Homemade Healthy Poptarts

Yay…the promised homemade poptart recipe!!

Homemade Poptarts

I truly don’t like boxed poptarts…blech. But these I DO  like…which is why I hesitate to even call them poptarts. Can we call them Delightful Little Jelly Pastries? Maybe we could call them Flaky Fruity Melty Yumminess?

At our house, I suppose I’d have to call them “Gone“. Or “The Empty Plate“. They don’t last long.   :)

For the crust, I found that using the same recipe I use for my Homemade Pizza Pockets and Mini Apple Pies works the best. Buttery and flaky…and oh so easy.

Homemade Healthy PoptartsYum

5.0 from 1 reviews
Homemade Healthy Poptarts
 
Author:
Serves: 15-20
Ingredients
  • 3½ cups whole wheat flour
  • 1 teaspoon sea salt
  • 1 cup melted butter
  • 1 cup plain yogurt
  • About 5 ounces of 100% fruit jelly or jam - any flavor you like!
Instructions
  1. Begin by mixing the flour, salt, butter, and yogurt.
  2. Knead the dough just a little bit to make it nice and workable.
  3. Roll out the dough on a large, well floured surface.
  4. Use a knife to cut the dough into the desired poptart size you would like.
  5. Place about a ½ teaspoon of jelly on ½ of the dough rectangles (squares?).
  6. Spread the jelly around, leaving the edges free.
  7. Find a second square or rectangle or thingamajigger that matches closely with each jellied one.
  8. Place it on top and use a fork to seal the edges.
  9. Lay each poptart in a single layer on a baking sheet.
  10. Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.

This recipe makes around 15-20 poptarts, depending on how big you make them.

I have found that making them ahead of time and then putting them in our toaster oven to re-heat makes for a very fast and popular breakfast! These CAN be frozen as well. Bake them first, let them cool and the freeze until you’re ready to re-heat and eat!

Is it just me, or is it more than a little bit tempting to reach through the screen to lick the jelly oozing out of that poptart?

Edited to add:  Many of you who are new to this site are commenting that while this is a healthier poptart, this isn’t necessarily a healthy breakfast. Sure, good point. I totally hear what you’re saying. This was a reader requested recipe. Many are taking baby steps toward better nutrition and working their way “out of the box” when it comes to feeding their families. If you’re looking for a healthier variety of Poptart…this is your recipe. If you’re looking for a special treat for your family…here you go. If you’re looking for a well balanced diet…don’t eat these Poptarts for every meal.    :)

Want to see my menu plans to know how I feed my family regularly? I’d love for you to click over and take a peek!! Maybe you’ll even find more recipes you’re interested in!!

Comments

  1. says

    These look fantastic! I refuse to feed my children Pop-Tarts. We eat very few processed foods and I love the idea of being able to give them a healthy option that is still one of the “fun” things kids like. I came across a freezer fruit spread recipe today that requires no sugar – I’d love to try that in these! I plan to be trying several of your recipes in the near future. Thank you so much for providing this resource. It is appreciated!

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  2. Heidi says

    These look delicious! I have to admit I’ve been a fan of poptarts in the past, but stay away from them now. Yours put them to shame. I definitely need to make some. They look delicious.

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  3. says

    Well, I am guilty of feeding processed poptarts to my daughter. I am trying to slowly change things around, so I will be fixing these! Thanks for all you do!

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  4. Yvette says

    Can you freeze these? They will still work in the toaster then afterwards? That is awesome! Must try cause I hate the taste or lack of, in the others too. So these sound yummy thx for sharing!!

    [Reply]

    Laura Reply:

    Yes, they freeze just fine and will still be great in the toaster later.

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    Jeniffer Reply:

    I made these today, and like you said- they should be called “the empty plate”! My kids LOVED them! I know I can freeze these. And I know I can ice them too. But can I ice, freeze, and still use the toaster to reheat?

    [Reply]

    Laura Reply:

    I’d wait and ice them after you reheat them. :)

  5. Mrs Team S says

    Yum! When you make them ahead of time do you bake them and then freeze them? Then reheat them in the toaster oven?

    These look delicious! I can’t wait to try them. And yes, I was thinking about licking the screen to get that oozing jelly! :) How did you know? :)

    [Reply]

    Laura Reply:

    Yes, I bake them before I freeze them, although I guess you wouldn’t have to. And then yes, I reheat them in the toaster oven.

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  6. says

    These do look yummy! I’ll have to try these for hubby as he’s getting a bit burned out on breakfast burritos in the mornings…this would be a nice surprise!

    Oh…I bet you could also do the apple filling for mini apple pies and mash it a bit and it would be yummy in these!

    Btw…while I was reading I had an idea, why not fold the dough in half before cutting? Then you would already have 2 pieces that were perfectly matched :). You may have already thought of that one though…lol.

    [Reply]

    Laura Reply:

    Ah, good idea!!

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  7. says

    Oh.My.Goodness. My girls will LOVE these. Who am I kidding? I will LOVE these! I wish I had some plain yogurt in the fridge. I would get started on these today. Soon, very soon! Thanks for sharing!

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  8. Jami says

    This is too fun! I haven’t bought pop-tarts in years. I always feel bad because we have family that eat them in front of our kids and I won’t let them have one. They know it isn’t a good choice and I love that. So I don’t know if I should call them pop-tarts or not ;) What would be another fun name? Hmmmmmm……..by the way, do you have any ideas on cinnamon sugar ones. Those were my husbands favorite as a kid and of course a few years back I cut him off!!! I’m so excited to make them!

    [Reply]

    Laura Reply:

    I wonder if you made a filling with a little bit of honey and sprinkle in some cinnamon if that would do the trick? Sounds SO GOOD! I think I’ll try it!

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  9. melissa says

    I know what I’ll be doing this weekend!! I’ve got a TON of crab apple jelly we made from free crabapples that would be great in a mocktart :)

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  10. says

    I’m eager to try out this crust recipe. I’ve been curious ever since I noticed that you make pizza with a non-yeast dough.

    I’m thinking I will combine the pop-tart and mini apple pies =) (without the oat topping) even though they won’t fit in the toaster then.
    I guess they would be apple turnovers… OH, I want a cherry turnover! Sounds like something for our Christmas Day Feast Breakfast since cherries are so dear.

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  11. says

    I have been waiting very patiently for these since you mentioned them, Laura! I have tried to create a healthy pop tart recipe several times and they ended up in the trash can. Thanks for another great recipe!

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  12. says

    I forgot to ask, did you use store bought flour or did you use a grain mill?

    [Reply]

    Laura Reply:

    I used my grain mill, hard white wheat.

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  13. SarahS says

    thank you sooo much! I can’t wait to try them. I was just thinking earlier this morning that I would love to try making poptarts…I just bought some pumpkin pie ones at the store but I thought they would be even better homemade. I’m going to make an attempt at gluten free, as we have a wheat allergy in the family

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  14. says

    Can you cactually believe I have been waiting for you to post about this? I actually took out some pie filling I made awhile back intending to puree it for the “pop tart” filling once you sent out the recipe.

    by the way I made some of “your buns” and they came out great! I always have good success with your recipes. You are a good teacher!!

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  15. says

    Laura, you ROCK! After your tease about homemade Poptarts, I tried Smitten Kitchen’s recipe. They were good, but too buttery for us. So I’ve been checking your blog–sometimes numerous times a day–waiting for you to post your take on the treats. Guess what we’re having tonight for desert!

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  16. Heidi says

    Any ideas what I might be able to use in place of the yogurt if I have a child allergic to dairy? I have a butter substitute, so that’s not an issue, but I don’t know what to use in place of the yogurt.

    [Reply]

    Laura Reply:

    I think you can use water with a bit of lemon juice in it as a replacement, but I’ve never tried before to know for sure.

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  17. says

    First off, Laura, I LOVE your blog and have been following it for a while now! You have such great recipes and I THANK YOU for your hard work!!

    Question…I have a very dairy sensitive family which is such a tough issue–especially with all of your DELICIOUS recipes! Is there any sub for yogurt besides sugar-filled soy yogurts?? Could I maybe use coconut milk??

    [Reply]

    Laura Reply:

    Yes, I think coconut milk would work, or even water with a bit of lemon juice maybe?

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  18. Jessica says

    Will the recipe still work if you use white flour and don’t soak it? I know its not as nutritionally valuable but its all I have on hand.

    [Reply]

    Laura Reply:

    I think these should still work with white flour and I know they’ll work without being soaked. You may need to add a little more flour in order to get it the dough to stay together well, but I’m not sure exactly.

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  19. Amber Rogers says

    Even when I was a sugar addicted junk food maniac, I still hated poptarts. They were just disgusting. These, however, look great. More like Toaster struedel, which I gained 11 pounds on during pregnancy number 6. Oops! Think I’ll try these tomorrow morning. Thank you!

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  20. Susanna says

    I’m thinking about making these with blueberry jam and a layer of cream cheese! Also, I think I’ll cut them into very LONG rectangles and then fold it over itself. It will only need to be crimped on 3 sides (though you could still crimp the 4th for looks) and you wouldn’t have to worry about finding the right size match for each piece. I’ve been waiting for you to share the recipe, so thank you! :) I do have to say it’s a bit hard to cut back on grains when they’re are so many yummy things like this to make!!

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  21. Carla says

    I am very excited… another process free idea, is to make your own jelly in the early summer. We buy local strawberries when they are $1 a lb. and buy at least 20 lbs, and make strawberry jelly. We usually need about 20 lbs for our own family, then a second 20lbs to make for Christmas gifts and set aside in the garrage until Christmas. You would be surprised how many people crave fresh strawberry jelly in the winter.
    Thank you for helping others live processed free!

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  22. April says

    I need you to come visit and show me how in the world you get all of this done!!! Thanks for sharing all the recipes!

    [Reply]

    Danielle B Reply:

    yeah I’m still waiting for her to come to my house and show me how to make pretty bread!

    These look sooooooo good!!!

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  23. Amy says

    So, next you’ll have to figure out how to copy the iced pop tarts…I’m thinking something with your sucanat powdered sugar??? ;)

    [Reply]

  24. Lori says

    I just want to say I LOVE your yogurt pie crust/pizza crust recipe. It is so easy and delicious. Have you used it to make realy pies in a pie pan.
    I loved cinnamon poptarts so maybe I could mix some cinnamon and sugar with butter or coconut oil for a filling.

    [Reply]

    Laura Reply:

    I haven’t, but I don’t know why it wouldn’t work!

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  25. Holly in Virginia says

    Laura, these would be fabulous filled with some of my homemade, honey sweetened strawberry preserves. I added just a twinge of honey in order to accentuate the natural sweetness. And because it has very little added sweetener you could use a lot more than 1/2 a tsp! If you want the recipe let me know.

    [Reply]

    Laura Reply:

    Sure, I’d love the recipe if you want to email it to me sometime!

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  26. says

    Hi Laura:

    I live in NH and I love your site. I found you about a year ago and have continued to read you and take your recipes and put them in my binder of keepers. Pop Tarts Yummmmmm! I am wondering if you could use white wheat flour that I found in the grocery? I am also wondering if I could use lemon yogurt instead of plain? Would you use pie filling for these such as Lucky Leaf or Comstock?

    Thanks for all your help and educating me about flour!!!

    [Reply]

    Laura Reply:

    Yes, I think switching out the flour would be fine. I’m not sure about lemon yogurt…I think the dough would be awfully sweet. I think pie filling would work as a filling for these, don’t know why not!

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  27. Shawna says

    My family loved the pop tarts. My oldest son and husband always buy pop tarts to take hunting. This time I made them homemade pop tarts to take hunting this weekend. My daughter doesn’t normally like crust like baked goods and thought they were delicious. My little one didn’t like strawberry jelly, until now. I have never made such flaky crust in my life. Plan on using this dough recipe a lot. Is it really the same recipe you use for pizza dough?

    [Reply]

    Laura@HeavenlyHomemakers Reply:

    Yep…sometimes I make a yeast dough, but usually it’s this recipe. Easy and so yummy!

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  28. Amy f :) says

    SO excited to try this! I hav ebeen in the kitchen all day, but I still am tempted to try these RIGHT NOW! :)
    ‘cept I need to wait for the yogurt that is cooking tonight.

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  29. Carla says

    Loved these poptarts. I forget that I don;t roll out dough very well but in the end my Daughter and I got them to work. We made strawberry our filling. My son took one while still hot and ate it right away. I did use whole wheat flour, even though my family is not used to it yet it did not make to heavy a crust. I will be making these again. Thanks for the recipe.

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  30. says

    I loved these and so did my neighbor and husband. We made strawberry ones and Nutella filled ones :) Nutella ones were so so good. Thanks for sharing!

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  31. Christina says

    Does anyone know about using plain Greek style yogurt in place of plain yogurt? I didn’t want to try, have it not work out and then end up wasting all of the precious ingredients!!

    Thank you to whoever is able to answer this!!

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  32. Alicia says

    Do you any suggestion for an icing for this? (yeah we have a sweet tooth haha)

    [Reply]

    Laura Reply:

    I’ve had several icing recipes lately (mostly for Christmas cookies!). I’ll try to post one within the next week or so!

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  33. McKinsey says

    Made these today and I did use Greek plain yogurt. They were GREAT!!! My son ate four before I cut him off lol! They were a huge success and I will be making them again!

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  34. Tracy N. says

    I made these this morning with soaked spelt (gluten) flour. I also made a powdered sugar frosting. They were delicious!!!! I use an oiled surface instead of a floured surfaced for rolling my bread dough so I decided to try using coconut oil to roll these out. It did not work. Definitely use flour for rolling them.

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  35. Shari says

    My kids love pop tarts but they have so much sugar. I can’t wait to try this!

    Anyone have any idea what the calorie/fat content is? I know it will vary slightly based on jam filling.

    Thank you to whoever can answer!
    Happy New Year!

    [Reply]

    Alison Reply:

    Hi Shari,

    Below is a great website that I use to find out the nutritional content of many foods around my house. If you click on ‘My ND’ & go to ‘My Recipes’ it will let you enter your own recipes into their system & it will give you the full nutrition information for that recipe. Hope that helps!

    http://www.nutritiondata.com

    Blessings,
    Alison

    [Reply]

    Shari Reply:

    Alison,

    Thank you so much…what a wonderful site!

    Blessings,
    Shari

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  36. Marie says

    A BIG thank you for sharing this recipe =) I have been looking for a homemade AND healthy recipe!!

    Blessings,
    Marie

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  37. Diana Reddy says

    This was such a fun recipe to make and easy to have the kids involved in the fun. A side benefit if you do the kneading is your hands feel REALLY soft afterwards from all the butter. :-) Skip the spa and make these!

    Also nice to have such a versatile dough recipe in my arsenal.

    Thanks so much!!!

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  38. says

    Thank you so much for sharing this! I just tried making one batch, using strawberry jam filling. My 7-year old twins LOVED them! They are begging to have just one more before dinner time!

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  39. says

    This would be fun to try! I wonder if it would still work with trans fat free spread or smart balance butter. Thanks for the recipe :)

    [Reply]

    Alice Reply:

    it should work okay, but when I’ve used spreads in the past, they’re not quite as flaky.

    The whole foods diet revolution says that butter is healthier. I read a report saying that eating fat doesn’t make us fat. We just need to eat whole food fats and eat less overall.

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  40. Rebecca says

    2 questions:
    1- Can you freeze these and take them out in the morning and reheat them in the toaster oven? Will they turn out okay?
    2- When you soak the wheat do you mix in all the ingredients or just the wheat and yogurt?

    [Reply]

    Laura Reply:

    Yep, you can freeze them and toast another day, no problem.

    When you soak these, you soak all of the ingredients (except for the jelly of course!). :)

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    Joanne Reply:

    If you are going to soak them, would you refrigerate it because of the yogurt? or would you leave it on the counter overnight?

    [Reply]

    Laura Reply:

    You just leave it out on the counter. The yogurt will not hurt anything, in fact, the yogurt helps break down the phytates in the wheat, making it digestable. If you refrigerate it, the dough will be almost impossible to work with tomorrow.

  41. says

    These look really yummy.I’m going to try and make these later, would it be ok to use regular flour I’m not one that likes wheat. I know I should as its much healthier !
    Thanks :)

    [Reply]

    Laura Reply:

    Yes, I think this recipe would work with white flour, although I’ve never tried it myself so I can’t be sure!

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  42. says

    Have you tried fillings other than jelly? We don’t do a lot of jelly on sandwiches here, but we do a ton of homemade nutella or whole berry cranberry sauce on sandwiches.

    [Reply]

    Stacey Reply:

    I was wondering how you make homemade nutella. My son loves nutella but has problems with preservatives.

    [Reply]

    Morgana Reply:

    I went ahead and posted my recipe on my blog.
    http://seemorganacook.blogspot.com/2011/01/chocolate-hazelnut-crack-in-jar.html

    [Reply]

    Stephanie Reply:

    Yum! How do you make homemade nutella? I was thinking nutella & banana would be a delicious filling, but Nutella can get a bit expensive. Thanks!

    [Reply]

    Morgana Reply:

    Since it was such a popular request, I went ahead and posted my recipe on my blog.
    http://seemorganacook.blogspot.com/2011/01/chocolate-hazelnut-crack-in-jar.html

    [Reply]

    Stephanie Reply:

    Thank you so much! I just found it on your blog & book marked it. I can’t wait to give it a try.

    ang Reply:

    would love the recipies for homemade nutella please share!!!!!!!!

    [Reply]

    Morgana Reply:

    It was such a popular request, I went ahead and posted the recipe on my blog.
    http://seemorganacook.blogspot.com/2011/01/chocolate-hazelnut-crack-in-jar.html

    [Reply]

  43. Pam Smith says

    I haven’t tried this recipe yet but would like to suggest skipping on the knife for cutting and use a rotary-style pizza cutter instead to make quick work of the task; and if you are like me and untidy things drive you crazy: a yardstick as a cutting guide (This would enable you a straight cut and to measure the sizes more or less precisely.)

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  44. says

    I cannot wait to try these. We eat all organic and organic pop tarts are VERY expensive. I should easily be able to substitute the conventional ingredients for organic ones. I am in the middle of a baking week and plan to add this to my list. I really need these for in the morning and for great lunch box snacks!
    Thanks!

    [Reply]

  45. says

    DH loves poptarts, but will only eat the chocolate and brown sugar cinnamon. Has anyone tried putting something other than fruit/jam inside?

    [Reply]

    Kari Reply:

    My husband likes the brown sugar cinnamon too. I think it is worth a try!

    [Reply]

    Laura Reply:

    Several have suggested this as an option…I’ll give it a try sometime and post it here on my blog if it works. Stay tuned!! :)

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  46. Tracy says

    These look delicious! My kids love poptarts & toaster strudels, but I do worry about how much sugar they have.
    I made this dough before in the mini apple pies, and it was very crumbly and hard to work with. Is it supposed to be that way until you knead it? My crust looked nothing like yours in the picture, wonder what I did wrong…..I will give it another try though to make these!

    [Reply]

    Laura Reply:

    The dough can be hard to work with, but kneading it really helps a LOT. You may also want to try putting in NOT quite as much flour as the recipe calls for to see if that makes a difference.

    [Reply]

  47. says

    These look so yummy! I can’t wait to make them! Is the yogurt necessary or can you substitute? Thanks for sharing! ~Miranda

    [Reply]

    Laura Reply:

    Well, the yogurt and butter makes these flaky and melt in your mouth-like. You could maybe try milk or buttermilk, but before adding in a whole cup, add just a little at a time until the correct consistency is reached.

    [Reply]

    Kara Reply:

    Thank you for sharing about milk/buttermilk. My daughter is highly sensitive to dairy and wondered if this recipe would work otherwise. I’ll use her rice milk and try.

    [Reply]

  48. autumn says

    I’m thinking of trying these this weekend with the kids and letting them fill them with whatever, may even try filling them with eggs sausage & cheese. Maybe sprinkle some sugar on top with choc in the middle!! Will just make a variety!!

    [Reply]

    Stephanie Reply:

    The chocolate idea got me thinking…bananas & nutella! Thanks for the inspiration.

    [Reply]

  49. Jamie says

    Any suggestions for a dairy-free version? I can do soy-butter, but what do you think of using in place of the yogurt? jamie dot hawthorn at gmail dot com Thanks!

    [Reply]

    Stephanie Reply:

    You can always use Soy Yogurt, or maybe even one made with coconut milk.

    [Reply]

    Laura Reply:

    I’m thinking that you could maybe try rice milk or coconut milk (or yes, coconut yogurt). BUT, don’t add in the whole cup of rice milk as a substitute for yogurt. Maybe just add a little bit at a time until it forms a dough…I’m afraid a cup of liquid might be too much since it’s not as thick as yogurt.

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  50. Amy says

    Only 1/2 tsp. of filling? Seriously?

    [Reply]

    Heather Reply:

    Yeah, that was my thought also. I’m not one to use a lot of jam, either. I don’t even like jelly-filled donuts.

    [Reply]

    Laura Reply:

    Yeah, it’s amazing how far a 1/2 tsp. will spread inside the poptart and will quickly ooooooze out the sides if you’re not careful!!

    [Reply]

  51. Tracy says

    I so very excited to try these. Last summer we visited a upick farm and made lots of jams. We also made apple and pumpkin butter – I wonder how that would be as a filling ?

    [Reply]

    Laura Reply:

    I think your apple and pumpkin butter would be delicious in these!!

    [Reply]

  52. says

    These look delicious! I make my own jam all summer, and this would be an excellent use for some of it. Do you think they would freeze well? I’m always looking for things I can keep in the freezer & then heat and eat for breakfast.

    [Reply]

    Laura Reply:

    Yes, these do freeze well, and are great to put in the toaster oven to reheat for a quick breakfast!

    [Reply]

    Julia Reply:

    How do you make homemade jam?Is it easy?

    [Reply]

    Stephanie Reply:

    Its pretty easy to learn to make your own jams & jellies. For just starting out, I’d use the recipes that come with the box of pectin (Ball Pectin or SureGel). The recipes consist of fruit, sugar, and the pectin and you cook them together following the directions. You can then can it in Ball jars processed in a water bath canner, or let the jars/ziploc containers of jam cool and put them in the freezer until you need them.

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  53. Tanya says

    I have learned that you can substitute tablespoons of butter with teaspoons of olive oil in 1/2 (for example if a recipe calls for 4 tablespoons of butter, you can use 2 teaspoons of olive oil.) I have done it many times with great results. I wonder if that would work in this recipe?

    [Reply]

    Laura Reply:

    I would imagine that it would work, although the butter really makes the dough flaky and melt-in-your-mouth like. :)

    [Reply]

  54. Rebekah says

    A cup of melted butter.. does this mean liquid butter should fill an entire cup, or do I melt 2 sticks of butter? Or would it come out to be the same thing?

    [Reply]

    Laura Reply:

    Ah, it’s the same thing. If you melt 2 sticks of butter, you’ll end up with one cup. I had to actually do that one time to prove it to myself…and indeed…it is one cup. :)

    [Reply]

    Rebekah Reply:

    Thanks :)

    [Reply]

  55. says

    Anyone have any suggestions on how to make these gluten free? Would it work to just use a flour blend (like Bob’d Red Mill) in place of the flour?

    I’m quite new to baking gluten free from scratch – thank you!

    [Reply]

    Laura Reply:

    I don’t have experience with using gluten free flours, but maybe you could cut the recipe in half to try it?? I’d love to hear if it works for you!

    [Reply]

    Rachel Reply:

    My husband found out he is intoleant of wheat ingredients about two years ago. I am still learning ways of modifying/adapting our meals for him. A couple of great flours I have found- Pamela’s All Purpose flour and I use the Gluten Free Pantry French bread/Pizza dough flour for whatever, not just their recipe. For instance, when I make cornbread, I follow the directions on the corn meal package and I use 1 cup of the GFP FB/P flour.
    I am looking forward to making these poptarts!!
    I would cut the recipe in 1/2 the first go round:)

    [Reply]

  56. Sarah says

    I think I will make these tonight! I hope they fit in the regular toaster, I don’t have a toaster oven and I suppose they won’t be as good in the microwave.

    [Reply]

  57. Jamie says

    Ok, so don’t laugh, newbie here!! When you’re going to freeze them, do you bake them first and the freeze, or just freeze them first and then bake as needed? Thanks!!

    [Reply]

    Laura Reply:

    You can actually do it either way. I recommend baking them first, then freezing and getting them out as needed. That way, it’s just like having a boxed poptart that you would put in the toaster for breakfast…only much healthier!

    [Reply]

  58. Breana says

    The yogurt is just plain yogurt not like vanilla or whatnot..? I want to try these and want to make sure I get the right stuff.

    [Reply]

    Laura Reply:

    Right, just plain yogurt. :)

    [Reply]

  59. Julie says

    Anyone tried greek plain yogurt? That’s all I have here right now. This is great because my son loves pop tarts but I hate giving them to him because of the sugar. Can’t wait to try!

    [Reply]

    Laura Reply:

    I don’t know why that wouldn’t work!

    [Reply]

  60. karen says

    when I was kid my grandma would use her left over pie crust to make these for me, I didn’t like pie but I loved her tarts..

    [Reply]

  61. Tanya says

    Oh, actually all I have here now is vanilla yogurt. Would that be ok, or not? I’m dying to try these!

    [Reply]

    Laura Reply:

    I think it would work as far as making the dough goes, but I think it would be awfully sweet!

    [Reply]

  62. mamakendall says

    I am not sure what “soak on the counter” means?? Is it just another term for “let it rest” on the counter?

    [Reply]

    Laura Reply:

    Yes, that just means “let it rest on the counter”…you can definitely skip that whole step if you want. Many of my readers try to always “soak their grains” before baking something that has whole wheat flour as a way to help make the grain more digestible.

    If all you do is mix the ingredients and then go directly to the knead the dough and roll it out phase, it’ll be just fine!

    [Reply]

  63. Danielle says

    Very good! I made a half-batch and did the following to experiement:
    I used an egg wash plus a sprinkle of sugar.
    To make a cinnamon filling i used a little cin/sugar with cream cheese. came out yummy! on top i used cinnamon and sugar.
    Next time I’ll play with the dough abit more. I’ll probably add a tiny bit of sugar and roll it thinner.
    Really glad i tried this as it was easy and fun!
    Cant wait for my daughter to try it today on this cold, wintery day!
    Thanks for the recipe!

    [Reply]

  64. Amy says

    I am so excited that I found this link on Money Saving Mom. I can’t wait to try these. We go through a ton of poptarts around here and I would love a healthier version. Thank you for sharing.

    [Reply]

  65. Valerie says

    I would not call these Healthy! Healthier, maybe, since the whole wheat flour adds some fiber and phytochemicals. But all-fruit jelly is NOT equivalent to eating a piece of fruit, and butter is not exactly healthy. Better than margarine, yes, but that doesn’t mean healthy. The butter alone in this recipe adds ~1300 calories from fat, (~145 grams) most of that being artery clogging saturated fat. Divide that by the number of poptarts you have, and you will know how much fat is in each poptart. You would still need to add in the nutrients for the rest of the ingredients.
    This recipe would be fine for a once in a while special treat, but you would be much better off feeding your child a bowl of whole grain cereal for breakfast.

    [Reply]

    Danielle Reply:

    Also healthier than eating something from a box. I dont think anyone is advocating this treat as a regular breakfast.

    [Reply]

    Laura Reply:

    I’m simply offering this recipe as a healthy alternative to poptarts, please feel free to do with it what you wish. Butter does not scare me in the least, as I have done much research about healthy, real fats.

    [Reply]

    Marcia Furman Reply:

    amen to that. i would never ever make something with that much butter in it! sounds so yummy though! ;]

    [Reply]

    Crystal Reply:

    I would never make something with that much margarine in it, but definitely would make it with all that butter in it! Butter is very nourishing for all, but most especially for growing children. :O) I wouldn’t make anything at all with *any* amount of margarine. :O)

    [Reply]

    Crystal Reply:

    Butter is extremely nourishing! The saturated fat in it will absolutely NOT clog your arteries. If you do a bit of research on the “experiments” used to fuel the new way of thinking (fats, saturated especially = clogged arteries and high cholesterol, etc.) you’ll find many holes and inconsistencies. Saturated fats are essential to a growing child’s brain and development. I suggest reading a bit of Dr. Weston Price’s works or Sally Fallon’s “Nourishing Traditions” to get you started in your “fats” research.

    You don’t have to use jelly at all. There’s no reason you can’t use gently cooked real fruit or a nut butter or even a “breakfast” (eggs, etc.) filling with this recipe. Just keep in mind, if you want to put it into a toaster, you can’t make an actual pie of it. This is meant to be a pastry. You can “healthify” even further as you please, or you can make it just as “treat-like” as one wishes.

    *I* would call this a healthy food. It may not be a complete breakfast in and of itself, but it is certainly healthy if you are using quality ingredients. (I, personally don’t recommend regular butter from the store. Granted it’s better than fake butters – margarines – but given the way our dairy cattle are treated today, I’d ensure the source of my butter. I buy organic butter produced locally where the cattle are allowed to eat their natural diet – grass.)

    We are the “Butterton’s” at my house – bring on the butter! :O) Mmm, mmm good. And good for you!

    [Reply]

  66. says

    Thanks, so much for sharing this recipe. I agree with you about the butter-I would not use margarine-too many chemicals.
    These are a great alternative to the boxed pop tarts.
    Thanks again!!

    [Reply]

  67. karla says

    Anyone know what I could substitute for the yogurt? My boys have milk allergies. I could sub yegan magarine for the butter, but dairy free yogurt is hard to find here.

    [Reply]

    Laura Reply:

    You could maybe try rice milk, coconut milk or coconut yogurt. BUT, don’t add in the whole cup of rice milk as a substitute for yogurt. Maybe just add a little bit at a time until it forms a dough…I’m afraid a cup of liquid might be too much since it’s not as thick as yogurt.

    [Reply]

  68. Samantha says

    I’m deff gonna go make these but try vanilla yogurt because thats all I have! =] Can’t hurt I guess.

    [Reply]

    Christy G. Reply:

    I made these tonight w/Dannon Vanilla Yogurt and they turned out great! :)

    [Reply]

  69. says

    I might have missed it in the comments (there are a lot), but can you use regular all-purpose flour? Would you need to adjust ingredients? I don’t have whole wheat on hand, but would love to try these.

    [Reply]

    Laura Reply:

    Yes, you can substituted white flour I would imagine with no problem. You may need more or less than the recipe calls for, so when mixing these, I’d add the flour a little at a time until you have the correct consistency!

    [Reply]

  70. says

    We love tarts. I usually make mine round and then fold them in half. Squishing the edges. The kids eat them right up. You can do them with anything inside (including peanut butter) and pick their favorite jellies. These are slightly different from my recipe, but basically the same.

    [Reply]

  71. Emily says

    I think that making your own poptarts is a step in the right direction for healthiness, but I certainly don’t know that I’d call them healthy. Better than pop tarts you buy, but I’m concerned about flour, butter and sugar (jelly) being called healthy. They are what they are: fast and quick snacks, but they are empty calories and lack nutrients. Your kids would be much better served by making egg sandwiches or breakfast burritos or something like that.

    [Reply]

    Carla Reply:

    Have you looked at what Laura feeds her family on a regular basis?

    [Reply]

    Emily Reply:

    Nope! I am not a follower and just made a remark about this particular recipe. I’m sure Laura makes decisions about what to feed her particular family that work for them. I’d never judge what someone else feeds their kids. We have unhealthy things in our house that we eat on a regular basis. I was just commenting that healthy is a word that gets thrown around a lot and something that looks more like a recipe for pie crust is probably not something that should be labeled healthy. Better than store-bought processed junk for sure, but it just struck me as ironic. It’s like how in our culture we view salads as healthy. Sure there are many that are, but salads with fried chicken, a pound of cheese, iceberg lettuce, and full-fat bottled ranch dressing is NOT, but that’s what a lot of peopel think of when they think ‘healthy salad’. A poptart is never going to be brain food, even if it’s homemade. I bet there are plenty of people who could use this recipe because they have kids who need calories in their diet and are picky eaters, so it’s a good thing to post. It’s just not a food i’d file in the ‘healthy breakfast’ category.

    [Reply]

  72. says

    I would think you could use sliced apples or peaches in these as a filling? Maybe apple butter? I’m sure there are a multitude of ways to reduce sugar and still have them taste yummy. Thanks for this recipe!

    [Reply]

    Laura Reply:

    Yep, any of these would be great!

    [Reply]

  73. Valerie says

    I have GOT to make these for my kids. They will LOVE them, and so will I. :) Sounds pretty tasty! Might try some apple butter in them, that would be heavenly, I bet. :)

    [Reply]

  74. Heather says

    YUM! After reading all the replys to this post I must make home made poptarts – and teach the “chef wanna be” (16yo) how to make them and he can keep us stocked up on these. No more boxed stuff… YAY!

    [Reply]

  75. 1ofeach says

    OK, I hadn’t made yogurt for a while, so I couldn’t make these, but I got back into the swing of making our yogurt, so I made these. YUMMY! I don’t get the amount you get, though. Wonder if I make them too thick?

    We’ve had them twice this week and since I doubled the batch today, we’ll have some tomorrow too. We all like them.

    Oh, and I did the soak method and it turned out great. I subbed coconut oil for half (or more, when doubled) of the butter. Turned out perfect both times.

    Thank you for this recipe!

    [Reply]

    Laura Reply:

    Yes, they may have been thicker than mine, but I’m glad they tasted so good for you!

    [Reply]

  76. says

    Oh my goodness, what a WONDERFUL idea!! I’m thinking these would be awesome filled with the pear preserves, pomegranate jelly, or apple pie filling I’ve been canning (recipes on my site, FYI :) ) Can’t wait to try this. I might even drizzle a little powdered sugar icing over the top, like toaster strudels. Not exactly *healthy*, but so good!! Thanks you SOOOOO much for showing us how to do it! My children thank you.

    [Reply]

  77. Melissa says

    Could not pass this one up – made them today- super easy to make and yummy

    I filled mine with a little dab of cream cheese and jelly – ham and cheese with a dab of cream cheese… and my fave, nutella – all of them are great ! thanks for the recipe :)

    [Reply]

  78. Teresa says

    I just made these with my homemade cherry freezer jam in them. They are so delicious. I did not have any yogurt, so I used milk in place of the yogurt and the dough turned out really nice. It was very easy to work with and rolled out beautifully. I mixed the flour, salt and butter together first and then I just kept pouring in small amounts of milk until I had a really nice dough.

    [Reply]

  79. Jennifer says

    Hi Laura,

    Just wanted to let you know that I posted a link to your Homemade Poptarts in a breakfast article I recently wrote (link is below if you’re interested). They were really good, as were the homemade chewy granola bars. Thanks for all your hard work! Your ideas make it easier for us as a family to transition to more whole foods and less processed “stuff”. :)

    Jennifer
    http://www.untrainedhousewife.com/healthy-breakfast-foods-for-a-healthier-family

    [Reply]

  80. Laura says

    AMAZING. I was a little skeptical since the recipe had so few ingredients. DEFINITELY a keeper recipe for us. Thank you!!

    [Reply]

  81. Beth says

    To cut out some fat how would things turn out if applesauce was used instead of butter? I have replaced it in some recipes with good results but didn’t know how this one would turn out.

    [Reply]

    Crystal Reply:

    You probably could replace the butter with applesauce, but butter is such a nourishing and healthy whole food, why would you want to replace it with anything?

    [Reply]

  82. Yvonna says

    Laura, because of my fruit allergies I can only have certain types of jelly. For myself regular ole’ grape jelly and the boys like that and strawberry preserves. Can I use these jellies for the poptarts and and do you have a recipe I haven’t noticed for a frosting? A frosting that is even somewhat healthy and the boys will like. The oldest is beginning fractions and I thought baking would be something to make the dreaded fractions a little bit more fun. God’s Blessing’s to all, Yvonna

    [Reply]

    Laura Reply:

    Sure, you can use whatever jelly or jam you want!! Look through this category of posts to find some frosting recipes: http://heavenlyhomemakers.com/category/healthy-celebrations :)

    [Reply]

  83. Denise C. says

    How awesome! I cannot wait to make these, something I can make with my kiddos! :) Have you ever made a batch & stuck the extras in the freezer? If so how were they?

    [Reply]

    Laura Reply:

    Yes, these freeze very well! They’re great to have on hand to just put in the toaster or toaster oven in the morning!

    [Reply]

    Denise C. Reply:

    Thanks! :)

    [Reply]

    Kim Reply:

    Do you freeze them before or after they are baked?

    [Reply]

    Celena Reply:

    I’m sure after. Putting them in the toaster would be sufficient to thaw and crisp them, but not to cook them thoroughly. :)

  84. says

    These look yummy.I’m going to try to make these tomorrow.Do you think it would be ok to use while flour,and do you still use yogurt if your using white flours ? Thanks

    [Reply]

    Yvonna Reply:

    Oh dear, I forgot to ask if I could use something other than yogurt :(

    [Reply]

    Laura Reply:

    Yvonna – try using milk instead of yogurt…just in a lesser amount I think.

    [Reply]

    Laura Reply:

    Nannette – yes, using white flour should work okay, although I’ve not tried it to be sure. You can use yogurt, or just milk…but if you use milk, I don’t think you’ll need the same amount as if you were using yogurt.

    [Reply]

    Samantha Reply:

    White flour worked great! I made them the other day and they were
    devoured in a few minutes!

    [Reply]

    Nannette Reply:

    Thank you for the reply.I’m going to make them right now…I cant wait

  85. says

    These are sooo yummy! Funny thing is, my kids don’t like pop-tarts all that much, but they LOVE these! The first batch I tried I used all wheat flour, the second was about half and half, and I personally preferred the all wheat, it gives it a nutty, yummy taste. I have tried freezing these and then reheating them in the toaster oven, and they work out pretty well, mine just were a little soggier than normal. I would not even bother freezing them, honestly, because we ate them so fast it was not even an issue, lol! Thanks so much for sharing this great recipe!

    [Reply]

  86. Nicole says

    Thanks for the recipe; I am eager to try it! It is fun to mix up breakfast. I think it makes for a healthy breakfast. It is actually important for young kids to have fat in their diet; important building block in brain development!

    [Reply]

  87. Candace says

    These are amazing!! I used rice milk instead of milk and used a cup of ground flax seed in place of 1/2 cup of butter. They turned out amazing. I also used my homemade applesauce (which has no added sugar) for my 2yr old daughter’s pop tarts. She loves them! I also made Chicken salad hot pockets using the same idea. I added a bunch of seasonings to the dough and used shredded canned chicken, mozz. cheese a little mayo and more spices. They are baking now and smell great! Thanks so much for the recipe and ideas!

    [Reply]

  88. Amy says

    I just made these today with my 2 1/2 yr old daughter and they came out amazing! Thank you so much for the recipe. I already put it in my recipe box and will be making these all the time.

    [Reply]

  89. says

    What if I don’t have enough butter in the house?! I have 1/2 cup! What could I sub for the rest?!

    [Reply]

    Laura Reply:

    Hmmm…maybe some milk?? I think that would work, the dough just won’t be as flaky. I’d say don’t add an entire 1/2 cup of milk though to make up for the butter…just add it in until the dough is the right consistency.

    [Reply]

  90. Kristy says

    My kids and I made these for home-ec today. We did use 1/2 unbleached white flour & half fresh ground hard white wheat flour. This is a fantastic dough! It was so easy to work with. The pastries turned out beautifully! We filled them with a variety of fillings: nutella, homemade grape jelly, homemade apple butter, natural peanut butter & homemade grape jelly & peach jam. Everyone loved these pastries!! Thanks so much for posting this recipe:)

    [Reply]

  91. Kristy says

    I forgot to add, we made mini apple pies with the left over dough. They turned out great as well! Made for a great home-ec class!

    [Reply]

  92. Tracy says

    This will be a great hit here as we try our best to mimic the “bad” stuff and make a healthier homemade version. My girls were quite excited to see this post. Another idea is a fruit cobbler that is so easy to whip up and can use almost any fruit. I usually make it the night before and we enjoy it on our Sabbath mornings. You could probably google “Essie’s Cobbler” as it has been around since my childhood and maybe before! I’ve tweeked the recipe to fit my nutrition requirements and anyone else could do the same.

    [Reply]

  93. Candice says

    Okay I might be a little special…first attempt I used Bestlife baking sticks…the dough was like rubber so I thought must just need to use good ol butter…and this batch is the same!! Help! My only guess is I used plain greek yogurt instead of regular??? Im bummed Im thinking I just wasted 7 cups 0f flour, a carton of greek yogurt and a pound of butter :(

    [Reply]

    Laura Reply:

    I’ve never used greek yogurt in the recipe, just plain regular yogurt. So, I suppose that could have been the trouble. Also, I’d suggest trying to make this dough without the soaking process if you haven’t already. The dough should be much easier to work with that way.

    [Reply]

  94. jessica says

    ok…well I made these today and I think I might not have rolled them thin enough. How thick does everyone else roll them? They were thick and not enough filling,barely noticed the filling after cooked. They have a great taste, so I will try again!!

    [Reply]

    Laura Reply:

    I roll mine quite thin, maybe a little thicker than cardstock??

    [Reply]

    Alex Hall Reply:

    How?!?! You have skills, Laura! :)

    [Reply]

    Laura Reply:

    Hmm…I have no idea how. I just do it. Maybe I should film it sometime. And actually…after reading what I wrote I’m thinking to myself…really Laura? A little thicker than cardstock? It’s probably not really that thin. Maybe a little thicker than HIGH QUALITY cardstock! :)

    Lana Reply:

    Rolling between two pieces of parchment paper really helps to get the dough thin. Just like I do when I make Laura’s yummy cheese crackers.

    [Reply]

    Trudi Reply:

    Rolling between plastic wrap works well, too. I do that for all my pie crusts. And for thicker doughs (like bread dough or cinnamon roll dough), I just use a CLEAN, oiled countertop. No stickies, and easy to clean up! Thanks for the great recipes, Laura!

    [Reply]

  95. Rebecca says

    We made these this morning and they are a hit! I halved the recipe and cut them in heart shapes for Valentines day. Next time, I will do the full recipe and use half for pizza pockets! Thanks for the great recipe.

    [Reply]

  96. says

    I wanted to make these this morning so I modified the recipe. I used half sprouted whole wheat flour and half sprouted spelt flour, organic butter, and raw milk kefir. Then I filled them with homemade soft raw cheese (like cream cheese) and organic strawberry jam. Then I put a egg white wash over them and sprinkled with a tad of organic sugar.

    Delicious!!!! I’ll be making these again!

    [Reply]

  97. Barbara says

    Laura,
    I am going to try this, this weekend. I will be making them very small, maybe bite size. What I wanted to know is: I do not like yogurt, any suggestions on replacing the yogurt with something like applesauce, or anything else?
    Thanks,
    Barbara

    [Reply]

    Alex Hall Reply:

    If you don’t like yogurt because of the taste, you don’t taste it at all! I just made some yesterday for the first time and the kids loved them!

    [Reply]

    Laura Reply:

    Agreed, you don’t taste the yogurt. BUT, if you prefer, you can use milk instead…just not quite as much since it’s runnier than yogurt!

    [Reply]

  98. says

    Okay, so I commented a while back asking if anyone had made these gluten free. I got brave and tried it today and I’m back to report!

    I used a GF flour blend (which can be subbed cup for cup for “regular” flour). I think they turned out pretty good. :) Of course, I made them and expected it to fail totally…but really, I liked them! They had a slightly “crackery” taste to them, maybe from the different flours.

    Now I want to use the recipe to make homemade pizza pockets!

    I don’t have a Kitchen Aid mixer or anything, so I just did it by hand and it worked fine. Yay for more gluten free options!!

    [Reply]

  99. Muna says

    I made these this morning and they were great along with the pizza rolls since it was the same dough recipe. I would like to make these next time using less butter. Besides maybe subbing some flax/water for the it, is there anything else you might recommend using to sub half the butter in this delicious recipe?

    [Reply]

    Laura Reply:

    I’ve never tried anything but butter, so I don’t really know. I would imagine coconut oil would work okay.

    [Reply]

  100. amy says

    I had trouble with all my jelly running out while cooking

    but other than that they are yummy

    [Reply]

    Lana Reply:

    Me too, the first time I made them. I think I overstuffed them. Make sure you pinch all the dough all the way around with a fork to seal.

    [Reply]

  101. Em says

    do you know how many calories are in these?

    [Reply]

    Laura Reply:

    No, I’m sorry, I don’t. I would imagine there are a lot, but because they are made with “whole food” ingredients, I feel good about feeding them to my family every once in a while.

    [Reply]

    Danielle Reply:

    I made them following all the listed ingredients for the dough. It made 16 poptarts and without filling they were right about 200 calories each–the perfect amount for a snack in my opinion. I put nutella in 1/3, brown sugar and cinnamon in 1/3, and all-fruit spread in the rest. Your fillings will have to be taken into account.

    [Reply]

  102. Heather says

    I was thinking about making some but freezing half the dough (after the cutting step but before the filling step) for another day…any suggestions or thoughts? Would this do freeze well? Does dough in general freeze well? Lol, sorry, new to the homemade breakfasts….well, actually homemade anything ;)

    [Reply]

    Shannon Reply:

    I think your best bet is to make them all and freeze them. She says the finnished ones can be frozen, not sure aboout freezing the dough.

    [Reply]

    Laura Reply:

    I have frozen this dough unbaked in my Mini Apple Pie recipe and it works well. http://heavenlyhomemakers.com/mini-apple-pies-a-part-of-this-complete-breakfast I don’t think I’d freeze it without already rolling it out and creating it into something first though.

    [Reply]

    mfmcw Reply:

    Regular pie dough can be frozen for up to 6 months, so I assume that this dough can also be frozen for a while.

    [Reply]

  103. Shannon says

    I can’t wait to try these! I am going to use my Pampered Chef Cut-N-Seal to cut them. They will be round but oh well.. I hope my kids love them half as much as I expect they will. They love the real thing but I hate to buy them!! They are a VERY special treat.

    [Reply]

    Melissa Reply:

    Wow, what a great idea! I will def try that with mine as well!

    [Reply]

  104. Shannon says

    I am AMAIZED!! A friend gave me this recipie and I just got done making them and had to give them a taste. I can’t believe how close to the “real thing” these are!! I can’t wait for the kids to try them and see if they agree. I will definatly be passing this one on!!!!

    [Reply]

  105. Alina says

    Hello, Laura! I made these today and they turned out delicious! But still I thought it had way too much butter, because the dough came out looking very shiny, unlike the photos tu posted. So I had to add more flour, little by little. And another thing, I noticed that when I pulled them out of the oven the top and bottom parts of each poptart were separating. Next time I’ll try joining them with battered eggs, that way, the poptarts won’t come out lose when I try to eat them. Did this happen to you?
    Still, bottom line, thank you very much for this delicious recipe. It turned out to be very very very good! :)

    [Reply]

    Laura Reply:

    Weird about the shiny poptarts! I have had them separate a little bit from time to time. I like your egg sealing idea!

    [Reply]

  106. Becky says

    Omg! This sounds delicious!!! My hubby will only eat the brown sugar cinnamon poptarts. Any idea how to make that kind of a filling for these?

    [Reply]

    Laura Reply:

    I’m thinking that if you spread butter on the inside, then sprinkle some brown sugar (or sucanat) and cinnamon in the middle, that should do the trick!

    [Reply]

  107. Jen French says

    Just made these yesterday-so good! For the filling, I used a mixture of half jelly & half unsweetened apple butter. They turned out nice, kind of pastey in the middle like the store-bought ones (or at least as I remember them from my childhood in the 80’s!)

    [Reply]

  108. Amanda says

    Made these yesterday and they are such a treat! My husband loves them! Did anyone have a problem with their dough being really greasy? I added the exact measurements. But I’m thinking maybe I need to add more flour next time and less butter. Any suggestions? :)

    [Reply]

  109. Cindy J says

    Actually, these aren’t too unhealthy. Change the “jelly” for a fruit butter, or even puree your own fruit. The brain needs carbs so what’s the biggie?

    [Reply]

  110. Teresa says

    We just made these. My husband, daughter and I are doing weight watchers and we calculated (according to our poptarts) they were about 7 points each. Our batch made 14 and we had some leftover dough that we counted as 1 also. My husband mixed up the leftover dough with some jelly and added cream to make “dad’s oatmeal” it was tasty and really sweet. We used a little over 1/2 cup of milk instead of yogurt b/c we didn’t have any in the house. Thanks for all the great stuff. We’ve been doing lots of homeschooling with your site.

    [Reply]

  111. says

    I just made these for a fun treat. They are delicious! Thanks so much for sharing. I will definitely be making again.

    I think I will try Amanda’s tip and use a little more flour and maybe a cinnamon version, mmm!

    [Reply]

  112. Adrienne says

    I have made these a number of times and they are wonderful! I recently bought a Toaster Pastry Press at Williams-Sonoma and am anxious to try it… has anyone else used the press with this recipe?
    http://www.williams-sonoma.com/products/toaster-pastry-press/

    [Reply]

    sarah Reply:

    I just made them yesterday with the press thing. I only got 9 but probably could have gotten a 10th. Don’t know if my dough wasn’t thin enough or what. But they came out yummy. I made 4 with homemade blueberry jam and 5 with brown sugar and cinnamon. Put a bit of glaze and sprinkles on them.

    [Reply]

  113. gayle says

    Made these with Dark Chocolate Almond Butter in them..fabulous. For those who like Nutella, the almond butter mentioned is better and doesn’t have all the sugar!

    [Reply]

  114. Trudi says

    Laura, you have SO many great recipes and ideas . . . I’m quickly filling up ANOTHER 3-ring binder! Thanks!

    [Reply]

  115. geet says

    laura,ur poptarts look delicious!cant wait to try but,could i substitute i cup butter with olive oil?n could i use home made curd in place of yogurt?lol,novice n all……….!

    [Reply]

    Laura Reply:

    I would imagine so. :)

    [Reply]

    geet Reply:

    thanks laura for your lovely recipes!whenever i start the comp to search for a particular recipe, i end up seeing several unrelated to my search first!u make straying easy!!!!!!!!!!!

    [Reply]

  116. Shirleysonshine says

    These are just like my mom’s turnovers she used to make, except that they are rectangular, rather than triangular. But they are turnovers……..

    [Reply]

  117. says

    I have been reading your blog through my reader and wanted to start trying some healthier alternatives to the boxed processed foods we have been buying. I’m new to all of this and I guess it showed when I tried making these. lol

    I have dough issues, though.

    First my dough (King Arthur whole wheat flour) was very crumbly. I kneaded it and worked it for over 30 minutes. I couldn’t get it really smooth but gave up as my hands were aching. Then I worked at spreading the dough out for over 30 minutes. I used the plastic wrap (which did help! Thanks Trudi!) and got it thin enough. My problem was I could only get 7 poptarts out of this. Not even enough to feed my kids let alone husband and myself. So I’m not sure what I did wrong. :-/

    My little 7 poptarts tasted ok. The crust tasted like cardboard. It was tough to cut and chew. The kids are eating it and seem to like it ok. I think that has something to do with the frosting I put on top to sweeten it a bit. lol

    I used the amount called for in the recipe and I think the dough was probably think as a piece of cardboard. After an hour of working at this, I was hoping to have more of a reward for my efforts. lol

    Any ideas on getting the dough to yield more? Is there a video I can watch on how to spread dough out? lol I’d like to try this again.

    Thanks! :)

    [Reply]

    Laura Reply:

    I’m not sure what went wrong – my dough is never that difficult to roll out, so I can therefore get it much thinner, which makes it taste better.

    You may want to add a little more yogurt next time or even a little water so that the dough won’t be so stiff and difficult to work with. That may help!

    [Reply]

    Christine Reply:

    Thank you, Laura, for your suggestion! The 2nd attempt came out much much better! :D

    I blogged about it:
    http://preparingforrain.com/2011/08/homemade-poptarts/

    [Reply]

    Courtney Reply:

    Laura,you do soak your dough, right? That may be what gives yours a nice texture. The recipe may need to be altered if using unsoaked dough. Just a thought. These look delicious and I plan to try them tomorrow! I don’t think I have jelly on hand, so I’m going to try to just blend up some frozen fruit for the filling. Yum!!

    [Reply]

    Laura Reply:

    Yes, I typically do soak the dough for this recipe, although not always. Hope they turned out well for you!

  118. Jennifer says

    We have just made these for breakfast today. They look fantastic and I can’t wait to try them. I have had a moratorium on pop tarts for several years now and I’m glad to have found a healthier alternative. Thanks for the all the awesome recipes you share!!

    [Reply]

  119. says

    I eat poptarts occationally but they are full of calories & no good for me. This recipe & the wonderful photos of how to make them yourself is great & not healthy looking so I can eat them more often w/my breakfast coffee. Thanks a lot. I don’t think there is anything that can’t be found on the internet anymore. It’s amazing. Never thought I’d find a recipe for poptarts!!!

    [Reply]

  120. says

    I eat poptarts occationally but they are full of calories & no good for me. This recipe & the wonderful photos of how to make them yourself is great & healthy looking so I can eat them more often w/my breakfast coffee. Thanks a lot. I don’t think there is anything that can’t be found on the internet anymore. It’s amazing. Never thought I’d find a recipe for poptarts!!!

    [Reply]

  121. Jessica says

    Just made these with my kids… So yummy.. didn’t have plain yogurt so I used milk! Turned out fine… I will have to do this again!

    [Reply]

  122. Summer says

    Your picture of the crust looks like it is made with white flour. I know you made them with whole wheat but when I used whole wheat for mine, they were too heavy and grainy, even though they were nice and thin. I use Montana white wheat but it still seems too heavy. What are you using for the flour? Thanks!

    [Reply]

    Shanna Reply:

    Summer, The first time I made these I did 1/2 Montana white and 1/2 Montana Golden wheat
    (b/c I think it’s neat that I’ve been to their farm in Three Forks :) ) They
    were still pretty whole wheat -ish, but not terribly over powering. I have
    also made this recipe w/ all white and personally it’s my favorite as it really
    brings out the flavor of the yogurt which is delicious, and is all around a better
    pastry flour, imo. Next time I plan on using 3/4 white to 1/4 wheat and calling
    it good. I’ve added cinnemon apple bits, honey (which leaks terribly), and jam.
    I plan on using the E.D.Smith Raspberry Cherry Pomegranate Acai jam from Costco
    because it has a more mature flavor (that my kids still love) and is only 25 calories/
    6g sugar per tablespoon.

    [Reply]

    Laura Reply:

    I use freshly ground hard white wheat for these.

    [Reply]

  123. Amanda Rossman says

    I didn’t have plain yogurt on hand so I used buttermilk instead since I had it and needed to use it up-the poptarts turned out just fine and I didn’t even have to add any more flour to the dough. I used a bowl to cut out the dough so I ended up with circular poptarts but at least the circles were all the same size which made it easy to put them together.

    [Reply]

    Becki Reply:

    OH!! circles!! what a great and easy idea! Thanks for sharing!

    [Reply]

  124. Tituslady says

    I made these this morning with my 17 month old for a snack and they were a hit! I added a little to much yogurt, but they still turned out great! No they aren’t “healthy” per say, but it isn’t loaded in sugar, and it was nice for a treat.

    [Reply]

  125. says

    How did you keep the jelly inside..mine oozed all out….very good crust though!

    [Reply]

    Laura Reply:

    Maybe put a little less jelly in next time – mine did that the first time when I had over done the jelly!

    [Reply]

    Gin Reply:

    How about adding a little water and cornstarch to the jelly?

    [Reply]

  126. val says

    i am a new(er) mother and homemaker, and have always been intimidated by dough. I tried this recipe and it didn’t come out right. I must have over worked the dough too much, i believe. I put all the ingredients in the kitchenaid, kneaded for a couple minutes, then tried to roll it out. it broke horribly and i couldn’t even roll it out. so i tried to put some more yogurt and a dash of tempid water in, but then it got goo-ey and was like elastic when i rolled it out, bc it would keep stretching back. ah, im so frustrated, just ready to hang up my dough skills.. any ideas? my pop tarts turned out to be jelly rolls adn balls haha.

    [Reply]

    Laura Reply:

    Bummer that this was so frustrating!! I’ve not tried this in a mixer of any kind, so I can’t help you with this. I simply mix the ingredients and knead with my hands a few minutes. You might want to try adding a little extra yogurt initially when you’re mixing the dough up to see if it is a little more pliable. Also, I’m not sure what kind of whole wheat flour you’re using. I’m using freshly ground flour from hard white wheat. This may make a difference. If you have access to freshly ground white wheat, or even store bought whole wheat made from WHITE wheat instead of red wheat, that makes a big difference in whole wheat dough. White wheat is much easier to work with, in my experience.

    [Reply]

  127. Jen says

    I am new to your site and have wanted to try these since I found you a couple weeks ago. Made them this morning and they were very yummy. My 3 yr old ate the entire thing. My batch only made 6…I am not good at rolling WW dough yet, so mine were thicker and larger than yours:) Thanks for your great ideas!!!

    [Reply]

  128. Erin says

    Thank you so much!! Just made these tonight! I tried them while everyone else was in bed and they were delicious and very filling! I really appreciate you posting all your recipes. I, too, am a mother of 4 growing boys 10, 8, and 5 year twins. I work full time on overnights 4 on and 4 off. Your recipes have inspired me to make one night a week that I am off work dedicated to making more healthful snacks for my boys and boycot the boxes! Thank you very much:)

    [Reply]

  129. Sarah says

    These look great and I was going to soak the dough but, soaking it in yogurt or any dairy medium isn’t actually effective. They have now found out that you must use apple cider vinegar (or lemon juice) and water to properly soak grains and that makes for a very different (and slimy) dough. Any thoughts? I was really hoping to make it work!

    [Reply]

    Laura Reply:

    Wow, I’ve not heard that about soaking in dairy not being effective. Do you remember where you read that? Thanks!

    [Reply]

  130. Laura L says

    what exactly is healthy about a cup of butter?

    [Reply]

    Laura Reply:

    Yes, that is a question many people who are new to my website ask, understandably so!! Butter and other forms of real, saturated fats do not scare me in the least. I’ve done much research that shows that butter is actually a healthy fat because it is a real food, as opposed to many of the newfangled polyunsaturated fats that have been created. Here’s a post I wrote a while ago on this subject: http://heavenlyhomemakers.com/please-pass-the-butter-and-the-cream

    [Reply]

  131. says

    I LOVE THESE! I am vegan so I switched the butter for earth balance and yogurt for soy yogurt and it worked perfectly. thanks for the recipe :)

    [Reply]

  132. says

    Hi everyone, I was wondering if anyone has tried to used a premade refrigerated dough in place of the flour. Does anyone know the calorie intake for the homemade dough? The premade has 110 calories. I know this is supposed to be a healthy alternative to the store bought item, by I was just curious if anyone has tried it.
    Thanks,

    Jamie Coursey

    [Reply]

  133. says

    I didn’t think it could be that you could actually make healthy pop tarts! I always go to the store and see pop tarts and believe me I’m tempted. Now I can make this and feel less guilty for eating it. Pure happiness.

    [Reply]

  134. Tina says

    Hey, these look really good. But I was wondering, what do you set the oven at and for how long do you bake them? Thanks!

    [Reply]

    Laura Reply:

    Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.

    [Reply]

  135. Lisa says

    We have made these twice and they were a big hit! I used Greek yogurt in them and it was tasty. Even the mail lady got one as she was working extra early in the morning delivering packages for Christmas. She was amazed that they were homemade and I know it brightened up her day. Thank you for wonderful recipes to replace the “junk” that we gave up.

    [Reply]

  136. Nancy says

    Wow, can’t wait to try these with homemade jam! Just now discovered your blog when searching for how to freeze shredded potatoes-another winner! Thank you.

    [Reply]

  137. Jill says

    I will be trying these today. My 8yr old daughter loves pop tarts, but I refuse to buy them. She asked for them for Christmas and got 2 boxes :) I will see what she thinks and that will be the ultimate test.

    [Reply]

  138. Lisa says

    Thanks for the recipe! I made these today. I also did circular shape, I used a mason jar lid to cut them out. I cooked down some apples and butternut squash with cinnamon and filled them with that. To me, that’s a lot better than sugar filled jam. No added sugar and a little vegetable! Brushed the top with melted butter and sprinkled with cinanamon. Perfect! Thanks again

    [Reply]

  139. Emilee Joseph says

    Laura- I made these last night and they turned out GREAT! I used all whole wheat flour and made homemade blueberry/orange compote filling. Also i used a light egg wash to help seal and sprinkled with sugar in the raw. Thanks for the inspiring take on a traditionally sugar filled snack.!
    Emilee

    [Reply]

  140. T says

    Ooooooh!! Myvhusband LOVES him some Pop-tarts. I am sooooooo making these for Valentine’s breakfast…Thank you!!

    [Reply]

    Jen Reply:

    I would the use heart shapes, if valentines day. You could make different shapes for different holidays… how fun! :)

    [Reply]

  141. Gail Medaris says

    I made these last night so I could let them soak overnight but, the dough was very crumbly and really hard to roll out! I coudn’t get them very thin! I am getting ready to throw them in the oven we will see how they turn out! I saw that you said to add more yogurt! I will try that next time! Thanks for the great recipes!

    [Reply]

  142. Linda says

    I haven’t tried this yet, but I soon will. I think I would have to argue with your critics saying this isn’t healthy though. I couldn’t find anything un-healthy about it.

    You’ve got your whole wheat flour
    Butter — (if using organic or even better homemade — then that’s an extra boost of nutrition
    Yogurt — again, organic or even better homemade – super nutrition right there
    Salt — himalayan sea salt gives you an extra boost of vital minerals in your diet
    Jelly — using homemade, no sugar added fruit spread – can’t go wrong with that.

    So that said, I think this is an excellent guilt free breakfast to break out to your kids as quick as you can make ’em!

    Thanks Laura!

    [Reply]

  143. Jenna Harvey says

    I cant wait to try these! i love pop tarts and cooking.I always wondered if you could make them homade pop tarts. I guess you can :)

    [Reply]

  144. Beth says

    I just made these and followed a tip my SIL told me about. I used a pampered chef cut and seal. It worked great! No jam oozing out and and they all were uniform in size. My dough was easy to work with. I used homemade yogurt! I am so excited to surprise my kids with this treat! Thanks for this great recipe and website!

    [Reply]

    Melissa Reply:

    I like that Idea. I was thinking about it when I read the recipe, cause I wouldn’t have uniform thingamajigs myself!

    [Reply]

    Angie Reply:

    Oh My Goodness! I don’t know why, but I never would have thought to use my Cut N Seal!
    Genious!!!

    [Reply]

  145. Jennifer says

    Is there sugar sprinkled on these or is that the texture of the dough? Sorry, I can’t tell in the pictures and didn’t see in the recipe where it says to sprinkle sugar on them.

    [Reply]

    Laura Reply:

    No, it’s probably just a little bit of flour you see on the top. :)

    [Reply]

  146. AMY says

    Is there anything I can use besides yogurt? We are just learning how to be a dairy-free family (for health reasons), and I don’t know all of the tricks yet.

    Thanks!

    [Reply]

    Cassie Reply:

    Hi Amy, I was reading through the comments and saw yours, up top a bit there is a comment and it says “I LOVE THESE! I am vegan so I switched the butter for earth balance and yogurt for soy yogurt and it worked perfectly. thanks for the recipe”, so I think that might help you :)

    [Reply]

    LindseyforLaura@HHM Reply:

    You could also try rice milk or coconut milk.

    [Reply]

  147. Jules D says

    Just made these this morning. They turned out great except they needed more jelly on the insides. I was trying to be careful because I didn’t want it to ooze out everywhere. Guess I was too careful! Oh well! Lesson learned.. Now time to devour! :)

    [Reply]

  148. says

    I was wondering if these freeze well, like we could make a batch and freeze some for later use.
    Very cool recipe! Thanks for sharing.

    [Reply]

    Laura Reply:

    Yes, these freeze well!

    [Reply]

    Cassie Reply:

    Thanks for the quick reply Laura! :D
    Would you suggest freezing them already baked, and pop them in the toaster to heat up or?

    [Reply]

    LindseyforLaura@HHM Reply:

    It would probably work best to freeze them after baking. :)

  149. Becky C. says

    Okay tried these today and they are great thank you so much. A tip though to make it a little easier if anyone has the pampered chef cut n seal that works great instead of getting the traditional pop tart shape you get circles :). You use the cut n seal to cut out all your circles then put the jam inside put a circle on top and use the sealer to seal them up turned out great. :) thanks again for the recipe.

    [Reply]

  150. Sheri Conant says

    we made this dough last night and experimented with it this morning. (I was a little hesitant to leave it out all night, but I followed the directions and it was a great consistency this morning)! we did some with blackberry jam, some with apricot, and a couple test samples with almond butter.
    we rolled out half of the dough, added some garlic and parmesan and pre-baked for 10 minutes. I then added some scrambled eggs, ham and cheese and made a quick breakfast pizza. Everything turned out yummy!
    thanks for sharing your recipes!

    [Reply]

  151. Emilee Joseph says

    I made these a couple weeks ago. They turned out awesome. I used only whole wheat flour and they were hearty and delicious. Instead of using jam I sauteed some frozen blueberries with orange zest and honey until it reduced to a compote. The only problem I had was the edges coming together. We also used an egg wash to make the golden and seal the edges . Happy baking!

    [Reply]

  152. stephanie says

    could i use coconut oil instead of butter in this recipe? or half a cup of butter and half a cup of coconut oil? looks delicious!

    [Reply]

    Laura Reply:

    Yes, that should work fine – either half and half, or exclusively coconut oil.

    [Reply]

  153. says

    I’ve made these many times but always have a problem with the inside oozing. Today I came across another recipe that calls for brushing the bottom piece with egg before putting the jam and top piece on. The edges seal up great this way!! (how many eggrolls have I made and this didn’t occur to me!?)

    [Reply]

  154. Jess says

    My children (ages 4 and 3) and I just made these! We had so much fun!! My “orderly” mommy tried to come out as my 3 year old threw flour high (everywhere) in the air; but I pushed her aside and joined in the flour tossing! They are cooking in the oven right now and smell delicious!

    Thank you for sharing with us all your yummy (healthy) recipes!!

    Jessica

    [Reply]

  155. says

    Hi,
    I have an allergy to yogurt. Is there another alternative to yogurt that I could use to make these?

    These look so yummy! And I really want to make them!

    Thanks!
    Polly

    [Reply]

    Laura Reply:

    You can use almond, rice, or coconut milk and it should still work fine.

    [Reply]

  156. Jen says

    I realize they are MUCH healthier than the store bought version but at 200 calories each (if the recipe makes 15, about 160 if you make 20) I’d have trouble making these.

    I know it’s the butter that throws the calorie count so high. Is there a lower calorie ingredient that could be substituted for butter? I can’t think of anything that would make a big difference off the top of my head.

    They would certainly make a delicious treat of course!

    [Reply]

  157. Annie says

    They are in the oven! What a great snack idea. Much better than anything processed. How often we are making cookies or cake and not caring of the calories!!!
    Moderation!!!!
    I rolled out the first half too thick, so they took a little longer to cook.
    I did use a circle cutter for half and I think that will work great for little hands!
    I might do a touch of icing just to make it a treat!
    Thanks for the recipe!

    [Reply]

  158. Michelle says

    I have my 1st pan cooling right now and my 2nd pan still in the oven. They smell and taste wonderful!! I used all coconut oil instead of butter so I imagine they are not quite as flakey but still great. I also used kefir instead of yogurt because that is what I had on hand. For a special treat I filled them with Nutella. I also cut them them with a biscuit cutter which make it easier to make it uniform. The first batch I rolled out a little too think so took a while to cook but I got better as I went along. Next time hopefully I’ll have time to do an overnight soak.

    [Reply]

  159. Deb says

    My daughter only likes chocolate ones. She’s not a fan of jams or jellies. Could I put dark chocolate chips in these?

    [Reply]

    Laura Reply:

    Sure, good idea!

    [Reply]

  160. says

    I love homemade pop tarts! Sure, they aren’t HEALTH FOOD per se, but anyone who believes they are is just plain silly. And like you, I’m not afraid of a little butter. It isn’t like I’m going to eat one at breakfast, lunch, AND dinner. (Okay, so what if I did a few days ago? Go ahead and judge, I had a bowl of fruit with homemade yogurt, and big green salads at lunch and dinner as well… ;)

    My theory on food is this – homemade is ALWAYS better. Even if I’m making candy, it’s still better. We brew our own beer, we make our own wine…and I consume them freely knowing what went into them, how they were prepped, etc, because I MADE THEM. That is the point to be taken away from this – nowhere was it inferred that these are healthy. Serving our families ONLY stuff that would be considered purely healthy sure would get boring after a while. Everyone needs a little treat now and then!

    I also use a very, very similar dough to make drunken apple turnover poptarts. Apple butter is also nice, and I’ve been known to make these savory with some cream cheese and either Cowboy Candy (candied jalepenos), or cream cheese and pepper jelly in them for parties.

    We also put pb and j in them. And pizza stuffin’s…and cheddar cheese with bacon…you get the picture. ;) I just serve a nice big green salad on the side. hehe.

    [Reply]

  161. Quin says

    I want to make these NOW…LOL. All I have is vanilla greek yogurt? Do you think that would work as an alternative. I’m 15 miles from a grocery store.

    [Reply]

    Laura Reply:

    Sure, vanilla greek yogurt should work fine!

    [Reply]

  162. Amanda Cowan says

    I love how people in glass houses love to throw stones. Very few people with small children NEVER reach for the easiest option. And I for one think these sound awesome. You could easily work them into a healthy diet, even on a regular basis. I suppose one could use a homemade fruit filling that has no sugar added.. But I think if you served this with a little yogurt on the side, or some fruit that this would be a fairly well balanced breakfast. Thanks for sharing the recipe, regardless of the original feedback you received.

    [Reply]

  163. says

    We had these this morning along as a mid morning snack and we LOVED them! I think I need to roll the dough out thinner, but my husband and daughter absolutely love them! We only had peach jam and apple butter on hand, but once it’s strawberry season we’ll be making some strawberry jam for inside! Thank you for this recipe!!
    Kim

    [Reply]

  164. Christine says

    Thanks so much for the recipe. Any thoughts on a ratio of cinnamon and brown sugar to make that version? :)

    [Reply]

  165. Anna says

    Is there a way to make these WITHOUT the yogurt? We have allergies…

    [Reply]

    Laura Reply:

    You can use milk or a milk substitute like coconut milk or rice milk if you want. :)

    [Reply]

    Rachel Reply:

    Do you think Almond milk is too thick?

    [Reply]

    Laura Reply:

    No, I think it should be fine.

    Kate Reply:

    Same question. But could I use soy yogurt? My son is allergic to dairy.

    [Reply]

    Laura Reply:

    Yes, that would work, although I recommend coconut milk as a great dairy substitute.

    [Reply]

  166. Michelle says

    I would love to do a chocolate version of these…any ideas?

    Your blog is one of my very favs.! Thank-you for all of the time you put into sharing all of your wonderful recipes & pictures with us. :)

    [Reply]

    Laura Reply:

    I need to experiment with that idea!

    [Reply]

    Kris Reply:

    Try using Nuttella.

    [Reply]

    Faeyth Reply:

    I wonder if the fudge sauce made from coconut oil, cocao powder and
    agave nectar (or Stevia) would work for that. I was just thinking it
    too! :) Sounds delicious! Thanks for sharing the recipe!

    [Reply]

    Faeyth Reply:

    Ooops! Vanilla is also in that homemade chocolate sauce

    Paudy Byrne Reply:

    Try using Nutella instead of the jelly/jam

    [Reply]

  167. Lunam says

    If you want to make the poptarts healthier use apple sauce instead of butter
    Use greek yogurt. Add whet germ and flax and add whey protein
    Make the jelly yourself.
    Use agave or a low carb syrup or zero sugar or none at all fruit is already sweet

    [Reply]

    jsnels Reply:

    Could you please detail amounts of flax/whey/applesauce? Have you experimented with other protein sources? I try to include protein (usually nuts) into my baking, as I have a very particular eater and need to be sneaky. Thank you!!!

    [Reply]

  168. Melanie says

    Thank you so much for posting all these delicious recipes. I have made these poptarts before and my munchkins ate them all up in no time. Will definitly be making them again soon.

    [Reply]

  169. Stephanie says

    I have a question! :) How do you soak dough? I’ve never heard of it, but since you said it makes the grains a bit more digestible, I’m wanting to try it. I have been grinding my own grains for the last 8 years would love to see if soaking the dough helps some of my other recipes too! :)

    [Reply]

  170. Amy says

    These are great for a quick after school snack. I use 1/2 c butter and 1/2 c coconut oil and they turn out perfectly. Thanks for the great recipe!

    [Reply]

  171. Courtney says

    REALLY random question here. Do you think these could be made with mashed sweet potatoes or steamed, mashed carrots (or other veggies) inside? Also, could other kinds of flour be used, like oat flour or rice flour?

    [Reply]

    Laura Reply:

    Hmm, never thought about doing something like this, but it would be worth a try.

    [Reply]

  172. Michele says

    I am wondering if these would work for crescent rolls….I would roll them onto a dowel and cook over a campfire. Any better suggestions?

    [Reply]

    LindseyforLaura@HHM Reply:

    Ohhh! That sounds amazing! I think you are onto something…

    [Reply]

  173. says

    After wanting to make these for forever, I finally made them today! We love them!!! So good!!! Why, oh why did I wait so long??? Thanks so much, Laura!

    [Reply]

  174. Lori says

    Just made these…SO easy to make….maybe 20 minutes.

    As far as healthy…sometimes as a treat, I buy organic pastries…to avoid the crud in the real deal…so…these are an AWESOME option – much cheaper & better tasting :) These will be entered in to our “family favorite recipes” book.

    [Reply]

  175. Kandus says

    I didn’t see a reply on how to soak the dough and I am curious as well as I have never done that before.

    [Reply]

    Laura Reply:

    To soak this, you can just mix all the ingredients together, cover, and let it sit on the counter overnight.

    [Reply]

  176. says

    The thing is, these are much better than what you get at the store! That’s what makes them a “healthy” alternative. I rarely buy any canned or boxed things anymore since I discovered that I can make those things at home and I love Heavenly Homemakers!!

    [Reply]

  177. Rachel says

    I was curious if you think you could throw in maybe scrambled eggs and sausage? Maybe a little salsa…make it a grab and go breakfast. Not sure if the pastry would hold up? Any suggestions?

    [Reply]

    Laura Reply:

    Yes, that would work, although I think you’d need to do more of a “fold over” method with the dough to maybe make a breakfast pocket of some sort. :)

    [Reply]

  178. Stephanie says

    HI! I completely stumbled onto this site by accident, and I’m so excited about it :) I went Paleo (very clean eating) about a year and half ago. I didn’t transition my two small children, but I do want to see them eat healthier foods. Of course, they love the junk, and I’m excited to try this pop tart recipe and your granola bar recipe. Kudos to you for demanding better for your family and sharing with the rest of us! I am definitely bookmarking this site for future use :) Thanks again!

    [Reply]

  179. kim says

    Laura, making the poptarts and my dough is crumbly, any particular reason? sometimes I wish I had your number so I could call you but then again, you’d get so many calls from me you’d have to block my number, LOL. thanks

    [Reply]

    LindseyforLaura@HHM Reply:

    Haha! Laura is too sweet to ever block a number. ;) Try using more water next time and see if that helps.

    [Reply]

    LindseyforLaura@HHM Reply:

    I meant to say butter or yogurt and my fingers typed water…Sorry!!! :)

    [Reply]

  180. says

    I am totally looking forward to this! We only eat organic pop-tarts, so this is going to be fun for us to do, and less costly, I hope. Thank you so much for posting this!

    [Reply]

    Lynell Reply:

    As a follow-up thought, have you made these with Nutella? And…have you ever put an icing on them? Even the organic ones do, so I was just curious. Thanks!

    [Reply]

    Laura Reply:

    I haven’t, but I think it would be yummy!

    [Reply]

  181. Rachel Ryan says

    Hi Laura,
    I make these for my family regularly, however I do not put jelly in them. I just put pureed fruit or even fruit pieces,applesauce or just blend canned fruit or frozen fruit. It this makes it even healthier and taste really good!
    Rachel

    [Reply]

  182. shelby says

    What if you cut the rectangles a little longer then folded it over and crimped all 4 edges…might be easier than finding a matching square :) Thanks for sharing. My daughter is reading along and we want to try them!

    [Reply]

  183. says

    we’ve been making homemade poptarts for some time, and just introduced them to some friends.
    We us a pizza cutter when working with the dough, the fun part is seeing what the kids will add as the filler, peanutbutter and jelly, shredded coconut, organic chocolate, it can go on and on.
    We have 4 kids between 9 an 19, so it can be fun.

    [Reply]

  184. Fletcher R. says

    I just made these & can’t wait to pick up the kids so we can try them.
    The dough was very sticky & I had a hard time rolling it out and had to work in a lot more flour. I only got 10 poptarts so I think it was still too thick. Did I go wrong somewhere? Any advice?

    I absolutely adore this website and the comments on the recipes are soooo helpful!!

    [Reply]

    LindseyforLaura@HHM Reply:

    I would try to add more flour if they were sticky. That might help a bit. :)

    [Reply]

    Fletcher R. Reply:

    Thank you. I did work in more flour, but they were kind of floury tasting. The next time I made them I realized my mistake. I had used vanilla yogurt instead of plain and it was much more watery. The second batch made with regular plain yogurt were just about perfect!!

    [Reply]

  185. Charlotte says

    These taste wonderful! My 3 kids have no idea what poptarts are, and when I gave up packaged foods I never imagined I’d make them at home one day. But these are quicker and easier to roll and bake than making muffins, and they’re great! My son wants this for his birthday breakfast. :)

    I’m going to freeze one from the next batch and see if that works. I’m having a baby in 3 months, and need to stock up on things for my husband to give the kids.

    [Reply]

    Reba Cloud Reply:

    I haven’t tried these yet (but plan to) but I was reading on another site to freeze them before you cook them. Then when you are ready, pull them out to cook. I may try that…

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  186. Adeana says

    I have quite a few soft white wheat berries and I was wondering if I ground those down, do you know if that wld be equal amounts of flour? I also have some over cooked jam that wold be perfect for these! So, I am hoping the wheat berries will be perfect for this.

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    Laura Reply:

    I’m not sure, but you can always add more or less depending on how it mixes up. Just add more yogurt if it becomes to dry or stiff.

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    Heather Durfee Reply:

    2/3 cup wheat berries = 1 cup ground flour

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  187. Karen Dee Davidson says

    Have to try these! One store brand tastes and feels like cardboard and the other brand tastes like chemicals! These have to be delicious!

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  188. Lee says

    I see that you have sugar sprinkled on yours. Did you add before baking or after and what did you dampen the dough with to make it stick? Cant wait to try these and I am just trying to think how to make smores tasting ones….nutella and marshmallow fluff????? The possibilities are endless!!!!

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    Laura Reply:

    I actually don’t have sugar sprinkled on mine – I guess what you see in the picture is the flour that stuck to the dough when I rolled it out! :)

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  189. Tiffany says

    I just made these and I LOVE THEM! What a good way to take a yummy “box” food loaded with bad stuff and making it from scratch. And my fav part…It was so EASY!

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  190. Nicole says

    I love your recipes! I made the Whole Wheat Banana Bread Muffins and the Coconut Flour Banana Muffins earlier today (I had bananas I needed to use up!) Now I am getting ready to soak the flour to make Poptarts for tomorrow. Can I use Buttermilk instead of Plain Yoghurt? Thanks for all your great recipes!

    [Reply]

    Laura Reply:

    Yes, buttermilk will work just fine!

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  191. Sam says

    So, I am completely inept when it comes to baking anything. I made these for the first time yesterday, and they came out perfect! Thank you for the recipe!

    PS: I used french vanilla whole milk greek yogurt and white flour

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  192. Amy says

    I can’t wait to try this! It has simple ingredients and looks delish! My oldest son is very particular, but loves pop tarts. I like how this will be preservative free with real ingredients. I may try topping them with royal icing because he loves the icing on pop tarts so much!

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    Amy Reply:

    They were fantastic! A huge hit. The royal icing worked great too!

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  193. Bliss says

    Just made these this morning and they were wonderful! The ones that I rolled the dough out thinner were amaazing! I did half with homemade blueberry jam, and the other half with bananas and honey… Delicious!!

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  194. Courtney says

    Do you make your own jam? Do you add some type of sugar or do you have some sort of all fruit recipe?

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    LindseyforLaura@HHM Reply:

    Laura buys 100% all fruit jelly.

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  195. Linda Bossle says

    I’m just curious about the dough recipe. I like to make a spinach strudel but we use pillsbury crescent rolls – which I hate using. Do you think this recipe would make a good substitute??

    [Reply]

    Laura Reply:

    Yes, I think this would work great!

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  196. says

    I just had to tell you that I made the filling for the cream cheese flaky pastry, put some into the pop tarts along with fruit spread (strawberry in some, blueberry in others) and they are absolutely amazing!

    I also made some homemade nutella and used that to fill a few. It makes for a more solid filling that doesn’t run out. It crossed my mind that applesauce with a dash of cinnamon would make a pretty yummy filling too.

    Your pop tart recipe has revolutionized my husband’s breakfast, LOL! Many thanks to you.

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  197. says

    Sorry, I forgot to add that after making a batch of totally un-uniform (definitely NOT a word)pop tarts, I had a mini brainwave and used a rectangular box to cut them out. They look SO lovely and it was much faster and easier than me cutting a load of un-straight (definitely also NOT a word) lines.

    Okay, getting back in my shell now.

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  198. Rebekah Renee says

    Just wanted to say that I make this recipe often! I use homemade oat flour instead of the whole wheat, and it works great! Just be careful if you use the oat flour it likes to break apart easily when making them.

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  199. Amanda says

    I’m really confused. I halfed your recipe and used all the same ingredients, but my dough wouldn’t even stick together to be rolled out. When j was able to get some of it together, it made 2 whole pop tarts (4rectangles). Any suggestions?

    [Reply]

    Laura Reply:

    I’m not sure why it only made two poptarts, but as far as the dough goes, sounds like it needed a little more liquid added to make it nicer to work with. :)

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  200. Carolyn Stutz says

    Oh my. I don’t know the last time I bought pop-tarts. I’m not even sure my kids like them. (“kids” being 21 and 18.) However, I just made some. The dough was incredible to work with. I used my food processor – it came together beautifully. I had frozen raspberry puree that needed to be used – so I did :) It was still partially frozen but that was okay. I used a boatload more than 1/2 tsp per tart. As in, maybe a tablespoon? As the first batch was baking and I was crimping the edges of the second batch, my daughter came in the kitchen, and with a grin on her face, asked, “are you making homemade pop tarts?” I said, “as a matter of fact, I am.” She said, “they smell wonderful.” Now, will she eat them? who knows? but I will accept the compliment and enjoy every bite! Yum!

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  201. Rachel says

    It looks like in your picture that there might be a sugar topping on them, but I didn’t see that in your recipe. Can you please let me know if there is and what you used? Thanks! Can’t wait to make these for my kiddos!

    [Reply]

    Laura Reply:

    That’s actually just a little flour that baked on. In the picture it looks like sugar somehow. :)

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  202. Melissa says

    These are awesome! A wonderful special breakfast that the whole family loves! Thank you!

    And… I LOVE the brown sugar Poptarts to this day. Too bad I know what’s in them now… (sigh) :)

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  203. CJ Lewis says

    Thank you, Thank you, Thank you for posting this recipe! I have a daughter with food-allergy eczema and is quite limited in what she can eat. Pretty much I if its not from scratch, she can’t eat it. Her allergies have forced us into much healthier eating & thankfully I have always been a mostly-scratch cook. I adapted this recipe for her & it turned out great! I used chickpea flour and added arrowroot starch. Used oil & butter and homemade kefir in place of the yogurt. I was so excited to see this recipe and was as excited to make it for her. Thank you again!! Please keep sharing!

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  204. Aimee says

    Made these for the first time. Mine do not cut in perfect squares at all. I am not sure what shape mine are, lol. Any suggestions on how to roll the dough out and get an actual shape?

    [Reply]

    Laura Reply:

    I just roll it into an awkward blob, then use a knife to cut squares or rectangles. :)

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  205. Samantha says

    Is there a substitute for butter that would work in this case?

    [Reply]

    Laura Reply:

    Coconut oil or palm shortening would work. :)

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  206. Luz says

    I need to try these!! My some loves store bought pop tarts! Which I don’t buy but grandma does! I would love to try these with some pumpkin in it! Yum! I love looking at you recipes and reading your blogs! I get into them! Thanks to my sister for telling me about your blog!

    Luz

    [Reply]

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