Instructions

• Preheat your oven to 170°C (325°F). Line a baking tray with parchment paper and set aside to prepare for baking.
• In a medium mixing bowl, whisk together the whole wheat flour, vanilla protein powder, sugar, and baking powder until evenly combined. Set this mixture aside.
• In a separate small bowl, blend the applesauce, neutral-flavored oil, and vanilla extract until smooth and well mixed.
• Pour the wet ingredients into the dry ingredient bowl and stir until a cohesive dough forms. If the dough feels too dry, incorporate 1 to 2 teaspoons of ice-cold water. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes to rest.
• After chilling, divide the dough into two equal parts. Roll out one portion between two sheets of parchment paper to a thickness of about 1/8 inch. Use a pizza cutter or knife to cut into 8 equal rectangles. Repeat with the second dough portion.
• Arrange half of the rectangles on the prepared baking tray. Place a generous spoonful of strawberry jam in the center of each, leaving edges clear for sealing.
• Top each jam-filled rectangle with a second rectangle. Press the edges together firmly using your fingers, then crimp around all sides with a fork to ensure a good seal.
• Bake the assembled pop tarts in the preheated oven for 10 to 15 minutes, or until the pastry turns a light golden brown. Remove from oven and place on a wire rack to cool completely.
• In a bowl, whisk the confectioners sugar, milk or water, and vanilla extract together until smooth. Adjust liquid amount to reach a spreadable consistency.
• Spread the glaze evenly over the cooled pop tarts, leaving a small border uncoated around the edges. Optionally, sprinkle with decorations and let the glaze set at room temperature before serving.