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.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast, Brunch
Keyword: blueberry, breakfast, brunch, classic, dairy-free, easy, homemade, plant-based, pop tarts, snack, sprinkles, sweets, vegan
Servings: 8 Pop Tarts
Calories: 383kcal
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 cane sugar
- pinch of finely-ground sea salt
- pinch of ground cinnamon
- ¾ cup vegan buttery sticks (cold + cubbed)
- 1 cup Almond milk, Very COLD! (You can use your fave plant-based milk!)
- 1 tablespoon apple cider vinegar
BLUEBERRY FILLING:
- ¼ cup Blueberry preserve/jam
- 1 teaspoon freshly-squeezed lemon juice
BLUEBERRY GLAZE + TOPPING:
- 1 ½ cups organic powdered sugar, sifted
- 1 tablespoon Almond milk (You can use your fave plant-based milk!)
- 2 Tbsps Blueberry preserve/jam
- Vegan rainbow sprinkles
OTHER:
- 2 Tbsps Almond milk + 1 tablespoon maple syrup
TO MAKE THE VEGAN BUTTERMILK:
FOR CRUST:
In a bowl, add the all-purpose flour, pastry flour, salt, cinnamon, and sugar, whisking them all together until combined.
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.
Slowly pour the cold apple cider vinegar-milk mixture (using ½ cup initially and adding more as you feel the dough become moist enough) 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! If too wet, add 1 tablespoon more flour at a time until the dough can be formed into a ball easily.
Now, shape the dough into a ball and wrap it in plastic wrap and flatten it slightly and chill for at least 1 hour.
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, 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 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. To make the vegan 'egg wash', mix together 2 Tbsps milk + 1 tablespoon of maple syrup until combined.
BAKE THE POP TARTS:
Lightly brush all pop tart tops with vegan 'egg wash' mixture 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 COMPLETELY!
FOR BLUEBERRY GLAZE:
In a medium bowl, whisk together the powdered sugar, blueberry preserve/jam, and milk until smooth. NOTE: 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 blueberry glaze atop each and sprinkle with vegan sprinkles. Let pop tarts sit for another 1-2 minutes so that frosting hardens. Enjoy.
Bon Appetit!
- 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 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!
- 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 ½ cup coconut flour. If your GF Flour doesn’t have Xanthan Gum included, add 1 teaspoon in recipe. Also, reduce vegan butter to 1 ¾ sticks instead of 2. Continue all other steps!
Calories: 383kcal | Carbohydrates: 66g | Protein: 5g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 4g | Sodium: 222mg | Potassium: 120mg | Fiber: 3g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 2mg