Vegan Strawberry Pop Tarts
These sweet and crispy pop tarts have everything your inner child is craving! Plus, if we’re being honest here, they taste better than the original strawberry pop tart, and are 100% plant-based!
Ingredients You Will Need…
Strawberries: July is strawberry picking season! So this recipe works best with 2 cups of freshly picked strawberries! But if you’d like to try it with frozen, let me know in the comments how it worked out for you!
Sugar: I used granulated sugar, but any sugar will do.
Lemon Juice: Again, fresh lemon juice tastes best if possible.
Vanilla Extract: This ingredient adds a bit of sweetness!
Frozen Puff Pastry: Pop tarts are usually made with pie pastry, but I decided to use puff pastry for an extra flakey texture. Either should work though! Just follow the instructions on the box for defrosting before making the recipe, and for baking.
Glaze: To make the glaze, I mixed powdered sugar and plant-based milk.
Strawberry Pop Tarts
Time: 30 min
Serves: 6
Ingredients:
Pop Tarts:
2 cups strawberries coarsely chopped
1½ cups granulated sugar
2 tbsp lemon juice
1 tsp vanilla extract
2 sheets of puff pastry, thawed to room temperature
Vegan egg wash mixture: 2 tbsp plant-based milk mixed with 1 tbsp maple syrup
Glaze:
1 cup powdered sugar
2 tbsp plant-based milk
Instructions:
Stir the strawberries, sugar, lemon juice, and vanilla in a large pot over medium heat. Once the sugar is dissolved, bring the mixture to a rolling boil.
Stir frequently for 10 minutes, the jam should reach about 220F. Take the jam off the heat and allow it to thicken for a few minutes.
Preheat the oven to 350F. Roll the puff pastry onto some flour on the counter and slice it into 6 equal rectangles. Fill each rectangle with one tablespoon of chilled strawberry jam. Place the remaining pastry rectangles over the filled rectangles.
Use a fork to crimp the sides of the pastry. Place the pop tarts onto a baking sheet lined with parchment paper. Brush the edges of each pop tart with the vegan egg wash mixture (2 tbsp plant-based milk mixed with 1 tbsp maple syrup). Sprinkle the top of each pastry with sugar.
Bake for 15 minutes or until golden brown.
While the pop tarts bake, mix the powdered sugar and milk together in a small bowl. After baking, allow the pop tarts to cool on the counter for 5 minutes before drizzling the glaze over them. Enjoy!
*Note: Keep the extra jam in a jar or container in the fridge for up to two weeks. It tastes delicious on a scone, some bread, or jam crumble bars!
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