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Raspberry Protein Pop Tarts Recipe

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★★★★★

4.7 from 144 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Apply Egg Wash: Brush the top of each assembled pop tart with beaten egg to help achieve a golden brown color during baking.
  6. 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

Find it online: https://famdishes.com/raspberry-protein-pop-tarts-recipe/