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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 724 Calories

Ingredients

• ½ teaspoon salt
• 3 cups all-purpose flour
• 2 teaspoons white sugar
• ½ cup ice water
• 1 cup powdered sugar
• 2 tablespoons almond milk
• 1 cup vegetable shortening
• 1 drop red food coloring, or as needed
• ¾ cup strawberry jam

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.

Step 3

Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.

Step 4

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.

Step 5

Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.

Step 6

Roll dough into a large rectangle, about 1/8-inch thick. Cut into twelve 4x6-inch rectangles.

Step 7

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.

Step 8

Bake in the preheated oven until the edges are lightly browned, 15 to 25 minutes. Let cool, 20 to 30 minutes.

Step 9

Combine powdered sugar, almond milk, and food coloring in a bowl for icing. Drizzle icing over the cooled tarts.