February 14, 2017 by Virginia James
While at my favorite plant based restaurant, I’ve tried their homemade pop tarts and decided to give it a try! These are great for a quick snack or breakfast on the go. The tart sweetness will leave you craving more, so be sure to take as many as you can when you head out the door! If you’re watching your weight, pack these in individual sandwich or snack bags and just take one per day.
This recipe is super easy so you can always make more – and they’re great for handing out at parties or breakfast potlucks.
- 2 cups flour (I used 1 cup whole wheat pastry, 1 cup unbleached all purpose)
pinch of salt
- 2/3 cup cold vegan butter (I used Earth Balance)
- 2-4 Tbsp ice cold water
- 1 heaping cup frozen mixed berries
- 1 Tbsp raw sugar for topping (+ more for sweeting compote filling – optional)
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Prepare the filling by placing berries in a saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and mashing with a spoon. Add a few teaspoons of sugar to sweeten if preferred. Transfer to a bowl to cool.
- To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined.
- Drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp – you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.
- Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.
- Cut into 12 equal squares (not rectangles) and carefully transfer each to the baking sheet.
- Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.
- Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar and bake for 20-25 minutes, or until golden brown.
- Let cool for a few minutes, then top with glaze (optional).
For customization you can substitute the berries for pumpkin puree, sweet potato, or even coconut mango for a tropical flavor! If you cannot mash while in a saucepan, you may need to toss into a food processor prior to cooking -other than that, those flavors can seamlessly be substituted.