![]() Spoon filling onto the four base layers of dough.*These can be oddly shaped and imperfect because they will be covered with icing. Using the discarded edges, form four similar sized rectangles that are thinner for the top of the tart.Once the dough is cool, slice four similar size rectangles from 3/4 of the dough.Combine the filling ingredients and mash with a fork.Place dough in the freezer while you make the filling.I did half with the pin and the rest with my fingers. Roll out the dough very gently until you have a 1/4 inch thick disk. Rub some of the confectioner's sugar on a rolling pin and on the surface you will be rolling the tarts on.Add the melted butter and mix, followed by the beaten egg.Combine the dry ingredients for the dough and sift or stir with a whisk to ensure the mixture is uniform.Heat oven to 350 degrees and line a baking sheet with parchment.Patience is a virtue I lost a long time ago. That’s because I flattened some dough between my palms and sort of laid it on top, then trimmed the edges. THEN you trim the edges enough that the excess can be re-rolled (not rick-rolled) and formed into the pop tart toppers. Slice the dough down the center and then across and you’ll get 4 rectangles. It’s absolute madness to try to slice 8 identical rectangles out of this dough. Trick #2 Don’t Slice Each Piece Perfectly To minimize sticky finger freak outs, cool your dough before rolling and don’t hesitate to pop it in the freezer periodically while you are workin’ it. This dough looks easy to handle until you get your hot little hands on it. Low Carb Strawberry Protein Pop-tarts pin it! SO now that I’ve talked you into it (ha!) you can check out the products I used HERE and scroll through my quick pictorial of how I made a really bad for you breakfast into a badass healthy breakfast.Įat it, Kellogg. Just ask my parents who conveniently ate them all… If you can get through all of that, it’s worth it. ![]() ![]() ![]() Not only does this recipe call for things you probably don’t have in your pantry, it also takes a hunk of time to roll dough, cool it, make filling, fill/bake, and then drizzle with icing. BUT I will make them sometimes and I will absolutely Instagram them every time. I want to tell you that you’ll make this recipe every damn time you feel the urge to fit your mitts around a piping hot fruit filled pastry, but you won’t. Plus, all the gluten free tarts on the market ( that I’ve found) are lying about being healthy and also about being pop-tarts.īut it’s not actually EASY per se. ![]()
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