Go Back
+ servings
Homemade Blueberry Vegan Pop Tarts
Print Pin
5 from 12 votes

Homemade Blueberry Vegan Pop Tarts

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.
Course Breakfast, Brunch
Keyword dairy-free, snack, sweets, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 Pop Tarts
Author Shanika | Orchids + Sweet Tea

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!

Notes

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!