Recipe: Vegan Pop Tarts! »
If you’re like me, or any vegan I know really, one of the things you’re constantly lamenting not being able to eat is Pop Tarts! Well, here’s a recipe that might just rock your world like it did mine! No, seriously.
This recipe makes six generous-sized Pop Tarts; however, considering the time I put into making these, I would suggest doubling or tripling the recipe (particularly if you’re a Pop Tart fiend) or you’ll eat them all in like, a day, and then be bummed you have to make your kitchen messy all over again.
1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup butter substitute
1/4 cup soy milk
1 jar of fruit preserves, your choice (I used blueberry because blueberry is the best, duh)
1 1/2 cups powdered sugar
1 Tbsp. fruit preserves
1 Tbsp. soy milk
Preheat the oven to 450 F. Line a baking sheet with PARCHMENT PAPER and not aluminum foil, otherwise your pastries will stick like a motherfucker.
In a large bowl, mix the flour and salt. Add the butter substitute by cutting it in with a fork, or your hands, or whatever works. Once the consistency is crumbly, add in the soy milk bit by bit until the dough becomes more doughy, but not too mixed.
Now take a cutting board and douse it in flour. Since you’ll be rolling the dough out until it’s nearly the consistency of phyllo dough, you’re going to want liberal amounts of flour at hand so you don’t mess it up like I kept doing. Use whatever method is best for you to create 12 rectangles that are the same size. If you’re bad at math and shapes like I am, it’s handy to have an appropriately-sized mold or tray at hand to be your guide.
Once the rectangles are made, transfer them onto your baking sheet. Take the preserves and apply them to each of the six squares, leaving room around the border. The first time through I put way too much in the center of each one and it was just messy (think like when you’re making burritos at home and you put in too much filling and after your first bite half your burrito filling ends up in your lap -it’s like that). In this case, less is more. When finished, place the six remaining rectangles on top and pinch the edges together until they’re closed around the edges.
Bake for seven to 10 minutes, but if your oven is especially dysfunctional like mine is, go for a bit longer. When done, put them on the stovetop to cool for 15 minutes.
Meanwhile, mix together the icing ingredients (HINT: This is the best part), and when the pop tarts have cooled, spread it on top. They might look messy BUT TRUST ME THEY TASTE LIKE HEAVEN. Let them sit until they’ve cooled completely. Then you can A) re-toast and devour them B) freeze them and take out when you want to eat them later C) send some to me!