This vegan pop tarts recipe is a fun and easy recipe for a nostalgic favourite. With two layers of pastry sandwiched with raspberry jam and topped with vanilla icing these pop tarts are an extra special treat. Decorate with your favourite sprinkles for a sparkly finishing touch.
TL;DR
- Easy homemade vegan pop tarts with flaky pastry
- Filled with sweet raspberry jam
- Topped with pink and white marbled icing
- Finished with colourful vegan sprinkles
- A fun vegan version of a classic breakfast treat
Vegan Pop Tarts Recipe
Ingredients
For the Pastry
- 250g plain flour
- 125g vegan butter block
- 1 tbsp icing sugar
For the Filling
- 150g raspberry jam
For the Decorating
- 200g icing sugar
- 1 tsp vanilla extract
- Pink gel food colouring
- Vegan sprinkles
How To Vegan Pop Tarts Recipe
For the Pastry
- Cut the vegan butter block into small cubes. Add the flour and rub together with your fingers until the mixture resembles breadcrumbs.
- Mix in the icing sugar.
- Add 2 tsp of cold water and mix together to form a dough. If the dough is too crumbly, add another teaspoon of water.
- Wrap the dough and refrigerate for 30 minutes.
- Preheat the oven to 170°C / 340°F and grease and line a large baking tray.
- On a floured surface, roll out the pastry into a rectangle measuring approximately 30 x 25cm.
- Cut the pastry into 16 small rectangles by making four cuts along the length and four along the width.
- Place 8 of the rectangles onto the prepared baking tray, leaving space between each one.
- Spread the raspberry jam over the 8 rectangles, leaving a couple of centimetres clear around the edges.
- Place the remaining pastry rectangles on top and use a fork to press around the edges to seal them.
- Bake for approximately 12 minutes, checking that the pastry is golden brown all over before removing from the oven. Leave to cool completely.
For the Decorating
- Place the icing sugar in a bowl. Add the vanilla extract and slowly add water, 1 tsp at a time, until you have a thick but spreadable icing.
- Transfer approximately a quarter of the icing to a separate bowl and set aside.
- Add a small amount of pink gel food colouring to the larger bowl of icing. Mix well and add more colouring a little at a time until you reach your desired shade.
- Pour the white icing into the pink icing and lightly swirl with a fork to create a marbled effect. Be careful not to overmix.
- Spoon a little icing over each pop tart, using the back of the spoon or a palette knife to spread it towards the edges.
- Decorate with vegan sprinkles and leave the icing to set before serving.
Variations
You can fill these pop tarts with your favourite filling to recreate any pop tart flavour. Try vegan chocolate spread as a filling or swap the raspberry jam for strawberry, apricot or cherry.
Storage
Store the tarts in an airtight container at room temperature for up to 5 days. They can also be frozen (without the icing) for up to 3 months.
FAQs
Recipes Similar To Vegan Pop Tarts Recipe
Vegan Pop Tarts Recipe
Course: DessertDifficulty: EasyServings
8
servingsPrep time
1
hour10
minutesCooking time
12
minutesA fun and easy recipe for home made vegan pop tarts
Ingredients
- For The Pastry
250g Plain Flour
125G Vegan Butter Block
1 tbsp Icing Sugar
- For The Filling
150g Raspberry Jam
- For The Decorating
200g Icing Sugar
1 tsp Vanilla Extract
Pink Gel Food Colouring
Vegan Sprinkles
Directions
- For The Pastry
- Cut up the vegan butter block into small cubes. Add the flour and rub together with your fingers until you get a breadcrumb consistency.
- Mix in the icing sugar.
- Add 2 tsp cold water and mix together. If the dough is too crumbly add another teaspoon of water.
- Refrigerate for 30 minutes
- Preheat the oven to 170ºc/340ºf and grease and line a large baking tray.
- On a floured surface, roll out the pastry into a 30x25cm rectangle.
- Cut into 16 small rectangles by making four slices along the length and four along the width.
- Place 8 of the rectangles onto the prepared baking tray making sure to leave space around each one.
- Spread jam over the 8 rectangles, leaving a couple of cm around the edge.
- Top with the remaining rectangles and use a fork to press around the edges to seal them.
- Bake for round 12 minutes, checking that they are golden brown all over before removing from the oven and allowing to cool completely.
- When the pastry is cool, put the icing sugar in a bowl. Add the vanilla extract and slowly add water 1 tsp at a time until you have a thick but spreadable icing.
- Put about a quarter of the icing into a separate bowl and put aside. Colour the bigger bowl of icing pink with a small amount of food colouring. Remember that you can always add more but you cannot take it away so add it a little at a time mixing in between until you get the desired colour.
- Pour the white icing into the pinking lightly swirl with a fork to create a marble effect. Less is more.
- Pour a little icing over each pop tart using a spoon or palette knife to spread it to the edges.
- Top with sprinkles and allow to set.
Comments
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