P.B. Pup-Tarts


By Sherry Coleman Collins, MS, RDN, LD
  1. Pulse in oat dough pastry ingredients in food processor until the ingredients form a ball.
  2. Wrap dough ball in plastic wrap, then chill for at least 2 hours. Meanwhile, make Strawberry “Jam”.
  3. Cook strawberries in a small pot over low heat mashing them with a potato masher or the back of a wooden spoon to a slightly lumpy a juicy consistency.
  4. Stir frequently to prevent scorching.
  5. Continue to cook over low heat until thickened to a jam-like consistency for approximately 15-18 minutes.
  6. Set aside to cool. Should yield ¼ cup.
  7. Preheat oven to 350 degrees.
  8. When ready to assemble, roll out pastry dough on an oat-floured surface to ¼ inch thickness.
  9. Work quickly and score the dough to make 12 even rectangles. Pop into the freezer for 10 minutes.
  10. Then, spread 1 teaspoon of peanut butter on ½ of the rectangles, followed by 1 teaspoon of the strawberry “jam”.
  11. Egg wash edges, then put the top on each one. Egg wash the top.
  12.  Place on a cookie sheet and bake for about 10 minutes or until golden brown.
  13. Allow pup-tarts to cool completely.
  14. For the pup-parent tarts, top with a simple royal icing (equal parts water and confectioners’ sugar) or drizzle with honey.
Pup-Parent Nutrition Information*:
Calories: 165
 Calories from Fat: 87
 Fat: 9.7 g
 Trans fats: 0
 Cholesterol: 0
 Carbohydrate: 15.5 g
 Protein: 3.7 g
 Fiber: 2.1 g
 Sodium: 38 mg
*without royal icing  

Disclaimer: Always seek the advice of your veterinarian with any questions you may have regarding the nutritional needs of your pet.  Ingredients that should not be consumed by dogs are noted. Do not feed these treats as more than 10% of the dog's diet. These are not complete foods and should be enjoyed only as a celebratory treat and are not meant to replace your dog’s daily diet. Substitutions are not recommended. Avoid using peanut butter with Xylitol, a sugar substitute that is toxic to dogs.

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