Pop tarts will forever remind me of my last year of my masters. I was in the painting program, but had fallen in love with animation, and so apparently decided to do the final for animation (not that it got me any credit or anything), as well as my own final. I guess I just love to challenge myself for no apparent reason sometimes. So what was the final for animation? To make a cartoon of course! Traditional style. I mean draw every single little movement on paper over and over and over again. Overall my animation skills aren't great, but I was happy with the little cartoon I made. You can click here to watch it if you like. Warning: This is not for little kids...I brought out the dark side of my humour here. Maybe because I was hallucinating on sugar the whole time...
So why does this cartoon remind me of pop tarts? I was basically living at the school, working away into the dead of night, and the nearest food source was a vending machine, which was pretty much picked clean by all the other animators, except for: duh duh dah! Pop Tarts! So that's what I ate, and I ate lots of them. So healthy, I know.
Ahhh pop tarts... Expectation: a dreamy, strawberry filled pastry. Reality: dry, chalky, and not very good. That is until you make your own! Talk about delicious-flaky-strawberry-filled-awesomeness.
Vegan Strawberry Pop Tarts:
(Makes about 6-8 Pop Tarts)
2 ½ Cups All Purpose Flour and more for sprinkling
¼ teaspoon Salt
2 Tablespoons Sugar
1 Cup Cold Coconut Oil or Cold Vegan Butter
½ Cup Cold Water
½ teaspoon Vanilla Extract
Around 1 Cup Strawberry Jelly or Preserve
1 Cup Powdered Sugar
1-2 Tablespoon Almond Milk (or other non-dairy milk)
1 Drop of Pink Food Colour (optional)
In a food processor, add the flour, salt, and sugar. Cut the coconut oil or vegan butter into smaller chunks so it is easier to mix in, and add that to the food processor as well. Pulse until it just comes together. Add the vanilla extract to the ½ cup of cold water and give a little stir. Then continue pulsing as you slowly drizzle the water and vanilla mixture through the spout of the food processor, until JUST combined. Don't over mix it or your dough won't be flakey and delicious.
If you want to do this by hand instead of a food processor, cut the coconut oil or vegan butter into small cubes. Add the flour, salt, sugar, and coconut oil or vegan butter cubes into a large bowl. Use a pastry cutter, or fork to slice the butter into the flour, until you have a crumbly mixture, being careful not to over mix. Add the vanilla extract to the ½ cup of cold water and give a little stir. Slowly drizzle water and vanilla mixture in as you continue mixing until JUST combined. Again don't over mix it or you won't be happy with your results.
Collect the dough and lightly form a ball. Cover in plastic wrap and let cool in the fridge for 20 minutes or more.
Preheat your oven to 400F (200C).
Now that your dough is cool, lightly flour a clean surface. A dirty surface would be gross. Place your dough down, and lightly sprinkle some flour on top. Roll out the dough until it's about ¼ inch thick. If the dough starts getting sticky as you do this, just dust on a bit more flour.
Find your stencil. I just traced a spatula, but you could use any rectangular object, or just a piece of paper, that looks pop tart sized. Use it as your guide to cut rectangles into your dough. Try to fit in as many as possible. If you have more scrap dough, you can try rolling it out again to squeeze out a couple more rectangles. You need an even number so you have a top and bottom for each pop tart.
Lay half of your pop tart rectangles onto a baking sheet lined with parchment paper or a non-stick mat. Make sure there is space around them so you have some room to work. Scoop about 2 tablespoons of strawberry jelly into the center of each rectangle. It will look like a lot, but the jelly seems to shrink during the baking so more is better at this stage. I used a sugar free strawberry preserve but you can use whatever you like. Next dip your finger in cold water and run some water around the edges of the rectangles, this is your glue. Place another rectangle of dough on top of the jelly, and use a fork crimp the edges together around all sides, then poke some vent holes in top.
I probably should have poked bigger vent holes! So you might want to try that. But either way, it doesn't really matter if they explode a bit.
Bake in oven for 15-20 minutes until they have a golden glow to them.
Take them out and let cool completely before icing.
Once your pop tarts are cool, whisk together 1 cup of powdered sugar and 1 tablespoon almond milk or other non-dairy milk, and 1 drop of pink food colouring, if using. You want your icing to be spreadable but not too drippy. If your icing is too thick, add 1 teaspoon of non-dairy milk at a time, until you are happy with your consistency. Spread on top of pop tarts, and let set. The icing will firm up similar to store bought pop tarts in a couple of hours, if you are that patient!
Charlotte Andrew says
My SO loves pop tarts, but i refuse to buy them when i'm grocery shopping, because i believe they are pure junk! i also think they taste awful! however, being a baker, i know that pop tarts can be recreated at home, and taste good and be not quite as bad for you as the store bought version. Im going to try this recipe, as a surprise for him one of these days. Maybe he will share with the children too! Love your recipes, even though we arent vegan! Maybe one day 🙂
This recipe is vegan..
Charlotte Andrew says
yep, i know 🙂
beth peralta-reed says
These are a big hit at my house. I make a double batch and freeze them raw for easy weekday breakfast treats. I take them out of the freezer to thaw while the oven preheats, then bake for 20-25 minutes. They take a little to bake when frozen but turn out great. For a savory option, I use this pie crust to make vegetable curry pop tarts with a curry veggie puree as the frosting.
Your recipes are clutch! Thank you for this one; we will be trying it out asap! Also, your vegan mac 'n cheese powder for mac 'n cheese is my 3 yr olds fav pasta dish! Take Care 🙂
Does anyone know the nutrition information for these?
Charlotte Andrew says
a nutrition calculator would tell you if you plugged in the recipe
These look amazing!! I am so excited to make them this week! I was wondering if you think it would be okay to use a homemade chia seed strawberry jam or would it be too much liquid for the dough? The jam is not very runny...
Thank you for this recipe and any insight you have!
I am going to make this recipe tomorrow but just wanted to say that your animation was amazing!! I was so pleasantly surprised by the humor and I loved the button it ended on. Very funny and also very impressive, I’ve played with stop motion and frame by frame animation and it’s certainly no joke. Loved it thank you for sharing!
Sam Turnbull says
Haha! Thank you so much, Brittany 🙂
Just made these and had approval from my two year old fussy eater, I’m amazed! Thank you for the recipe!
Sophia Brown says
THESE ARE A MUST TRY! I saw Andrew Lowe on YouTube use this recipe and was apprehensive about whether the dough would workout or not. To my absolute surprise, these pastries turned out DELICIOUS! I used some home made strawberry jam in some of them as well as apples with cinnamon, salt, and sugar in others. These turned out better than anything I have ever bought from a store. Thank you so so so much! I will certainly have to start pursuing vegan baking in the future :))))