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The Easiest Vegan & GF Pop Tarts

Updated: Feb 2, 2021

A crisp pastry with a warm, sweet filling! These allergen free Toaster Pastries are so delicious, comforting, and perfect for Sunday mornings! There's endless possibilities for the flavors of the filling, pastry, and icing & they can be any shape or color you could imagine, so get creative!

Yields: ~8 small 3" by 3" Pop Tarts/~6 large 5" by 3" Pop Tarts

Difficulty: Easy

 
 

Quick Notes

  • I've made green matcha pop tarts for St. Patrick's day (pictured above) by adding 1 tsp matcha powder and 1 tsp cold water to the pastry recipe! Feel free to color and/or flavor them any way you want!

  • For a lemon flavored icing, replace the 1 tbsp soy milk in the icing recipe below with 1/2 tbsp lemon juice and 1/2 tbsp water. Don't use any plant milk with the lemon, as it is likely to curdle a little.

  • To flavor your icing other ways, you can experiment with using any other type of fruit juice to replace the soy milk! Natural flavor extracts are also a great option because they come in so many different flavors.

  • These pop tarts are best enjoyed on the day they were made, but are just as good on following days when reheated in the oven, toaster, or air fryer!

Related Recipes:

 

Ingredients:

For the Pastry:

  • 1 & 1/2 cups Gluten Free measure for measure flour

  • 1 stick (1/2 cup) cold vegan butter, cubed ~1/2 inch cubes

  • 4-5 tbsps cold water

  • 1 tbsp white sugar

  • 1/4 tsp fine salt

Filling:

  • approx. 3/4 cup fruit preserve, jam, or jelly of your choice

Icing:

  • 1/2 cup powder sugar

  • 1 tbsp soy milk

  • 1/2 tsp vanilla extract or powder (optional)

Optional:

  • Vegan egg wash: 1 tbsp agave mixed with 1 tbsp soy milk

  • Flavor extracts or food dyes of your choice for the icing and/or pastry (Note that I've only ever done a matcha pastry with this recipe as far as adding flavors or colors go, so if you choose to add something, its gonna be a little bit of an experiment)

  • Sprinkles

Tools

  • Food processor or blender

  • Plastic wrap

  • Cookie cutters, or a rectangular piece of card stock for cutting your pastry to size & shape. (optional but recommended to maintain uniformity).

 

Method

  1. In a bowl, combine the GF flour, sugar, and salt.

  2. Pour this mixture into your food processor. Add the cold cubed butter and pulse until the butter is about the size of peas. Add any flavorings or colors you may be using at this time, but don't pulse yet.

  3. Add a tablespoon of the cold water, and pulse. Repeat this until the dough can hold its shape after being pinched.

  4. Turn the dough out onto a kneading mat or another clean flat surface and knead just a couple times until it can form a ball. Wrap the ball of dough in plastic wrap and let rest in the fridge for 1 hour.

  5. Line a baking sheet with parchment paper and grease it.

  6. Between 2 pieces of parchment paper, roll out your chilled dough about 1/8 inch thick. Using a cookie cutter or a rectangular piece of card stock (such as an index card) and a knife, cut an even number of shapes out of your pastry and lay them out onto your lined and greased baking sheet. Continue rolling out your dough and cutting shapes until you have used it all.

  7. Spread your filling onto half of the cut out pastry dough shapes, being sure not to overfill them. As a guide, per 3" by 3" sized pastry, use about 1 and 1/4 tbsps of filling. For a 3" by 5" pastry, use about 2 tbsps filling. Leave about 1/2 a cm of room around the edges of each pastry for crimping.

  8. Place a piece of pastry that doesn't have any filling on top of each one that does. Using a fork or toothpick, pinch around the edges of each pop tart to seal them closed. Gently poke a couple holes in the top of each pop tart.

  9. Preheat the oven to 400 degrees Fahrenheit. In the meantime, refrigerate your pop tarts.

  10. When the oven is preheated (or almost preheated), brush the tops of each pastry with the 1:1 mixture of agave and soy milk. This step is optional, it just helps give the pastries more shine and a more even brown.

  11. Bake for 20-25 minutes, or until the dough is browned lightly and cooked through.

  12. In the meantime, make your icing by simply mixing all your icing ingredients in a small container.

  13. Let the pop tarts cool and decorate them with icing and sprinkles (optional). Best served warm and on the day they were made. For enjoying on subsequent days, just pop them in the toaster, oven, or air fryer for a couple minutes to reheat/crisp.

 

Feel free to comment below or reach me on Instagram @eats.by.eli if you have any questions, if you have made this recipe, and if so, what you thoughts were! Best wishes!

- Eli


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