Description
These Valentine’s Day Mini Strawberry Vegan Pop Tarts are a delightful and festive treat perfect for celebrating love with a sweet, plant-based twist. Made with a flaky vegan butter crust and filled with luscious strawberry jam, these pop tarts are finished with a glossy glaze and optional heart-shaped sprinkles for a charming presentation.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup vegan butter, cold and cubed
- 6 to 8 tablespoons ice-cold plant-based milk
Filling
- 3/4 cup strawberry jam or preserves
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tablespoons plant-based milk (for glaze)
- Natural pink or red food coloring (optional)
- Heart-shaped sprinkles (optional)
Instructions
- Prepare the dough: In a large bowl, combine the flour, granulated sugar, and salt. Cut in the cold vegan butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice-cold plant-based milk one tablespoon at a time, mixing just until the dough comes together.
- Chill the dough: Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for 30 minutes to firm up, which helps achieve a flaky texture.
- Preheat the oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out and cut dough: On a lightly floured surface, roll out one dough disc to about 1/8-inch thickness. Cut the dough into small rectangles, roughly the size you want your mini pop tarts.
- Assemble the pop tarts: Place half of the rectangles on the prepared baking sheet. In a small bowl, mix the strawberry jam with cornstarch and vanilla extract to thicken the filling. Spoon a small amount of this filling into the center of each rectangle, leaving a border around the edges. Top each with the remaining rectangles and press the edges together, sealing with a fork.
- Bake: Bake the pop tarts in the preheated oven for 18 to 20 minutes, or until they are lightly golden.
- Cool: Remove the baked pop tarts from the oven and allow them to cool completely on a wire rack before glazing.
- Make the glaze: Whisk together the powdered sugar and plant-based milk until a thick glaze forms. Add natural food coloring if desired for a festive touch.
- Glaze and decorate: Spread the glaze over the cooled pop tarts and decorate with heart-shaped sprinkles if using. Let the glaze set before serving.
Notes
- Keep the dough cold to ensure a flaky texture.
- You can substitute strawberry jam with raspberry or mixed berry jam for flavor variation.
- Store pop tarts in an airtight container at room temperature for up to three days.
