These homemade vegan pop tarts have no high fructose corn syrup or questionable ingredients. A sweet homemade strawberry filling is made from scratch, along with a tasty crust for these vegan strawberry pop tarts. This is an easy recipe to follow and after giving them a try, you’ll never go back to traditional pop tarts again!
I love making recipes with simple ingredients, and these treats are so much better than any store-bought pop tarts you can purchase. You can also experiment with different flavors!
Don’t be thrown off by the time these pop tarts take to make. It’s well worth the wait and effort! I consider this recipe very easy to follow and prepare, it just takes a bit longer than some other dessert recipes. And, the kids will love them.
How to make homemade vegan pop tarts (Recipe)
Time needed: 2 hours and 40 minutes
These vegan homemade pop tarts are simple to make. This is how to make strawberry pop tarts, but you can experiment with different flavors after you get the hang of it.
- Make the dough.
In a small bowl, combine 1 cup of oil with 7 tbsp. of ice cold water (no mixing needed). In a separate bowl, combine 3 3/4 cups of all-purpose flour along with 1 tsp of salt and 1/2 tsp of baking powder. Stir to incorporate until it just holds together. There may be some crumbles. If the dough does not hold together well, add 1-2 tbsp. more cold water, being careful not to overmix.
- Divide the dough.
Pull the dough together and divide it into equal pieces in a rectangle shape, then wrap in plastic wrap and chill in the fridge for 30 minutes.
- Make the filling.
Combine the strawberries, sugar and lemon juice in a large saucepan over medium heat. Cook for about 6 minutes, swirling regularly until the berries become very soft. Break them up with a spoon or immersion blender until smooth. Then, reduce heat to medium-low and cook for 8 minutes at a low boil until the mixture thickens up. Remove form the heat and set in the fridge to cool in a bowl.
- Assemble the tarts.
Line a large baking tray or cutting board with parchment paper. Working with one piece of dough at a time, roll out to 1/4″ thickness between two layers of parchment, trying to maintain the rectangle shape. Then cut them into even 3″ x 5″ pieces.
- Fill the pop tarts.
Scoop 1 tbsp. of the jam mixture into the center of each piece. Then, brush the edges of the dough around the filling with a bit of water. Place another piece of dough on tip, lining up the edges, and pressing gently to remove any trapped air to make sure there are no jam leakages. Use a fork to seal the edges all around. Create a small hole in the top to let out steam.
- Freeze the tarts.
Cover the tray with plastic wrap and freeze for at least one hour. Once frozen, the tarts can be transferred to a freezer bag for up to a month before baking.
- Bake the pop tarts.
Preheat oven to 375°F/190 C about 10 minutes before ready to bake. Place the frozen tarts on a lined baking sheet at least 1″ apart. Bake for 25 minutes or till the edges are golden brown. Allow to cool completely.
- Make the icing.
Place the powdered sugar in a small bowl. Add 2 tbsp. of lemon juice or water stirring as you add the liquid from the frozen strawberry. You may need to use the back of a spoon to squeeze the juice out. Add icing to cooled pop tarts and allow it to harden before eating. You can store them for 2 day in the fridge, but I recommend freezing them (unfrosted) and icing as you eat them.
Tips for making the best homemade vegan pop tarts
- For an even easier recipe, use your favorite store-bought jam in place of the filling.
- Add in rainbow sprinkles or chocolate chips to make these pop-tarts even better.
- For a plain pop-tart recipe (unfrosted), omit the simple icing in the instructions. You can decorate the tops of the pop tarts, or you can use a vegan egg wash to help brown it up.
- Make sure you have a good lightly floured surface when working with the dough to avoid sticking.
- Use a pizza cutter if you have one for nice, clean cuts.
- You can get really crafty with different fillings. Try adding vegan cream cheese, cinnamon sugar, a brown sugar filling, vanilla extract, or maple syrup to replicate your favorite traditional pop tarts recipe.
- Let the pop tarts cool completely before icing them. If you plan on making them ahead of time, don’t ice them until you are ready to serve them. The icing can get a little sticky in the fridge. You can also freeze the pop-tarts before you frost them.
Other sweet treat recipes you may like
Homemade Vegan Strawberry Pop-Tarts (Easy and Healthy)
Ingredients
Pop tart crust
- 3 ¾ cup all purpose flour
- 1 tsp salt
- ½ tsp baking powder
- 1 cup vegetable oil
- 7 tbsp. very cold water
Strawberry filling
- 2 cups frozen strawberries
- 1/3 cup granulated sugar
- 2 tbsp. lemon juice optional
Icing
- 1 cup powdered sugar
- 1 frozen strawberry defrosted
- 2-3 tbsp. lemon juice or water
Instructions
Make the crust
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In a small bowl or measuring cup, combine oil with ice cold water. No need to stir them together.
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In a large bowl, combine the flour, baking powder, and salt. Stir to evenly distribute.
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Pour the oil and water into the flour mix. Stir to incorporate, mixing until just holding together. Some crumbles may remain. If the dough does not hold together, add 1-2 tbsp. more cold water. Do not over mix the dough.
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Pull dough together and divide into equal pieces. Form pieces into rectangles and wrap in plastic wrap. Leave to chill in the fridge for at least 30 minutes.
Make the strawberry filling
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In a large saucepan, combine the strawberries, sugar, and lemon juice or water over medium heat.
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Cook for 5-7 minutes, swirling regularly, until the strawberries are very soft. Break them up with a spoon (or blitz with an immersion blender) until mostly smooth.
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Reduce heat to medium low and cook, stirring regularly for 7-10 minutes at a low boil until thick enough to coat the back of the spoon.
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Remove from heat and pour into a separate bowl. Set in the fridge to cool.
Assemble the tarts
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Line baking sheets or large cutting boards with parchment.
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Working with one rectangle of dough at a time, roll out to ¼” thick between two layers of parchment. Try to maintain the rectangular shape.
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Cut out even 3” x 5” rectangles. It helps to have a template.
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Place half the pieces on one of the prepared baking sheets. Scoop 1 tbsp/15ml of jam mixture into the center of each piece.
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Brush the edges of the dough (around the filling) with a little bit of water.
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Place another cut piece of dough on top of the filling, lining up the edges. Press gently to remove any trapped air and make sure there are no jam leakages.
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Use a fork to seal the edges all around. Use a knife to create a small hole in the top to let out steam.
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Cover tray with plastic wrap and freeze.
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Repeat assembly with excess dough.
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Freeze for at least 1 hour. Once frozen, can be transferred to freezer bags and frozen for up to 1 month before baking.
Bake the pop tarts
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Preheat oven to 375°F about 10 minutes before ready to bake.
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Place frozen pop tarts on a lined baking sheet at least 1” apart.
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Bake for 24-27 minutes until golden brown on edges.
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Remove from oven and allow to cool completely.
Make the icing
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Place the powdered sugar in a small bowl or pouring measuring cup.
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Squeeze (or press with the back of a spoon) to release the liquid from the strawberry. Pour into powdered sugar.
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Add 2 tbsp/30ml lemon juice or water, stirring to create a thick icing, adding more water or lemon juice as needed.
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Place the baked pop tarts on a cooling rack and pour a little frosting over each one. Allow to harden before eating.
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Baked pop tarts can be stored uniced in an airtight container in the freezer for up to 1 month. Bring to room temperature before frosting.
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Once iced, store pop tarts in an air tight container in the fridge for 2 days (but the icing might get a bit sticky).
Recipe Notes
You may be able to get up to 12 pop tarts out of the dough depending on shape when rolled out, but it is not a dough that can be rerolled. It will get very tough if you try to re-work it.
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