My homemade strawberry pop tarts feature a flaky homemade protein dough, sweet strawberry protein filling, and a creamy sweetened cottage cheese glaze for a fun, protein-packed breakfast treat your kiddos will absolutely adore. I like to top mine with rainbow sprinkles because WHY NOT. This recipe is just so dang fun, and packs 9g of protein per pop tart to boot. What is not to love about this one?!
- Protein-forward! I used blended cottage cheese in both the crust and the glaze + vanilla protein powder in the filling 🥰🥰.
- A fun morning recipe: This is such a great recipe when you’re looking to get out of a breakfast rut, or for special occasions (I made a batch of these pop tarts for my son’s 2nd birthday breakfast and they were such a hit!).
- My toddlers LOVE ’em: Need I say more?! 😂😂
Ingredients Worth Highlighting
- Cottage cheese: Blended cottage cheese strikes again! I’m using it in the pop tart crust as well as in the glaze.
- Strawberries: I really wanted to incorporate fresh strawberries into this recipe rather than strawberry jam, so I blended ’em up with vanilla protein powder and reduced over heat for the most incredible strawberry filling.
- Vanilla protein powder: You’ll need this for the strawberry filling! It adds a boost of protein and great texture.
- Honey: This is also for the strawberry filling! It’s my go-to natural sweetener. Maple or brown sugar will also work, but will change the flavor profile slightly.
- Light brown sugar: A little brown sugar in the crust dough goes a long way! It adds rich, sweet flavor.
- Butter: Cold butter is your friend! You’ll want cold butter for the pop tart crust to get that perfectly flakey pie crust-like texture and flavor.
Find the list of full ingredients in the recipe card below.
Equipment Needed
This may look like a long list, but it’s really all standard kitchen equipment and utensils. I like to gather everything I need before starting to make these pop tarts so I have everything at a hands reach. It’s time to gather up the following:
- High-speed blender
- Sieve
- Small saucepan
- 2 small bowls
- Sheet pan
- Parchment paper
- Fork
- Small bowl of water
- Plastic wrap
- Rolling pin
Our Favorite
Blender
Looking to upgrade your blender? Check out our favorite Vitamix Blender. It’s our favorite high-speed blender perfect for making smoothies, soups, and nut butter.
How to Make Homemade Pop Tarts
- Prepare the strawberry filling by blending the strawberries, lemon juice, and honey until smooth. Strain the filling through a sieve (this removes the seeds). Then, bring the filling to a boil in a saucepan, then summer until it has reduced by half.
- Prepare the dough by adding the flour, brown sugar, salt, and butter into a food processor and pulse to break up the butter. Then, add the cottage cheese and pulse to combine. Turn the processor on and slowly add cold water 1 tablespoon at a time. Once a ball has started to form, you can stop. Transfer the dough to a floured work surface and divide into two equal portions.
- Assemble the pop tarts by rolling out one dough ball and cut into 4 rectangles. On one half of the rectangle, add the strawberry filling. On the other half, using a fork, poke holes in the dough. Use your finger to wet half of the dough. Fold the dough over to close the pop tart. Use a fork for the signature pop tart crimp and to ensure none of the filling oozes out. Repeat until all of the pop tarts have been assembled.
- Bake the strawberry pop tarts for 20 minutes at 350℉.
- Prepare the glaze by placing the powdered sugar, almond milk, and vanilla in a bowl and mixing until smooth. Allow the pop tarts to cool for 15-20 minutes before topping it with the glaze.
- ENJOY!!!
Find the complete, detailed instructions in the recipe card below.
try it!
Protein Pop Tarts
These brown sugar cinnamon protein pop tarts are a healthier version of the classic childhood treat. You’ll love ’em!
A Perfect Addition to Breakfast
I love having one of these strawberry pop tarts with a cup of cold brew! When I make them for my toddlers, I pair it with fresh fruit and my perfect scrambled eggs to make it a complete meal. I also like to top them with sprinkles if I know the kiddos are going to be enjoying them! What a great excuse to use rainbow sprinkles ❤️.
Once cooled, store your homemade strawberry pop tarts in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them well and thaw them before serving.
More of My Morning Favorites
Can I use strawberry pop tart dough as pie crust?
Yes, you can! I’ve tested this pop tart crust as a pie crust, and it works so dang good. If you’re looking for a protein pie crust, this pop tart crust is it!
Can I make strawberry pop tarts without icing?
Yes! Simply omit the icing and sprinkles if you want these to have a more plain exterior. They’re still flakey with delicious natural strawberry flavor. Just know that sprinkles will not stick to the crust of the pop tart without the glaze.
What are some variations for the strawberry filling in a pop tart recipe?
This recipe will work with any fresh berry! Blueberry, raspberry or even blackberry would be absolutely delicious. If you try another flavor variation, let me know in the comments — I always love to hear from you guys ❤️.
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Place the strawberries, lemon juice, and honey in a high-speed blender and blend until smooth.
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Strain the mixture through a sieve to remove the seeds.
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Add the blended strawberries to a small saucepan and bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes or until the mixture has reduced by half. Stir occasionally and scrape the sides.
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When the strawberry filling is done, transfer to a small bowl and stir in the protein powder. Place in the refrigerator to cool completely.
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Preheat oven to 350℉ and line a sheet pan with parchment paper. Set aside.
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Place the flour, brown sugar, salt, and butter into a food processor and pulse to break up the butter. Next, add the cottage cheese and pulse to combine. It should look crumbly, but not wet.
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Turn the processor on and slowly add cold water 1 tablespoon at a time. Once a ball has started to form, you can stop.
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Transfer the dough to a floured work surface and divide into two equal portions.
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Roll out one dough ball and cut into 4 rectangles about 3 inches x 3 inches.
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On one half of the rectangle, add 2 tablespoons of strawberry puree. On the other half, using a fork, poke holes in the dough. This will help eliminate the dough bubbling up while baking.
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Place a small bowl of water on your workstation. Use your finger to wet half of the dough. Fold the dough over to close. Use a fork for the signature pop tart crimp and to ensure none of the filling oozes out.
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Repeat until all of the pop tarts have been assembled.
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Bake for 20 minutes at 350℉.
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While the pop tart is baking make the glaze. Place the powdered sugar, almond milk, and vanilla in a bowl and mix to combine. Cover with plastic wrap to stop a film from forming on top.
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Remove the pop tart from the oven and allow it to cool for 15-20 minutes before topping it with the glaze.
Calories: 319 kcal, Carbohydrates: 43 g, Protein: 9 g, Fat: 13 g, Fiber: 2 g, Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
