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