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Whole Wheat Poptarts

May 29, 2011

Happy Memorial Weekend!  A big thank you to family, friends and men and women I don’t know who have served/ are serving our country.  To those overseas, I wish you home safe and soon.  I like to think of the AmeriCorps volunteers as well, this time of year.  The young people who get paid very little, but do so much for disaster relief efforts or educating the new generation.  Thank you all.



I made poptarts for breakfast this morning and Jonathan loved them!  He’d eaten three before I could tell him how much butter was included.  These are not your average “poster board pastries” from the box, which I admit I actually like.  The homemade version is much more flaky and delicate, owning to all the butter or coconut oil. Make one version vegan and one not.  They’re both equally decadent.  We used cherry and blueberry preserve for filling!

Unlike many home poptart-makers on the web, I did grow up with the boxed version.  I’m not likely to eat those questionable ingredients again, but this particular recipe was just a little to dessert-y first thing in the morning.  I think the recipe is great, so try them for yourself.  Just a warning, they are a little tricky to make, quite like my family’s Cream Wafer Cookies.  Made into half the size, these pocket pastries would definitely wow guests at a party! I hesitate to call them “poptarts,” but this is an adapted recipe.  I would more likely refer to them as flaky pocket pastries, because they are rich, don’t require popping from a toaster and literally melt in your mouth.

Whole Wheat Poptarts
Makes 9, 3 x 4-inch pastries
Recipe adapted from King Arthur Flour 

1 1/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cut into small pieces OR 1 cup solid coconut oil, cut into small pieces
2 Tablespoons mashed banana*
1 Tablespoon maple syrup
1-2 Tablespoons almond or coconut milk
Optional: turbinado sugar, for topping

3/4- 1 cup jelly preserve of your choice
1 cup chocolate or nut spread

1: In a large bowl, sift together flours and salt.  Cut in butter (or solid coconut oil) until mixture until texture resembles breadcrumbs. Stir in banana and syrup, just until mixed. Divide dough into half.  Form each half into a ball or molded rectangle.  Refrigerate for 20-30 minutes.  (You can refrigerate overnight, but do seal in a bag or container.)
Remove one half of the dough from refrigeration and let it warm up for about 5-10 minutes.  Meanwhile, lightly oil a large baking sheet or prepare with parchment paper.
3: On a clean and floured surface, roll out dough into a 9 x 12-inch rectangle.  (Don’t fret if the rectangle is not shaping, just be sure to cut each poptart piece 3 x 4-inches.)  Use flour generously to keep dough from sticking to surface and rolling pin. Use a pastry or pizza cutter to cut rectangles 3 x 4-inches.  Place 9 rectangles on baking sheet, the place in the refrigerator.
4: Remove the second half of the dough, wait 5-10 minutes, roll out and cut.
5: Pull previously cut rectangles from fridge, then brush them with almond milk. Spread about 1 1/2- 2 Tablespoons of jelly preserve or other spread in the center of each rectangle. Sandwich with the newly cut rectangles.  Gently press together the sides to correct any uneven edges. Flute the edges with a fork to keep filling from leaking.  With a toothpick, prick three holes in the middle of each pastry.  (Optional: Brush top rectangles with almond milk and sprinkle with turbinado sugar.) Place baking sheet and poptarts in the refrigerator about 10 minutes before baking.
6: Meanwhile, preheat oven to 400°F.  Bake 16-18 minutes, until edges brown.  Place on a cooling rack for a few minutes before serving warm.

* Bananas are easiest to mash when very ripe.  If you don’t have time, peel the banana, break it up and leave it in a bowl of a few minutes before mashing.

3 Comments leave one →
  1. May 30, 2011 8:18 pm

    No way. Those are AMAZING!!! I love how they are WHOLE WHEAT!!!

  2. June 1, 2011 6:31 am

    Thank you! I love whole wheat so much, I try to put it in everything.

  3. June 1, 2011 12:37 pm

    These look super yummy! And I too love that you use Whole wheat flour. Can’t wait to try the recipe!

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