Ok. Obvious statement of the day: pop tarts are kinda ridiculously delicious.
Fudgey fillings, crumbly cake and nearly-too-sweet icing? Sign me up. To attempt to improve upon this staple pastry seems a bit unnecessary, but bear with me because it’s way worth it.
Not only are these vegan, whole wheat and loaded with fresh berries (and some Nutella, come on) they are insanely good. Like, forget-about-the-boxed-kind good. Trust me.
The dough? Comes together in one second. The filling? Smash up some berries and fruit. Roll, cut, fill and bake. It’s that simple.
And in no time, your hands are full of warm, flaky, tart and sweet poptarts.
If you want to get a little creative, chopped cinnamon apples (cooked a few minutes before), a spot of Nutella or straight up cinnamon sugar would also be amazing filling options. A drizzle of glaze would also put them over the edge.
Let’s do this.
Vegan Raspberry Pop Tarts (adapted from here)
Makes about 7
1 cup all purpose flour
1 cup whole wheat flour
pinch of salt
0.66 cup cold Earth Balance (or butter, if not vegan)
2-4 tablespoons ice cold water
1 teaspoon real vanilla extract
1 heaping cup frozen raspberries (or other fruit)
1 tablespoon real maple syrup
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together flours and salt.
3. Add dry ingredients to the bowl of a food processor along with the cold Earth Balance. Pulse until mixture resembles wet sand.
4. Add vanilla and water, using only enough so that the dough just comes together. Form dough into a flat round and chill while you make the compote filling.
5. For the compote: combine raspberries and maple syrup in a small pot over the stove. Bring to a boil before reducing heat, smashing berries with the back of a spoon as they cook. Let berries boil down for about 5 minutes, or until most of the liquid has been cooked off.
6. Once chilled, roll out dough on a lightly floured counter to about .25 inch thick. With a pizza cutter, cut pastry dough into 14 equal rectangle and place onto the lined baking sheet. On half of the rectangles, scoop about 1 tablespoon of fruit filling. If you run out, chocolate peanut butter is amazing as a filling as well.
7. With a bit of water, run finger around the edge of the filled half, before topping with another piece of pastry. Press sides gently with your fingers and seal with a fork. With a toothpick, poke a few holes in the top of each.
8. Bake for 22-25 minutes, until golden brown around the edges. The pop tarts are lovely warm and on their own, or cooled with a simple glaze.