Recipe – The best home-made pop tarts

pop tarts with fruit filling

Makes 12 large pop tarts or 16 smaller ones.


  • 1 envelope of dry yeast or 1 tablespoon loose dry yeast
  • 1/2 cup of milk, slightly warmed
  • 1/2 teaspoon of honey or sugar mixed in the milk
  • 2 cups wheat flour
  • 1 cup of all-purpose flour
  • 1/3 cup wheat germ
  • 1/3 cup flax seed ground
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup milk slightly warmed
  • 2 large tablespoons cream cheese (optional)
  • 1 tablespoon vanilla extract
  • 1/2 cup of oil (best is canola oil)


You can use whatever you want as a filling. Personally, jams and jellies are too sweet for me and I prefer fresh fruit or berries with nuts and or honey. If you use nuts, honey as a base is great for getting the nuts to stick to the dough and not slide around. My family’s favorite filling is Nutella with bananas. Read all about the fillings I tried here.

pop tart fillings


-In a mug, warm the milk to just above room temperature and stir in the honey or sugar. Add the yeast, briefly mix it, and let it rest for 15 to 20 minutes.

-In an electric mixer bowl fitted with a bread dough hook, measure out the flours, wheat germ, flax seed, sugar and salt, and then briefly mix it dry before adding the wet ingredients. Add the milk, yeast mixture, cream cheese, and the oil and mix for about 10 minutes or until the sides of the bowl are clean.

-Lightly dust the dough with flour in the bowl and leave it in a warm dry place for an hour or two, covered with a cloth.

-After the dough has risen, dust your working area with flour and cut the dough into four pieces. Roll your first piece out into a rectangular shape approximately 1/4 inch thick.

-Using a knife or cutting tool, cut your dough like this:




-Put your filling on the bottom squares and use the top squares to cover. Use a fork to seal the edges.

-Bake at 350 degrees for 25 to 30 minutes.

nectarine-filled pop tarts

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