These homemade vegan strawberry pop tarts are a breakfast lovers dream! Other than being highly nostalgic, they're simple to make, have a buttery, flaky crust, are filled with strawberry preserves, and topped with a pink vanilla icing.
- Make flax egg by whisking together flax seed meal and water, allow to set for 5 minutes. Line a baking sheet with parchment paper and set aside.
- In a large bowl, whisk together the flour, sugar, and salt. Using a fork, your hands, a pastry cutter, or a food processor, cut in the butter until the mixture holds together when you squeeze it. In a small bowl, whisk together the prepared flax egg and non-dairy milk and add to the dough. Mix together until everything is evenly moistened. Knead the dough on a floured surface only for 1 minute to form a nice, smooth ball of dough.
- In a small bowl, make a vegan 'egg wash' by whisking together maple syrup and non-dairy milk. Brush the 'egg wash' on each of the rectangles. Spoon 1 tablespoon of Strawberry Raspberry Preserves into the center of each rectangle, leaving a 1/2-inch of space around the edges.
- Remove the other half of dough from the fridge and roll out and cut it the same way you did the first half, as directed in step 3. One at a time, place the second rectangle of dough on top of the nine partially assembled ones. Using a fork, press around the seams of the dough together, making sure they are sealed. Using the fork still, prick the tops of the rectangles in multiple spots, creating air holes, to allow steam to escape.
- Refrigerate the baking sheet with the nine assembled pop tarts for 30 minutes, uncovered.
- While the pop tarts are chilling, preheat the oven to 350 degrees F.
- Bake the pop tarts for 25 to 30 minutes, or until lightly browned. Allow them to cool completely before icing.
- In a small bowl, whisk together the powdered sugar, non-dairy milk, and red food coloring. The icing should have a very thick, but still spreadable, consistency. If necessary, add a 1/2 teaspoon of milk at a time, until that consistency is reached. Spread a spoonful of icing over each pop tart, top with sprinkles, and allow to sit for at least 15 minutes so the icing can set.
- Enjoy right away or store in an airtight container at room temperature for 3 days.
I have not tried making this dough with anything other than all-purpose flour. If you have success replacing all-purpose flour with something else in similar dough recipes, please let us know in the comments!
You can make this dough 2 days ahead of time, wrap it in plastic wrap, and store it in the refrigerator. Feel free to use store-bought dough! I recommend getting a vegan puff pastry dough.
The filling can be replaced with whatever jam/preserves you prefer. You can also make homemade jam!
Nutritional values are estimates only. See our full nutrition disclosure here.
- Serving Size: 1 Pop Tart
- Calories: 391
- Sugar: 35g
- Sodium: 287mg
- Fat: 17g
- Saturated Fat: 8g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 87mg
Keywords: homemade poptarts, vegan poptarts, strawberry poptarts, vegan strawberry poptarts