These super easy homemade vegan pop tarts with strawberry filling are made with puff pastry, a sweetened strawberry filling, and drizzled with a vanilla icing. They make for a special occasion breakfast or dessert!
Who here remembers enjoying pop tarts during their childhood? I didn’t have them often. My mom thought they contained too much sugar. But I did have them a time or two when I was at a friend’s house.
However, in my house we were all fans of toaster strudels, which we got every once and awhile as a special treat.
The main difference between pop tarts and toaster strudels is the pastry. Pop tarts have a pie like pastry, while toaster strudels have a flaky layered pastry munch like puff pastry.
Both have fruit fillings, while pop tarts have a frosting glaze, and toaster strudels are topped with a drizzle of icing.
These vegan hand pies are a cross between a vegan pop tart and a vegan toaster strudel. I think they’re the best of both worlds!
With this recipe you don’t need to make your own pie crust or puff pastry. So if you’re not an expert pastry chef, no worries!
In my opinion, this is more of a dessert than a breakfast, but who am I to tell you when to enjoy them?!
They are super simple to make, and will certainly impress your family and friends! Enjoy them for a special occasion brunch, make them as individual pies to serve at a gathering, or just make them for your family to have as a weekday breakfast!
As far as I’m concerned any occasion calls for a homemade vegan pop tart!
If you’re looking for something healthier, try out my plant-based breakfast ideas!
Why you’ll love these Vegan Pop Tarts with Strawberry Filling…
- No need to make your own pie crust of puff pastry dough.
- Super simple and easy to make!
- No pastry expertise needed!
- Quick prep time.
- Oozing with strawberry juices!
- Perfectly sweetened!
Recipe Ingredients and Notes
For the Pop Tarts:
Puff Pastry Sheets: You will need two puff pastry sheets. Most store bought puff pastry is vegan. Check the ingredients on the back just to be sure.
Fresh Strawberries: I used half a pint of strawberries that I hulled and sliced into small cubes. You may have a little filling leftover that you can use as a garnish if you like.
Organic Cane Sugar: This ingredient is optional, but if you’d like to sweetened up your strawberry filling, add a bit of organic cane sugar.
Corn Starch: A bit of corn starch helps to thicken the juices in the filling.
Lemon Juice: Adds some freshness to the strawberries and balances out the sweetness.
For the Vegan Egg Wash:
In order to get a nice glisten on the top of your pop tarts you need to use an egg wash. Since these are vegan, an egg won’t do!
Instead you can make your own vegan egg wash using two simple ingredients, plant-milk and maple syrup. This vegan egg wash is best to use with sweet recipes.
For the Icing (optional):
It is completely optional to add a drizzle of icing, but it does make a gorgeous presentation, and adds just the right amount of sweetness to the top!
Organic Powdered Sugar: Use organic to ensure that the sugar is vegan.
Plant-Milk: A few tablespoons of plant milk go a long a way. You’ll need between 2-3 tablespoons.
Vanilla Extract: Adds a bit of flavor to make this a vanilla icing.
Tools and Equipment
- Mixing Bowls
- Baking Sheet
- Parchment Paper helps to keep the pop tarts from sticking to the baking sheet for an easy release.
- Pizza Cutter or knife to cut the puff pastry into rectangles.
- Fork to seal the pastry together.
How to Make Vegan Pop Tarts – Step by Step
Step 1: Take puff pastry out of the freezer and defrost for 20-30 minutes at room temperature or until thawed. Preheat your oven to 375 F. Wash and hull strawberries. Cut into small cubes. In a medium bowl mix together the strawberries, lemon juice, sugar, and corn starch. Fold together until combined.
Step 2: Cut each sheet of puff pastry into 6 equal rectangles for a total of 12 rectangles.
Step 3: Add about 1/4 cup of filling on top of 6 of the pastry rectangles.
Step 4: Transfer pop tarts to a parchment lined baking sheet. Place the other rectangle on top of each rectangle with the filling. Using a fork or your hands, pinch the sides together all around to seal.
Step 5: In a small bowl whisk together the soy milk and maple syrup for the egg wash. Brush the egg wash on the tops of the pop tarts.
Step 6: Cut 3 slits on top of each pastry.
Step 7: Bake for 18-20 minutes on the middle rack of your oven until golden brown.
Step 8: While pastries are baking, make the icing glaze. Whisk together the powdered sugar, vanilla extract, and 2-3 tablespoons of plant-milk, adding the plant-milk one tablespoon at a time, until you reach your desired consistency.
Step 9: Allow the pop tarts to cool for 10 minutes, then drizzle the glaze over top. Serve warm! Enjoy!
Top Tips for Making Vegan Pop Tarts
- Take the pastry out of the freezer 20-30 minutes before you are prepared to make the recipe. You want the pastry to be defrosted so that it is easy to work with.
- Preheat your oven once the pastry has thawed, that way you don’t have your oven on longer than you need to.
- Don’t overfill your pastry. It will be challenging to get the sides to close. I recommend about 1/4 cup of filling per square.
- You may use a fork or your fingers to pinch the dough closed.
- Baking times will vary depending on your oven. I recommend checking at the 15 minute mark just to be sure they don’t burn.
How to Serve
How to Store and Keep
These pop tarts taste best when enjoyed warm and fresh out of the oven. However, if you have leftovers transfer them to an air tight container. Place in a single layer so that the frosting doesn’t cause them to stick together.
Store in the refrigerator for 3-4 days. When ready to enjoy again, pop in the oven at 350 F for about 5 minutes to warm through and crisp back up.
Some store bought pop tarts are vegan. If they are unfrosted, they do not contain gelatin, making them vegan friendly. The ones that are frosted have gelatin, making them non-vegan. Check the ingredient label before purchasing as sometimes ingredient formulas change.
No, store bought toaster strudels are not vegan. When you look at their label it says that they contain milk, and may contain traces of egg.
Check out these other delicious vegan breakfast recipes!
- Vegan French Toast Sticks
- Mango Pancakes
- French Toast Casserole
- Vegan Coffee Cake
- Vegan Strawberry Pie by Holy Cow Vegan
If you made this recipe, please comment below and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Pop Tarts
Vegan Pop Tarts
- 2 sheets puff pastry vegan
- 2 1/2 cups strawberries washed, hulled, and cut into cubes
- 2 tbsp lemon juice
- 1/4 cup organic cane sugar
Vegan Egg Wash
- 2 tbsp soy milk or other plant milk
- 1 tbsp maple syrup
- Preheat your oven to 375 F. Take puff pastry out of the freezer and defrost for 20-30 minutes at room temperature until thawed. Wash and hull strawberries. Cut into small cubes.
- In a medium bowl mix together the strawberries, lemon juice, sugar, and corn starch. Fold together until combined.
- Cut each sheet of puff pastry into 6 equal rectangles for a total of 12 rectangles.
- Add about 1/4 cup of filling on top of 6 of the pastry rectangles.
- Transfer pop tarts to a parchment lined baking sheet. Place the other rectangle on top of each rectangle with the filling. Using a fork or your hands, pinch the sides together all around to seal.
- In a small bowl whisk together the soy milk and maple syrup for the egg wash. Bruch the egg wash on the tops of the pop tarts.
- Cut 3 slits on top of each pastry.
- Bake for 18-20 minutes on the middle rack of your oven until golden brown.
- While pastries are baking, make the icing glaze. Whisk together the powdered sugar, vanilla extract, and 2-3 tablespoons of plant-milk, adding the plant-milk one tablespoon at a time, until you reach your desired consistency.
- Allow the pop tarts to cool for 10 minutes, then drizzle the glaze over top. Serve warm! Enjoy!
- Take the pastry out of the freezer 20-30 minutes before you’re ready to prepare the recipe to allow it to thaw at room temperature.
- Store leftovers in the refrigerator for 3-4 days.
- When ready to reheat, place in the oven at 350 F, for 5-10 minutes or until warmed through and crispy.