These vegan strawberry pop tarts are so buttery and perfectly flaky! Using only three ingredients, you’ll want to make these easy pop tarts on your next lazy Sunday. It takes just 20 minutes
- These vegan pop tarts are so good because flaky crust with strawberry filling is life
- Dairy free & egg free but the pie crust is so buttery and moist
- With just three ingredients these pop tarts are super simple
- They’re kid-friendly
- Assemble in 10 minutes making them lazy adult friendly too
How are these lazy?
Because I never want to dirty dishes or drag a million ingredients out from random places we’re going to skip the whole part of making dough from scratch.
No weighing out flour, no looking for the proper measuring spoons. Hell, I didn’t even own a real rolling pin.
Just show up with some vegan store bought dough & a jar of jam and call it a day. If you own some sprinkles and some powdered sugar, then award yourself Best Pop Tart Baker of the Year. You friend are getting some pop tarts.
Why these vegan pop tarts are so good!
Store bought pop tarts are a bit dry. These homemade vegan pop tarts are baked fresh and you can absolutely taste the difference! The jam is more lively. The pastry is richer. This would be the kind of pop tart Oprah would eat.
Where to get vegan pie dough
The vegan pie dough I find in stores is the Wholly Wholesome brand. I found their rolled pie dough in the freezer section at Whole Foods. It’s in a narrow blue box.
No Whole Foods near you? Most grocery stores have vegan puff pastry dough in the freezer. It will puff up a bit more than pie dough but you want some homemade pop tarts, don’t you?!
How to make these vegan pop tarts
- Thaw your frozen store bought pie dough according to the package. Mine needed to sit out for 3-5 hours until completely thawed to prevent the dough from cracking.
- Roll the dough out so its on the thinner side
- Cut your dough into whatever shapes you’d like
- Add a tiny amount of jam to half of your cut pieces of dough
- Prick the top pieces of dough with a few holes (I forgot to do this,
- Cover top pieces of dough over the jelly pieces of dough
- Seal the pop tarts together by stamping your fork along the edges
- Bake at 350 degrees Fahrenheit for about 15 minutes (don’t overcook)
- Make icing by mixing 1/2 cup powdered sugar with 1 tablespoon water. Add tiny drops of water as needed till you get the consistency you’d like.
- Add icing to cooked and cooled pop tarts + sprinkles
Twists on these vegan pop tarts
- Add sprinkles, it’s really not asking too much
- Dude, dye your icing pink! Or Blue! Or Unicorn!!!
- Use an exotic jelly or fancy fruit preserves
- Cut the dough into hearts, stars, circles or rectangles
The two biggest ways to fail this easy recipe:
1). You overcook them which will dry out the pastry
2). You put a tiny bit too much jam the middle
Look we all do it. We want all the jam. I want a mountain of jam inside of my pop tarts too, but anything more than a light coating will result in a jelly avalanche spilling out of your pop tart and onto the baking sheet.
Remember the dough is going to expand while baking and push the jelly out of its way. Less is more is all I can say.
Need more super easy vegan desserts?
- 5 Vegan Two Ingredient Desserts (No Bake / GF)
- 4 Vegan Trailer Park Desserts From The 1990s
- 3 Easy Vegan Fudge (Two Ingredients / GF)
- Vegan Protein Desserts – No Bake (Gluten Free)
- 4 Vegan Mug Cake Recipes
- vegan pie dough
- jam or jelly
- 1/2 cup powdered sugar
- 1 tablespoon water (or more)
- sprinkles (optional)
- If the dough is frozen then fully thaw as the box recommends
- Preheat oven to 350 degrees Fahrenheit
- Roll dough on the thinner side. My dough came out of the box pretty thick. I rolled mine between two pieces of parchment paper so that the pastry was similar to the width of traditional pop tarts.
- Cut dough into pop tart shapes. I used a mason jar lid to cut perfectly round shapes. I cut little rectangles out from the leftover scraps.
- Prick a couple of holes on the top dough pieces with a fork or toothpick
- Add a very small amount of jam or jelly to your bottom dough pieces
- Seal your top and bottom dough pieces together by stamping along the edges with a fork
- Bake pop tarts at 350 degrees Fahrenheit for about 15 minutes. Don’t overcook them!
- Mix 1/2 cup powdered sugar with 1 tablespoon of water. Add a few drops of water until your icing is a good consistency.
- Once pop tarts are cooled add icing and sprinkles
Rolling dough between parchment paper prevents any issue when rolling dough thin. Lets say you’re not sure how clean your roller is or your worried about the dough sticking to the roller. I don’t know… you want less headache right? Go this route.
Don’t over bake these. If you have a baker’s intuition then I trust you’ll get through this like a champ. If you’re me and shouldn’t be trusted with baked desserts then don’t over do it. 15 minutes should be plenty of time. You want these to stay moist and flaky!
I forgot to prick little holes in my pop tarts. See, I’m not much of a baker. The result was that a few of my pop tarts ballooned up a little bit. Instagram wouldn’t approve of that.
Store in the fridge for up to 5 days.