Vegan Homemade Pop Tarts Recipes
VEGAN HOMEMADE POP-TARTS®
A vegan take on a breakfast favorite! Cover tarts with any icing you like, or powdered sugar. Tip: they're just as good toasted the day after as they are fresh out of the oven.
Provided by Leslie Lopez
Categories 100+ Everyday Cooking Recipes Vegan Breakfast and Brunch
Time 1h45m
Yield 6
Number Of Ingredients 9
Steps:
- Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.
- Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.
- Crumble shortening into the flour mixture with your fingers until no large clumps remain. Add 1/2 cup ice water to the mixture, a little at a time, until dough reaches a shaggy consistency. Knead on the countertop a couple of times to combine. The dough should appear a little too dry.
- Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.
- Place about 1 1/2 tablespoon of strawberry jam in the center of 6 of the rectangles. Brush the edges with water and top with the other dough halves. Seal the edges of each tart with a fork. Trim the edges for neater tarts, if desired.
- Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.
- Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.
Nutrition Facts : Calories 723.8 calories, Carbohydrate 97.7 g, Fat 34.9 g, Fiber 1.7 g, Protein 6.5 g, SaturatedFat 8.6 g, Sodium 199.2 mg, Sugar 47.7 g
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