Fresh Milled Flour Pop Tarts – Toaster Pastries Any Flavor!

These fresh milled flour Pop Tarts are such a fun and delicious treat! These Toaster Pastries are surprisingly simple to make, and they freeze really well, so you always have a quick homemade bite to eat on hand! I love making these in a variety of flavors from classic brown sugar cinnamon to mixed berry Flavor. But, whichever flavor you choose to make, these buttery, flaky FMF Pop Tarts are sure to please!

I LOVE to us my favorite Fresh Milled Flour Pie Crust recipe for the Pastry portion of these FMF Toaster Pastries. It is so buttery and flaky, I will never go back to white flour pie crust again! The flavor of this pie crust is delicious all on it’s own. If you are interested in my FMF Pie dough recipe for other recipes, then you can find that HERE.

I also wanted to mention that if you are looking for more of a toaster strudel or flaky airer type pastry, I do have a rough puff pastry that I use to make things like apple turnovers, which is a different dough and technique, you can see how I do this in my video HERE.

How To Make These Fresh Milled Flour Pop Tarts With Less Sugar

These are super delicious even without the glaze icing. So if you are looking to decrease the amount of sugar in the recipe, then I recommend giving them a try without the traditional glaze topping. Let me know what you think!

Fresh Milled Flour Pop Tart Flavor Ideas

So, in this post I share with you how to make a classic brown sugar cinnamon, and a mixed berry flavor Pop Tart with fresh milled flour. But, one of the best things about making fresh milled flour Pop Tarts is the endless flavor possibilities! Whether you love classic flavors or want to experiment with something unique, homemade toaster pastries can be customized to suit any taste. Here are some delicious flavor ideas to try:

Classic Flavors:

• Brown Sugar Cinnamon – A warm, spiced filling with a hint of molasses, just like the nostalgic favorite. This used to be my favorite flavor as a kid.
• Mixed Berry – A combination of strawberries, blueberries, and raspberries for a jam-packed bite.
• Strawberry – Sweet and slightly tart, made with real fruit for a fresh, homemade touch.
• Blueberry – Bursting with juicy blueberry flavor, perfect with a simple vanilla glaze.
• Raspberry – A vibrant, tangy filling that pairs beautifully with a lemon drizzle.
• Cherry – Tart and sweet, this classic flavor is perfect with a vanilla or almond glaze.
• S’mores – A gooey marshmallow center, topped with a rich chocolate glaze.

Dessert-Inspired Flavors:

• Peach Cobbler – Fresh peaches with cinnamon and a crumbly topping for a summer delight.
• Cookies and Cream – A creamy vanilla buttercream filling with crushed chocolate cookies for a fun twist.
• Peanut Butter & Chocolate – A creamy peanut butter filling with a drizzle of melted chocolate.
• Salted Caramel – Sweet and buttery with a hint of sea salt for the perfect balance.
• Apple Pie – Warm spiced apples tucked inside a flaky crust, just like a mini handheld pie.
• Pumpkin Pie – A seasonal favorite with pumpkin, cinnamon, and nutmeg, perfect for fall.

Unique & Gourmet Flavors:

• Maple Pecan – A nutty, buttery filling with real maple syrup for a cozy breakfast treat.
• Peppermint Chocolate – Cool peppermint mixed with rich chocolate for a holiday favorite.
• Chai Spice – A center filled with warm spices like cinnamon, cardamom, and ginger for a cozy, tea-inspired treat.
• Coconut Cream – A tropical, creamy filling topped with toasted coconut.
• Espresso Mocha – A bold coffee and chocolate filling, perfect for a morning pick-me-up.
• Vanilla Bean & Honey – A simple yet elegant flavor with real vanilla bean and a honey glaze.
• Cranberry Orange – Tart cranberries with a hint of citrus zest, and an orange glaze.

This is just a few ideas, but there are endless flavor options to make your own fresh milled flour Pop Tart Toaster Pastries. Let me know in the comments below which flavor you decide to try next!

Ingredients To Make Fresh Milled Flour Pop Tarts

Ingredients To Make The Pastry

• 3 Cups Fresh Milled Flour 360g, plus you will need extra flour for rolling out later. (I highly recommend my favorite AP Flour Blend- 120g Hard White Wheat, 120g Kamut, and 120g Soft White Wheat. You want all your flour chilled) *See Notes for wheat alternatives.
• 2 tsp sugar 10g (I use raw cane sugar or honey granules)
• 1 tsp salt 6g
• 1 cup very cold unsalted butter, cubed 226g (2 sticks)
• 1/2 cup ice water 120g (This amount may vary, use a little at a time)

Filling For The Brown Sugar Cinnamon Flavor

• 1/2 cup brown sugar 100g
• 2 tsp cinnamon
• 1 TBSP Fresh Milled Flour 8g
• egg wash- 1 Large egg beaten with 1 tsp milk or water

OR Jam Filling Flavor

• 1/2 cup Jam 160g
• 1 TBSP Fresh Milled Flour 8g
• egg wash- 1 Large egg beaten with 1 tsp milk or water

Brown Sugar Cinnamon Glaze Ingredients

• 3/4 cup powdered sugar 90g
• 1 TBSP milk 15g (may need more or less)
• 1/2 tsp cinnamon
• 1/4 tsp vanilla

OR Jam Glaze Ingredients

• 1 cup powdered sugar 115g
• 1 TBSP Jam 20g
• milk or water to thin as needed

Instructions To Make Fresh Milled Flour Pop Tarts

Make The FMF Pie Pastry

1. Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pastry dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
2. Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
3. After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
4. Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
5. Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
6. Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
7. Cover, and Place the dough in the fridge to let the dough sit and chill for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
8. After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and cut the dough in half.
9. Press each half into a disk. Place in the fridge for 1 hour. However, if you are making this recipe ahead of time, you can wrap these disks in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.

Prepare The Pastry

1. Place one disk of chilled dough on the counter for about 5 minutes so that it is easier to work with. Keep the other in the fridge to stay chilled until ready to work with.
2. While the dough is sitting, prepare your egg wash by beating 1 egg with milk or water in a small bowl. Set this to the side you will need it for a few different steps.
3. Choose and prepare your filling choice by mixing the ingredients in a medium bowl (all the filing ingredients except for the egg wash) and have it ready and set to the side.
4. Preheat the oven to 400*F.
5. Then, roll out each dough disk one at a time to be about 1/8 inch thick. They should roll out to each be about 9 x 12 inch rectangles.
6. Cut each rectangle into 10 smaller 3 x 4 inch rectangles. Place each smaller rectangle onto a baking sheet lined with parchment paper. They can be placed fairly close to one another, but you don’t want them touching each other.
7. Repeat this process with the other half of the dough.
8. If it is warm in your kitchen, or you notice the butter to seeming to soften and melt, place the baking sheet or dough in the fridge that you are not working with at the time.

Assemble The FMF Pop Tarts

1. For half of the rectangles (These will become the bottom layer of your FMF Pop Tarts) brush the entire top surface with the egg wash. Set the remaining egg wash to the side, you will use it again.
2. Then, spoon 1-2 TBSP of the filling mixture into the center of the dough rectangle. Spread it, but make sure to leave a 1/4 inch border around the edge of the dough with no filling.
3. Now take the other half of the dough rectangles (This will be the top layer.) Brush these rectangles with an egg wash, and then place them egg wash side down so that the egg wash is also touching the filling. Also, set the remaining egg wash to the side, you will use it one more time.
4. Next, using the tines of a fork, press down around the edge of the fresh milled flour Pop Tart dough to seal the edges all the way around. Make sure it is sealed to prevent any leakage.
5. Then, using the fork, poke a few sets of holes in the top of the dough to allow steam to escape from the filling.
6. With the remaining egg wash, brush the tops of each Pop Tart. You can discard any egg wash left at this point if there is any.

Bake and Finish The Fresh Milled Flour Toaster Pastries

1. Bake for 15-19 minutes, or until golden brown.
2. Let the Pop Tarts cool for 5 minutes or so on the pan, then transfer them to a wire cooling rack. Let them cool completely before icing.
3. Once the Pop Tarts have cooled, choose and prepare the glaze for the tops. You can skip this step and enjoy these without the glaze as well if you prefer.
4. To prepare the glaze, whisk ingredients into a thick glaze, only add as much milk to thin slightly, you want it kind of thick, but spreadable. If it’s too thick add more milk, but only a tsp or less at a time.
5. Spoon the icing on the cooled Pop Tart, and it should harden within an hour (Depending on how thick you applied it.)
6. You can enjoy these fresh, or our favorite way is to put the extras in the freezer, and warm them up in the toaster oven when we want to enjoy them.

How To Store Fresh Milled Flour Pop Tarts

We like to let the Fresh Milled Flour Pop Tarts cool completely, then ice them with the glaze. Then, after the glaze has hardened, we place them in a freezer safe container or bag. These can last in the freezer for 3-4 months.

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Fresh Milled Flour Pop Tarts – Any Flavor

These fresh milled flour Pop Tarts are such a fun and delicious treat! These Toaster Pastries are surprisingly simple to make, and they freeze really well, so you always have a quick homemade bite to eat on hand! I love making these in a variety of flavors from classic brown sugar cinnamon to mixed berry Flavor. But, whichever flavor you choose to make, these buttery, flaky FMF Pop Tarts are sure to please!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 18 minutes mins

chilling time 1 hour hr

Total Time 1 hour hr 58 minutes mins

Servings 10 Pop Tarts

Ingredients

  

• 3 Cups Fresh Milled Flour 360g, plus you will need extra flour for rolling out later. (I highly recommend my favorite AP Flour Blend- 120g Hard White Wheat, 120g Kamut, and 120g Soft White Wheat. You want all your flour chilled) *See Notes for wheat alternatives.
• 2 tsp sugar 10g I use raw cane sugar or honey granules
• 1 tsp salt 6g
• 1 cup very cold unsalted butter cubed 226g (2 sticks)
• 1/2 cup ice water 120g This amount may vary, use a little at a time

Filling For Brown Sugar Cinnamon Flavor

• 1/2 cup brown sugar 100g
• 2 tsp cinnamon
• 1 TBSP Fresh Milled Flour 8g
• egg wash- 1 Large egg beaten with 1 tsp milk or water

OR Filling For Jam Flavor

• 1/2 cup Jam 160g
• 1 TBSP Fresh Milled Flour 8g
• egg wash- 1 Large egg beaten with 1 tsp milk or water

Glaze For Brown Sugar Cinnamon Flavor

• 3/4 cup powdered sugar 90g
• 1 TBSP milk 15g may need more or less
• 1/2 tsp cinnamon
• 1/4 tsp vanilla

OR Glaze For Jam Flavor

• 1 cup powdered sugar 115g
• 1 TBSP Jam 20g
• milk or water to thin as needed

Instructions

 

Make The Pie Pastry Dough

• Firstly, mill the flour, and then place it in the fridge for about 5-10 minutes to cool down. (I like to mill extra flour at this time for rolling the pastry dough out, you can mill it all together, or mill separately, but make sure the flour for your work surface is also cool, and not warm from the mill.)
• Then, cut the butter into cubes, and place in the fridge to cool while the flour is cooling.
• After all ingredients are chilled, add the sugar and salt to the flour, and stir to combine.
• Then, add the cubed butter into the dry mix. Cut the butter in using a pastry cutter or two forks. OR you could use a food processor if you have one.
• Once the butter & flour resemble pebble or pea size pieces throughout, then it is time to add the ice cold water slowly. Just add about 1 Tablespoon at a time.
• Mix the water in each time before adding more water. You just want the dough to form large clumps. So, when you squeeze the dough with your hand it will stay together, but not be wet.
  
• Cover, and Place the dough in the fridge to let the dough sit and chill for about 15 minutes for the fresh milled flour to absorb the liquid, and the bran to start to soften.
• After this rest period, dust your work surface with the additional chilled flour. Put dough on dusted work surface, and cut the dough in half.
• Press each half into a disk. Place in the fridge for 1 hour. However, if you are making this recipe ahead of time, you can wrap these disks in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months.

Prepare The Pastry

• Place one disk of chilled dough on the counter for about 5 minutes so that it is easier to work with. Keep the other in the fridge to stay chilled until ready to work with.
• While the dough is sitting, prepare your egg wash by beating 1 egg with milk or water in a small bowl. Set this to the side you will need it for a few different steps.
• Choose and prepare your filling choice by mixing the ingredients in a medium bowl (all the filing ingredients except for the egg wash) and have it ready and set to the side.
• Preheat the oven to 400*F.
• Then, roll out each dough disk one at a time to be about 1/8 inch thick. They should roll out to each be about 9 x 12 inch rectangles.
• Cut each rectangle into 10 smaller 3 x 4 inch rectangles. Place each smaller rectangle onto a baking sheet lined with parchment paper. They can be placed fairly close to one another, but you don’t want them touching each other.
• Repeat this process with the other half of the dough.
• If it is warm in your kitchen, or you notice the butter to seeming to soften and melt, place the baking sheet or dough in the fridge that you are not working with at the time.

Assemble The Pop Tarts

• For half of the rectangles (These will become the bottom layer of your FMF Pop Tarts) brush the entire top surface with the egg wash. Set the remaining egg wash to the side, you will use it again.
• Then, spoon 1-2 TBSP of the filling mixture into the center of the dough rectangle. Spread it, but make sure to leave a 1/4 inch border around the edge of the dough with no filling.
  
• Now take the other half of the dough rectangles (This will be the top layer.) Brush these rectangles with an egg wash, and then place them egg wash side down so that the egg wash is also touching the filling. Also, set the remaining egg wash to the side, you will use it one more time.
• Next, using the tines of a fork, press down around the edge of the Pop Tart to seal the edges all the way around. Make sure it is sealed to prevent any leakage.
  
• Then, using the fork, poke a few sets of holes in the top of the dough to allow steam to escape from the filling.
• With the remaining egg wash, brush the tops of each Pop Tart. You can discard any egg wash left at this point if there is any.

Bake and Finish The Pop Tarts

• Bake for 15-19 minutes, or until golden brown.
• Let the Pop Tarts cool for 5 minutes or so on the pan, then transfer them to a wire cooling rack. Let them cool completely before icing.
  
• Once the Pop Tarts have cooled, choose and prepare the glaze for the tops. You can skip this step and enjoy these without the glaze as well if you prefer.
• To prepare the glaze, whisk ingredients into a thick glaze, only add as much milk to thin slightly, you want it kind of thick, but spreadable. If it’s too thick add more milk, but only a tsp or less at a time.
  
• Spoon the icing on the cooled Pop Tart, and it should harden within an hour (Depending on how thick you applied it.)
  
• You can enjoy these fresh, or our favorite way is to put the extras in the freezer, and warm them up in the toaster oven when we want to enjoy them.
  

Notes

*Wheat Varieties- The great news is almost any wheat variety blend will work with this recipe, but you may just have to adjust the water amount. Some great options in place of the Kamut (Khorasan Wheat) would be spelt, einkorn. Also, another great blend would be half hard wheat and half soft wheat if you don’t have any of those ancient grains on hand.

*How To Store Them- We like to let the Pop Tarts cool completely, then ice them with the glaze. After the glaze has hardened, we place them in a freezer safe container or bag. These can last in the freezer for 3-4 months. 

Keyword berry pop tarts, brown sugar pop tarts, cinnamon pop tarts, fmf pop tarts, fmf toaster pastries, fresh milled flour pop tarts, fresh milled flour toaster pastries, jam pop tarts

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