Homemade Blueberry Vegan Pop Tarts

January 9, 2019

These Homemade Blueberry Vegan Pop Tarts are nothing short of flaky, naturally sweet, and bursting with blueberry flavors, both inside + out. Complete homage to the classic childhood favorite, these pop tarts are a sure crowd-pleaser. The perfect bite for breakfast, brunch, or a nice in between snack. Gluten-free option available.

Homemade Blueberry Vegan Pop Tarts

Hey, ya’ll! We’re happily mid-way into the week and I don’t know about you, but I’m so thankful! Haha. I have such a busy few days ahead and I so can’t wait for the weekend!

Lately, things have been a bit hectic, especially with everyone in my house being sick with a bad cold since the New Year. I can’t explain how crazy it gets with nursing a sick toddler back to health and in turn getting sick yourself along with your spouse.

What a rollercoaster! Thankfully, it’s over and it’s back to getting some really awesome recipes out for you guys to enjoy!

 

Speaking of awesome recipes, I so couldn’t wait to share this Pop Tart recipe with you guys! If you’ve been an avid reader of Orchids + Sweet Tea, then you’ll know that I made these Strawberry Glazed Vegan Breakfast Pop Tarts and I got such much rave over them!

Trust me, they are just as delicious as they look! However, I must admit that my most recent rendition is my best recipe for Pop Tarts yet!

Homemade Blueberry Vegan Pop Tarts

Of course, I should admit that after a bit of practice, I finally came up with awesome tips to perfect them even more!

Tip #1: Make your Filling first!

Yes, I know. You’re probably wondering why I said this, however, when making your filling from scratch, it definitely helps to make your filling ahead of time so that it cools completely.

Also, this gives you enough time to ensure that it comes out as perfect and thick as you’d like before having to use it in your recipe.

Tip #2: More Pastry Flour = more Flakiness!

OK, so this one is a HUGE MUST, especially if you want to have an extremely flaky crust! Much like other pastries (i.e. Hand Pies, Pie Crusts, etc.), using pastry flour more heavily than All-Purpose Flour helps to create a nice outer-layer.

Granted, cold cubed butter does help with this as well, however, I’ve discovered that adding pastry flour to the mix creates a better situation!

Tip #3: Dimensions Matter!

I must admit that in my previous attempt to make Pop Tarts, I randomly cut the squares, which obviously came out super uneven. However, with this recipe, I did a bit of research and found that cutting them 3” x 4” worked magic and made them so even and perfect!

Also, keep in mind that when rolling out your dough, making sure that it’s at least 1/4” thick is super important. This ensures that your filling stays inside and everything doesn’t fall a part.

Tip #4: Let them cool, cool, cool!

Now, if you’re anything like me then you’re probably just as impatient to try these goodies before they fully cool, so that means that you might also prematurely add the glaze and watch it melt off like a snowman in heat. Haha.

BUT you must let your Pop Tarts FULLY cool (place them in a cool room or open window to speed things up!) before glazing them. No exceptions!

Ok, so that’s the important revelations that I had when remaking these lovelies and I can guarantee that it’ll bring forth such sweet perfection!

Oh and if you’re into some more goodness, check out our latest roundup of Reader Faves in this Top 20 Recipes of 2018 List!

Homemade Blueberry Vegan Pop Tarts

Now, let’s take a bite into this recipe, shall we?

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 blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.

Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp 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 and flatten it slightly and chill for at least 1 hour.

In the meantime, make the Blueberry Filling.

For Blueberry 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 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 1/3 cup of filling for Frosting.

Assembly:

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 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 it used.

On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp 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.

Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.

Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).

Once pop tarts have cooled completely, spoon 1-2 Tbsps of Blueberry Frosting (See Notes) atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Homemade Blueberry Vegan Pop Tarts or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Homemade Blueberry Vegan Pop Tarts
Homemade Blueberry Vegan Pop Tarts

Homemade Blueberry Vegan Pop Tarts

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
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Ingredients

Crust:

  • 1 cup organic all-purpose flour (I used Bob’s Red Mill)
  • 1 1/2 cups organic pastry flour (I used Bob’s Red Mill)
  • 2 Tbsps organic pure cane sugar
  • pinch of sea salt
  • 1 cup cold vegan buttery sticks (cubed) OR vegan butter (That’s 2 sticks!)
  • 1 cup cold water, w/ an ice cube
  • 2 Tbsps apple cider vinegar

Blueberry Filling:

  • 2 cups Blueberries, frozen or fresh
  • 1/2 cup organic pure cane sugar
  • 1 Tbsp juice of a lemon
  • 2-3 Tbsps water
  • 1/4 tsp vanilla extract
  • 1 Tbsp Arrowroot powder + 2 Tbsps warm water (Add additional if needed)

Other:

  • Blueberry Icing/Glaze (See Notes!)
  • Vegan Rainbow Sprinkles

Instructions

For 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 blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
  • Pour the cold apple cider vinegar-water mixture (slowly + without the ice) and stir (working it together with one hand) until the dry ingredients are moistened. **NOTE: If the ingredients feels a little too dry, add 1 Tbsp of cold water at a time, until it’s moistened BUT not too wet!** (See Notes for additional info!)
  • Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.
  • In the meantime, make the Blueberry Filling.

For Blueberry 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 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 1/3 cup of filling for Frosting.

Assembly:

  • 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 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 it used.
  • On all rectangular cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 Tbsp 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.
  • Lightly brush all pop tart tops with melted vegan butter and bake in the oven 20-25 minutes, until golden brown and the filling begins to become bubbly and begins to slightly seep out.
  • Once done, remove from the oven and let them cool for a few minutes (10 minutes or so).
  • Once pop tarts have cooled completely, spoon 1-2 Tbsps of Blueberry Icing (See Notes) atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
  • Bon Appetite!

Tips & Tricks

FOR BLUEBERRY ICING/GLAZE: Add 1/3 cup of Blueberry Filling Compote, 1 1/2 cups powdered sugar and the juice of half a lemon into a large bowl, whisking them together until nice and smooth. **NOTE: The consistency should be velvety; if needed add more powdered sugar and/or lemon juice, 1 Tbsp at a time.**
STORAGE: Leftover pop tarts can be stored in an airtight container for 1-3 days. To serve warm, heat in the microwave, or flat in a toaster oven. 
FREEZE: For longer storage–pop tarts can be stored in the freezer. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet (spaced apart) and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat! 
FOOD PROCESSOR FOR CRUST: If using a food processor to incorporate water to flour/butter mixture, ONLY ADD 1/4 cup of water AT A TIME to your dough, keeping it on “pulse” to avoid the dough from breaking down too much and it becoming “watery”. With this method, you may not need the entire 1 cup of water.
TIPS FOR PERFECT POP TARTS: Be sure to read tips within the post!
FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
GLUTEN-FREE VERSION: To make these GF, simply substitute All-Purpose Flour with 2 cups Gluten-Free Flour (Bob’s Red Mill has a great one!) and the Pastry Flour with 1/2 cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 3/4 sticks instead of 2. Continue all other steps!

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Homemade Blueberry Vegan Pop Tarts.

ORCHIDS + SWEET TEA

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  1. I did this vegan/gf and swapped out blueberries for rhubarb and raspberries. It turned out great! My only complaint would be that the times are really misleading. It definitely took me more than 10 minutes to prep and put these together. Not to mention the dough has to sit in the fridge for an hour, so that should be included… The total time for me was closer to 2 hours vs 35 minutes.

    One other thing is that anytime it said see the notes section, I would go to the notes section and it wouldn’t see anything pertaining to tips about that specific topic.

    • Hi Alexa! I’m so happy to hear that you enjoyed this recipe! Definitely one of my faves! Thanks so much for your feedback on including the dough chill time, etc as well as the prep time. 🙂 I’ll take that into consideration going forward! Also, the tips for the pop tarts are in the actual post. Within my Recipe Notes section, it states the following: “TIPS FOR PERFECT POP TARTS: Be sure to read tips within the post!” So sorry for the confusion!

  2. I haven’t tried them yet. They look delicious. Can you freeze them? I was thinking of making blueberries, strawberries, and apple poptarts. You said that they can be stored in the refrigerator up to 3 days.

    • Hi Linda! Thanks so much! Yes you can freeze them. After they have baked and are completely cooled, simply place your pop tarts onto a baking sheet and freeze them for 2-3 hours. Once frozen, transfer them to a zip loc bag and reheat when ready to eat! Be sure to let me know how they turn out! 🙂

  3. Such delicious looking pop tarts – makes you wonder why you would ever buy some when you can make such perfect ones at home! I love that they are vegans too, I know my vegan friends will love them! Thanks for the recipe 🙂

  4. These homemade Pop-Tarts are literally the best thing I’ve eaten in forever! They’re great for a quick breakfast and they are flaky and fruity, I mean yum! I’ll make them again, thanks!

  5. I just made the crust and used my food processor as I find I get a great crust quickly. When I opened the lid after adding the water, I found a soup! I had to add probably 1.5 more cups of flour to get even a barely usable consistency. Is 1 cup of water the proper amount to add? It seemed like a lot to me before I even started. It’s chilling now, I will update if they turn out or not.

    • Hi Shana! I’m so sorry to hear that! When adding the water, I usually do so slowly as I work the dough with my hands so that I know when it gets too sticky. Im guessing when using a food processor, it breaks down the dry ingredients too much which caused the water to have more weight and make everything “watery”. I’ll definitely add this in my notes for anyone who might use a food processor instead of their hands!

  6. Pop Tarts are one of my guilty pleasures in life, even though I know they are filled with garbage. Your healthier version looks much more appetizing! 🙂