Why You’ll Love This Recipe

I love how these pop tarts give me a nostalgic treat while packing in extra protein. The pastry is buttery and flaky, while the raspberry filling offers a sweet, tangy contrast. They’re great for busy mornings, meal prep, or a healthy snack that still feels indulgent.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all-purpose flour
2 scoops vanilla or unflavored protein powder
2 tablespoons granulated sugar
½ teaspoon salt
½ cup cold unsalted butter, cubed
¼ cup Greek yogurt
3–4 tablespoons ice water
½ cup raspberry jam (no-sugar-added, if preferred)
Optional: 2 tablespoons raspberry protein powder

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, I whisk the flour, protein powder, sugar, and salt. Then I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

I stir in the Greek yogurt until the dough starts to come together. Then I add ice water one tablespoon at a time, mixing until the dough holds together without being sticky.

On a lightly floured surface, I turn out the dough and gently knead it once or twice. I roll it out to about 1/8 inch thickness and cut it into 4×3-inch rectangles. I pair up the rectangles to form the bases and tops of the pop tarts.

On half the rectangles, I spoon about 1 tablespoon of raspberry jam in the center, mixing in the raspberry protein powder if I want a protein boost. I leave about a ½-inch border around the edges.

I moisten the edges with water, place the matching rectangle on top, and press the edges with a fork to seal. Then I transfer the pop tarts to the prepared baking sheet and prick the tops with a fork to allow steam to escape.

I bake them for 18 to 22 minutes, or until the tops are golden brown. I let them cool on the baking sheet for 10 minutes before serving or storing.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6 tarts
Calories: Approximately 250 kcal per tart

Variations

Sometimes I use strawberry or blueberry jam for different flavors, or I add a vanilla glaze with powdered sugar and milk on top after baking. For extra texture, I sprinkle chia seeds or crushed nuts inside the filling.

storage/reheating

I store the pop tarts in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. I reheat them in a toaster oven for the best texture, or a microwave if I’m short on time.

FAQs

Can I make these pop tarts ahead of time?

Yes, I often prepare the dough and filling a day ahead and assemble them right before baking.

Can I freeze these?

Absolutely. I freeze them baked or unbaked, then bake or reheat straight from frozen as needed.

Can I use store-bought pastry dough?

Yes, if I’m short on time I use store-bought pie crust or puff pastry for a quicker version.

Can I make them vegan?

I use plant-based butter, yogurt, and jam to make a dairy-free version. A flax egg can work in some variations.

What kind of protein powder works best?

I prefer a clean, mild-tasting vanilla or unflavored whey or plant-based powder that mixes easily into dough and jam.

Conclusion

These Raspberry Protein Pop Tarts are a delicious way to enjoy a bakery-style treat with a protein boost. With their flaky crust and fruity filling, they’re a perfect balance of nutrition and indulgence that fits right into my busy schedule.

Print
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Raspberry Protein Pop Tarts


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  • Author: Mia
  • Total Time: 35 minutes
  • Yield: 6 tarts
  • Diet: Vegetarian

Description

These protein pop tarts are packed with flavor and a raspberry jam center. A homemade, high-protein breakfast pastry that’s perfect for meal prep or a quick snack.


Ingredients

1½ cups all-purpose flour

2 scoops vanilla or unflavored protein powder

2 tablespoons granulated sugar

½ teaspoon salt

½ cup cold unsalted butter, cubed

¼ cup Greek yogurt

34 tablespoons ice water

½ cup raspberry jam (no-sugar-added if preferred)

Optional: 2 tablespoons raspberry protein powder


Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a bowl, whisk flour, protein powder, sugar, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

Stir in Greek yogurt, then add ice water 1 tablespoon at a time until dough forms.

Roll dough to ⅛ inch thick and cut into 4×3-inch rectangles.

Add 1 tablespoon raspberry jam (mixed with protein powder if using) to half the rectangles.

Moisten edges with water, top with remaining rectangles, and seal with a fork.

Prick tops to vent steam and bake for 18–22 minutes until golden.

Cool on baking sheet for 10 minutes before serving.

Notes

Use other jams (strawberry, blueberry) for variety.

Add vanilla glaze post-bake for extra sweetness.

Sprinkle chia seeds or nuts inside for texture.

Store in fridge or freeze for longer storage.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baked
  • Cuisine: American

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