These homemade berry pop–tarts are made with an easy, flaky, buttery pastry crust, filled with berry compote and chocolate chips, just for fun!
- 2 1/2 cups flour (all purpose or gf 1-2–1 blend, like Bob’s Red Mill)
- pinch of salt
- 3/4 cup refrigerated vegan shortening
- 6 tablespoons cold vegan butter
- 1/4–1/2 cup ice cold water
- 2 cups raspberries (fresh or frozen)
- 1/2 cup cane sugar
- 2–3 tablespoons water
- 1 tablespoon fresh lemon juice
- 3/4 cup confectioners sugar, sifted
- 1 tablespoon dairy-free milk (more if needed)
- 1 teaspoon Pitaya Powder (optional)
- 1/2 teaspoon vanilla extract (optional)
For the Dough:
- Mix the flour and salt together in a large bowl. Using a pastry cutter or two forks, cut in the cold butter and shortening until the mixture resembles coarse meal (pea-sized crumbles). Measure 1/2 cup of water in a glass container then add ice & stir to make it really cold. Slowly add in cold water 1 Tablespoon at a time, stirring with a large spatula after every add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
- Roll out the dough on a lightly floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days).
Make the Berry Filling:
- Place berries, sugar and water in a small saucepan and let it cook down, breaking down the berries until it looks like a runny marmalade. If using raspberries only, they will thicken on their own as it cools, but if using a mixture of berries, whisk in 1 teaspoon of arrowroot powder once removed from heat. Once completely cooled, add the lemon juice. **Additional water may be needed if its too runny, but that will depend on how well it thickens.
- Remove the 1st chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Then place disc onto a lightly floured work surface, and roll it into a 9×12″ rectangle about 1/8 inch thick. Trim the sides as needed. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. A ruler can help make this process easier and more accurate. (You can also use a large round cut out if you prefer a round pop-tart shape.)
- Place each of the rectangles onto a baking sheet lined with parchment paper. Add 1 heaping tablespoon in the center of your rectangle (or round) and top with 1 teaspoon of miniature chocolate chips (leave 1/4″ of space on the edges to seal). Place the baking sheet back in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough.
- Brush rectangles lightly with milk, then place each on top of the filling-topped rectangles, milk side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Use a fork to press make fluted edges.
- Poke holes in the tops of each filled pastry. Refrigerate the filled pop-tarts uncovered while oven is heating.
- Preheat oven to 350°F . Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and bake for about 20-25 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing
Make the Glaze:
- Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thicker, yet spreadable glaze.
- Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in if allowed to sit 30 minutes before serving.
*Use store-bought pie dough if desired.
**Homemade compote can be substituted with your favorite jam from the store.
- Category: breakfast, dessert
- Method: baking
- Cuisine: vegan, gluten free, top 8 free
Keywords: pop tart, breakfast, pastry, breakfast pastry, vegan pop tart, eggless pop tart, gluten free pop tart, allergy-free pop tart