I may be a grown woman, but dang do I ever love Poptarts. I haven’t had a real one since before 2019 when I began to have a terrible gluten intolerance (thanks, aging!) and had to eliminate wheat from my diet. I’ve tried some gluten free Poptart-adjacent pastries from various brands, but most of them were cardboard flavored and didn’t have that sweet icing drizzle that just makes the Poptart. Needless to say, when I found a gluten free puff pastry at the grocery store, an idea popped into my head. Since I’m also obsessed with peanut butter and jelly sandwiches (I might be 35, but I have the taste palate of a 6 year old), I wanted to make the best Poptart flavor to never exist (seriously, this is such low hanging fruit, people of Kellogg’s). For a video tutorial, head to my Instagram!
PB&J Poptarts
Delicious peanut butter and jelly poptarts, great for ALL ages
Ingredients
FOR THE POPTART & FILLING
*1 box of Schar puff pastry sheets, thawed to room temp
*8 TBS Smucker’s Simply Fruit strawberry jelly
*1 egg
FOR THE DRIZZLE
*30 g Quest vanilla protein powder
*16 g PBFit or preferred peanut butter powder
*6 TBS water
Directions
- Preheat your oven to 400 degrees and line two large baking trays with Parchment or Silpat liners
- Place some Parchment paper down on your counter, roll out one puff pastry sheet, then top with more Parchment paper
- Use a rolling pin to roll out to 12×16″ rectangle
- Cut into 8 equal-sized rectangles (you can 100% use a ruler to help, but they should each be about 3″ wide and 8″ high in size)
- Repeat steps 2-4 with the second sheet of puff pastry
- Place one tablespoon of jelly onto 8 of your puff pastry sheets and smooth out so you’ve got about 1/4″ of space around the egde of the puff pastry sheet
- Whisk an egg in a bowl, then use a basting brush to brush the egg wash on the border of the puff pastry sheet
- Place a plain puff pastry sheet on top of this and use your fingers to seal the edges first, then come back with the tines of a fork, pressing gently to ensure the puff pastry sheets are sealed together
- Repeat the egg wash and sealing for the remaining 7 Poptarts
- Use your fork to prick a few holes in the top of each Poptart so it doesn’t get too puffy
- Use the remaining egg wash to brush the tops of each Poptart to get that golden coloring
- Bake at 400 for 10-11 minutes until golden
- Cool your Poptarts on a cooling rack for 15 minutes
- Mix all glaze ingredients together, then place in a piping bag or plastic bag with the edge snipped
- Drizzle the glaze on top of each Poptart and let set for 30 minutes
- Poptarts should be kept in an airtight container in the fridge; reheat in your air fryer or oven at 300 degrees for 5 minutes to get the pastry crispy and filling melty again
Nutrition
Macros8 servings
297 cal/31 c/18 f/4.7 p per Poptart
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