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Friday, 14 August 2015

Razzleberry Whole Wheat Pop Tarts

Last week I made the boys homemade pop tarts!  Gord and I are always looking for healthy but quick breakfasts for the week day mornings.  I've made them before but not in a long while! Sadly this batch did not make it into the freezer for those week day mornings like I had been hoping because they got gobbled up in less than 24 hours! So tasty!! 

Hopefully I'll find some time this weekend or prepare a larger batch which we can then use during the week to warm up for them!  These will be great come school starting up again too!

It might look like I used Jam for the filling but I actually made my own filling for them using raspberries and blueberries and thickened it with corn starch so that it didn't spew out the sides too much while they baked.  

Making the filling!

Homemade Razzleberry Pop Tarts

Pastry Dough

2 cups Whole Wheat Flour
1 tbsp. Honey
1 tsp. sea Salt
1 cup (2 sticks) Unsalted Butter
1 egg
2 tbsp. Milk

To make the pastry dough, whisk together the flour and salt. Cut the butter into 1-inch cubes. Work in the butter with your hands or a fork, until the butter is the size of peas. Whisk together the egg, honey and milk and then pour it into the dough mixture. Mix until the mixture is cohesive. In the bowl, knead the dough until it forms a ball.

Divide the dough in half and form each ball of dough into a disc. Working with one disc of dough, roll out the dough on a lightly floured surface. Roll it out in a rectangle until it is about 9×12 inches and 1/8-inch thick. Cut the dough into 3×4 inch rectangles. Place the rectangles on a baking sheet and place in the refrigerator until needed.
While the dough is in the refrigerator, make the filling.


1 cup Raspberries
1 cup Blueberries
2 Tbsp water
2 Tbsp honey
1 Tbsp cornstarch

Add berries,honey and water to small pot and heat on medium until the berries begin to get mushy.

Mix together corn starch with a splash of water until cornstarch dissolves and is pourable. Shouldn't be clumpy.

When your happy with the consistency of the berry mixture, pour in corn starch stirring while you pour.

Make sure the berry mixture becomes nice and thick! You do t want it too funny or it will ooze everywhere when your trying to fill the dough squares.

Assembly of Pop Tarts

To assemble the tarts, take the dough squares out of the refrigerator.
Place 1 tbsp. of filling in the center of the pastry square, leaving a ½ inch of perimeter around the edges. Continue with half of the squares. Cover each square with the another square, and using your fingers press firmly around the edges of each tart to seal the dough. Then, using a fork, press the edges.

Bake at 350 until golden brown.

You will have left over Razzleberry Filling so you can either use it on some sunday morning pancakes or make another batch like I plan to!

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