Okay, you’re after a sweet treat for breakfast and you got a HANKERING for something nostalgic, enter: Easy Vegan Pop Tarts. These are super easy, much healthier than the shop bought variety, and come from some really simple ingredients that you likely already have! You can use any variation of berries for the filling, but it is just so simple you’ll be amazed you haven’t attempted them before!
In this recipe, I provide details for homemade pastry – but please, do feel free to buy store bought shortcrust pastry or pie dough, there’s no judgement here. Use whichever sprinkles you like, if you’re opting to make them totally vegan, do check the ingredients (same goes for the pastry)!
As above, feel free to use shop-bought jam – a higher quality preserve would be best but whatever you have will certainly work! I’m not one for snobbery here. That said, the recipe I provide is super quick and simple, and sounds very impressive to those you tell!
Some Tips for the best Easy Vegan Pop Tarts
As with any pastry, be sure to keep it as cold as possible throughout, making sure not to handle too much or overwork! I wouldn’t worry too much if your pastry isn’t perfectly sealed upon baking, some jam leakage makes them look just that little bit cuter!
Anyway, these are sure to delight any sweet tooth and lack those random additives and preservatives you may find on a shop bought label! For a video on how to make them, check my Instagram. For other pastry based treats, try these Easy Chocolate Twists or these Copycat McDonald’s Apple Pies.
Easy Vegan Pop Tarts
Serves: 8 Individual Pop Tarts
Prep Time: 45 Minutes
Cook Time: 30 Minutes
Total Time: 1hr 15 Minutes (Plus 30 minutes chill time if making own pastry)
Ingredients
For the pastry (alternatively, use one sheet shop bought shortcrust):
– 2 1/2 Cups Plain Flour
– 1 tbsp Granulated Sugar
– 1 Cup Butter, Cubed (and cold)
– 2 tbsp Cold Water
– Optional: 1 Egg to glaze pastry
For the Jam:
– 2 Cups Berries (Fresh/Frozen/any variety fine)
– 2 tbsp Maple Syrup
– 1 tbsp Lemon Juice
– 2 tbsp Water
For the Glaze:
– 1 1/2 Cups Icing (Powdered) Sugar
– 2 tbsp Water
– 1 tbsp Lemon Juice
– 1 tbsp of Jam (from above)
– Optional: Sprinkles
Method
- If making your own, make the pastry: combine the flour, sugar and butter: either using a food processor by rubbing together with your fingertips in a large bowl – until the mixture resembles breadcrumbs. Slowly add the water until the mixture comes together as a ball. Gently roll out on a floured surface, bring together as a ball. Wrap and chill in the fridge for 30 minutes or until ready to bake.
- Make the jam: in a small saucepan on medium heat, combine all ingredients. Bring to a boil, before lowering to a simmer for 5-10 minutes – the mixture should have thickened slightly. Let this cool.
- Preheat the oven to 210C/190C Fan/Gas Mark 6. Remove the pastry from the fridge, cut into half and place one of these halves into the fridge (to keep it cold while working with the other half). Roll this remaining half flat into a rectangle about 10×12″. Cut into 8 equal rectangles.
- Place 4 of these pastry rectangles onto a lined baking tray. Top with a tbsp of the jam before placing another piece of pastry on top. Use a fork to crimp down the edges of the dough so they are all sealed. If using, whisk an egg or a little milk in a ramekin and use a pastry brush to brush some of this over the pastry. This gives the pastry a gorgeous golden shine.
- Bake 25-30 minutes, until golden brown. Whilst these are in the oven, repeat with the other pastry.
- Remove pop tarts from the oven and leave to cool on a wire rack before glazing (or it will melt off). In a small bowl, combine the glaze ingredients until you have a fairly runny pink liquid. Use a spoon to put some glaze on each pop tart, spreading it out a little before topping with sprinkles (do this while still wet!). Leave to set for about 20-30 minutes before eating (if you can wait!).
These are really versatile, use any fruits or colourings you like. Alternatively top with melted chocolate or peanut butter for a real treat! These will keep in an airtight container for a few days – as with all pastry, I do not recommend the fridge for them. Also, due to the glaze, reheating them will result in a bit of a mess, so best consumed on the same day! If you really want to make them in advance, omit the glaze, making it just before serving!
