Just like the original, but WAY better, my Homemade Blueberry Vegan Pop-Tarts are the flakiest, most tender, and sweet pastries you will ever eat! The homemade flaky dough (with a gluten-free option!) is stuffed with tart blueberry jam before topping with a sweet blueberry glaze. Not only is this dish beautiful, but it is nostalgic!
Ah, Pop-Tarts. If you grew up in the 80s/90s/00s this was a popular breakfast to scarf down before heading off to school. Traditional boxed Pop-Tarts were made of a boring, too-sweet pie crust, a flavorless filling, and a crisp, sweet icing. At the time, they were revolutionary. Today, we can do better.
That's why I made my own vegan version with these Homemade Blueberry Vegan Pop-Tarts! You can fill these pastries with any filling that you like because the dough is universal. I chose blueberries because of how delicious they are, plus the purple hue is gorgeous!
When it comes to making homemade Pop-Tarts, this is not my first rodeo. I've made quite a few other Pop-Tart recipes in the past, including:
Of course, while I love homemade Pop-Tarts, I appreciate them even more for what they provide. These adorable pastries can be a quick breakfast on the go, a satisfying snack, or a delightful dessert. Once they're baked, they can be eaten all week long. With a simple burst in the microwave or toaster oven to warm, you have a hot and fresh blueberry snack all week long.
Let's get into the recipe!
As you can see, I'm no stranger to homemade Pop-Tarts. Because I've made them so many times, I feel like I have completely perfected the recipe. Here are a few tips for making the perfect at-home Pop-Tarts.
Because the flaky dough is so sensitive, I like to make my filling first. The vegan butter needs to stay cold to achieve the layers we want, so having the filling ready to go when the dough is ready is essential.
Plus, the filling will need time to cool completely before adding it to the dough. You can gauge the cooled filling's consistency to ensure it will be perfect for filling the pastry. A filling that is too runny will make a mess, and a filling that is too thick will become dry.
You'll see that I use both organic all-purpose flour as well as pastry flour. I discovered this mix when experimenting with pastry flour to add to the blueberry Pop-Tart's flakiness. The pastry flour adds a nice crunchy, flaky outer layer to the pastries.
Also, be sure your vegan butter is very cold and cubed uniformly to achieve that flaky crust. In fact, your plant milk should also be very cold. When making flaky pastry such as pie crust, all ingredients should be chilled to enhance the flakiness of the pastry. This combined with pastry flour makes for the best flaky dough ever!
It may seem tedious to measure out your dough squares before creating the Pop-Tarts. After many trials, I have learned that randomly cutting squares and sticking them together was uneven and a waste of dough. Instead, I now measure the dough squares out to 3'' x 4'', and the tops fit onto the bottoms each time!
Be sure that when you are rolling out your pastry crust, roll it to at least ¼-inch thick. This way, the filling will stay inside the pastry and the Pop-Tart will stay intact during cooking.
Sometimes, when hot desserts come out of the oven, you are tempted to eat them while hot.
Unfortunately, you MUST wait!
The final step in making vegan Pop-Tarts includes a slathering of sweet glaze and sprinkles. Due to the nature of the glaze, you cannot glaze the Pop-Tarts while they are still warm. If you do, the glaze will run off of the pastries and make a mess of your kitchen. The Pop-Tarts must be FULLY cooled before you glaze them. Plus, biting into molten hot blueberry filling might be painful for your mouth!
For the Crust:
In a measuring cup, add the cold water and apple cider vinegar along with an ice cube and set aside.
In a large bowl, add the all-purpose flour, pastry flour, sea salt, and organic pure cane sugar, whisking them all together.
Add the cubed vegan butter sticks (or regular vegan butter) and using a pastry cutter, blend butter into dry ingredients until the butter becomes the size of peas and the dough is crumbly.
Remove the ice and slowly pour the cold apple cider vinegar-water mixture and stir, working it together with one hand, until the dry ingredients are moistened.
**NOTE: If the ingredients feel a little too dry, add 1 tablespoon of cold water at a time, until it’s moistened BUT not too wet!**
Now, shape the dough into a ball and wrap it in plastic wrap. Flatten it slightly and chill for at least 1 hour.
In the meantime, make the Blueberry Filling.
For the Blueberry Filling:
You can either chose to make the filling from a store-bought jam and lemon juice or make your own.
For the express filling, add 1 cup of blueberry preserves and lemon juice into a bowl and stir until the jam becomes light and easy to stir. Set aside.
To make a homemade filling:
In a saucepan, add the blueberries, juice of a lemon, organic pure cane sugar, vanilla, and water and cook on medium-high heat, stirring until they release their juices. Continue cooking until the liquid is reduced considerably. To thicken, add arrowroot mixture to the blueberry sauce and stir until thickened.
Remove from the heat and let cool for a few minutes.
**NOTE: The consistency should look slightly runny, but thick and gooey.**
Be sure to set aside ⅓ cup of filling for the Frosting.
Assembling the Homemade Vegan Blueberry Pop-Tarts:
Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
Once chilled, remove the dough from the refrigerator and place it on a lightly floured surface, rolling it out into a large rectangle, about 3 mm thick. Cut into small-medium rectangles (3" wide and 4" long), until all dough is used.
On all rectangular cuts, lightly brush vegan butter to ensure that they close together well! On one cut dough, add 1 tablespoon of the blueberry filling and carefully cover it with another rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges and place on the baking sheet. Repeat until all pop tarts are made.
Once all are laid flat on the baking sheet, gently prick a set of holes on the tops using a fork. Do not pierce all the way through, otherwise, your filling could run out!
Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until the pastry is golden brown and the filling begins to become bubbly and starts to slightly seep out.
Once done, remove from the oven. Allow them to cool completely.
Once pop tarts have cooled completely, spoon 1-2 tablespoons of Blueberry Frosting atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy!
Love these Homemade Vegan Blueberry Pop-Tarts and want more vegan delights? Here are some of my faves!
Homemade Blueberry Vegan Pop Tarts.