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vegan strawberry pop tarts on white plate
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5 from 5 votes

Vegan Pop Tarts

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!
Prep Time15 mins
Cook Time20 mins
Cool10 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Servings: 12 half a pastry
Calories: 251kcal
Author: Alison Corey


Vegan Pop Tarts

  • 2 sheets puff pastry vegan
  • 2 ½ cups strawberries washed, hulled, and cut into cubes
  • 2 tablespoon lemon juice
  • ¼ cup organic cane sugar

Vegan Egg Wash

  • 2 tablespoon soy milk or other plant milk
  • 1 tablespoon 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 ¼ 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.


Calories: 251kcal | Carbohydrates: 25g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Sodium: 102mg | Potassium: 73mg | Fiber: 1g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 19mg | Calcium: 9mg | Iron: 1mg