Vegan Blueberry Pop Tarts

These homemade vegan blueberry pop tarts have a flakey and buttery pastry and are frosted with a simple icing. They taste better than any store-bought version!

5 from 7 votes

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Prep Time 20

Cook Time 25

Total Time 45

Serving pop tarts

Ingredients

Poptart Crust:

2 ½ cups all-purpose flour, spooned and leveled
8 oz (2 sticks) vegan butter, Earth Balance Sticks are best for baking
2 Tbsp granulated sugar
8 - 12 Tbsp ice water

Blueberry Filling:

1 pint blueberries, about 2.5 cups (save ¼ cup to the side)
¾ cup coconut sugar
1 Tbsp lemon juice
½ - 1 Tbsp arrowroot starch

Glaze & Sprinkles:

2 cups powdered sugar
¼ tsp salt
5 Tbsp hot milk, (oat milk or almond milk, microwave like 30 seconds until hot)
1 tsp vanilla extract
2 Tbsp crushed freeze-dried blueberries or sprinkles

Instructions

Make the Dough:

Cube the butter and make sure it stays super cold by placing it in the freezer for 3 - 4 minutes while you measure the flour. It should be cold to the touch.
Add flour and sugar to a food processor and sprinkle in cold butter cubes. Pulse until there are varying-sized chunks of butter (some pea-sized, some larger).
Add in 6 Tablespoons of ice water. Pulse again until the dough starts to come together. Then, dump the dough lightly floured surface and squeeze it together with your hands. Add 2 to 6 more Tablespoons if needed. The dough should be slightly shaggy, with a few dry spots. It should hold together when squeezed, but not densely.
Separate the dough into 2 discs and wrap them in plastic wrap. Set in the fridge to chill for 30 - 40 minutes so the butter can firm up.

Make the Blueberry Filling:

In a medium saucepan, combine blueberries (save 1/4 cup to the side) and coconut sugar. Coat the blueberries in the sugar, then heat over medium and cook the blueberries for 8 - 10 minutes until sugar is melted and blueberries brgin to boil and burst. Make sure to stir often! It may take a few minutes for sugars to melt and things to get going.
Add the lemon juice and boil for another 8 - 10 minutes on medium-high heat. Stir often so the jam does not burn. Once it’s thickened and boiling, pour it into a small bowl. Immediately stir in ¼ cup of fresh blueberries and ½ - 1 Tablespoon of arrowroot. Set aside to start cooling (it will continue to set as it cools).

Make the Pop Tarts:

Preheat the oven to 400°F and line two large baking trays with parchment paper.
Dust your surface with flour and remove pie discs from the fridge. Working with one disc at a time, roll out the dough to about 10 inches, then trim it down to an 8x10 inch rectangle. Using a knife or pizza cutter, cut the rectangle in half vertically, then cut it into four 5 by 3-inch rectangles (look at the picture above for reference). Repeat with the second disc of dough.
Arrange 4 dough rectangles on each baking sheet, then add 2 - 4 Tbsp of blueberry filling on the bottom side of each half. Fold the top side over the blueberry filling and seal the edges with the back of a fork. Trim the edges again, so they are a little smaller and even and cut a slit in the center to vent steam.
If your pop tart dough is warm and stretchy, place it back in the fridge. I like to freeze them for 10 minutes before baking.

Bake & Decorate:

Bake for 25 - 27 minutes until edges are golden. A little blueberry juice spillage is normal.
Meanwhile, make the glaze by mixing the powdered sugar, salt, hot milk, and vanilla extract powders.
Let the pop tarts cool completely before icing. Once cool, add the desired amount of glaze and decorate with freeze-dried blueberries or sprinkles. For best results, let dry 1hr or overnight for the glaze to set.

Notes

Use Store-Bought Jam: Can use 2 – 3 Tablespoons of your favorite store-bought jam in place of the homemade blueberry one.

No Food Processor? You can make this vegan pop tart dough in a mixing bowl without a food processor. Simply “cut” the butter with two knives or your hands into the flour until there are varying-sized chunks of butter (some pea-sized, some larger).

Storing: Store leftover pop tarts in an airtight container at room temperature for 3 – 4 days or in the fridge for 4 – 5 days.

Reheating: If you have glazed your pop tarts already, I do not recommend reheating them.

Nutrition

Course Breakfast, Dessert

Cuisine American

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