![]() Simply add the fresh strawberries, sugar and lemon juice to a pan over medium heat and bring to a soft boil. ![]() While you wait for your crust to chill, start on the filling since it will need to cool before you fill the pop tarts! Then wrap it and stick it in the fridge for 30-60 minutes to chill. ![]() Then add a tablespoon of water to your vanilla extract and pour it into the dough, adding 1-2 more tablespoons of water as needed to get it to come together as you mix. To make these easy pop tarts, start by making your crust by mixing the flour, sugar and salt in a bowl.Īdd the chilled and cubed vegan butter and cut it in with a pastry cutter or a couple forks (the forks will take a bit longer and are trickier to achieve the same texture, but they work in a pinch!), until the mixture has a sandy texture. How to Make Vegan Pop Tarts from Scratch Preparing the Pie Dough They are such a cute, sweet treat for any of your family or friends, or just a way to treat yourself. I just love the look of the sprinkles with the strawberries, and it’s always great to serve the pop tarts along with some fresh ones to enhance all the flavors! The dough is very easy to work with and the filling comes together in no time, it’s so much fun to make these in the kitchen! However you choose to frost them (or leave out the frosting for a lower-sugar treat!), these pop tarts are so fun and easy to make. I considered making a red frosting by either dying the white or adding some of the extra jam to color it.īut I couldn’t resist making them look like how they did when I was a kid, with the signature white frosting and sprinkles! These homemade versions are almost a mix between a pop tart and a toaster strudel, something in the middle but more pop-tart-like! These pop tarts are everything you miss about the treat and more. They were so pretty with the white frosting and rainbow sprinkles, along with the bright red strawberry jam inside! Back when pop tarts were a daily part of my life, I always loved the strawberry ones most of all.
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