Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 7 pastries

If you are anything like me, pop-tarts were near the top of my list for quick breakfasts on the way out the door in the morning on the way to school.

In hindsight, this definitely wasn't the healthiest choice, but they sure did taste good. 

Recently, I decided I'd try my hand at a healthier homemade version. This recipe uses a bit of honey in the filling but eliminates refined sugar from it and the pie crust recipe adds a boost of fiber by using buckwheat flour. Not only does this boost the fiber content of these pop-tarts but also gives the crust a similar texture to the store bought version but with a bit more flakiness. As always here at Be Tea Company, this recipe has the added bonus of antioxidants and L-Theanine from the matcha in the pie crust.

There's no denying that the glaze portion of the recipe is in no way healthy. It's essentially straight sugar. It is, however, totally optional. I apply it when I'm enjoying these pop-tarts as more of a dessert in the afternoon or evening and leave it off when I want a quick, healthier breakfast along with my morning Coconut Matcha Latte. The Raspberry, blueberry chia seed filling with a touch of honey is plenty of sweetness and the filling's flavor goes perfectly with the matcha flavor of the crust.

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If you have celiac's disease, are gluten intolerant or are just looking to eliminate gluten from your diet, the all purpose flour in this recipe can be replaced 1 for 1 with gluten-free all purpose flour. I've done it and there was no discernible difference in flavor or texture.

Pastries like this can sound tricky and the recipe might be a bit intimidating in it's length but they're really super simple to make. You essentially toss everything into the blender, whirl it around until it forms into a dough, ball it, cool it, roll it out flat and cut it into your pop-tart shapes.

Something to note about the filling is that the amount of starch you'll need will depend on how juicy your berries are, hence the wide range in the recipe. It ultimately comes down to personal preference on how viscous you want your filing to be. More starch yields a stiffer filling consistency. Just add starch and stir until it feels right to you.

Recipe

Ingredients:

Pastry Dough

• 3/4 Cup all purpose flour (can use gluten free all purpose flour)
• 3/4 Cup buckwheat flour
• 2 Tablespoons matcha
• 1/2 Teaspoon salt
• 113g (1 Stick) cold butter, cubed
• 1/2 Teaspoon vanilla extract
• 1/2 Teaspoon apple cider vineger
• 7-10 Tablespoons iced water
• 1 Egg (for egg wash)

Blueberry Raspberry Chia Filling

• 1/3 Cup mix of blueberries and raspberries
• 2 Teaspoons honey
• 1 Tablespoon chia seeds
• 3-7 Tablespoons of starch (depends on how juicy your berries are)

Coconut Matcha Glaze (Optional)

• 1/2 Cup powdered sugar
• 1 Teaspoon Matcha
• 1 Tablespoons coconut milk
• 1/4 Teaspoon vanilla extract

Instructions:

Pastry Dough

Step 1:

Add flour, matcha and salt to a blender a pulse 1 to 2 times until combined.

Step 2:

Cut your cold butter into small cubes about 1/2 inch x 1/2 inch and add them to the flour in the blender. Pulse a few times until you get the butter mixed in and down to about pea-sized balls in the blender.

Step 3:

Add your vanilla and apple cider vineger to the flour and butter and run on low for about 5-10 seconds until its fully incorporated.

Step 4:

With the blender on low speed (or dough setting if your blender has it) slowly add the iced water until a dough forms. You want the dough to be relatively dry but able to stick to itself.

Step 5:

Remove the dough from the blender, form into 2-3 balls without kneading. Flatten the balls to about 1/2 inch thick and wrap with plastic wrap. Put the dough in the refrigerator for at least an hour.

Step 6:

Pre-heat the oven to 375F (190C).

Step 7:

On a floured surface, roll out the dough until its about a 1/4 inch thick. Cut the dough into rectangles of your desired size (a pop-tart is about 3x5 inches).

Step 8:

Add 1-2 tablespoons of filling to the pop-tarts (filling recipe below), simply spoon and spread the filling onto half of your rectangles of pastry, remember to save the other half to put over the top to complete your pop-tarts. Avoid over filling and make sure to leave about a 1/2 inch of clearance from the sides in order to seal the pastry.

Step 9:

Place the top dough onto each pastry. Use a fork to pinch the edges of the pastry dough together to seal around the filling. Then use your fork to poke a few holes in the top to let the steam out during baking.

Step 10:

Apply a thin egg wash to each pastry.

Step 11:

Bake for 20 minutes or until the pastries start to brown just a bit on the tops and edges.

Step 12:

Remove the pastries from the oven and allow them to cool for about 10 minutes.

Step 13:

Apply your glaze (optional) and enjoy!

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