Fresh Milled Flour Pop Tarts: Delicious Nostalgia You Will Love
Fresh milled flour pop tarts are the perfect blend of nostalgia and nourishment. If you’ve ever loved a toaster pastry but wished it was made with real food and wholesome ingredients, this recipe is for you.
These fresh milled flour pop tarts bring together the best of both worlds: the nostalgic flavors of your childhood with the nourishing goodness of baking from scratch. They’re fun to make, freezer-friendly, and totally customizable with a variety of fillings. You’ll love how easy these homemade pop-tarts are to put together using your food processor, sourdough discard, and simple ingredients from your pantry.
Pop tarts are one of those nostalgic recipes that take you right back to snack time as a kid (they were my childhood favorite!). But this homemade version skips the store-bought flour and junky ingredients. Instead, we’re using real fruit filling, brown sugar cinnamon, and even your sourdough discard to add a boost of flavor and nutrition.
If you’ve been milling your own flour or just getting started with whole grain baking, this is a great recipe to use your soft white wheat berries. The flaky crust is buttery and tender, thanks to fresh flour and just the right amount of cold butter. No high fructose corn syrup, no artificial flavors, just pure goodness wrapped in a rectangular shape and baked to golden brown perfection.
And if you’re into baking from scratch and using whole grains, be sure to check out fresh milled pancakes, cinnamon raisin sourdough bread, fresh milled blueberry muffins, waffles without milk, or fresh milled flour biscuits. All of them are easy to make and full of flavor.
Why You’ll Love This Recipe
Healthier than store-bought: These delicious homemade pop tarts are made with whole grain flour, no junky oils, and sweetened naturally. You get the taste and classic flavors of a delicious toaster strudel without the unnecessary ingredients and preservatives.
Totally customizable: Whether you want classic brown sugar cinnamon, homemade strawberry jam, or something more adventurous, this tart recipe adapts easily to your favorite fillings. I love that we can even make a variety of flavors and different fillings within the same batch.
Perfect for make-ahead: Freeze your unbaked pop tarts and bake as needed. They store well in a freezer bag or airtight container, making breakfast or snack time a breeze. We love to pull these out whenever we need a simple little thing to make the day a bit more special.
What Are Fresh Milled Flour Pop Tarts?
Fresh milled flour pop tarts are a homemade toaster pastries recipe made with flour you grind yourself from soft white wheat berries or whole wheat pastry flour. They mimic the flavor and shape of store-bought pop tarts, but use real food ingredients. You get that flaky pastry your taste buds crave, but without the artificial flavors.
This version is also a great way to use your sourdough discard, which gives the dough a tender texture and a slight tang that balances sweet fillings. If you’re someone who mills their own grains, you’ll love how the fresh flour plays an important role in the flavor and texture.
The pastry dough for this recipe is similar to a pie dough, made in your own kitchen. While not quite a hand pie, the crust is similar to a pie crust, but more pastry and less flaky.
Don’t worry—these aren’t fussy or overly time-consuming. You can make the dough in a large mixing bowl or a food processor, and even kiddos can help roll, fill, and crimp the edges. Keep extras in a freezer bag for special occasions or weekday breakfast.
Fresh Milled Flour Pop Tarts Ingredients
- Fresh milled flour: Use soft white wheat berries for a tender, pastry-like texture.
- Cold butter: Cold, unsalted butter is essential for creating a flaky crust—grate it with a cheese grater into a small bowl or cut it into the dry ingredients with a pastry cutter.
- Sourdough discard: Sourdough discard adds to the tart flavors and reduces waste—room temperature is best. The tart dough pairs well with the sweet fruit fillings.
- Ice water: This keeps the dough cold, which is key for flakiness.
- Real fruit filling: We like homemade strawberry jam. Simply use your favorite pop of jam!
- Brown sugar & cinnamon: This is the classic combo that never fails.
- Egg wash: This helps the pastries brown beautifully and seal well.
- Powdered sugar: Optional glaze for the top of each pop tart if you like your pop tarts iced.
A full list of ingredients and quantities can be found in the recipe card below.
How To Make Fresh Milled Flour Pop Tarts
- Make the dough: Combine flour mixture, salt, and cold butter in a food processor or large bowl. Pulse or mix until you have pea-sized dry bits. Add sourdough discard and ice water to the dry ingredients just until a dough forms.
- Chill: Divide dough into dough discs, wrap in plastic wrap, and chill for at least an hour.
- Roll out: On a lightly floured surface, roll each disc into a large rectangle using a rolling pin. Trim into inch rectangles using a bench scraper or pizza cutter.
- Fill: Place a spoonful of real fruit filling or brown sugar cinnamon filling on half of the rectangles. Top with the other half. Seal the edges of the dough with a fork.
- Bake: Transfer to a baking sheet lined with pieces of parchment paper. Brush with egg wash. Bake at 375°F until golden brown, about 18-22 minutes.
- Cool and glaze (optional): Let cool and drizzle with a simple powdered sugar glaze.
Recipe Tips
- Keep everything cold—including the cold water and cold butter—to ensure a flaky pastry.
- Don’t overfill the pop tarts or the filling may leak.
- Let the dough chills fully before rolling—it makes shaping easier.
- Use a sharp knife or bench knife for clean edges.
- Store cooled tarts in an airtight container for 2–3 days, or freeze for up to 2 months. For longer storage, freeze the unbaked pop tarts and bake fresh.
Fresh Milled Flour Pop Tarts Variations
- Berry jam pop tarts: Use homemade strawberry jam or raspberry preserves for a fruity twist.
- Apple pie pop tarts: Dice apples, cook with cinnamon and maple syrup, and use as filling.
- Savory breakfast tarts: Fill with scrambled eggs, cheese, and bacon; skip the glaze.
- Chocolate hazelnut tarts: Spread nut butter and a square of chocolate for dessert-style pastries.
Recipe FAQs
I hope you love this recipe!
These fresh milled flour pop tarts have become a favorite in our home, and I think they’ll be a hit in yours too. If you try them, leave a comment and let me know your favorite filling!
Fresh Milled Flour Pop Tarts
These Fresh Milled Flour Pop Tarts are a wholesome take on a childhood favorite, made with freshly ground whole wheat flour, real fruit filling or brown sugar cinnamon, and a tender, flaky crust. Perfect for breakfast, snack time, or special occasions, they’re naturally sweetened, freezer-friendly, and totally customizable.
Ingredients
- 2 ½ cups fresh milled soft white wheat berries
- 1 teaspoon salt
- 1 cup cold butter, cubed or grated
- ½ cup sourdough discard (optional)
- 4–6 tablespoons ice water
- ½ cup homemade jam or other filling
- 1 egg (for egg wash)
- Optional glaze: ½ cup powdered sugar, 1–2 teaspoons milk
Instructions
- Mill your flour: Begin by milling your soft white wheat berries to yield 2 ½ cups of fresh flour. Set aside. (This also helps the flour cool a bit from being ground.)
- Combine dry ingredients: In a large mixing bowl or food processor, combine the fresh milled flour and salt. Pulse or whisk to evenly distribute the salt throughout the flour mixture.
- Cut in the butter: Add the cold butter, cut into small cubes or grated with a cheese grater, into the flour. Use a pastry cutter, your fingertips, or the food processor to work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces. This step is key to achieving a flaky crust.
- Add wet ingredients: Stir in the sourdough discard if using. Then, gradually add ice water, one tablespoon at a time, mixing gently with a fork or pulsing just until the dough holds together when squeezed. Avoid overmixing—stop when the dough is slightly shaggy but cohesive.
- Chill the dough: Turn the dough out onto a lightly floured surface. Divide it into two equal portions and shape each into a flat disc. Wrap each dough disc tightly in plastic wrap and refrigerate for at least 1 hour. This allows the dough chills to firm up and makes it easier to roll out.
- Prepare the filling and egg wash: While the dough chills, get your filling ready. Use about ½ cup of homemade strawberry jam, brown sugar cinnamon filling, or your choice of real fruit filling. In a small bowl, whisk together one egg and a splash of water for the egg wash. Set aside.
- Roll out the dough: On a lightly floured surface, roll one disc of dough into a rectangle about ⅛ inch thick. Use a bench scraper, pizza cutter, or sharp knife to trim the edges and cut the dough into even 3x4 inch rectangles. Repeat with the second disc—you should have about 16 rectangles total, for 8 pop tarts.
- Assemble the pop tarts: Place half of the rectangles on a baking sheet lined with parchment paper. Spoon about 1 to 1½ tablespoons of filling into the center of each rectangle, spreading slightly but leaving a ½-inch border around the edges of the dough. Brush the borders with egg wash, then top with another dough rectangle. Press the edges to seal, and crimp with a fork for a classic look.
- Chill before baking: Place the filled unbaked pop tarts in the refrigerator for 10–15 minutes while you preheat the oven to 375°F (190°C). This helps prevent the filling from leaking and ensures a clean shape.
- Bake: Brush the tops of each pop tart with egg wash and poke a few small holes in the top using a fork or toothpick to allow steam to escape. Bake for 18–22 minutes, or until the tops are golden brown and the pastry is cooked through.
- Cool and glaze (optional): Let the pop tarts cool on a wire rack. If you’d like to glaze them, mix ½ cup of powdered sugar with 1–2 teaspoons of milk in a small bowl until smooth. Drizzle over cooled tarts.
Notes
- Keep leftovers in an airtight container at room temperature for 2–3 days or freeze in a freezer bag for up to 2 months.
- You can also make smaller pop tarts (our favorite!) simply by making more small rectangles. We like to make 10-12 small ones!
Recommended Products
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Other Fresh Milled Flour Recipes You May Enjoy…
- Fresh Milled Belgian Waffles
- Fresh Milled Zucchini Bread
- Sourdough With Fresh Milled Flour
- Whole Wheat Focaccia
- Fresh Milled Flour Brownies
- Whole Grain Tortillas
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