Vegan Brown Sugar Cinnamon Pop-Tarts

Warm brown sugar and cinnamon wrapped in a breakfast pastry and topped with a sugary glaze. Did I mention these brown sugar pop-tarts are vegan and free of corn syrup? That's right; this warm tasty, anytime snack is dairy free and healthier!

I have this tradition when it's going to be a snow day; I go to the grocery store the night before and buy pop tarts. I usually eat the entire box with record -- and embarrassing -- speed.

However, I was crushed when I learned most pop-tarts include gelatin. All my years of eating vegetarian, I was unknowingly eating gelatin. Since then, I have begun making this recipe at home. The ingredients are all natural, and no high fructose corn syrup is used in this recipe!

Jump to:

• About this Recipe
• What I Love About This Recipe
• Ingredients
• Instructions
• Vegan Pop-Tarts Video
• Expert Tips
• Make-Ahead and Storing
• Great British Show Bake
• Recipe

About this Recipe

Homemade pop tarts, or breakfast pastries, are actually really fun to make. The shapes are never quite right, which adds to the character. What many people find surprising is that homemade pop tarts are very easy to make! It does take little time to make, so I make them in batches. I freeze the extra pop-tarts, so I always have a few on hand.

Once you bite into a homemade pop tart, you will immediately notice the difference. The pastry is richer and flakier. I love them, but the real test was serving them to my grandkids. Admittingly I was nervous but pleasantly surprised they liked them more than the boxed version.

Finally, while I made this recipe with a cinnamon brown sugar filling, you can use any filling you prefer. Replace the brown sugar with your favorite jam or compote. If you prefer a homemade filling, try my strawberry compote or my peach compote. The fruit adds a pop of freshness to each bite!

What I Love About This Recipe

• The recipe is easy to make!
• Most ingredients are pantry staples.
• I can eat cinnamon brown sugar pop tarts again!
• Homemade pop-tarts freeze well, making them easy to stock.
• This recipe does not contain high fructose corn syrup or preservatives!

Ingredients

Brown Sugar Filling

• Light or dark brown sugar - ¾ cup
• All-purpose flour - 1 tablespoon 
• Ground cinnamon - 1 tablespoon
• Maple Syrup - 2 tablespoons

Pastry

• All-purpose flour - 2 cups
• Salt - 1 teaspoon
• Ground cinnamon - 1 tablespoon
• Vegan butter - ¾ cup - Cold and cubbed.
• Ice water - 2 - 4 tablespoons

Glaze (optional)

• Confectioners’ sugar - ¾ cup
• Non-dairy milk - 1 Tablespoon 
• Ground cinnamon - ½ teaspoon 
• Vanilla extract - ¼ teaspoon

Try One of My Other Pastry Recipes

• Vegan Apple Crumble (Vegan Crisp)
• Puff Pastry Strawberry Tart
• Easy Vegan Baklava Recipe

Instructions

Prepare the Brown Sugar Filling

Mix all the ingredients in a small bowl and set the bowl aside.

Make the Dough

In a large bowl, whisk together the flour and salt together. Add cold unsalted vegan butter and shortening. Using the tips of your fingers, mix the ingredients. The dough should resemble different-sized bread crumbles. Also, pea-sized amounts of butter in the dough are desirable.

Drizzle ice-cold water over the mixture, one tablespoon at a time. Mix with a wooden spoon until the dough begins to form. Add ice water in tablespoon increments until the dough can develop into a ball but is not sticky.

If the dough becomes too wet, mix in 1 tablespoon of flour.

Shape the Dough

Place the dough onto a floured surface and pat it into a rectangular shape. (Alternatively, divide the dough into two or three sections to work each section one at a time—roll the dough to a ⅛-inch thickness. Cut the dough into an even number of 4 x 3-inch rectangles. Move half the rectangles to a baking sheet lined with parchment paper or a silicone mat.

Assemble

Place one tablespoon of brown sugar cinnamon filling in the center of the baking sheet rectangles. Lightly dot water around the border of the baking sheet rectangles. Place a rectangle on top. Seal the edges by crimping with a back of a fork until all rectangles are sealed. Poke a few additional holes into the top of the pastry.

Chill and Bake

Preheat the oven to 400F (200C). Cover the baking sheet with cling wrap. Chill for an hour in the refrigerator or the freezer for 20 minutes. Before going in the oven, brush on the vegan egg wash (optional). Bake for 18 - 22 minutes. The pastry should be on the soft side. If you keep cooking, the cinnamon on the inside will caramelize.

Prepare the Glaze (Optional)

In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of non-dairy milk. Using a knife, spread the glaze across each pop-tart. The pop-tarts are ready to eat or if you want hardened glaze, allow the pop-tarts to sit on the counter uncovered for 1 - 2 hours.

Vegan Pop-Tarts Video

Expert Tips

Work Fast - The key to good pastry is keeping the fat (vegan butter) as cold as possible. The fat creates flaky layers. If the dough becomes too soft and pliable, place it in the refrigerator to firm it back up.

Weigh Ingredients - Bakers prefer to use metric measurements (weight) for precision. If baking with volume (cups) measurement, gently heap ingredients over the top of the cup. Then take a knife and scrape the top for level measurement. I recommend using this for flour, cinnamon, and confectioners' sugar.

VERY Lightly Flour Surfaces - Too much flour results in a tougher pastry. Most of the extra flour happens when surfaces are over the flour.

Make-Ahead and Storing

Make-Ahead and Refrigerate Instructions: Store in an airtight container for three days on the counter or in the refrigerator for six days. When you are ready, reheat in the oven for 5 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.

Great British Show Bake

Season 7, Episode 5, Signature - Petit Fours

This bake is part of my challenge to bake through the Great British Baking Show.

Count: 15 down, 268 to go!

Recipe