What sound does a toaster make? A kerchunk, a spring? These homemade pop-tarts are “crazy good” just like the Kellogg brand. My strawberry pop-tarts are comforting and a bit more elegant than those wrapped in foil packaging.
Why You Need to Make This Recipe
A nostalgic snack that is just the right amount of sweet!My sister
Fruit filling wrapped in a warm pastry, do you need more convincing? This is a more time-consuming recipe. But the results are unreal! While this recipe requires more effort, the ingredients are accessible and standard in baking.
Homemade pop-tarts are great for kids and adults! These have a cult following among my friends and family and who could blame them? I mean…they look adorable.
How to Start
This can seem like an intimidating project. You can shorten this recipe by buying frozen pastry dough and jam. Or you can spend a Saturday morning crafting dough and simmering fruit. You might find something in between.
If you don’t like strawberries, you can easily swap out another fruit. Rhubarb, blackberry, and apple are all yummy options. I start by making the dough and then I move onto the filling. You can find the directions below. I make a pastry dough that is basically an all-butter pie crust, just shaped into pop-tarts. Please check out my best vegan pie crust post to learn the basics! The jam filling is the next portion. It’s more of a waiting game. Essentially, you need to simmer strawberries with lemon juice and sugar until the mixture becomes thickened. Don’t forget to chill your dough while making the filling! You do not want the vegan butter to melt before going in the oven.
Pro tip: Before you roll out the dough, cut it into 4 pieces and stack them on top of each other. Press the pieces down and then roll out the dough. This results in lamination or layers of butter and flour. Ultimately, this helps the crust become flaky.
Grocery & Supply List
- Unbleached all-purpose flour.
- Pastry flour (if you can find it).
- Vegan butter (Earth Balance or Country Crock Plant Butter).
- Vanilla extract.
- Vodka (optional).
- Cane sugar or brown sugar.
- Powdered sugar.
- Non-dairy milk.
- Large bowl.
- Rolling pin.
- Pastry blender.
- Pastry brush.
- Parchment paper.
- Baking sheets.
If you don’t have a pastry blender, a fork and knife can be used. The vegan butter needs to remain solid at room temperature, so margarine will most likely not work. I know that flour is scarce right now because of the pandemic. Feel free to use just one type of flour, it won’t make a huge difference!
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Homemade Strawberry Pop-Tarts (Vegan)Course: Brunch, Breakfast, DessertCuisine: AmericanDifficulty: Advanced
These homemade pop-tarts are “crazy good” just like the Kellogg brand. My strawberry pop-tarts are comforting and a bit more elegant than those wrapped in foil packaging.
- For the Pastry
2 cups unbleached all-purpose flour.
2 cups pastry flour (can sub more all-purpose flour).
1/2 tsp salt.
4 tbsp brown sugar.
1 1/3 cup vegan butter, cubed and chilled.
1 tsp vanilla extract.
1/2 tbsp vodka (optional).
1 cup cold water (ice cold).
- For the Filling
1-2 lbs strawberries, sliced.
1 tbsp lemon juice.
2 tbsp cane or brown sugar.
1/4 tsp salt.
- For the Glaze
1 cup powdered sugar.
1 tbsp jam (from the filling)
1/2 tsp vanilla extract.
1-2 tbsp non-dairy milk.
- In a large bowl, mix together the dry pastry ingredients (including sugar). Make sure there are no clumps. Cube vegan butter and place in the bowl. Use a pastry blender to “cut in” the butter. The flour/butter mixture should look like small pebbles.
- Make a well in the center. In a separate bowl, mix together vodka and cold water. Add vanilla extra. Add water slowly and not all at once. Combine until the dough just begins to form. Transfer the dough to plastic wrap and press to form it into a ball. Place in the freezer or refrigerator while you make the filling.
- Wash and slice strawberries. Place a saucepan over medium heat. Add strawberries, sugar, salt, and lemon juice. Stir until the mixture boils. Reduce heat to low/simmer and cook until the jam has thickened. Remove from heat and set aside for later.
- Remove the dough from the refrigerator and place on a floured surface. Roll dough into a thin rectangle and cut dough into smaller rectangles (this makes about 16 pop-tarts).
- Preheat oven to 350 degrees Fahrenheit.
- Place 1 tbsp of filling onto one rectangle and place another rectangle over the top. Seal dough and press sides with a fork. Brush the top of the pop-tart with non-dairy milk before baking. Repeat this process with each pop-tart.
- Bake for 22-28 minutes or until edges are golden brown.
- To make the glaze, sift powdered sugar and add non-dairy milk, vanilla extract, and jam. Allow pop-tarts to cool for a few minutes before pouring glaze. The amount of liquid can be adjusted to your personal preference.
- Serve while warm!
- You might need to split the dough in half before making the pop-tarts.
- Store pop-tarts in a container. They keep for 3-5 days. You can reheat these by microwaving for 15-30 seconds.
- I have not made this gluten-free, so I do not have alternative flour suggestions.
- Vodka helps pie crusts/pastries to be more tender. It’s not necessary though!
- Tag me on Instagram @authentically_vegan if you recreate this recipe!
Thanks for reading! Let me know in the comments if you ate pop-tarts as a child. I hope you are staying safe and healthy. Things are a little scary right now because of the coronavirus. On a positive note, it’s a good time for stress baking.
P.S. If you like my recipes, consider checking out my brunch ebook!