Homemade Vegan Pop-Tarts Recipe

Ingredients

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

Step 1

Scoop out tablespoons of shortening onto a plate and pop it in the freezer for about 10 minutes to chill. While that’s chilling, mix together the flour, sugar, and salt in a bowl, then stick that in the fridge for 5 to 10 minutes. Once both are chilled, crumble the shortening into the flour mixture with your fingers until it’s evenly mixed and no big chunks remain. Slowly add about half a cup of ice water, a little at a time, until the dough comes together into a shaggy ball. Give it a few gentle kneads on the countertop just to bring it all together—it might feel a bit dry, and that’s okay.

Step 2

Cover the dough and let it rest in the fridge for half an hour. When you’re ready, preheat your oven to 350°F (175°C). Roll the dough out into a large rectangle, about 1/8 inch thick, then cut it into twelve rectangles roughly 4 by 6 inches each. Spoon about a tablespoon and a half of strawberry jam onto six of the rectangles, leaving a bit of space around the edges. Brush the edges with a little water, then top with the remaining dough pieces. Press the edges together with a fork to seal them up, and trim any uneven edges if you want them to look extra neat.

Step 3

Bake the tarts for 15 to 25 minutes, until the edges turn a nice light golden brown. Let them cool for 20 to 30 minutes before you move on to the icing. For the glaze, mix some powdered sugar with almond milk and a drop of food coloring until it’s smooth, then drizzle it over the cooled pop-tarts. Enjoy!