Kellogg's Low-Fat Frosted Brown Sugar Cinnamon Pop-Tarts
By Todd Wilbur
Not even Tony the Tiger is a match for the world’s most beloved toaster pastries. Kellogg’s Frosted Flakes is the best-selling cereal in the U.S., but Pop-Tarts are an even bigger seller for the food manufacturer, with $330 million in sales in 1996. The two-to-a-pack rectangular snacks were born in 1964, when Kellogg’s followed a competitor’s idea for breakfast pastries that could be heated through in an ordinary toaster. With the company’s experience in cereals and grains it was able to create pastries in a variety of flavors. Pop-Tarts have always dominated the toaster pastry market, but in the first half of the 1990s Nabisco was coming on strong with its own toaster pastries called Toastettes. Toastettes became so appealing to consumers because the package held eight pastries, while Pop-Tarts had six to a box. In June of 1996, Kellogg’s added two more Pop-Tarts to each box without changing the price, and Toastettes sales quickly dropped by 45 percent.
Another move against competitor Nabisco came that same year when Kellogg’s introduced its new line of low-fat Pop-Tarts. Nabisco had earlier introduced low-fat toaster-pastries in its SnackWell’s line, but Kellogg’s low-fat version of Pop-Tarts was a much better seller.
This recipe makes eight clones, or a box’s worth of the toaster pastries. Be sure to roll the dough very flat when preparing the pastries, and toast them on the very lowest setting of your toaster. Watch the pastries closely and pop ‘em up if the frosting begins to turn brown.
Serving size–1 pastry
Calories per serving–219
Fat per serving–3g
Source: Low-Fat Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 2 tablespoons shortening
- 1/3 cup powdered sugar
- 3 tablespoons low-fat (1% fat) buttermilk
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- Rounded 1/4 teaspoon salt
- Scant 1/8 teaspoon baking powder
- 1 2/3 cups all-purpose flour (plus about 1/4 cup reserved for rolling dough)
- 3 tablespoons water
- 3 tablespoons dark brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons all-purpose flour
- Pinch cinnamon
- 1 egg white, beaten
- 1 tablespoon dark brown sugar
- 4 teaspoons fat-free milk
- 1 1/4 cups powdered sugar
- Pinch salt
- Pinch ground cinnamon
- Do This
1. In a large bowl combine the shortening, powdered sugar, buttermilk, corn syrup, baking soda, salt, and baking powder using an electric mixer.
2. Add the flour and mix by hand to incorporate.
3. Mix in the water by hand, then use your hands to form the dough into a ball. Cover and set aside.
4. To make the filling, combine the ingredients in a small bowl and whisk together. Set aside.
5. To build the pastries, divide the dough in half, then roll one half out onto a floured surface, using additional flour on the rolling pin to prevent the dough from sticking. Roll the dough to no more than 1/16-inch thick. Use a knife or pizza wheel to cut the dough into four 3x8-inch rectangles.
6. Brush the beaten egg white over the entire surface of one half of each rectangle. Sprinkle ½ tablespoon of the filling over the surface of the brushed half of the pastry, being sure to leave a margin of about 1/4-inch from the edge of the dough all of the way around. Fold the other side of the dough over onto the filling. Press down on the edge of the dough all of the way around with the tines of a fork to seal it. Use the fork to poke several holes in the top of the pastry. Fill the remaining three dough rectangles, and then repeat the process with the remaining half portion of dough.
7. Arrange the pastries on a lightly greased cookie sheet and bake in a preheated 350 degree F oven for 8 to 10 minutes. The pastries should be only very lightly brown, not dark brown (the pastries will be reheated and browned in a toaster before eating, like the real thing). Remove the pastries form the oven and cool completely.
8. Make the frosting by combining the brown sugar and milk in a small bowl. Microwave on half power for 10 to 20 seconds and stir until the sugar is dissolved. Add the remaining ingredients and stir well until smooth.
9. Spread a thin layer of the frosting over the top of each pastry and allow it to dry completely. Overnight is best.
10. To reheat the pastries, toast them in a toaster or toaster oven on the lightest setting only. Watch carefully so that the pastries do not burn.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.