vegan pop tarts

Flaky vegan Pop Tarts with a berry filling, raw sugar topping, and an optional vanilla glaze. 100% vegan and healthy enough for an indulgent weekend or weekday breakfast.

Vegan Berry Pop Tarts

flour ((I used half whole-wheat pastry, half unbleached all-purpose))

salt

vegan butter ((I used Earth Balance))

water

frozen mixed berries

sugar

Vanilla glaze

Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.

Prepare the compote by placing berries in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a few teaspoons of sugar to sweeten if desired. I added 1 tsp. raw sugar (amount as original recipe is written). Transfer to a bowl to cool.

To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.

Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp - you may need to add up to 5 Tbsp (as original recipe is written // adjust if altering batch size). It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.

Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.

Cut into 12 equal squares (not rectangles) and carefully transfer each to the baking sheet (amount as original recipe is written // adjust if altering batch size).

Place about 1 Tbsp of filling onto half of the squares (6 as original recipe is written), leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.

Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar, and bake for 20-25 minutes or until golden brown.

Let cool for a few minutes. Then top with glaze if desired. Not necessary, but recommended for sweeter Pop-Tarts.

Buttery, flaky, cinnamon-infused mini pop tarts with a sweet apple butter filling! The perfect vegan and gluten-free treat for apple season, with just 9 ingredients required!

Mini Apple Butter Pop Tarts (Vegan + GF)

almond flour

brown rice flour*

sorghum flour* ((plus extra for rolling out))

arrowroot starch* ((also called arrowroot flour))

tsp sea salt

cinnamon

vegan butter,

apple butter ((or sub store-bought*))

maple syrup

Tbsp maple syrup ((optional if apple butter is unsweetened))

tsp cinnamon ((optional if apple butter has no cinnamon))

Cane sugar ((organic for vegan-friendly))

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. Also prep your “rolling” station by placing a piece of parchment or wax paper on a clean work surface and dusting it generously with sorghum flour.

DOUGH: In a food processor (or mixing bowl) combine the almond flour, brown rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Pulse (or whisk) to thoroughly combine. Add the vegan butter and pulse (or use a pastry cutter or fork) to combine until crumbly.

Add 1/4 cup (60 g) apple butter (adjust amount if altering the default number of servings) and maple syrup (starting with the lesser amount) and pulse until the mixture comes together into a moist dough ball and there are no obvious streaks of flour. If it seems too dry and isn’t holding together when pressed between your fingers, add the additional tablespoon of maple syrup.

Working quickly, transfer the dough to your floured parchment or wax paper. Dust the top generously with more sorghum flour and press into a thick, even disk. Use a rolling pin to roll the dough out into a rectangle  ~1/8-inch thick and about 10x15 inches, adding more flour as needed to prevent sticking.

Use a knife, pizza cutter, or small cookie cutter to cut the dough into 12 even squares (or circles).

Transfer the dough (still on the parchment/wax paper) to a baking sheet and pop in the freezer for about 5-8 minutes. This will help it firm up and become easier to assemble. If using unsweetened/unspiced apple butter, combine it with the optional maple syrup and cinnamon and set nearby.

Once firm, begin assembling! Using a spatula to pick up each piece, carefully place one rectangle of dough onto the prepared baking sheet and add ~1 tsp of apple butter to the center of the dough, leaving half an inch of dough on the outside. Then place another rectangle on top. Repeat this with the rest of the dough, then use your fingers or a fork to crimp and seal all the edges. Use a paring knife to cut a small X into the center of each pop tart (to prevent cracking) and sprinkle cane sugar on each pop tart (optional).

Bake the pop tarts for 18-22 minutes until the edges are golden and the tops look soft and pale. Let cool for at least 20 minutes before serving.

Let cool fully before storing leftover pop tarts lightly covered at room temperature for 2-3 days, in the refrigerator for 1 week, or in the freezer for 1 month. Reheat in a 350 F (176 C) oven (or toaster oven) for best texture.

https://www.youtube.com/watch?v=3C_CZwPdBlY

Buttery, flaky, cinnamon-infused mini pop tarts with a sweet apple butter filling! The perfect vegan and gluten-free treat for apple season, with just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/gluten-free-apple-butter-pop-tarts-vegan/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Mini Apple Butter Pop Tarts (Vegan + GF) | Minimalist Baker Recipes

Vegan pop tarts are delicious, flaky and the perfect on the go vegan breakfast. Try out these freezer friendly vegan toaster pastries for a sweet start to your morning!

Vegan Pop Tarts - Frosted and Delicious

Cups Flour

Salt

Sugar

Cup Vegan Butter

Tbsp Ice Water

Cup Cherry Jam (or whichever flavor jam you want your pop tarts)

Tbsp Plant Milk

Lemon

Cup Powdered Sugar

Sprinkles (optional)

In a food processor*, mix together the flour,...

In a food processor*, mix together the flour, salt, and sugar.

Cut the butter into chunks and then add...

Cut the butter into chunks and then add it into the food processor and pulse until the butter is distributed. The mixture will be crumbly at this point.

Add in the water and turn on your...

Add in the water and turn on your food processor until it comes together into a dough. Separate into two balls, cover and chill in the refrigerator for at least 45 minutes.

Take one ball out and roll it out...

Take one ball out and roll it out on a lightly floured surface and cut into pop tart size rectangles. You should be able to get 8 rectangles out of each of your two balls of dough.

Spread around 1.5 Tbsp of jam on half...

Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.

Top with another rectangular dough and press down...

Top with another rectangular dough and press down the edges with a fork to seal them. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.

Once you are finished with the first dough...

Once you are finished with the first dough ball, repeat with the second. Put finished pop tarts into the freezer to chill for at least an hour and a half.

At this point you can move them to...

At this point you can move them to a freezer safe container to store until you are ready for them, or pop them into a preheated oven, bake at 375 F for 30-35 minutes, until golden.

To make the frosting, whisk together 2 tbsp...

To make the frosting, whisk together 2 tbsp of the jam, the milk, lemon juice and powdered sugar.

Once pop tarts have cooled, spread the frosting...

Once pop tarts have cooled, spread the frosting on top and add sprinkles (if using). Let the pop tarts sit so the frosting can harden before storing in an airtight container, or enjoy immediately!

https://mediavine-res.cloudinary.com/video/upload/llmjoaib3qbphmwnipjt.mp4

Vegan Pop Tarts

These vegan cinnamon pop tarts are gluten-free, dairy-free, and so easy to make. They have a flaky gluten-free crust, brown sugar cinnamon filling, and delicious cinnamon frosting. They are made with simple, healthy ingredients and taste so much better than store-bought pop tarts.

Vegan Cinnamon Pop Tarts

gluten-free 1:1 flour (with xanthan gum)

coconut sugar

coconut oil

plant milk ((3/4 cup + 2 tbsp))

gluten-free 1:1 flour

vanilla extract

plant milk

Line baking sheet.

Line a large baking sheet with parchment paper.

Stir together dough ingredients.

In a large bowl, stir together the gluten-free flour, coconut sugar, and salt until combined. Add the solid coconut oil and use a pastry cutter to mix it until you have a crumbly, sandy mixture, like breadcrumbs.

Add plant milk.

Add the cold plant milk to the bowl and use the pastry cutter to mix it until a thick, sticky dough begins to form.

Divide dough and chill.

Divide your dough into two balls and flatten them into a disc shape. Wrap them in plastic saran wrap and place them in the fridge to chill for 30-60 minutes. This allows the gluten-free flour to properly absorb the moisture and makes it easier to roll.

Roll the dough between parchment paper.

Remove the chilled pop tart dough and place one disc between two sheets of parchment paper. Use a rolling pin to roll the dough into a large rectangle. Cut out 8 evenly-sized rectangles from the dough.

Place rectangles on baking sheet.

Place the rectangles of dough on the prepared baking sheet. Then roll out the second disc of dough and cut out 8 more rectangles. Set them aside. You should have 16 rectangles of dough total.

Making The Dough

Preheat oven to 400 F.

Preheat the oven to 400 degrees Fahrenheit.

Stir filling ingredients.

Add coconut sugar, cinnamon, gluten-free flour, and melted coconut oil to a bowl. Stir until all ingredients are well combined. It should resemble the texture of wet sand.

Add filling to vegan pop tarts.

Use a spoon to add 1-2 tablespoons of filling in the center of the 8 rectangles on the baking sheet. Be sure to leave a clean border around the edges for crimping.

Place dough on top and crimp edges.

Take the remaining eight rectangles of dough, without filling, and lay them on top of the rectangles with filling. Press the edges together with a fork all the way around the pop tarts.

Brush plant milk over top.

Lightly brush plant milk over top the pop tarts so they brown while baking. Use a toothpick to poke a few holes in the top of the pop tarts so heat can escape.

Bake the vegan pop tarts.

Bake the pop tarts for 12-15 minutes, or until slightly golden brown around the edges. Allow them to cool completely before icing them.

Filling The Pop Tarts

Stir together frosting ingredients.

In a small bowl, stir together the vegan powdered sugar, ground cinnamon, vanilla extract, and plant milk until creamy. It should be just thin enough to spread, but not runny.

Spread the frosting over vegan pop tarts.

Use a spoon to drizzle and spread the cinnamon icing on top of each pop tart. Serve and enjoy!

Frosting the Pop Tarts

Looking for a gluten-free alternative to your favorite toaster pastries? Try this gluten-free pop tarts recipe, perfect for those with gluten sensitivities or dietary restrictions. Vegan too.

Gluten-Free Pop Tarts (Vegan)

(75 grams) gluten-free oat flour

(50 grams) tapioca starch

psyllium husk powder

vegan butter, melted

jam (use your favorite flavor!)

almond milk

organic powdered cane sugar

sprinkles, optional

Preheat the oven to 400 degrees Fahrenheit. Place a piece of parchment paper on a large rimmed baking sheet. Prep another piece of parchment paper on a clean surface for rolling out dough.

In a large bowl, add almond flour, oat flour, tapioca starch, psyllium husk powder, and salt. Whisk until flours are integrated.

Add melted vegan butter to dry mixture, stirring to integrate. Add ice water a little bit at a time, stirring after each addition, until mixture starts to come together like dough. (About 2 tablespoons water is usually perfect).

Squeeze the dough with your hands. It should come together and hold together. If not, add an additional teaspoon of water. If it is too wet, add a little more almond flour until dough consistency is right.

Flour your hands with extra tapioca starch and roll dough into a ball. Sprinkle additional tapioca starch on piece of parchment. Place dough on the floured parchment paper. Place a second sheet of parchment paper on top of dough. Press down to flatten ball and then use a rolling pin to roll dough out to about an 1/8 of an inch thickness.*Alternatively, you can use two Silpats instead of parchment.

Using a pizza cutter or sharp knife, cut 3x4 inch rectangles of dough. Flour a spatula with tapioca starch and gently transfer pieces to lined baking sheet. Reroll dough scraps and cut additional rectangles until you have 10 total. 5 of the rectangles should be spaced evenly on baking sheet. Pierce those pieces not on the baking sheet a few times with a fork.

Spread 1-2 teaspoons of jam in the center of your rectangles on the baking sheet, allowing for about 3/4 inch around the perimeter. Place the second rectangles of dough on top of each jam-filled rectangle. Press edges gently together with tines of a fork.

Using a pastry brush, brush tops of each pop tart with almond milk. Bake for 18-20 minutes, or until pastry starts to turn golden brown. Remove baking sheet from oven and place on a wire cooling rack. Allow pop tarts to cool before frosting glazing.

For the dough

In a small bowl, combine icing ingredients, starting with 1 tablespoon of almond milk. Add a little extra milk if too thick, or a little extra powdered sugar if too thin. Spread glaze on tops of cooled pop tarts. Add sprinkles if desired. Allow to harden and set before serving.

Top 5 vegan pop tarts recipes from across the web

The most viewed vegan pop tarts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Berry Pop Tarts

Mini Apple Butter Pop Tarts (Vegan ...

Vegan Pop Tarts - Frosted and Delic...

Vegan Cinnamon Pop Tarts

Gluten-Free Pop Tarts (Vegan)

Top 5 vegan pop tarts recipes from across the web

The most viewed vegan pop tarts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Berry Pop Tarts

Mini Apple Butter Pop Tarts (Vegan ...

Vegan Pop Tarts - Frosted and Delic...

Vegan Cinnamon Pop Tarts

Gluten-Free Pop Tarts (Vegan)

The most viewed vegan pop tarts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine