These Raspberry Protein Pop Tarts are a fun and tasty treat! With a sweet raspberry filling and a soft crust, they’re perfect for breakfast or a snack.
I love how these pop tarts pack a protein punch while still feeling like a dessert! Plus, I can make them ahead for busy mornings—who doesn’t love a grab-and-go option?
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give a lovely tangy flavor, but frozen ones work just as well. If you can’t find them, any berry like blueberries or strawberries can be a fun substitute.
Chia Seeds: These help thicken the filling. If you prefer not to use them, cornstarch or a bit of mashed banana can also thicken the mix nicely.
Flour: All-purpose flour is standard, but for a gluten-free option, use almond flour or a gluten-free all-purpose blend. Just remember, using almond flour may change the texture slightly.
Protein Powder: Vanilla protein powder is my favorite for taste, but feel free to try chocolate or any flavor you enjoy. Just keep in mind the sweetness may vary!
Butter: Cold butter is key for flaky pastry. If you’re dairy-free, substitute with coconut oil or a vegan butter alternative.
How Do You Make Sure Your Dough Stays Flaky?
Getting flaky dough can be tricky, but it’s all about keeping your ingredients cold and not overworking the dough. Here are my tips:
- Use chilled butter straight from the fridge, cutting it into small cubes.
- Mix in the flour gently until you see small crumbs—don’t worry about it being perfectly combined.
- Add cold water just until the dough holds together. It should be slightly crumbly but not sticky.
- Chill the dough before rolling it out. This keeps the butter cold, helping it create layers when baked.
With these tips, you’ll enjoy deliciously flaky pop tarts every time!
Raspberry Protein Pop Tarts
Ingredients You’ll Need:
For the Filling:
- 1 cup fresh or frozen raspberries
- 2 tablespoons honey or maple syrup
- 1 tablespoon chia seeds (optional, for filling thickening)
For the Dough:
- 1 1/2 cups all-purpose flour (can substitute with almond flour for gluten-free)
- 1/4 cup vanilla protein powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small cubes
- 3-4 tablespoons cold water (adjust as needed)
- 1 teaspoon vanilla extract
- 1 large egg (for egg wash)
For the Pink Protein Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon milk or dairy-free alternative
- 1/2 teaspoon vanilla extract
- 1 teaspoon vanilla or raspberry protein powder
- Optional: Few drops of natural pink/red food coloring or beet juice for color intensity
- Optional: coarse sugar or pearl sugar for sprinkle decoration
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time plus 18-22 minutes to bake. Don’t forget to allow time for chilling the dough (at least 30 minutes) and cooling the pop tarts afterward. In total, you’re looking at roughly 1 hour for everything.
Step-by-Step Instructions:
1. Prepare the Raspberry Filling:
In a small saucepan, mix together raspberries, honey or maple syrup, and chia seeds (if you’re using them). Cook this over medium-low heat, stirring occasionally. You want to cook it until the raspberries break down and the mixture thickens up, which should take about 8-10 minutes. Once done, remove from heat and let it cool completely.
2. Make the Dough:
Now, grab a large bowl and whisk together the flour, protein powder, baking powder, and salt. Add in the cold butter cubes, using a pastry cutter or your fingers to blend everything until it looks like coarse crumbs. Then stir in the vanilla extract. Gradually add cold water, one tablespoon at a time, until the dough comes together into a ball (it should not be sticky). Flatten that into a disk, wrap it in plastic wrap, and toss it in the refrigerator for at least 30 minutes.
3. Assemble the Pop Tarts:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Roll out your chilled dough on a floured surface to about 1/8 inch thick. Cut the dough into rectangles that are about 3×4 inches. Place half of these rectangles on your baking sheet. Spoon about a tablespoon of your cooled raspberry filling onto the center of each rectangle, making sure to leave the edges clear. Lightly brush your edges with a beaten egg, then place another rectangle on top. Press down the edges firmly with a fork to seal everything in. Finally, brush the tops of each tart with egg wash.
4. Bake:
Time to bake! Place your pop tarts in the oven for about 18-22 minutes, or until they are golden brown. Once baked, remove them from the oven and let cool completely on a wire rack.
5. Prepare the Pink Protein Glaze:
While the pop tarts cool, mix together powdered sugar, milk, vanilla extract, and protein powder in a bowl until it’s smooth. If you want a pretty pink color, add a few drops of food coloring or beet juice. Drizzle the glaze over your cooled pop tarts and sprinkle with coarse or pearl sugar if you’d like.
6. Serve:
Enjoy your delicious homemade Raspberry Protein Pop Tarts! They can be eaten right away or stored in an airtight container for up to 3 days. Perfect for breakfast or a snack!
This recipe is a fun twist on a nostalgic favorite, with a nutritious boost from protein and fresh berries—sweet and satisfying!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! Frozen raspberries work perfectly in this recipe. Just be sure to thaw and drain any excess liquid before cooking them down to prevent a watery filling.
How Should I Store Leftover Pop Tarts?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for a week or freeze them for up to a month. Just make sure to wrap them well to prevent freezer burn!
Can I Use a Different Protein Powder Flavor?
Yes, you can! Vanilla protein powder is recommended for a balanced flavor, but chocolate, strawberry, or any other flavor you enjoy will work too. Just keep in mind the sweetness might vary based on the flavor.
What Can I Use Instead of Chia Seeds?
If you don’t have chia seeds on hand, you can skip them entirely or substitute with a bit of cornstarch to thicken the filling. You could also use ground flaxseed, if available!
