Homemade Vegan Pop-Tarts
Vegan pop-tarts are the breakfast pastry you’re about to fall in love with! They are made with an irresistible buttery, flaky crust. Included are recipes for brown sugar, chocolate, and berry filling. Freeze your extra Pop-Tarts for a quick and easy breakfast!
Vegan pop-tarts are the breakfast pastry you’re about to fall in love with! Unlike the ones in a box, the homemade version is buttery, flaky, and irresistible! Using this recipe, you can fill your vegan pop-tarts with your favorite filling, including brown sugar, chocolate, and strawberry.
I like to make vegan pop-tarts in a large batch and then freeze them individually. They make my grandkid’s favorite breakfast, which I can have ready on the fly. I pair vegan brown sugar pop tarts on cold winter weekends with brown sugar shaken espresso or an apple crisp macchiato Starbucks copycat recipe.
Vegan Pop-Tarts
EASE: Medium, Patience is Needed
COURSE: Breakfast
TIME: 3 Hours and 30 Minutes
DIET: Vegan, dairy-free
Why You Will Love This Recipe
- Vegans can eat Pop-Tarts again!
- Filling recipes for brown sugar, chocolate, and berry are included in this post.
- The flaky texture will make you fall in love with pastry!
- Freezing your extras makes for a fast and easy breakfast.
Key Ingredient Notes
All-Purpose Flour
Flour is the foundation of pastry, and all-purpose flour works perfectly for this recipe. It creates a sturdy and flaky crust. If you have pastry flour, you can use it to make a flakier result. However, I don’t recommend using bread flour (too dense) or cake flour (too soft). They will not create pastry texture.
Ice Water
Ice water might seem silly to include in this list, but it’s not. The key to pastry is cold. Water is part of this equation, and you need to use ice water whenever making vegan pop-tarts.
Vegan Butter
Vegan butter is the secret to flaky pastry. To achieve this, it’s essential to use cold butter. The colder, the better. Handle the butter as little as possible to avoid warming it with your hands. Pro tip: Chill your tools and work quickly for the best results!
Vegan Chocolate Spread (Chocolate Filing)
If you make vegan chocolate pop tarts, you will want to use a vegan chocolate spread like a vegan version of Nutella or Justin’s Chocolate Hazelnut Butter.
See the recipe card for a complete list of ingredients and measurements.
Expert Tips
- Work Quickly – You want to keep the butter as cold as possible. That will mean working quickly. If the butter becomes soft, it is a sign it is too warm. Pop what you are working on in the fridge for 15 minutes to cool the butter.
- Precise Measurements – If possible, use a kitchen scale for accuracy. If you do not have a kitchen scale, gently mound the ingredients within the cup, then use a knife to level off the excess. This is known as the scoop and level method.
- When Dusting, Flour Sparingly – Too much flour creates tougher pastry. To avoid this, always use flour sparingly when dusting a surface.
Make Ahead and Storing Instructions
- Make-Ahead and Refrigerate Instructions: Store in an airtight container on the counter for three days or in the refrigerator for six days. When ready, reheat in the oven for five minutes.
- Freezing Instructions: Freeze baked pop-tarts without glaze (sorry, the glaze does not freeze well). Place in an airtight container and store for up to three months. To reheat, place them in the oven for 10 minutes. Please do not put them in a toaster.
Vegan Pop-Tarts
Equipment
- Knife or pastry cutter
- Mixing bowls
Ingredients
Pastry
- 2 cups all-purpose flour (250g)
- 1 teaspoon salt (6g)
- 10 tablespoons vegan butter, cold and cubed (151g)
- 2 – 4 tablespoons ice-cold water (89ml)
Brown Sugar Cinnamon Filling
- ¾ cup brown sugar (165g)
- 1 tablespoon all-purpose flour (8g)
- 1 tablespoon ground cinnamon (8g)
- 2 tablespoon maple syrup (40g)
Chocolate Filling
- ¼ cup vegan chocolate spread
- ½ teaspoon vanilla extract
Berry Filling
- 2 cups of your favorite berry fresh or frozen
- ¼ cup sugar
- 1 tablespoon cornstarch
Glaze (optional)
- ¾ cup confectioners sugar (90g)
- 1 tablespoon non-dairy milk (15g)
- ½ teaspoon ground cinnamon (1g)
Instructions
Brown Sugar Filling
- Combine all the filling ingredients in a small bowl, then set the bowl aside.
Chocolate Filling
- In a microwave-safe bowl, combine the chocolate spread and vanilla extract. Heat in 10-second intervals, stirring in between, until the chocolate is fully melted and smooth. Let cool slightly before filling your pop-tarts.
Berry Filling
- In a saucepan, combine the raspberries and sugar. Cook over medium heat until the raspberries release their juice and break down (about 5-7 minutes).
- In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Stir the cornstarch mixture into the raspberry mixture and cook for another 2-3 minutes until it thickens. Remove from heat and let cool before using in your pop-tarts.
Prepare the Pastry Dough
- In a large bowl, whisk together the flour and salt. Add cold unsalted vegan butter and shortening to the bowl. Use your fingertips to blend the ingredients until the dough resembles different-sized bread crumbs, with some pea-sized bits of butter remaining.
- Gradually drizzle ice-cold water over the mixture, one tablespoon at a time. Stir with a wooden spoon until the dough begins to come together. Add ice water in tablespoon increments until the dough forms a ball without being sticky. If the dough becomes too wet, mix in 1 tablespoon of flour.
Shape the Dough
- Place the pastry dough on a lightly floured surface and roll it into a rectangular form about 1/8 inch thick. Cut the dough into an even number of 4 x 3-inch rectangles. Transfer half of the rectangles to a baking sheet lined with parchment paper or a silicone mat.
Assemble
- Spoon one tablespoon of the filling into the center of each dough rectangle on the baking sheet. Dampen the edges of the dough rectangles with a small amount of water. Place another dough rectangle on top and press down gently to seal. Use a fork to crimp and seal the rectangle's edges. Make a few small holes in the top of each pastry to allow steam to escape.
Chill and Bake
- Preheat your oven to 400°F (200°C). Cover the baking sheet with plastic wrap. Chill the pastries in the refrigerator for one hour or in the freezer for 20 minutes. After 20 minutes, remove and Brush the pastries with plant-based milk.
- Bake for 18 to 22 minutes or until the pastry is slightly soft. Avoid overcooking, as it can cause the cinnamon filling to caramelize excessively.
Prepare the Glaze (Optional)
- In a medium bowl, whisk together all the glaze ingredients until you achieve a spreadable consistency. If it's too thick, add a teaspoon of non-dairy milk. Use a knife to spread the glaze over each pop-tart.
- The pop-tarts can be enjoyed immediately, or if you prefer a firmer glaze, let them sit uncovered on the counter for 1 to 2 hours.
these were an absolute hit! will be making these again and again. thank you for sharing!
Thank you so much! I am really happy you liked them.
My boys love pop tarts and I am in love with this recipe. They work so well and it makes them very happy. I am going to try experimenting with different kind of fillings.
So glad your boys liked them! Let me know how the other flavors turn out.