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Homemade Vegan Strawberry Pop Tarts with a fork.
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5 from 6 votes

Homemade Vegan Strawberry Pop Tarts

Homemade Vegan Strawberry Pop Tarts recipe– A heavenly blend of flakiness, natural sweetness, and pure joy in every bite. These treats pay homage to the classic childhood favorite, featuring an abundance of strawberry goodness and crowned with a luscious maple glaze + fun vegan rainbow sprinkles. Gluten-free option.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Brunch, Dessert, Snack
Keyword: baked, breakfast, brunch, classic, dairy-free, dessert, easy, fall recipe, flaky, gluten-free, hand pie, healthy, holidays, homemade, indulge, maple, pastry, plant-based, pop tarts, recipe, strawberry, sweets, vegan
Servings: 8 Pop Tarts
Calories: 390kcal
Author: Shanika

Ingredients

For the Crust:

  • 1 cup organic all-purpose flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 1 ½ cups organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar (I use Wholesome Sweets)
  • pinch of cinnamon
  • pinch of sea salt
  • 1 cup vegan buttery sticks (cold + cubbed) (That's 2 sticks!)
  • 1 cup VERY COLD fresh water
  • 2 Tbsps apple cider vinegar

Other:

  • Strawberry Preserve or Filling (See Notes for Homemade Version!)
  • ½ teaspoon juice of a lemon
  • Vegan rainbow sprinkles

Maple Glaze/Frosting:

  • 2 ½ cups organic powdered sugar (I use Wholesome Sweets)
  • ½ cup WARMED pure maple syrup
  • ½ teaspoon vanilla extract
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk!)

Instructions

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, 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 Strawberry Jam Filling (See Notes in Recipe for Homemade).

For the Filling:

  • In a small bowl, add 1 cup of strawberry preserves and lightly squeeze 1 tablespoon of lemon juice in it and stir together until incorporated. Set aside.

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 circles using a biscuit cutter, until all dough it used.
  • On all circle cuts, lightly brush vegan butter to ensure that they close together best! On one cut dough, add 1 tablespoon of the strawberry filling and carefully cover it with another circular 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.
  • 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).

For Simple Maple Glaze/Frosting:

  • In a medium bowl, whisk together the powdered sugar, warmed maple syrup, vanilla, 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 tarts have cooled completely, spoon 1-2 Tbsps of Maple Frosting atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
  • Bon Appetite!

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. 
  • FLOUR: If you don’t have Pastry Flour available, simply substitute for All-Purpose Flour.
  • HOMEMADE STRAWBERRY FILLING: Combine 1 ½ cups strawberries, ½ cup organic pure cane sugar, 1 tablespoon of juice of a lemon, 2-3 Tbsps water, and ¼ teaspoon vanilla extract in a medium saucepan and bring to a boil. Lower heat to simmer until the berries are soft. Now mix ½ tablespoon arrowroot starch in a small bowl with 1 tablespoon warm water until well combined and lump-free (Add more if needed). Add mixture to saucepan with strawberries and stir until syrup thickens and reduced slightly, approximately 8-10 minutes, Continue to stir occasionally. Once done, remove from heat and continue with Pop Tart Recipe.
  • 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 ¼ 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!
  • 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

Calories: 390kcal | Carbohydrates: 84g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 180mg | Potassium: 153mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 2mg