Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup vegan butter, cold and cubed
- ¼ cup cold water
- 3 medium apples, peeled and finely chopped
- 1 tablespoon vegan butter
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ½ cup vegan cream cheese
- ¼ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon dairy-free milk
- 1 pinch salt
- Maple syrup, for brushing
Instructions
- In a large bowl, mix flour, sugar, and salt. Cut in the cold vegan butter until the mixture is crumbly.
- Add cold water and mix just until a dough forms. Shape into a ball and refrigerate for 45 minutes.
- While the dough chills, cook apples, vegan butter, brown sugar, cinnamon, vanilla, and salt in a pan over medium heat for 5–7 minutes until soft.
- Blend the mixture until smooth. Return to the pan, stir in cornstarch, and cook for another 2–3 minutes until thick. Let cool.
- Roll out the chilled dough on a floured surface. Cut into 16 rectangles (about 5×7 inches).
- Place 8 rectangles on a lined baking sheet. Add filling to the center of each, top with remaining rectangles, and seal edges with a fork.
- Poke three small holes in each top and brush with maple syrup.
- Bake at 350°F (175°C) for 20 minutes, until golden.
- Whisk together all frosting ingredients until smooth.
- Once pop tarts are completely cool, spread frosting on top and sprinkle with cinnamon if desired.
Notes
- Use vegan puff pastry or pie dough for a shortcut.
- Swap apples for pears or berries for variation.
- Skip the frosting for a less sweet option.
- Unfrosted pop tarts freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 pop tart
- Calories: 310
- Sugar: 15g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
