Mini peanut butter jam pop tart

Mini peanut butter jam pop tart

Sep 18 2020


30 mn

Makes 10 mini pies

Another week of trying to find fun and nutritious breakfasts for my kids. It is always a fine line between making everyone happy knowing that they will have all the nutrients they need to start the day right but will actually eat it. If it is too healthy, they will be polite and taste it but won't take another one. I want to find something that I know they will go for seconds and ask for more!! There are always smoothies but somedays they want to actually eat something....


  • 2 sheets of wholewheat pie dough, at room temperature
  • 8-10 tsp of nut butter (I used a mixed nut butter but any kind works)
  • 8-10 tsp of jam (I used a blueberry jam, but same here anything you have will work)
  • 1 egg
  • Cane sugar


Preheat the oven at 400F

Using a round cookie cutter, cut 10 mini circles in each sheet of the pie  dough. Place half of them on a lined baking sheet. Spoon a little bit of the nut butter in the center and top it with jam.

Whisk the egg with a fork and using your finger or a brush, gently go around so the egg wash will act as "glue". Place another dough circle on top and using a fork, press on the edge to seal the pies.

Cut a small line on top of each mini pie, this will allow the steam to come out. Brush with more egg wash and sprinkle some cane sugar.

Bake in the oven for 13-15 minutes until the edges are getting golden brown.

Leave to cool for a little while. Store in the fridge for 5-7 days (and either eat cold or reheat quickly in toaster oven) or keep in the freezer for a couple of months.

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