Healthier Homemade Strawberry Pop-Tarts made with simple, real ingredients! These strawberry toaster pastries are pretty easy to make and taste even better than the originals! A simple almond flour-based pastry crust is perfectly flakey and chewy and packed with an incredible, homemade strawberry filling. The filling is made from frozen strawberries so you can enjoy this perfect breakfast on-the-go any time of year! This homemade pop-tart recipe is paleo-friendly (gluten/grain/dairy free), naturally sweetened with maple syrup, and easily made vegan!
What Do These Healthy Strawberry Pop-Tarts Taste Like?
These healthier homemade Strawberry Pop-Tarts have a perfectly flakey and chewy pastry crust that crisps up to a glorious golden brown. The homemade strawberry filling is made with frozen strawberries so you can whip these up any time of year, not just when strawberries are in season! The simple, naturally sweetened, filling packs big strawberry flavor into these delicious toaster pastries. And while they are absolutely delicious on their own, the simple frosting is a delightful addition. Plus, the perfect excuse to bust out some sprinkles! These are wonderful for breakfast, an afternoon pick-me-up, and amazing alongside your favorite hot beverage!
What Ingredients Are Used to Make These Healthy Homemade Pop Tarts?
The best part of these Strawberry Pop-Tarts is that they taste even better than the original but without all the junk! Here are the ingredients in a store-bought Pop-Tart. These healthier Pop-Tarts are naturally sweetened with maple syrup (except for the frosting) and contain no refined flours, sugars, or oils. They are also paleo-friendly meaning they gluten free, grain free, and dairy free! These are also very easily made vegan!
Here’s a list of the ingredients used in this healthy Pop-Tart recipe as well as some substitutes/variations:
- Almond Flour – The base of the pastry dough to make these Pop-Tarts gluten free and grain free!
- Tapioca Flour – Tapioca flour is used in both the pastry, to help crisp the crust, and to thicken the filling.
- Maple Syrup – Adds moisture and the perfect amount of sweetness to the pastry and filling.
- Coconut Oil – Instead of butter or hydrogenated oil, coconut oil makes these Pop-Tarts dairy free and makes the dough wonderfully chewy while still being crisp! Use refined coconut oil for a no-coconut flavor.
- Baking Powder – To give the pastry dough the perfect amount of puff.
- Egg – To help the filling stick and add color to the exterior of the pastry when baked. This is easily substituted with oil to make these vegan.
- Frozen Strawberries – I use frozen strawberries for the filling so these can be made all year long and not just when strawberries are in season!
- Lemon Juice – Helps break down the strawberries and create the jammy texture for the filling.
- Powdered Sugar of Choice – The key ingredient in the frosting. While these toaster pastries are great on their own, the frosting adds an undeniable element of fun. Use any powdered sugar you like. Make your own powdered sugar using coconut sugar to keep this refined sugar free. Use Lakanto powdered sugar to reduce the sugar content. Or make your own powdered organic cane sugar. (See the section below on how to make powdered sugar at home.)
- Milk – Use any dairy/non-dairy milk to create the frosting!
- Vanilla – To add an extra touch of flavor to the frosting.
- Sprinkles – For extra fun! And because the original Strawberry Pop-Tarts had sprinks. I use and love the sprinkles from Supernatural. All their sprinkles are made with conscientious ingredients, naturally colored, dye free, and gluten free! I used their Rainbow Pop! for these Pop-Tarts.
How to Make Healthy Pop-Tarts From Scratch!
These Healthier Homemade Pop-Tarts are fairly easy to make and definitely worth the effort! These Strawberry Pop-Tarts are incredibly delicious and secretly made better-for-you. They also freeze well and make a delicious healthy breakfast for those morning you’re in a hurry! Check out the step-by-step photos below.
Here’s a look at the steps:
- Make the pastry by first mixing together the dry ingredients. Then mash in the maple syrup and coconut oil until it becomes a damp sandy texture. Then, drizzle in ice cold water and fold until a dough forms. This can be made by hand, but is quicker and easier using a food processor.
- Separate dough into 2 even discs. Wrap discs in parchment paper and chill in the fridge for 2 hours.
- Make the filling. Chop the frozen strawberries then just cook them with a few other ingredients in a small pot until a jam-like mixture forms. Store in fridge until ready to use.
- Roll out one piece of dough into a large 9×10 rectangle.
- Cut a large rectangle of 8×9. Use a ruler for this. I find a pizza cutter to be the easiest tool for cutting crisp lines in the pastry.
- Slice the rectangle in half lengthwise so you have two 4×9 strips of pastry.
- Then slice widthwise into thirds. So you will have six 3×4 rectangles. Again check out the picture below to see the slicing method.
- Brush dough with egg wash. This helps the filling stick to the pastry. To make these vegan just brush the dough with melted coconut oil or other liquid oil like olive oil.
- Add filling to one side of the pastry rectangles, leaving a 1/4 inch border around the edges.
- Cover the filling with other side of pastry.
- Brush top with egg wash or oil if vegan.
- Seal the edges of the filled pastry with your fingers. Then, use a fork to close the edges of the pastry, and poke 10-15 air holes in the top layer of the pastry with a toothpick.
- Repeat steps with other piece of dough.
- Bake for 21 minutes. The dough will likely crack on the top. This is because of the heat from the hot strawberry filling. The cracks are easily covered with the frosting.
- Make the frosting by mixing the ingredients together in a small bowl.
- Frost the Pop-Tarts once they have cooled slightly. Add sprinkles if you like!
These Pop-Tarts are excellent while warm just after the frosting has set. But, just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag. To reheat, just toast on lowest setting or microwave briefly until warm!
Freeze fully baked Pop-Tarts for up to 3 months! The dough can be made up to a week in advance. Or make the Pop-Tarts all the way to the egg wash, freeze unbaked pastries in an airtight container and bake, adding a few extra minutes to the time, when ready to enjoy then frost as normal. Bake frozen and assembled Pop-Tarts within a week of freezing.
Let’s Talk About The Frosting!
While these can absolutely be enjoyed without the frosting, I find that the frosting really makes these just perfect. The frosting is incredibly easy to make, even easier to spread onto the pastry, and it only takes a few minutes to set. I always use homemade powdered sugar made from organic cane sugar because it’s a less refined version of white sugar but very similar in flavor. Plus, I really wanted to keep the frosting white similar to the originals.
How To Make Homemade Powdered Sugar.
I make my own powdered sugar because I don’t use it often and hate committing to a full bag. This is totally not necessary, feel free to use any pre-made powdered sugar you like! If making your own, you can essentially use any type of granular sugar. Just choose the sugar that suits you most. To make your own powdered sugar, simply blend the granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just make sure your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar called for in the recipe. For example, I used 6 tablespoons of organic cane sugar to get 1/2 cup (8 tbsps) of powdered cane sugar. Use lakanto sugar to keep the sugar content low, organic cane sugar if you prefer a white frosting, and coconut sugar to keep these refined sugar free (frosting will be a light brown color).
These Healthy Strawberry Pop-Tarts are so tasty and secretly healthy! This homemade toaster pastry recipe is just as delicious and fun as the supermarket variety but without all the junk! Made with better-for-you ingredients and packed with delicious strawberry flavor, these Pop-Tarts are truly the perfect anytime treat. I can’t wait for you to try them!
paleo friendly (gluten/grain/dairy free), naturally sweetened, easily vegan
Looking for More Quick Breakfast Inspo? Try Some of These Recipes!
- Healthier Homemade Cinnamon Pop-Tarts! (paleo)
- Fluffy Buttermilk Pancakes (paleo & vegan option)
- Healthier Date Fig Newton Bars (paleo & nut free)
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Healthier Homemade Strawberry Pop-Tarts
These Homemade Pop-Tarts are even better than the original. A delicious chewy and crispy pastry crust packed with a simple strawberry filling. They taste almost exactly like the boxed variety but without all the junk!
paleo-friendly (gluten/grain/dairy free), vegan option
- 2 cups (240 grams) almond flour
- 1/2 cup (60 grams) tapioca flour
- 1 tsp baking powder
- 1/2 tsp salt
- 4 tbsp (85 grams) maple syrup
- 4 tbsp (55 grams) coconut oil room temperature. If liquid, chill in fridge a few minutes until solid.
- 1-2 tbsp ice water
- 2 cups (240 grams) frozen strawberries, diced
- 1/4 cup (85 grams) maple syrup
- 1 tbsp lemon juice
- 2 tbsps (15 grams) tapioca flour
- egg wash: 1 egg beaten with 2 tsp milk of choice if vegan use melted coconut oil or olive oil
- 1/2 cup powdered sugar of choice (see notes)
- 1-2 tsp milk of choice
- 1/4 tsp vanilla
If mixing by hand: In a large bowl mix together the almond flour, tapioca flour, baking powder, and sea salt with a large fork until well combined.
If using a food processor: Blend almond flour, tapioca flour, baking powder, and sea salt until well combined.
If mixing by hand: Add the maple syrup and coconut oil to the bowl and use the fork, or a pastry cutter, to mash everything together until the largest pieces of coconut oil are the size of small peas and the mixture has the texture of damp sand.
If using a food processor: Add maple syrup and coconut oil and pulse a few times until a damp sand texture forms.
If mixing by hand: Drizzle in 1 tablespoons of ice water and gently stir the dough with a rubber spatula or wooden spoon until a soft dough form. Add additional water in small splashes if necessary to form a dough, trying to use as little water as possible.
If using a food processor: Add 1 tablespoon of ice water and pulse a few times until a dough comes together. Add additional water in small splashes if necessary to form a dough, trying to use as little water as possible.
Separate the dough into two even discs. Wrap discs tightly in parchment paper and chill in the fridge for at least 2 hours and up to 1 week.
Make the filling by adding the filling ingredients to a small pot and heat over a low flame. Once the strawberries start to soften (after about a minute) mash the fruit with a whisk or potato masher until the pieces are very small. Raise heat to medium and cook, stirring frequently, for 3-4 minutes or until mixture has reduced down and is thick and shiny. Let cool slightly, transfer to small bowl or jar and store in the fridge.
Heat oven to 350 degrees and prepare a baking sheet by lining with parchment paper. Keep one dough in the fridge while you roll the other piece of dough into a large 9x10 inch rectangle. See original post for step-by-step photos of cutting and assembling the Pop-Tarts.
Cut the dough. First cut a large rectangle of 8x9 inches. Using a ruler is helpful and I find a pizza cutter to be the easiest tool for crisp straight lines.
Slice the rectangle lengthwise so you have two 4x9 strips of pastry.
Then slice widthwise into thirds making six 3x4 rectangles.
Brush all six pieces of dough with egg wash. If vegan just brush the additional oil.
Transfer 3 dough rectangles to the prepared baking sheet leaving a good amount of space between each piece. If moving the pastry dough around is difficult at any point during assembly, it is helpful to place the dough in the freezer for a few minutes to help re-firm the dough and allow for easier handling.
Fill the dough. Place a thin layer of the strawberry filling onto the three pieces of the pastry dough leaving a 1/4 inch border around the edges.
Cover the filling with the other side of pastry. Brush the top with egg wash or oil if vegan.
Seal the edges of the filled pastry by pressing around the edges with your fingers. Then, use a fork to close the pastry pieces together. Again this is easier for the dough is cold.
Poke 10-15 air holes in the top layer of the pastry using the fork or toothpick.
Repeat rolling and filling steps with other pastry disc.
Bake for 19-21 minutes or until the pastry is golden brown all over and light brown at the edges. Add a few extra minutes if baking from frozen. Remove from oven and let cool slightly.
Make the frosting by mixing together the powdered sugar, milk, and vanilla in a small bowl until an even mixture forms.
Once Pop-Tarts have cooled slightly spoon a bit of frosting on the top of the pastry and create a rectangle of frosting. Add sprinkles if you like!
Let the frosting set a few minutes and once firm, enjoy!
Assembly Tips: The dough will be easiest to work with when it's cold. I like to roll out the dough on a large cutting board, this makes it easiest to transport to and from the fridge or freezer if the dough starts to get too warm to work with. If the dough feels difficult to work with at any point during the pastry assembly, place dough in the freezer for a few minutes to firm up the dough.
Storage: Just like the original, these can be stored and toasted for a quick treat on-the-go. Just freeze the finished Pop-Tarts on a tray, and once frozen, store in a freezer safe container or storage bag (I love these!). When ready to eat, just toast on lowest setting, reheat in the oven, or microwave until warm!
Homemade Powdered Sugar: To make your own powdered sugar simply blend any granulated sugar in a high powered blender or food processor until it becomes a fine powder. This only takes about a minute or so. Just be sure that your machine is super dry beforehand. You will need slightly less granular sugar for the amount of powdered sugar in the recipe. I used 6 tablespoon of organic cane sugar to get 1/2 cup of powdered cane sugar.
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