Skratch Electrolyte Pop-Tart

December 01, 2020

A childhood classic, made from scratch with Skratch. A sprinkle of science and nostalgia to help motivate long miles and fuel your watts.  


Pastry/Pie Crust

Quick hack: buy premade from the store
Gluten-free or Dairy-Free: use your favorite pie crust or store bought dough

3 cups flour
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2/3 cup cold unsalted butter, cut into 1/2 inch cubes (or vegan sub of choice)
1/2 cup cold water

2/3 C of jam of choice (we tried strawberry jam and mixed berry jam, but feel free to get creative!)
1/4 C Skratch Hydration mix of choice (we like the fruit punch and strawberry lemonade)
egg wash optional: 1 large egg mixed with 1 tsp milk or nut milk or vegan substitute

1 cups powdered sugar
¼ cup low fat milk or nut milk
½ teaspoon Skratch Hydration flavor of choice


For the pastry: In a small food processor pulse together flour, salt, and cinnamon. Add butter and blend until the butter pieces are no longer visible. Transfer the mixture to a large bowl and add cold water a little bit at a time, using a spatula to turn the dough and mix ingredients. Adding more water or a bit more flour until the dough begins to take shape. Roll out the dough on a floured surface. The dough should come together but not be too sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap and chill the dough before handling at least 30 minutes in the freezer or 2 hours in the refrigerator.

Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. After 15 minutes, place onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Adjust/trim sides as needed. Show the dough some TLC so as not to damage it. Cut each piece of dough into thirds and each third into thirds again or to the amount/size of poptarts you want.

Put the rectangles onto a baking sheet lined with parchment paper. Place the baking sheet in the fridge. Roll 2nd disc out repeat the process. These rectangles will be the other half of your poptarts. Place the baking sheet into the refrigerator to chill as you make the filling.

Make the filling:
Preheat oven to 350°F 

Mix the jam and Skratch together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each. These will be the bottoms. Place a heaping TBS of the filling onto the center of each rectangle, spread, leaving around a quarter of an inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place rectangle on top of the filling-topped rectangles – egg wash side down. Use your fingers or a fork to press firmly around the pocket of filling, sealing the dough well on all sides.

Poke holes (tooth pick size 6-8) in the tops to allow the steam to escape.  Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.

Once unbaked pop-tarts have chilled for 20 minutes, remove and brush the tops with the remaining egg wash. Bake for about 22-28 minutes or until they’re golden brown, rotating half way through. Let the baked pop-tarts cool before topping.

Make the frosted tops:
Whisk all of the glaze ingredients together in a bowl. You want a thick glaze that can still be spread. Add another teaspoon or two of milk as needed. Option to add sprinkles.

Store in an airtight container. Good for 3 days or in the refrigerator for 6 days.

Adapted from King Arthur Flour + The Feedzone Cookbooks Pie Crust Recipe

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