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sliced vegan brown sugar cinnamon pop tart on parchment paper

Crisp Homemade Vegan Brown Sugar Cinnamon Pop Tarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Chilling time: 30
  • Cook Time: 20
  • Total Time: 1 hour 20 minutes
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Forget the classic store bought pop tarts- these unbelievably vegan frosted brown sugar pop tarts is like a portal back to childhood! With a flaky and buttery pastry dough and a warm brown sugar cinnamon filling, these homemade vegan pop tarts taste even better than you remember!


Ingredients

Scale

Pop tart crust:

  • 2 1/2 cups (318 g) all-purpose flour*
  • 3 tbsp organic granulated sugar
  • 1/8 tsp sea salt
  • 1 cup (226 g) unsalted vegan butter, cubed and chilled
  • 1/3 cup (65 g) unsweetened dairy free yogurt
  • 34 tbsp cold water

Brown Sugar Filling:

  • 1 cup (200 g) organic brown sugar
  • 3 tbsp ground cinnamon
  • 1/4 cup (57 g) vegan butter, melted
  • 1 tbsp all purpose flour
  • 1 tsp vanilla extract

Vegan Egg Wash:

  • 2 tbsp soy milk or dairy free milk
  • 1 tbsp maple syrup

Cinnamon Glaze:

  • 2 cups powdered sugar
  • 1/2 tbsp ground cinnamon
  • 23 tbsp dairy free milk
  • 1 tspvanilla extract

Instructions

  1. Prep: Measure out all pop tart crust ingredients. Make sure you have a baking sheet lined with parchment paper, ruler or silicone mat with ruler marked on it, rolling pin, and large kitchen knife or pizza cutter.
  2. Make the dough: In a food processor, blitz together the flour, sugar, and salt. Then add in the cubed vegan butter and dairy free yogurt, and pulse again until a crumbly texture has formed, about 30-40 seconds. Then while the food processor is pulsing, add in the water, 1 tbsp at a time until a thick and consistent dough forms, about 3-4 tbsp (start with 3 and mix for 30 seconds. Then add another tbsp if needed).
  3. Chill the dough: Press the dough into a flat disk and wrap the dough in parchment paper or plastic wrap. Chill for 30 minutes to 1 hour, or overnight. Here, I also like to cut out a 3.5×4.75″ rectangle of parchment paper for when we measure the pop tarts.
  4. Mix the cinnamon sugar filling: While the dough is chilling, you can mix all of the cinnamon sugar filling ingredients together in one bowl. Set aside. Mix the vegan egg wash ingredients as well in a separate bowl, and set aside.
  5. Roll out the dough: Preheat the oven to 400F. Lightly flour a clean surface or silicone baking mat that has a ruler (like this one) or a piece of parchment paper. Place the dough onto the floured surface, and flour the rolling pin as well. Roll the dough out to be roughly 14×14″ and 1/8″ thick (or slightly thicker if it’s easier for you to handle). 
  6. Slice and fill the pop tarts: Using the cut out rectangle, slice as many rectangles as you can with a pizza cutter or knife. You’ll need 2 rectangles per pop tarts. Move the sliced rectangles to the prepared baking sheet. Reroll the scraps to yield more pop tart rectangles. I was able to roll about 12 rectangles for 6 total pop tarts. On 6 of the rectangles, poke holes into them with a skewer much like the pattern of traditional pop tarts.
  7. Fill and form the pop tarts. Spoon about 1.5-2 tbsp of filling into the middle of 6 un-poked rectangles, spreading the filling just in the middle and saving room along the edges to seal the pop tart. Brush the edges with the vegan egg wash, and place one of the poked rectangles over the top of one of the rectangles with the filling. Press the edges of the dough into the bottom, and then seal them off by pressing the tongs of the fork along the edges to create a crimp. Repeat for the remaining rectangles. You’ll yield 6 pop tarts total.
  8. Chill: If you haven’t done so already, using a spatula, transfer the pop tarts carefully to the baking sheet lined with parchment paper. Brush the tops of each pop tart with the vegan egg wash. Place the baking sheet into the freezer to chill the dough for 10 minutes.
  9. Bake: Once chilled, place the baking sheet into the oven to bake for 18-20 minutes, or until the tops of the pop tarts are lightly golden brown. Remove the pop tarts from the oven.
  10. Glaze the pop tarts: While the pop tarts are cooling, make the glaze by mixing together all of the cinnamon glaze ingredients. Spoon about 2-3 tbsp of glaze onto the tops of each pop tarts. Allow the glaze to set for 10 minutes. Then serve and enjoy!

Notes

Gluten free: Swap in a gluten free 1:1 flour blend, such as King Arthur measure for measure or Bob’s Red Mill 1:1 using the cup measurements rather than the gram measurements. See blog post for more notes.