Who remembers the classic sweet, indulgent toaster pastries: the classic Pop Tarts! They come in so many flavours, this childhood treat was definitely a rare occasion in my house - but boy was it a great breakfast (or snack may I add). However, these soon became a distant memory but now I'm bringing back the childhood fun with a vegan version of this American sweet!
What makes it even more American than a Peanut Butter Jelly filling hey?
Makes 6 Pop Tarts:
- 225g plain flour
- 1 tbsp caster sugar
- 150g vegan butter/spread (softened)
- 4 tbsp strawberry jam
- 60g peanut butter
- 100g icing sugar
- 1/4 tsp vanilla extract
- 2 tbsp dairy free milk
- a few drops of pink food colouring (optional)
- sugar sprinkles
In a large bowl, add the flour, softened butter, and sugar. Using a wooden spoon (or clean hands) mix to form a dough. It should come together into a smooth ball - if not add 1-2tbsp water.
Form dough into a rectangle shape and wrap in cling film. Chill in the fridge for 1-2hr.
Once dough is chilled. Preheat oven to 170C and remove dough from the wrapper. Using a rolling pin roll out into a flat rectangle - as thin as possible.
Slice into 8-12 rectangular shapes of equal size. Transfer half of the rectangles to a lined baking tray. Spread with 2 tsp jam and 2 tsp peanut butter per rectangle (leaving space at the edges).
Top each pastry with the remaining 6 rectangular cuts and press the edges with a fork to form a tight seal.
Cook in the oven for approximately 20-25 minutes until lightly browned. Allow to cool completely before icing.
Mix together the icing ingredients into a bowl until smooth. Gently pour over the pop tarts (it may run off the edges so make sure there is parchment paper/a plate underneath) and top with sprinkles. Leave for the icing to set before eating!