Another veganized version of an old favorite!
Apple Cinnamon Pop Tarts
Who didn’t just love Pop Tarts!? I know I ate them almost daily for breakfast, lunch and after school snacks!
This recipe is so easy to make and way better than the store bought variety!
If you are not a big fan of apples, you can use any fruit filling that you like!
I did make a homemade apple pie filling as you will see below and in the video tutorial, but any store bought pie & pastry filling will work great!
The original video is from my non vegan days, but you will simply be replacing the cow butter with vegan butter and use any milk alternative of your choice.
I love oat milk lately since it is the creamiest of all the milk alternatives, but really any one will work here.
- For the Dough:
- All Purpose Flour 2½ cups (325g)
- Granulated Sugar 2 tablespoons (28g)
- Salt ¼ tsp
- Baking Powder ¼ teaspoon
- Vegan Butter COLD 1 cup (226g)
- Soy Milk *cold ¼ cup (60ml)
- For the Apple Filling
- ½ Recipe Apple Pie Filling OR 1 can Apple Pie Filling
- For the Dough:
- In the work bowl of a food processor combine the flour, baking powder, sugar and salt.
- Dice the cold vegan butter into small ½" pieces and add to the flour mixture
- Pulse it several times to create a course mealy consistency
- Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
- Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
- For the Apple Filling
- Prepare the recipe as listed on that blog post with video tutorial
- To prepare the pop tart dough:
- re- roll the dough with extra flour to get it to a roll-able, pliable consistency
- Roll the dough to less than ¼" thick
- Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
- You can re-roll the dough several times to utilize all the pieces.
- Fill each rectangle of dough fill with 2 tablespoons of apple filling.
- Cover with another rectangle of dough and with a fork crimp the edges to seal.
- On a parchment lined sheet pan spaced 1" apart, brush each pop tart with aquafaba and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
- Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 1 tablespoons water or milk alternative)
Debbie McKean
October 25, 2017 at 3:20 pmOMG!! my sweet tooth is on overload. These desserts look amazing. Will definitely be trying them soon.
vineeta
February 1, 2019 at 10:50 amhi there
what do we need to sub to make them into vegan savoury pop tarts
Gretchen
February 1, 2019 at 4:41 pmdepends what you want to put inside? vegan Cheese? Field Roast sausage? Yumm, sounds like a good idea!
vineeta
February 27, 2019 at 1:19 pmcan you please tell me if i can use NUTTELEX OR COLD OIL in this recepie?instead of butter . earth balance is not available in australia.
Gretchen
February 27, 2019 at 4:00 pmIt needs to be a solid fat, I am not familiar with Nuttelex, but I think that is one that I have heard people is AUS using. You can also use cold coconut oil