Vegan Pop Tarts
These easy Homemade Vegan Pop Tarts are made with simple ingredients and are ready in under an hour!
Equipment
- Parchment paper (optoinal)
- Bowls including at least one large bowl and one small bowl
- Plastic wrap
- Pizza cutter or sharp knife
- Pastry dough blender (optional)
Ingredients
For the Filling
- ¾ cup any flavor jelly or jam
For the glaze
- ½ cup powdered sugar
- 3 tsp oat milk
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Place the flour, Crisco, sugar, and salt in a large bowl. Use the pastry dough blender to mix the dough until the vegetable shortening is evenly incorporated.
- Add the ice water 1-2 tablespoons at a time and mix with your hands until a cohesive pie dough has formed. Form the dough into a ball and wrap it in plastic wrap. Chill the dough in the fridge for at least 20 minutes.
- Once the dough has chilled, remove it from the fridge and place it on a lightly floured surface. Cut the dough in half and set one half aside.
- Roll the first half of the dough into a rectangle shape. Use a pizza cutter or sharp knife to cut the larger rectangle into 6 smaller rectangles. Try to make the sizes of these rectangles as equal as possible.
- Place the 6 dough rectangles on a piece of parchment paper on your baking sheet. Repeat this process for the other half of the dough and set those rectangles aside.
- Once all of your dough rectangles are cut, use a spoon to portion about 2 tablespoons of jam onto each of the 6 dough rectangles on the baking sheet. Spread the jam filling out slightly, leaving about 1/4 - 1/2 inch space from the edge of the pastry.
- Next, take a second rectangle of dough and lay it on top of the first one. Use the prongs of a fork to press the two pieces together around the entire perimeter of the pastry.
- Use a toothpick to create 8-10 small holes in the tops of the pop tarts. I find that it works best if you poke the dough and swirl the toothpick around a few times to make the hole a little bit bigger.
- Bake the pastries in the oven at 400 degrees Fahrenheit for 13-15 minutes or until the edges of the pop tarts are golden brown.
Making the Glaze
- In a small bowl, mix together the the powdered sugar, non-dairy milk, and vanilla extract until the sugar has dissolved. Mix in 1-2 drops of food coloring if desired.
- For best results, wait until the pastries have come to room temperature before applying the glaze.
- Apply the rainbow sprinkles immediately after the glaze as the glaze will become less sticky as it dries and the sprinkles will not adhere.
- Serve and enjoy!
Notes
*A note about granulated sugar: Not all granulated sugar is vegan, make sure to choose a USDA Organic variety to ensure it is not processed with bone char, an animal ingredient.
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
To Reheat: Do not reheat these in your standard toaster. I repeat, DO NOT PUT THESE IN YOUR TOASTER. The glaze will run and create a big ol' mess in your toasted. Nobody has time for that. Reheat these vegan pop tarts in the air fryer (350 F for 2-3 minutes) or toaster oven where they can lay flat.
- Not Vegan? Use chilled butter instead of vegetable shortening to make the pastry dough. Use dairy milk to make the glaze.
- Gluten-free? Swap for a 1-1 gluten-free flour replacement.I have not tried swapping for almond flour in this recipe, but if you do, let me know how it works!
Nutrition
Serving: 1pop tart**Calories: 487kcalCarbohydrates: 78gProtein: 4gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 2gSodium: 13mgPotassium: 69mgFiber: 1gSugar: 40gVitamin A: 5IUVitamin C: 2mgCalcium: 16mgIron: 2mg
Tried this recipe?Let us know how it was!