What are Parp Tots?

The last few weeks I have been baking some delicious little crackers that everyone here is gobbling down. The other day, Kyle was munching in the kitchen and said “You know, these would make really good pop tarts.” Jacob, also munching in the kitchen, said “What are Parp Tots?”

And so here we are. The brilliant Alana Chernila has a delectable looking homemade Pop Tart recipe that is no doubt amazing, since she quite knows her stuff. But I don’t always feel up to making pie crust – flaky and tender though it may be, at least when someone else makes it. I do, however, have the most delicious jar of homemade strawberry jam sitting around … and this quick and easy whole wheat butter cracker recipe that makes a dense, crumbly, addictive sort of dough (these crackers evolved from this recipe, as did my graham cracker recipe – more on that another time!). I followed  Alana’s Pop Tart technique, and the results were – well, Pop Tarts they are not, not exactly. They are less sweet, more dense, and have a bit of a whole-grain chewy heft rather than a totally flaky pastry exterior. They are Parp Tots – and in our house, they are now a tasty category unto themselves.

Whole Wheat Strawberry Parp Tots

1 1/2 Cups Regular Flour
1 1/2 Cups Whole Wheat Pastry Flour
1/2 tsp Baking Powder
1 scant tsp salt
1 tsp cinnamon
8 TB unsalted butter
4 TB brown sugar
2 TB honey
6-7 TB milk

~ 1 Cup Strawberry Jam

1 egg, whisked with 1 tsp water


Preheat your oven to 375 F and line two baking sheets with parchment paper.
In a large bowl, whisk together the flours, baking powder, salt and cinnamon.
In a saucepan, melt the butter and honey together. Stir in the sugar to incorporate it into a kind of syrup.
Pour the syrup mixture into the flour mixture, and mix them together. They will be crumbly and this might feel hard to do, but just do it. You are making something dense and chewy here so don’t worry too much about it.  Add the milk, one tablespoon at a time, squishing it in to the dough with your hands until the dough holds together. Don’t knead it, but also please don’t worry too much about it. This is easy dough! Once it is holding together when you squeeze, make half into a ball and put it on your rolling surface (it is a tad crumbly, so I find it easier to work one half at a time). Roll to about 1/4 inch thick, then start cutting. Keep cutting and rolling, making pairs of squares/rectangles – each parp tot was a different size, but the top and bottom matched, like this:

Once you have a set of parp-tots-to-be, fill them with dollops of jam:

Then use a fork to crimp the edges and poke steam vents:

Until they are all done, like this:

Brush them lightly with your egg wash, and then bake in your pre-heated oven for about twelve minutes – until they are lightly toasted looking, and the cracks and holes have little bits of filling bubbling in them. (Yes, please do bake those left over dough scraps alongside, too! Yum!) The Parp Tots will look something like this:

And everyone will love them for breakfast tomorrow morning. Including you.