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:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1cup vegetable shortening
- 3cups all-purpose flour
- 2teaspoons white sugar
- ½teaspoon salt
- ½cup ice water
- ¾cup strawberry jam
- 1cup powdered sugar
- 2tablespoons almond milk
- 1drop red food coloring, or as needed
Instructions
Step 1
Scoop tablespoons of shortening onto a plate and chill in the freezer for 10 minutes.Step 2
Meanwhile, combine flour, sugar, and salt in a bowl and chill for 5 to 10 minutes.Step 3
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 4
Place dough back into the bowl or a large container and cover with a lid. Refrigerate for 30 minutes.Step 5
Preheat the oven to 350 degrees F (175 degrees C).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.