Store bought poptarts are loaded with all sorts of sugars, unnatural flavors, and unnecessary dyes that aren't good for anybody. When we learned that Kelsie had food allergies, one main breakfast was out the window and that was poptarts. We loved them for their fast to fix, easy to carry around breakfast that everybody knows and loves. This put me on a mission to replace them and make my own. I found two recipes that I sort of merged into one that was perfect! Our favorite flavor was the first one that we made, pumpkin pie.
I saw them on the shelves in the store the other day and got a craving so I thought it was time to whip up a batch over the weekend to enjoy this week.
-Scroll down for a printable version-
What do you need?
::crust:: (double the recipe to make more than 11)
2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks butter, cut into cubes, and ice cold
1 tablespoon ground flax seed + 3 tablespoons water {do this first and set aside!}
2 tablespoons milk
¼ teaspoon cinnamon
dash of nutmeg
¼ teaspoon salt
flour for rolling out the dough
::filling::
¾ cup pumpkin puree
⅛ teaspoon ground cloves
¼ teaspoon ground ginger
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup butter
¼ to ½ cup brown sugar {start with the 4th and taste, if you want it sweeter, add the rest}
::vanilla glaze::
⅓ cup milk
1 cup powdered sugar
1 teaspoon vanilla flavoring
::cinnamon drizzle::
⅓ cup milk
1 cup powdered sugar
1 teaspoon cinnamon
What do you do?
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, whisk together the flour, sugar, and salt. Add the butter cubes, using a pastry cutter or fork, or your fingers; blend it until you have a wet sandy texture. The mixture should hold together if you squeeze parts of it.
3. In a small bowl combine the flax egg and the milk, add the wet mixture to your dry mixture. Stir to get it thoroughly combined. Sometimes I just use my fingers to get it blended well. Lightly four your counter and drop the dough onto the floured counter top. Knead the dough a few times until it comes together completely. You can wrap it in plastic wrap and put it in the fridge until it's chilled. A chilled dough works best!
4. While the dough is chilling mix together all the ingredients to your filling.
5. Remove the dough from the fridge and roll it out the dough into a rectangle that is 9X12inches. Cut your dough into equal sized rectangles. I actually used the lid to a big container or cocoa from Trader Joe's. 🙂
6. Place one piece of the dough onto a greased cookie sheet and add a heaping tablespoon full to the center. Place another piece of dough on the top, and crimp the edges slightly with a fork.
7. Repeat the process until you have used all of your dough.
8. Bake for 30 minutes or until the dough is slightly browned around the edges.
9. While the poptarts are baking, mix together your vanilla glaze.
10. When the poptarts are out of the oven and completely cooled, apply the vanilla glaze over the tops of them all, completely covering the tops. Allow the vanilla glaze to harden before making the cinnamon drizzle. It only takes about 10 minutes.
11. Mix together the cinnamon drizzle and drizzle over the top creating a criss-cross pattern with a fork or spoon. If you need to thin it out a bit, add a teaspoon of milk at a time until you get the right consistency.
To warm these up, you can pop them in a cold oven, set the temperature to 350, and when the oven comes to temp, the poptarts are ready to eat.
