Homemade Vegan Pop Tarts Recipe (2024)

For the Pie Dough

• ▢ 14 tablespoon Non-Dairy Butter, cut into cubes and chilled
• ▢ 1 ¾ Cup All Purpose Flour
• ▢ 1 tablespoon Granulated Sugar
• ▢ ¼ teaspoon Kosher Salt
• ▢ 1 teaspoon White Vinegar
• ▢ 6-7 tablespoon Ice Water

To Put The Tartlets Together

• ▢ ½ Cup Strawberry Jam
• ▢ Small Bowl of Water

For the Glaze

• ▢ 1 Cup Powdered Sugar
• ▢ ½ teaspoon Vanilla Extract
• ▢ ⅛ teaspoon Beet Powder optional, just for color
• ▢ 4-5 teaspoon Non-Dairy Milk
• ▢ 2 tablespoon Rainbow Sprinkles optional

To Make the Pie Dough

• Combine flour, sugar and salt into a medium bowl. Add cold butter cubes and cut the butter into the dry mixture with two forks of with a pastry cutter until the butter is the size of small peas.

  14 tablespoon Non-Dairy Butter, cut into cubes and chilled, 1 ¾ Cup All Purpose Flour, 1 tablespoon Granulated Sugar, ¼ teaspoon Kosher Salt

• Add vinegar to the bowl, then, add cold water, 1 tablespoon at a time, using your fingers to toss the mixture together. Add just enough water to make the dough stick together.

  1 teaspoon White Vinegar, 6-7 tablespoon Ice Water

• Divide the dough in half, then gently press each half into a rectangle, wrap with plastic wrap and place in the refrigerator to chill for at least 1 hour.

To Assemble the Pop Tarts

• Remove the pie dough from the refrigerator and place onto a lightly floured work surface. Using a rolling pin, roll the dough out to approximately ⅛th of an inch thick. See Note!

• Using a chef's knife, cut the dough into 3-inch by 4-inch rectangles. Remove any scraps of dough from the edges and press them together. Wrap them in plastic wrap and place them back into the refrigerator.

• Wet your finger in the small bowl of water and wet around the edges of each dough rectangle. See note.

  Small Bowl of Water

• Then, scoop about 1 tablespoon of jam into the center of half of the dough rectangles. Top them with the remaining dough rectangles and gently press around the edges with your fingers, then using a fork, crimp around the edges to seal them.

  ½ Cup Strawberry Jam

• Transfer the pop tarts to a parchment-lined baking tray and use a sharp knife to slice a small vent into the top layer of pie dough.

• Repeat with the remaining pie dough, as well as the scrap from the first rounds of rolling. You will get about 10 pop tarts. Once you are finished, place the baking tray of pop tarts in the refrigerator while the oven preheats.

• Preheat the oven to 425* F.

• Bake the tartlets for 20-24 minutes or until they are golden around the edges.

Mix the Glaze

• While the pop tarts are baking, mix the glaze. Combine powdered sugar, vanilla and beet powder (if using) in a medium bowl. Add 4 teaspoons of non-dairy milk into the bowl and whisk until the glaze is thick but pourable. Add the remaining teaspoon of non-dairy milk if needed to thin the glaze out.

  1 Cup Powdered Sugar, ½ teaspoon Vanilla Extract, 4-5 teaspoon Non-Dairy Milk, ⅛ teaspoon Beet Powder

Glaze the Pop Tarts

• To glaze the pop tarts, wait until they are cool and place them on a cooling rack with a baking sheet underneath to catch any dripping glaze. Spoon the glaze on top and use a knife to gently spread it out. Top with a few rainbow sprinkles if desired. Then, allow the glaze to set for an hour and serve!

  2 tablespoon Rainbow Sprinkles

While rolling the dough out, be sure to move the dough around on your work surface to ensure it isn't sticking.

Add as much flour to the work surface and rolling pin as you need to stop the dough from sticking.

Wetting the pie dough with a bit of water will help the top adhere to the bottom and prevent any jam escaping during baking.

To store: Place the mini poptarts in an airtight container and store at room temperature for up to 4 days.