Vegan Pop-Tarts

5 from 13 votes

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!

Prep Time3

Cook Time30

Total Time3 30

Course: Breakfast, Pastry

Cuisine: American

Servings: Pop-Tarts

Calories: 461kcal

Author: Ruth Grindeland

Cost: $10

Equipment

Rolling Pin
Knife or pastry cutter
Baking sheet
Parchment paper or silicone mat
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)

US Customary - Metric

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.

Notes

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 them in the oven for 5 minutes.

Freezing Instructions: Freeze 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. Do not put them in a toaster.

Nutrition