Pop tarts, oh pop tarts. How I’ve missed you. As a kid, pop tarts were like having dessert for breakfast. They’re pretty much just pie pockets that you heat up in the toaster. Maybe that’s why I liked them so much. Warm, frosted pie on-the-go. A total win for any kid!
My favorite pop tarts were always the strawberry ones with the sprinkles. I’m convinced sprinkles make any dessert taste better. I just loved that overly sweet strawberry filling. Anything strawberry was always my first pick.
For this homemade pop tart recipe, I’ve taken flakey pie crust and filled it with a strawberry preserves filling. You could also use raspberry, cherry or blueberry. All would of course be yummy. Once cooled, spread on a simple vanilla glaze and top with sprinkles. You’ve got yourself a tray of adorable pop tarts. Allergen free too!
- 1 1/2 cups Sarah's gluten free flour blend
- 1 tablespoon cane sugar
- 1/2 teaspoon salt
- 6 tablespoons Earth Balance vegan butter, cold
- 4-6 tablespoons ice cold water
- 3/4 cup strawberry, raspberry or cherry preserves
- 1 cup powdered sugar
- 2 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon pure vanilla extract
- gluten free colored sprinkles (optional)
- 1 tablespoon organic cane sugar
- Sift together flour blend, sugar and salt. Cut in vegan butter, using pastry cutter. Combine until resembles a course meal.
- Pour in water and continue to blend until dough comes together. Add additional tablespoon of water as needed.
- Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- On counter surface, lay out large piece of plastic wrap. Place dough in center and top with another large piece of plastic wrap. Using rolling pin, roll out your dough into rectangle, about 1/8-inch thick.
- Using pizza cutter, cut dough into 12 5x3-inch rectangles. Place 6 rectangles onto prepared baking sheet.
- Spread 1 1/2 tablespoons of preserves down center of dough, leaving 1/2-inch rim on all sides. Top with additional rectangle. To seal dough, press with finger and then use fork to crimp edges.
- Bake in oven for 22-25 minutes or until golden brown (some of preserves may leak out). Allow to cool for 10 minutes on cooling rack.
- To make glaze, mix together powdered sugar, coconut milk and vanilla. Spread over cooled pop tarts. Top with sprinkles. Let glaze set.
Loved poptarts as a kid! (Although now I know why I felt so sick after eating them…haha celiac!)
These look too good to be true! Can’t wait to try them. Yum.
These are gorgeous! One of my daughter’s favorite treats from a local bakery are their “Pie Tarts” which have dairy and gluten. I can’t wait to make these so that everyone in our family can enjoy them!
thank you, Brianna!
I love them! They look so cute and delicious 🙂
My husband loves pop tarts and I rarely let him buy them because my oldest son can’t have them so when I saw this I told him we are making them and we did so this morning! We need more practice with the dough (if I could post a picture I would) but it was so fun to watch my husband and three year old share pop tarts! Thank you!
You are most welcome!
How long will they hold in the refrigerator? Can these be reheated in the toaster after they have been refrigerated?
Hi, is cold coconut oil a good substitute for the vegan butter? It’s very difficult to find the vegan butter where I live. My daughter is having a terrible dairy intolerance so I’m trying to stick to a vegan diet.
You can try using cold coconut oil, but the texture may change as it is a solid oil when cold.
These turned out beautifully! I didn’t frost ours, because we don’t enjoy super sweet baked goods, but they were a huge hit at breakfast! I even made Brown Sugar and Cinnamon ones! Those were my favorite flavor growing up, and they were my Daughter’s favorite before I really learned about healthy diets and the junk that goes into processed foods. We were thrilled to have Pop Tarts back in our lives! ♡
Yay! Brown sugar ones are my fave too. So glad you enjoyed the recipe!
Can these be frozen?
I think I did something wrong. Mine were all spread out. They melted into one big blob. I used coconut oil since I don’t have access to vegan butter. Please help
Coconut oil will bake much differently than vegan butter. The fat content is much higher.
Shortening may work better than coconut oil. I use a pie crust recipe that uses shortening and it holds up really well. My daughter is allergic to dairy and soy so I buy spectrum shortening, I’m sure any would work though.
Loved them! My toddler is allergic to 17 different foods, so he’s never had pop tarts. He absolutely LOVED these! Thank you so much so sharing this delicious recipe!
this makes my heart so happy to hear, Cynthia. thank you for sharing!