Whole Wheat Poptarts

Whole Wheat Poptarts

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  • Prep Time


  • Total Time


  • Servings



  • cups whole wheat pastry flour

  • ½

    teaspoons salt 1 tablespoon sugar

  • 1

    stick (112g) cold unsalted butter, cut into ½-inch cubes

  • 1

    egg, slightly beaten

  • cup ice cold water

  • jam or preserves (such as Smucker’s Simply Fruit or Polaner All Fruit)

  • 1

    cup confectioner’s sugar


Preheat the oven to 375 degrees. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Roll out dough to 1/8 inch thick. Cut into 4 x 5 inch rectangles. Place a small amount of your favorite jam in the center of half of the rectangles, and use a finger to spread water around the edges. Place another rectangle of dough on the top and smooth the edges down to seal in the jam. Use a fork to crimp the edges. Bake on a parchment paper lined baking sheet for 12-15 minutes, or until they begin to turn golden brown. As they cool, mix confectioner’s sugar with 1-2 tablespoons of water. Spread on top of the pastries. Serve warm.


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