Step 1

Preheat oven to 375F and line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a small cup whisk together soy milk and maple syrup. Set aside.

Step 3

Unroll or flatten the pie crust onto a sheet of parchment paper and cut out 3x5 in squares(about the size of an index card). Bunch and knead together the excess/remaining piece of crust, roll out and repeat until you’ve used it all.

Step 4

On half of the cutout crusts spoon roughly 1½-2 tbsp of jam into the center of the rectangles, leaving lots of space from the edges.

Step 5

Lightly brush the edges with the soy milk mixture, place a second rectangle on top of each one, gently seal the edges together with your fingers, and crimp with a fork.

Step 6

Gently cut/slice a 2-3 slits on the top of each poptart to create a steam release, and brush with a light layer of the soy milk mixture. Repeat.

Step 7

Bake for about 10-12 minutes or until golden brown, and allow to cool on a wire cooling rack. Depending on your oven this can go quickly, so keep an eye on them.

Step 8

Meanwhile, whisk together powdered sugar, 2 tbsp soy milk, 2 tbsp jam and ½ tsp vanilla.

Step 9

When the poptarts are cooled completely, spread a light layer of icing over each pop tart, and top with any toppings you desire.