These fun, delicious Vegan Strawberry Pop Tarts are the perfect nostalgic childhood treat! They are super simple thanks to store-bought shortcuts, and so tasty.
Hi friends and happy Monday! I am so excited about this new recipe today... you can thank the husband for this one. I am always asking him for recipe inspiration, and this time, he actually had a request I could fulfill. Homemade pop tarts! Ask and you shall receive, my dear. These Vegan Strawberry Pop Tarts are ridiculously simple to make, require just 5 ingredients, and they are SO good! Much better than the store-bought stuff, if I do say so myself. And you can actually eat the whole thing, crust and all. Surely I'm not the only one who always discarded the pop tart crust because it was basically cardboard, right?!
It has been a while since my #ThrowbackTreats mini series, but I do think these strawberry pop tarts would fit in perfectly with the cosmic brownies, oatmeal creme pies, and faux Hostess cupcakes. Who didn't love getting to eat pop-tarts for breakfast or as an after-school snack?
How do I make homemade strawberry pop tarts?
- This homemade version is not quite as easy as throwing it in the toaster, but it's the next closest thing. I took advantage of store-bought shortcuts to make this as easy as possible.
- The crust is made of refrigerated pie dough, and the filling is strawberry jam!
- The icing on top is just some nondairy milk and powdered sugar mixed up with a bit of food coloring and vanilla extract. And I couldn't forget the best part - sprinkles on top!
Tips for success for your pop tarts
- I like to buy refrigerated pie crust, as it is pretty much ready to go immediately! I let it hang out for a few minutes as I prepare the rest of the ingredients, and then it's already ready to use. You are welcome to use frozen pie crust as well, just be sure to factor in some thawing time!
- I like seedless strawberry jam for a better texture, but you are welcome to fill these with any fruit jam you like. Invent your own flavors!
- For best results, factor in at least 15-20 minutes of refrigeration before you bake your pop tarts. Anytime you are using pie crust or puff pastry, it helps to get it super cold before baking so that it 1. holds its shape and 2. gets all those nice flaky layers!
- To make the icing, starts with a REALLY small amount of nondairy milk. Like.... comically small. 1-2 teaspoons. Powdered sugar absorbs a lot more liquid than you would expect, so if you start by adding a lot of liquid, you will have to add a ton of powdered sugar to get it back to the right consistency! Start slow and work your way up as needed 🙂 Don't forget that the vanilla extract and food coloring add extra moisture, too.
I hope you guys will give these strawberry pop tarts a try! I am so obsessed with how easy and delicious they are. Make these as a fun mid-week treat or yummy activity with the kids!
More treats made with store-bought pie crust:
- Mini Vegan Chocolate Pecan Hand Pies
- Vegan Blueberry Coconut Pie
- Vegan Strawberry Peach Hand Pies
- Vegan Mini Chocolate Chai Pies
vegan strawberry pop tarts
Ingredients
- 1 package refrigerated pie crust {2 crusts}
- 12 tablespoon seedless strawberry jam
- flour for dusting workspace
- *for the glaze*
- 2 cups powdered sugar
- 1-2 tablespoon nondairy milk more or less as needed
- ½ teaspoon vanilla extract
- pink food coloring if desired
- sprinkles for topping
Instructions
- First, preheat the oven to 400F.
- Lightly flour a clean work surface, and unroll the refrigerated pie crusts. Lightly sprinkle with more flour on top, and use a rolling pin to thin out the dough. You can also use it as-is, but I find that the crust tends to come out a bit too thick with not enough filling!
- If you have a rolling pin, I do recommend stretching out the crust a little bit.Try your best to make a roughly rectangular shape.
- Using a knife or pizza cutter, cut out 3x5 pieces of dough {about the size of an index card}. Re-knead the scraps together and repeat the process. Do the same thing with the second pie crust. I was able to get 12 pop-tarts {24 rectangles} total!
- Spoon a tablespoon of strawberry jam in the center of half of the rectangles. Using your finger or a pastry brush, gently brush the edges with some nondairy milk. Top with a second rectangle of pie crust, and use a fork to seal the edges. Repeat with all.
- Transfer the pop tarts to a baking sheet lined with parchment or silicone. If able, chill the pop tarts in the fridge for 15-20 minutes before baking.
- When ready, put the pop tarts in the oven and bake for 15-18 minutes until golden brown and flaky.
- Let cool to room temperature, then make the glaze!
- Combine the powdered sugar in a small bowl with the vanilla and food coloring. Add milk, a small bit at a time, until a thick glaze forms.
- Spoon the icing over the pop tarts, and finish off with sprinkles. Enjoy!
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