Raspberry Protein Pop Tarts Recipe
Introduction
Raspberry Protein Pop Tarts are a delicious and nutritious twist on a classic breakfast favorite. Packed with protein and a sweet raspberry filling, they make a perfect energizing treat to start your day.
Ingredients
- Protein dough (quantity as needed for desired number of pop tarts)
- Raspberry filling (enough to fill each pastry)
- Sweetener to taste
Instructions
- Step 1: Roll out the protein dough into evenly sized rectangles suitable for pop tarts.
- Step 2: Spoon the raspberry filling into the center of half of the dough rectangles, adding sweetener if desired.
- Step 3: Cover each filled rectangle with another dough piece and press the edges together firmly to seal.
- Step 4: Preheat the oven to 350°F (175°C) and place the sealed pop tarts on a baking sheet.
- Step 5: Bake for 15-20 minutes or until the edges are golden brown.
- Step 6: Let cool slightly before enjoying warm.
Tips & Variations
- Brush the tops with a little egg wash before baking for a shiny finish.
- Try adding a pinch of cinnamon or lemon zest to the raspberry filling for extra flavor.
- Use any fruit filling you prefer to customize your pop tarts.
Storage
Store cooled pop tarts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week or freeze for up to a month. Reheat in a toaster or oven until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought dough for this recipe?
Yes, you can use store-bought protein or regular pie dough, but homemade protein dough allows you to control the ingredients and boost protein content.
How do I prevent the filling from leaking out?
Be sure to seal the edges of the dough pieces firmly by pressing with a fork or your fingers to prevent the filling from leaking during baking.
PrintRaspberry Protein Pop Tarts Recipe
These Raspberry Protein Pop Tarts are a delightful twist on the classic pastry, packed with protein for a nutritious boost. Filled with a sweet raspberry filling and made from a protein-rich dough, they make a perfect breakfast or snack that’s both satisfying and delicious.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 pop tarts 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein Dough
- 1 cup protein powder (vanilla or unflavored)
- 1 cup all-purpose flour
- 2 tablespoons sweetener (e.g., erythritol or sugar)
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1/4 cup Greek yogurt
- 1 large egg
- 1–2 tablespoons water, as needed
Raspberry Filling
- 1 cup fresh or frozen raspberries
- 2 tablespoons sweetener (e.g., honey, maple syrup, or erythritol)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Topping
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Raspberry Filling: In a small saucepan, combine raspberries, sweetener, and lemon juice. Cook over medium heat, stirring occasionally until the raspberries break down and the mixture thickens, about 5-7 minutes. If too thin, add the cornstarch slurry and cook for 1-2 more minutes. Remove from heat and let cool completely.
- Make the Protein Dough: In a mixing bowl, whisk together protein powder, flour, sweetener, and salt. Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs. Add Greek yogurt and egg, stirring until dough forms. Add water a tablespoon at a time if dough is too dry. Chill the dough for 15 minutes.
- Roll and Cut Dough: On a lightly floured surface, roll out dough to about 1/8 inch thickness. Cut into rectangles approximately 3×4 inches using a knife or cookie cutter. You should have equal numbers for tops and bottoms.
- Assemble Pop Tarts: Spoon a small amount of cooled raspberry filling onto half of the rectangles, leaving a border around edges. Place another rectangle on top and press edges firmly with a fork to seal.
- Apply Egg Wash: Brush the top of each assembled pop tart with beaten egg to help achieve a golden brown color during baking.
- Bake: Preheat oven to 350°F (175°C). Place pop tarts on a parchment-lined baking sheet. Bake for 20-25 minutes or until golden brown and cooked through. Remove and let cool slightly before serving.
Notes
- Ensure the raspberry filling is completely cool before filling the dough to prevent sogginess.
- You can substitute protein powder with almond flour for a different texture.
- Store leftover pop tarts in an airtight container in the refrigerator for up to 3 days.
- For a vegan version, substitute Greek yogurt with a plant-based alternative and use a flax egg for the egg wash.
Keywords: protein pop tarts, raspberry pop tarts, healthy pastries, baked breakfast, protein pastry
