It’s hard to miss a childhood favorite breakfast (I can’t believe we ate so much sugar at breakfast!), but these famous Protein Pop Tarts Really deliver.
Cinnamon Brown Sugar Pop Tarts have always been a delight to me, but the ingredient list on the back of the box is no bueno. I was satisfying my craving with these Cinnamon Roll WafflesAnd as delicious as they are, they’re no Pop Tart! So you can bet we’ve found a way to make them healthy while still packing protein.
in Protein Pop Tarts An upgraded, more wholesome version of childhood nostalgia. They’re made of warm and flaky cheese pastry, filled with protein-packed cinnamon brown sugar, and topped with a sweet almond milk glaze. Get ready to relive your childhood memories guilt-free!
How are these protein pop tarts?!
What “protein” do you get in these Pop Tarts?
Cottage Cheese Pastry
This is correct. We created an epic pastry/dough/crust situation using just a little brown sugar, butter, and blended cheese into the dough. Paneer adds a huge amount of protein to this recipe and let me tell you, you will never know it was part of the recipe!
What you need to get started
- all purpose flour: This will be the base of our pastry dough.
- light brown sugar: We use light brown sugar for both the pastry dough and the filling for that classic decadent sweetness.
- unsalted butter: Make sure you use cold, unsalted butter for best results.
- 4% cheese: We found that 4% cheese is the perfect consistency for pastry dough. The high fat content adds richness and helps with flakiness.
- cinnamon: You can’t have Cinnamon Pop-Tarts without a little cinnamon!
- Vanilla Protein Powder: We used plant-based Garden of Life Vanilla Protein, but feel free to use your favorite protein powder.
- Castor sugar: Why the glow on our Protein Pop Tarts is so amazing!
- Unsweetened Plain Almond Milk: We used almond milk instead of regular milk for a healthier option, but feel free to use whatever milk you have.
- food processor: You will need a food processor to combine and blend the ingredients for the pastry dough.
our favorite
animal blender
animal blender Our favorite blender for smoothies, dips, soups, and everything in between. It’s the perfect size and reasonably priced. Oh, and oh-so powerful!
Not a cinnamon Pop-Tart person? Try another flavor variation!
I’ve always been a fan of cinnamon pop-tarts, but if you’re not a fan of cinnamon, you can try several other variations for your protein pop tarts. Here are a few suggestions:
- Rich in Fruits: Replace the cinnamon filling with your fruit of choice, like strawberries or blueberries. I recommend mashing the fruit and adding a little honey or maple syrup to make a spreadable filling. Or, use jams or preserves for a quick option.
- Filled with Nutella: For a funky twist, use Nutella as a filling instead of cinnamon.
- Tasty version: Skip the sweet filling and make a savory version by adding cheese, herbs and spices to the dough. You can also use it as a replacement for bread breakfast sandwich,
How to Make Protein Pop Tarts
- Preheat the oven. Preheat your oven 350℉ And line a sheet pan with parchment paper. Cancel.
- Process Materials. keep it Flour, Brown sugar, SaltAnd butter in one food processor And pulse to break up the butter. Next, add cottage cheese and pulse to combine. It should look crumbly but not wet.
- Make the dough. turn on the processor slowly Add cold water 1 tablespoon at a timeOnce the ball starts forming, you can stop.
- Roll out the dough. Transfer dough to a floured work surface and divide into two equal partsroll out a piece 12×12 inches And then transfer it to the lined sheet pan. Cancel.
- Mix filling. mixture Brown sugar, cinnamonAnd protein powder In a small bowl.
- gather. spread out brown sugar mixture over the dough, except ½ inch around the border to shrink the edgesCancel. Then, roll out the remaining dough and place on top of the brown sugar mixture. Using a fork, press the edges to seal. Then, prick the top of the Pop-Tart with a fork to prevent air bubbles.
- bake. bake for 25-30 minutes.
- Glazing. While the Pop-Tarts are baking, place this Castor sugar, almond milkAnd vanilla Add to a bowl and stir to combine. Cover with plastic wrap to prevent a film from forming on top.
- Glaze and serve. Remove the Pop-Tarts from the oven and let it cool 15-20 minutes Before coating it with glaze. Serve and enjoy!
If your dough seems too sticky before rolling out, knead it with a little flour. It should feel like fresh bread dough.
If you are having trouble rolling out the dough 12×12 inchesDon’t worry! Roll it out as close to that shape as possible. we found that 10×10 inches It still fits nicely in the pan and results in a delicious pop tart. However, you may have some extra dough and filling, so consider making a mini pop tart with leftover dough!
Other important tips
- Keep in mind that rollout measurements are not exact. It is just important that the top and bottom be relatively the same size and thickness.
- When you are crimping the edges in Step 6, make sure there are no holes in the crimps, otherwise the filler may fall out.
Once cooled, store your homemade Pop-Tarts in an airtight container at room temperature 3 daysYou can also freeze them for long-term storage; Just make sure to wrap them well and thaw them before serving.
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Preheat oven to 350℉ and line a sheet pan with parchment paper. Cancel.
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Place the flour, brown sugar, salt and butter in a food processor and pulse to break up the butter. After this, add paneer and dal and mix. It should look crumbly, but not soggy.
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Turn on the processor and slowly add cold water, 1 tablespoon at a time. Once the ball starts forming, you can stop.
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Place the dough on a floured work surface and divide it into two equal parts. Roll out one piece to 12×12 inches and then place it on a lined sheet pan. Cancel.
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Mix brown sugar, cinnamon and protein powder in a small bowl.
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Spread brown sugar mixture over dough, leaving about ½ inch around the border to allow the edges to shrink. Cancel.*
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Roll out remaining dough and place on top of brown sugar mixture. Using a fork, press the edges to seal. Then, poke a fork into the top of the Pop Tarts to prevent air bubbles.
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Bake at 350℉ for 25-30 minutes.
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While the Pop Tarts are cooking, make the glaze. Add powdered sugar, almond milk and vanilla to a bowl and mix. Cover with plastic wrap to prevent a film from forming on top.
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Remove the Pop Tarts from the oven and let them cool for 15-20 minutes before drizzling the top. Cut into squares or rectangles of equal size.
- If the dough seems too sticky then dust it with a little flour before rolling it out. It should feel like fresh bread dough.
- Rollout measurements are imprecise. It is just important that the top and bottom be relatively the same size and thickness.
- When you are crimping the edges in Step 6, make sure there are no holes in the crimps, otherwise the filler may fall out.
Calories: 351 kilo calories, Carbohydrates: 51 Yes, Protein: 8 Yes, thick: 13 Yes, Fiber: 1 Yes, Sugar: 20 Yes
Nutrition information is calculated automatically, so it should be used as an estimate only.
Photography: The photos in this post are from It’s Raining Floor by Dalya,
