Homemade Vegan Wild Berry Pop-Tarts
Learn how to recreate and veganize the famous Frosted Wild Berry Pop-Tarts, completely from scratch! They taste almost IDENTICAL to the real thing; if not, better! Feel free to change up the filling and icing of these to make whatever Pop-Tart you are craving!
Ingredients
Dough
- 2 1/4 cups all-purpose flour
- 2 tbsp organic cane sugar
- 1 tsp kosher salt
- 1 cup vegan butter, cold
- 1/2 cup water, ice cold
- 1 tsp pure vanilla extract
Wild Berry Filling
- 2 cups frozen mixed berries, thawed
- 1 cup organic cane sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 2 tbsp water
Icing
- 2 cups organic powdered sugar
- 3 tbsp plain, unsweetened almond milk
- Natural blue food coloring
- 2 tbsp wild berry filling
Instructions
Dough
- To a large mixing bowl evenly combine the flour, sugar, and salt.
- Break the butter up into small chunks and add it into the flour mix. Toss to coat.
- Break the butter up into the flour by rubbing it between your hands. Rub until the mix looks like a fine meal.
- In the middle of the mixture, create a hole and the pour the water and vanilla extract into it. With a wooden spoon stir from the inside out, gradually pulling in the mix from the outside. Stir/mix until it all comes together.
- Add flour your hands to prevent sticking and bring the dough together best as you can. *The dough will be super sticky and wet. Then, wrap it tightly in plastic wrap and chill it in the refrigerator for at least 2 hours.
Wild Berry Filling
- Add the thawed berries, sugar, and lemon juice to a medium-sized saucepan and cook over medium heat for 10 minutes, stirring occasionally.
- Place a fine-mesh strainer above a bowl and pour the berry mix into the strainer. Mash the berries through the strainer until you're left with mainly just seeds. Discard the seeds.
- Pour the strained berry juice back into the saucepan.
- Add the cornstarch and the water into a small bowl and stir until well combined. Pour this into the pan with the juice and whisk together.
- Cook this over medium heat for 7 minutes and stir it occasionally to ensure it is not sticking.
- Scrape the berry mixture into a bowl and allow it to completely cool at room temperature.
Icing
- Using a fork, whisk together the powdered sugar and almond milk until incredibly smooth.
- Remove 1/4 cup of the icing and place it in another bowl along with 20 drops of natural blue food coloring. Whisk well with a fork. Scrape into a piping bag/Ziploc bag. When ready to pipe, cut the very tip of the bag off. *This is for the blue zig-zags!
- Add the 2 tablespoons of wild berry filling and 5 drops of blue food coloring to the other 1 3/4 cup leftover icing. Whisk well with a fork. *This is for the purple icing!
- ***You may need to adjust how much blue food coloring you use according to which brand you use. I use the brand "Watkins- no artificial dyes."
How to Assemble the Pop-Tarts
- Once the dough has chilled for at least 2 hours, divide it up into 8 equal balls. Work with one ball at a time and wrap the others back up and place back in the refrigerator to stay cold- very important!!!
- Heavily flour your counter and the ball of dough.
- Roll into a 1/8th inch rectangle. Trim the edges to clean it up.
- Cut out 2 rectangles that are 5 inches long/tall and 3 1/2 inches wide. *Save any scraps and re-roll them to create more pop tarts- just knead it a few times first. *Re-dust the counter with flour if it feels like the dough may stick!
- Spoon a heavy tablespoon of the berry filling onto one rectangle and spread around, leaving the outer 1/2 inch clean. Lightly wet the outer edges of the dough with water.
- Using a bench scraper, lift the other dough rectangle and gently place it on top of the one with the filling.
- Lightly flour the back of an eating spoon and then press on top of the Pop-Tart's edges to seal it together.
- Take a knife and cut off the outer edges to make them straight. Trim it down enough to make the pop tart 4 1/2 inches long/tall and 3 inches wide.
- Gently press down on the top with your hand to evenly spread the berry filling around.
- Gently poke the top 5 times with a toothpick.
- Use a bench scraper to gently lift the Pop-Tart up and place it on a parchment paper-lined baking sheet. Place the Pop-Tarts 1/2 an inch apart from each other on the sheet pan.
- Place the pan into the freezer. Continue all of the last steps with each ball of dough.
How to Bake the Pop-Tarts
- Preheat the oven to 375 degrees Fahrenheit. Make sure all of the Pop-Tarts have been freezing for at least 15 minutes before baking.
- Bake for 20-25 minutes. *If you want a softer Pop-Tart, bake them for 20 minutes. If you want a slightly crunchier Pop-Tart, bake them for 25 minutes.
How to Decorate the Pop-Tarts
- Allow to cool down COMPLETELY before icing.
- Spoon a heavy tablespoon of the purple icing onto the top of the Pop-Tart. Spread it around, leaving 1/4th of an inch of the edges clean. Allow to completely firm up before proceeding.
- Pipe the blue icing at an angle in a zig-zag pattern.
Tried this recipe?Let me know how it was!