It’s #RecipeMakeover week… which means we’re all rethinking recipes into lighter, healthier versions. I have to admit, I would not call my usual diet healthy. I’m a super picky eater and love sweet treats. So when thinking about what food to recreate in a bit healthier way, I went right to the things I eat all the time.
Pop-Tarts are definitely my staple breakfast! I’ve always seen homemade versions online (like Jon’s on The Candid Appetite), but never attempted making them before. It got me thinking about all the junk store bought toaster pastries could have in them… preservatives, artificial colors, artificial flavors, and ingredients you can’t even pronounce. Homemade = you know what’s in your food!
I have to admit… they turned out way better than I expected. Store bought brown cinnamon sugar toaster pasties tend to have a really dry pastry part. These are super flakey and yummy… WAY better than store bought. Not only do I know exactly what ingredients are inside them, but I also was able to use brown sugar Splenda in the filling inside of regular brown sugar. So they’re not as bad for you as normal!
You can choose to leave them unfrosted to help make them a little better for you… but I’m a sucker for frosting! It’s always the best part, right? Too bad it’s not the best for you… So instead of slathering on a thick layer across the entire toaster pastry, I decided to just drizzle a little on top instead. I honestly didn’t miss the entire thing being covered in the frosting! Just that little bit really was enough to get the flavor there.
Now I’ll admit that these are not a quick and easy recipe like us Boyer woman usually love to share. But they are definitely a better-for-you and much tastier version of a store bought breakfast treat! I won’t be making them all the time, but I’ll 100% will be making these again!
Before you skip down to the recipe, don’t forget to enter to win our #RecipeMakeover giveaway, which as $200+ worth of yummy prizes. Enter here now!
This better-for-you version of poptarts uses Splenda brown sugar and just a drizzle of frosting on top.
- 2 1/2 cups flour
- 1 teaspoon salt
- 1 cup cold unsalted butter
- 4 tablespoons ice cold water
- 1/4 cup brown sugar Splenda (If using regular brown sugar, use 1/4 cup)
- 2 teaspoons cinnamon
- 1 tablespoon flour
- 1 large egg
- 1 tablespoon of water
- 3/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 4 teaspoons milk
- Put flour and salt in food processor. Pulse a few times to combine.
- Cut cold butter into small pieces. Add to food processor and pulse until mixture resembles crumbs (roughly 10 times).
- While food processor is running, add ice cold water one tablespoon at a time until dough forms and pulls away from the sides. Remove dough from food processor, split into two halves, and wrap in plastic wrap. Let chill in refrigerator overnight (or at least one hour).
- After chilling, pull out of the refrigerator to warm slightly to roll out easier. In the meantime, prepare filling and egg wash. In a small bowl, combine brown sugar Splenda, cinnamon, and flour. In another small bowl, whisk water and egg together.
- Unwrap one half of dough and roll out (on a gently floured surface) to 1/8-inch thickness. Dough should be roughly 9"x12". Cut into 3"x4" rectangles and place on cookie sheet lined with parchment paper. Repeat with second half of dough. (Place cookie sheet with already cut pieces in the refrigerator while you work).
- To assemble pastries: Brush egg wash on one piece of dough, then spread an overflowing tablespoon of filling (keeping filling 1/4-inch away from edges). Brush egg wash on a second piece of dough and place egg wash side down on top of first piece. Using a fork, press edges together. Using a skewer or knife, poke 5 holes in top. Brush top with egg wash. Repeat until all pastries are assembled.
- Bake at 350 degrees for 22-25 minutes, until golden brown. Halfway through bake time, rotate the pan (so pastries brown evenly). Let cool on cookie sheet for roughly 10 minutes before transferring to cooling rack to finish cooling.
- When cool, prepare frosting. In a small bowl, combing powdered sugar, cinnamon, vanilla, milk. If frosting is not thin enough to spread/drizzle, add milk one teaspoon at a time until thin enough. Drizzle over cooled pastries.
Here are all the other #RecipeMakeover bloggers sharing delicious recipes today: