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Skratch Recovery Pop-Tart

December 01, 2020

Here at Skratch Labs we believe that good things happen when you mix science and deliciousness. So we took the childhood classic and made it from scratch with Skratch. An anticipated reward for after a hard effort. No matter how tough training gets, nothing beats a great tasting snack after a workout to help kick-start recovery.
This recipe features our Sport Recovery Mix, which is designed to rapidly refuel, rehydrate, and rebuild you when you’re completely empty after your longest and hardest workouts.
Technically, our Sport Recovery Drink Mix is a 4 to 1 ratio of carbohydrate to protein, that’s designed to bring your blood sugar up fast. This causes the hormone insulin to spike, which is key to getting the sugar, electrolytes, fat, and protein in our Sport Recovery Drink Mix back into muscle fast. Basically, our Sport Recovery Drink Mix is really sweet milk – like chocolate milk, but without a tongue-twisting list of excess ingredients and with a more optimized macronutrient profile for restoring muscle glycogen (aka, refueling). Combine that into a chocolate pop-tart filling and tasty dough and you've got yourself the ultimate post-workout treat. 

Ingredients

Pastry/Pie Crust
Quick hack: buy pre-made from the store
Gluten-free or Dairy-Free: use your favorite pie crust or store bought dough 

For homemade 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
1/2 cup cold water 

Filling
1/2 cup of Skratch Recovery Mix
1/4 cup  milk or nut milk
1/2 cup chopped dark chocolate, divided
1/3 stick unsalted butter or butter alternative
egg wash: 1 large egg mixed with 2 teaspoons milk for egg free option try these suggestions 

Glaze
1 cup powdered sugar
¼ cup milk or nut milk
½ teaspoon Skratch recovery of choice

Instructions

For the pastry:
1. In a small food processor pulse together flour, salt, and cinnamon. Add butter and blend until the butter pieces are no longer visible.
2. 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.
3. 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.
4. Wrap and chill the dough before handling at least 30 minutes in the freezer or 2 hours in the refrigerator.

Assembly + Filling:
5. 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.
6. Cut each piece of dough into thirds and each third into thirds again or to the amount/size of poptarts you want.
7. Put the rectangles onto a baking sheet lined with parchment paper. Place the baking sheet in the fridge.
8. 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.
9. Preheat oven to 350°F 
10. In a saucepan, mix together the recovery, milk, and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.
11. Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.
12. Set aside. The chocolate fudge filling will firm up slightly while cooling.
13. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each. These will be the bottoms.
14. Place a scoop of the filling (will vary depending on rectangle size, don't put too much or it will ooze out) onto the center of each rectangle, spread, leaving around a quarter of an inch of space on the edges.
15. Brush the second baking sheet of rectangles with egg wash, then place rectangle on top of the filling-topped rectangles – egg wash side down.
16. Use your fingers or a fork to press firmly around the pocket of filling, sealing the dough well on all sides.
17. Poke holes (toothpick 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.
18. 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 halfway through. Let the baked pop-tarts cool before topping.

Make the frosted tops:
19. Whisk all of the glaze ingredients together in a bowl. You want a thick glaze that can still be spread. Add another teaspoon of milk if needed.
20. Frost tops, add sprinkles, eat, and be merry. 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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To get help with your nutrition and hydration questions reach out to us at info@skratchlabs.com.