These homemade strawberry pop tarts are vegan, but you wouldn't know it! Flaky vegan pastry is filled with sweet strawberry jam and baked until golden. Top them with a vanilla, strawberry glaze for the perfect little hand pie.
Raise your hand if pop tarts have a nostalgic charm for you.🙋♀️ It's hard to think of classic American breakfast dishes without this famous toaster pastry springing to mind. Everyone has a favorite flavor. Am I right? My personal favorites were always strawberry and blueberry. And, frosting? Yes, please!
Have a look at the ingredients listed on the back of a box of pop tarts. You'll see quite a few ingredients that are hard to pronounce ; not a great indicator that pop tarts will rank amongst the healthiest breakfast foods. However, while I can't bill these homemade strawberry pop tarts as "healthy," I can tell you that you'll find most of the ingredients in your pantry.
We're basically using a vegan pie crust and filling it with a sweet strawberry jam, and voila - healthy-ish pop tarts that contain no beef gelatin or egg whites (as you'll find in some of the store bought flavors.)
How To Make Homemade Vegan Pop Tarts
- Add your flour and salt to the bowl of a food processor. Add your cubed vegan butter (or margarine) and pulse until a crumbly mixture forms. Pour in the ice water and pulse until it begins to hold together. If the mixture remains crumbly, add more ice water. If you don't have a food processor, you can make the pastry by incorporating the vegan butter into the flour using a pastry cutter, or the tines of a fork.
- Divide your dough into two balls. Flatten them into disks, cover with plastic wrap and chill in the fridge for one hour. You can make the dough ahead and chill it overnight to get a head start as well.
- Preheat your oven to 375 ° F (190° C). Line a baking tray with parchment paper.
- Roll your dough to about ⅛" thick. It should be roughly a 9" x 12" rectangle. Cut the dough in half across the long side. Now, cut each piece into three separate rectangles. You will end up with six rectangular pieces of pastry.
- Place the dough on the parchment lined sheet. In a cup, whisk together the aquafaba and plant based milk, and brush over the dough. This is your vegan egg glaze; it will keep the jam from soaking into your pop tart and making the pastry soggy.
- Place one tablespoon of filling in the center of each piece of dough. No need to spread it out.
- Roll the second ball of dough out, and cut it just like you did for the first ball of dough. Prick each piece of dough with the tines of a fork or the round end of a chopstick. Place the pastry squares on top of the squares on the baking tray. Crimp the edges with a fork and brush the aquafaba glaze over the top.
- Bake for 25-30 minutes.
- While your homemade pop tarts are baking, whisk together the powdered sugar, non-dairy milk, vanilla and jam to form a glaze. Set aside.
- Take the strawberry pop tarts out of the oven, and transfer them to a cooling rack. Allow them to cool before glazing. Add optional colorful sprinkles and enjoy!
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Frequently Asked Questions About This Recipe
Some flavors are vegan, and some are not. Currently, strawberry, blueberry, and cinnamon are all "accidentally" vegan.
Yes, you can! Freeze them without the glaze. Allow them to cool fully, and place them on a parchment lined baking tray. Freeze for two three hours. Transfer the pop tarts to a reusable freezer bag. They'll stay fresh for up to three months. Reheat your pop tarts using the toast function of your oven. Do not put them in the toaster.
Store them in the fridge in an airtight container. They should stay fresh for up to two weeks.
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Recipe
Homemade Vegan Strawberry Pop Tarts
Ingredients
Pop Tart Dough
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 cup vegan butter or margarine cubed
- 2 tablespoons ice water
For The Strawberry Filling
- ¾ cup strawberry jam
For The Optional Glaze
- 1 cup powdered sugar
- 2 tablespoons non dairy milk
- 1 teaspoon vanilla
- 1 teaspoon strawberry jam *optional - for color
For The Vegan Egg Wash
- ½ cup aquafaba
- 2 tablespoons non dairy milk
Instructions
- Add flour and salt to the bowl of a food processor. Add the vegan butter (or margarine) and pulse until a crumbly mixture forms. Pour in the ice water and pulse until it begins to hold together. If the mixture remains crumbly, add more ice water. *see note 1 for instructions if you do not have a food processor.
- Divide the dough into two balls. Flatten them into disks, cover with plastic wrap and chill in the fridge for one hour.
- Preheat oven to 375 ° F (190° C). Line a baking tray with parchment paper.
- Roll the dough to about ⅛" thick. It should be roughly a 9" x 12" rectangle. Cut the dough in half across the long side. Now, cut each piece into three separate rectangles. You will end up with six rectangular pieces of pastry.
- Place the dough on the parchment lined sheet. In a small bowl, whisk together the aquafaba and plant based milk, and brush over the dough. Place one tablespoon of filling in the center of each piece of dough.
- Repeat step 4 with the second ball of dough. Lay the dough squares over the top of the jam covered squares. Prick each piece of dough with the tines of a fork or the round end of a chopstick. Crimp the edges with a fork and brush the aquafaba glaze over the top.
- Bake for 25-30 minutes.
- While the pop tarts are baking whisk together the powdered sugar, non-dairy milk, vanilla and jam to form a glaze.
- Allow the pop tarts to cool on a wire rack before glazing.
Notes
- If you don't have a food processor, you can cut the butter in using a pastry cutter or the tines of a fork.
- For gluten free pop tarts, substitute your preferred gluten free flour blend for the all purpose flour in a 1:1 ratio.
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