Quick, easy, and so much better for the kiddos. Fill them with your favorite jam or apple sauce for handy snack or breakfast on the go! Enjoy- The Homesteader’s Wife


  • 2 1/4 cups whole wheat pastry flour (you can also use freshly-milled whole wheat flour from soft white wheat)
  • 1/2 tsp salt
  • 1 cup cold butter, cubed
  • 2-3 tsp ice cold water
  • 1 egg
  • 1 TB water
  • 8-9 TB homemade cinnamon applesauce or an organic cinnamon applesauce
  • ground cinnamon


In a food processor, add the flour and salt. Pulse together for 5 seconds. Add the cold butter cubes to the flour. Pulse until the butter resembles coarse crumbs. With the food processor running, add the ice cold water until the mixture begins to form a ball of dough. Turn off the food processor and separate the dough into two balls. Flatten each ball and wrap with parchment paper or wax paper. Place the dough in the fridge for at least an hour (up to 2 days). After an hour, preheat the oven to 375F.

On a floured surface, roll each dough into a rectangle. Trim the sides so they are straight with a knife or pizza-cutter, then cut the dough into small rectangles.

Carefully, with a spatula, place half the rectangles on a baking sheet. In a small bowl, whisk together the egg and tablespoon of water. Brush the rectangles on the baking sheet with the egg wash. Place 1 tablespoon of apple cinnamon applesauce or your bunches favorite jam in the middle of each rectangle. Top the rectangles with the remaining  Tart rectangles. Crimp the edges down with a fork to seal.

Brush the tops of each Pop Tart with the remaining egg wash and sprinkle with cinnamon sugar or sugar. Bake for 18-20 minutes, until the tops are golden.