Pop-Tarts contain processed flour, high fructose corn syrup, artificial flavors, preservatives (TBHQ), and caramel color. This clean organic version eliminates all artificial ingredients and uses real strawberries, organic whole grain flour, and natural sweeteners while matching the convenient portable format and sweet satisfaction.
Based on: Pop-Tarts Frosted Strawberry
· Makes approximately 32 pastries (16 servings)
· Serving: 96g (2 pastries)
Why This Recipe is Seed Oil Free
Commercial Pop-Tarts Frosted Strawberry from Pop-Tarts (Kellogg's) often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Creates smooth white glaze without artificial whitening agents
Instructions
Step 1. Prepare the strawberry filling first. In a food processor, pulse 85g freeze-dried strawberries until they form coarse crumbs with some larger pieces remaining (about 10-15 pulses). Mix with 75g (6 tablespoons) coconut sugar and set aside. This concentrated filling will rehydrate slightly during baking but maintain intense flavor.
Step 2. Make the pastry dough by whisking together 680g pastry flour, 6g salt, and 8g baking powder in a large bowl. Ensure even distribution to prevent pockets of leavening. In a separate bowl, whisk together 120ml maple syrup, 200g melted coconut oil (cooled to room temperature), and 15ml vanilla extract until smooth.
Step 3. Pour the wet ingredients into the dry ingredients and mix with a fork until a shaggy dough forms. Turn onto a clean surface and knead gently 8-10 times until the dough just comes together - overworking will make tough pastries. Divide dough in half, flatten each portion into a rectangle, wrap in plastic, and chill for 30 minutes minimum.
Step 4. Preheat oven to 375°F (190°C). On a lightly floured surface, roll each dough portion into a 12x16 inch rectangle about 1/8 inch thick. Cut into 32 rectangles (3x4 inches each). Place half the rectangles on parchment-lined baking sheets, spacing 1 inch apart.
Step 5. Place 2 teaspoons (about 8g) of strawberry filling in the center of each bottom rectangle, leaving 1/2 inch borders. The filling should not touch edges to prevent leaking. Top with remaining rectangles and crimp edges firmly with a fork, pressing to seal completely. Cut 3 small steam vents in the top of each pastry.
Step 6. Bake for 18-22 minutes until edges are golden brown and pastries feel set when gently touched. Cool on baking sheets for 5 minutes, then transfer to wire racks. For the glaze, whisk 200g powdered sugar with 45-60ml water (start with less, add gradually) until smooth and spreadable. Glaze pastries while slightly warm.
Step 7. Store completed pastries in airtight containers for up to 5 days at room temperature. For longer storage, freeze unglazed pastries up to 3 months and add glaze after thawing. To serve, enjoy at room temperature or toast lightly in a toaster on low setting for 30-60 seconds to warm through.
Storage
Store in airtight containers at room temperature up to 5 days. Freeze unglazed pastries up to 3 months. No refrigeration required due to absence of dairy, but avoid humid conditions to prevent soggy pastry.
Cost Comparison
Cost per serving (homemade)$0.43
Cost per serving (store-bought)$1.07
Savings60%
Higher upfront ingredient costs are offset by bulk purchasing power and elimination of brand markup. Each organic ingredient serves multiple batches, making long-term costs very economical compared to processed alternatives.