1.1 %
  Phosphorus    4.7 %
  Riboflavin 8.5 %
  Selenium 1.1 %
  Thiamin 1.0 %
  Zinc 0.6 %
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