These Homemade Vegan Apple-Cinnamon Pop Tarts are nothing short of flaky, naturally sweet, and bursting with comforting spice flavors, both inside + out, and topped with a beautiful Maple frosting. A veganized version of an old favorite!
These pop tarts are a sure crowd-pleaser, especially for apple lovers. The perfect bite for breakfast, brunch, or a nice in-between snack that's sure to steal your heart. Completely Vegan, Dairy-free, and easy to make. Gluten-Free version available.
Pop Tarts. They are a total childhood classic, and If you've been an avid follower of Orchids + Sweet Tea, then you know that pop tarts were my absolute FAVE growing up!
Honestly, these little flaky, squared sweet treats are MY LIFE! Haha.
But as you all know, I'm on a health-conscious journey, many of my old habits have been thrown out the window, and although I no longer purchase that little blue box of pop tarts, I'm a huge pop tart maker at home.
Seriously, pop tarts are so easy to whip together, even the dairy-free healthier variety. It's unbelievable that I didn't begin making my pop-tarts a lot sooner.
Trust me, you won't be disappointed by the flavors below. They are SO GOOD!
Homemade Blueberry Vegan Pop-Tarts - Just like the original, but WAY better, my these 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.
Giant Pop Tart With Orange Marmalade Filling - A festive Giant Pop Tart filled with Orange Marmalade and topped with a sweet glaze for a one-of-a-kind holiday dessert. What's more fun than a giant shareable pop tart?
Homemade Vegan Strawberry Pop Tarts - These are nothing short of flaky, naturally sweet, and everything nice in one little bite. Complete homage to the classic childhood favorite, these pop tarts are packed with strawberry flavor and topped with a delicious maple glaze + fun vegan rainbow sprinkles. The perfect bite for breakfast or a nice in-between snack. All vegan ingredients. Gluten-free option.
Traditionally, the OG classic pop-tarts from Kellogg’s are not vegan at all. Most flavors contain gelatin and cow's milk which we all know can be quite harsh on the stomach for my lactose-intolerant peeps. Not to mention all the other questionable ingredients in there, so it's best to avoid store-bought pop-tarts, but that doesn't mean you have to give up the childhood classic.
I've got you covered. These vegan pop tarts are INCREDIBLE. So good, in fact, that I have made them in a lot of flavors... I'm talking Homemade Blueberry Vegan Pop-Tarts which are bursting with blueberry flavor or try out these Easy Vegan Apricot Pop Tarts!
But these Homemade Vegan Apple-Cinnamon Pop Tarts are my current fave, they're like mini apple pie flavored squares of deliciousness. The Apple-Cinnamon flavor, along with the spices, are so comforting and perfect for any season, but especially Fall season!
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 ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1tsp in recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Simply continue the recipe per usual after that.
Don't worry---Pop Tarts aren't as hard to make or complicated as they look.
You only need a handful of ingredients for both the crust and filling and I've come up with a few TIPS to ensure that you create perfect Pop Tarts:
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 ¼” 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!
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, cinnamon, 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 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 and flatten it slightly and chill for at least 1 hour.
In the meantime, make the Apple Filling.
In a saucepan, add the apples, 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. Add cinnamon, nutmeg, and a pinch of cardamom. To thicken, add arrowroot mixture to 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.**
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 tablespoon of the Apple-Cinnamon 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 Maple 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 these Homemade Vegan Apple-Cinnamon 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 Vegan Apple-Cinnamon Pop Tarts.