VEGAN HOMEMADE POP-TARTS®
A vegan take on a breakfast favorite! Cover tarts with any icing you like, or powdered sugar. Tip: they're just as good toasted the day after as they are fresh out of the oven.
Provided by Leslie Lopez
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
- Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
- Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
- Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
- Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
- Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
- Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.
Nutrition Facts : Calories 723.8 calories, Carbohydrate 97.7 g, Fat 34.9 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.6 g, Sodium 199.2 mg, Sugar 47.7 g
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Sum Roka
[email protected]These pop-tarts were a bit time-consuming to make, but they were worth it! They were so delicious and my friends loved them.
Piayesh Biswas
[email protected]I'm allergic to strawberries, so I used a different fruit for the filling. The pop-tarts were still delicious!
MUSIC FAIR TUNE STATION
[email protected]These pop-tarts were a great way to use up some leftover fruit. I used a mix of strawberries, blueberries, and raspberries for the filling.
Derick Enriquez
[email protected]I'm not sure what I did wrong, but my pop-tarts turned out really dry. I think I may have overcooked them.
3sk Alizai
[email protected]These pop-tarts were perfect! The crust was flaky and the filling was gooey. I will definitely be making these again.
Hafij vava
[email protected]I thought the filling was a little too runny. I would have preferred a thicker consistency.
mox tuari
[email protected]These pop-tarts were a fun and easy project to make. My kids loved them!
sajid dar
[email protected]I'm so glad I found this recipe! I've been looking for a vegan pop-tart recipe for a long time. These were delicious and I will definitely be making them again.
Dada Dada
[email protected]Overall, I thought these pop-tarts were a good alternative to the store-bought kind. They were healthier and tasted just as good.
Majid Dahri
[email protected]These pop-tarts were a little too sweet for my taste. I think I would have preferred a filling with less sugar.
Abdull Sattar
[email protected]I wish the recipe had more detailed instructions for making the crust. I had a hard time getting it to roll out without breaking.
Zaryab infinix
[email protected]These pop-tarts were easy to make and turned out great! I used a store-bought pie crust to save time, and the filling was simple to make.
Ikeh Christopher
[email protected]I've never been a big fan of pop-tarts, but these homemade ones were surprisingly good! The crust was crispy and the filling was flavorful. I especially liked the chocolate chip filling.
Anjum Sajad
[email protected]These pop-tarts were a hit with my family! The filling was sweet and gooey, and the crust was flaky and buttery. I loved that I could make them at home with ingredients I already had on hand.