Giant Orange Marmalade Pop Tart

5 from 1 vote

This Giant Pop Tart filled with orange marmalade and topped with white glaze and sprinkles is a must-try sharable dessert for New Year's Eve or any occassion.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Brunch, Dessert

Keyword: breakfast, brunch, christmas, holiday, holidays, orange, pop tarts, sweet, sweets

Servings: servings

Calories: 416kcal

Author: Shanika

Ingredients

CRUST:

2 ½ cups organic all-purpose flour
2 Tbsps organic pure cane sugar
pinch of ground cinnamon
pinch of sea salt
¾ cup vegan butter, COLD + cut into pieces
1 cup VERY COLD Almond milk
1 tablespoon apple cider vinegar

FILLING:

1 cup orange marmalade preserves (I use Bonne Maman)
½ lemon, freshly-squeezed
1 large organic egg, whisked
1 tablespoon Almond milk

GLAZE/FROSTING:

2 ½ cups organic powdered sugar
1 tablespoon orange marmalade preserves
1-2 Tbsps Almond milk

OTHER:

Festive holiday sprinkles

US Customary - Metric

Instructions

FOR THE CRUST:

In a measuring cup, add the COLD milk and apple cider vinegar, stirring together until combined. Set aside to activate for 5 minutes.
In a large bowl, add the flour, sea salt, cinnamon, and sugar, whisking them all together until combined.
Add the vegan butter pieces and using a pastry blender, blend butter into dry ingredients until the mixture becomes “peas-like” and crumbly.
Pour the cold apple cider vinegar-milk mixture 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 milk 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 Filling.

FOR THE FILLING:

In a small bowl, add the orange marmalade preserves and lightly-squeezed lemon juice together and stir until combined and easier to stir.
Set aside.

ASSEMBLY:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Once chilled, remove the dough from the refrigerator and place on a lightly floured surface, cutting it in equal halves and roll each half out into a large rectangle (about 3 mm thick) and cut into 4″ wide and 5-6″ long.
In a small bowl, add the milk in with whisked egg to create 'egg wash'. Repeat until all pop tarts are made.
Place one half of the large rectangular cut onto the prepared baking sheet and lightly brush egg wash around edges of dough to ensure that both crust pieces close together best! Add orange marmalade filling to the center and carefully cover it with the other half of the rectangular piece, gently pressing the edges down. Using a fork, carefully “crimp” around the edges.
Gently prick a set of holes on the top of crust using a fork.
Lightly brush the top with remaining egg wash and bake in the oven for 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 it cool completely.

TO MAKE THE GLAZE/FROSTING:

In a medium bowl, whisk together the powdered sugar, orange marmalade preserve and almond milk until smooth. For more thickness, add additional powdered sugar, 1 tablespoon at a time. If too thick, add almond milk, 1 tablespoon at a time.
Once pop tart has cooled completely, spoon a few Tbsps of orange marmalade glaze atop pop tart and sprinkle with festive sprinkles. Let pop tart sit for another 1-2 minutes so that frosting hardens and 'sets'. Enjoy.
To serve, cut into 8 medium-sized pieces and enjoy!
Bon Appetit!

Notes

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 milk to flour/butter mixture, ONLY ADD ¼ cup of milk 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 milk.
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 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. Continue all other steps!

Nutrition