♫ Listening to: I Wanted To Tell Her by Ministry ♫
I made my first pop tart recipe for this website 7 years ago! Isn’t that bananas??? I didn’t even realize that I’ve had Vegan Dollhouse for 7 years. Pi day has always been a big day for my family, mostly because my daughter Zen is a math nerd, but also because I like celebrating things with food.
These pop tarts are similar to the ones I made back in 2014, with these exceptions:
- These are blueberry, and those were cherry. But in all honesty, you can sub whatever you fruit you want in place of the blueberries in this recipe.
- The icing on top of these will be lemon flavored instead of almond, because lemon and blueberry go together like chocolate and peanut butter.
- These are lower in sugar. I’m making these to celebrate the birthdays of 2 lovely ladies, and one of them tries not to eat much sugar, so I’ll be reducing the sugar just a bit, but I promise they’re still delicious.
- These are going to have a colored crust and be a cuter shape than the standard rectangle that we’ve grown accustomed to.
This recipe makes 15 mini star-shaped blueberry pop tarts with lemon icing (if you want standard sized poptarts, this recipe only makes 6-8).
Blueberry Pop Tart Filling Ingredients
If you don't like blueberries, you can substitute any other fruit.
- 1 ½ cups (250g) frozen blueberries
- ½ cup (100g) raw, vegan, or organic sugar*
- 2 tablespoons (15g) organic cornstarch*
Blueberry Pop Tart Filling Directions
prep time: 5 min | cook time: 15 min
To use an instant pot for the filling, set pressure to high and pressure cook for 3 minutes with the lid locked and set to the sealing position. Use a natural release.
Stir 1 ½ cups (250g) frozen blueberries, ½ cup (100g) sugar, and 2 tablespoons (15g) cornstarch in a medium sized saucepan on medium heat.
Lower the heat to a simmer when it starts to bubble.
Remove from the heat when it has thickened.
Assemble the poptarts once the filling has cooled.
Pop Tart Crust Ingredients
- 2 ½ cups (300g) flour (I use unbleached all-purpose)
- ⅔ cup (150g) vegan butter or margarine (I used organic whipped earth balance)*
- 2 tablespoons (14g) organic powdered sugar*
- 2-4 tablespoons (30-60g) of ice cold water
- vegan food coloring (optional)
Pop Tart Crust Directions
prep time: 1 hour | cook time: 17 min
Combine 2 ½ cups (300g) flour, 2 tablespoons (14g) powdered sugar, and ⅔ cup (150g) earth balance in the bowl of a stand mixer fitted with the kitchenaid beater attachment or a food processor fitted with the dough attachment or the S blade.
Drizzle the ice cold water into the dough as slowly as possible while the stand mixer or food processor is running. Stop adding water as soon as you notice the dough forming into a ball. I had to use all 4 tablespoons (60g) of ice water for mine.
Knead vegan food coloring into the dough if you want it to be colored. I used 3 different colors so I did this to a third of the dough each time. I recommend wearing vegan disposable gloves for this step so you don’t color your hands.
Preheat your oven to 350ºF (175ºC).
Roll a third of the dough (some of each color) as thin as you can without it breaking, using a rolling mat and a rolling pin.
Cut shapes out of the dough using a cookie cutter of your choosing. If you don’t have any cookie cutters, you can have some of mine, haha. Seriously though, you can use anything - a jar lid, a glass, or just cut the dough with a knife or scissors.
Place one dough shape onto a parchment paper covered baking sheet.
Spoon in a bit of filling, but leave some space around the perimeter so that it won’t seep out the sides.
Cover with another piece of dough that’s the same shape.
Crimp the edges of the pop tart all the way around. I use a fork to do this, but I’m considering investing in a crimper now that I made my own ravioli from scratch.
Repeat these steps until the baking sheet is full.
Bake at 350ºF (175ºC) for 17 minutes (if your pop tarts are normal sized, then increase the baking time to 20 minutes). Cool completely before icing.
Lemon Pop Tart Icing Ingredients
- 2 cups (110g) organic powdered sugar, sifted*
- 1 teaspoon (4g) vanilla extract (optional)
- 1 tablespoon (14g) lemon juice
- 1 tablespoon (20g) organic corn syrup*
Lemon Pop Tart Icing Directions
prep time: 5 min | decorating time: 25 min
Mix 2 cups (110g) organic sifted powdered sugar, 1 tablespoon (14g) lemon juice, optional teaspoon (4g) vanilla, and 1 tablespoon (20g) organic light corn syrup using either a stand mixer fitted with the whisk or kitchenaid beater attachment or just mixing it by hand with a spoon.
Spoon onto the tops of cooled pop tarts. I didn’t cover the entire tops of mine, so I had lemon icing leftover. You should have enough to cover the entire top of yours if you choose to.
Sprinkle pop tarts with vegan sprinkles if you’d like.
Here’s a video of me making them.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.