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Homemade Vegan Apple-Cinnamon Pop Tarts
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5 from 19 votes

Homemade Vegan Apple-Cinnamon Pop Tarts

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. Complete homage to the classic childhood 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. All Vegan ingredients and easy to make. Gluten-Free Version available.
Course Breakfast, Dessert, Snack
Keyword apple, apples, baked, breakfast, brunch, cinnamon, classic, dairy-free, easy, fall recipe, healthy, indulge, maple, pastry, plant-based, pop tarts, recipe, 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 use Bob’s Red Mill; See Notes for GF version!)
  • 1 1/2 cups organic pastry flour (I use Bob’s Red Mill; See Notes for GF version!)
  • 2 Tbsps organic pure cane sugar
  • pinch of sea salt
  • 1 cup vegan buttery sticks (cubed) OR vegan butter (That’s 2 sticks!)
  • 1 cup ice cold water
  • 2 Tbsps apple cider vinegar
  • 1 tsp ground cinnamon

Filling:

  • 2 cups diced apples (That's about 2-3 medium Granny apples!)
  • 1/2 cup organic pure cane sugar
  • 1 Tbsp juice of a lemon
  • 2-3 Tbsps Tbsps water
  • 1/4 tsp vanilla extract
  • 1 Tbsp Arrowroot powder + 2 Tbsps warm water (Add additional if needed)
  • 1 Tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • pinch of ground cardamom

Other:

  • Maple Icing/Glaze (See Notes!)
  • Vegan Rainbow Sprinkles

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 Tbsp 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.

For the 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.**

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 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.
  • Bon Appetite!

Notes

FOR MAPLE GLAZE: Begin by adding 1/2 cup maple syrup to a small skillet on medium-high heat, bringing it to a boil. Whisk in 1 tsp vanilla extract and let boil for another minute or two before removing it from the heat. Add 1 1/2 cups powdered sugar into a large bowl followed by the hot maple syrup-mixture, whisking them together until nice and smooth. **NOTE: The consistency should be velvety; if needed add more powdered sugar, 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!