R​ecipe: Vegetarian Pop Tarts

P​op Tarts are tremendous and the fact that they're not vegetarian friendly is an attack on us all! Here's how to make your own that can be eaten by everyone

10w ago
5K

W​ho doesn't love a Pop Tart? Depending on where in the world you are, there are tonnes of flavours, each as amazingly tasty as the last, and there are few other snacks that will make you smile from ear to ear whilst simultaneously scalding your mouth off.

They are like a mini-event. You remember you have them so you carefully unwrap them so you dont break them - we cannot be losing any of that sweet goodness to the floor or the toaster. Place them in the toaster and stare at them intently because toasters dont have a Pop Tart setting (a tragedy) and if you go a second longer than necessary, they will turn to charcoal!

Y​ou pop them out the toaster whether they are ready or not because you can smell them and have given them as long as your tastebuds will allow. Now, the wait.

Y​ou put them on a plate and stare at them. The shiny crispy icing, possibly some lovely gooey jam oozing out the side. It's an exercise in self discipline if ever there was one and you're a stronger willed human than me of you can resist biting into it while its still as hot as the sun!

T​hey're a delight and they quickly became an all too regular treat during my lockdown laziness. That was until my bubble was well and truly burst...

T​hey're not vegetarian friendly

C​cupboard surfing one day, I was faced with this

C​cupboard surfing one day, I was faced with this

M​y heart was broken for two reasons: 1- I wouldn't be having them again, and 2 - I had consumed an embarrassing number of them in recent times alone!

B​eside myself (sort of), I set out to make a vegetarian version and, if you find yourself in a similar state of disarray, i'm here to rescue you.

I've got your back, vegetarian friend!

V​egetarian Pop Tarts

B​because we deserve them too!

Ingredients

  • 2​40g plain flour
  • 2​00g unsalted butter (room temperature)
  • 1​ tablespoon of caster sugar
  • 1​ organic, free range egg
  • 1​ tablespoon of milk
  • J​am of your choice (or make some lovely raspberry or strawberry jam - ask me for the recipe if you'd like it!)
  • 1​ tablespoon of cornflour
  • 2​00g icing sugar
  • 1 ​teaspoon of extract of your choice (optional flavouring)
  • Sprinkles of your choice (a must)

Instructions

P​astry

  1. Chop the butter into cubes of around an inch squared and then rub them together with the flour, sugar and a pinch of salt until it looks like breadcrumbs. You can use a food processor if you have one.
  2. B​eat together the egg and the milk and add to the crumb mixture till it moistens and comes together into a dough - you won't need all of it but keep what you don't use as a wash for the pastry.
  3. K​nead the dough, just for a few seconds till it's smooth, and divide it into 2 equal sized balls. Wrap these in clingfilm and put them in the fridge while you make the filling.

T​he Jam

  1. I​f you're using jam you already have or shop bought stuff, you'll need to thicken it up so it doesn't escape and disappear in the oven. Mix the cornflour with a tablespoon of water until it's fully dissolved then stir this into the jam and leave it to one side.

B​ringing it together

  1. T​ake the 2 balls of dough out the fridge and roll them into rectangles. Then cut them both into 8 equal rectangles.
  2. P​our a spoonful of the jam onto 8 of the rectangles then, when cover them over with the other 8 to make little parcels.
  3. W​ith a fork, press all around the edges of the parcels to seal the jam inside.
  4. B​rush each completely with the remaining egg and milk mixture and then prick them a few times with a fork so they dont explode in the oven.
  5. P​lace them on a baking tray and bake at 180°C for 18 minutes before removing them, brushing them with more egg wash and baking again till golden - probably around 5 more mins
  6. M​ix icing sugar and water to a consistency you're happy with and add any flavourings and colours you like. Dollop it onto each or the pop tarts and spread it to the edges, leaving the crimping exposed.
  7. D​ont forget the sprinkles!

Recipe Notes

E​njoy warm to recreat the roasting hot peril of the original Pop Tart!

Recipe by

M​e

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Comments (6)

  • How come gelatin is in so many odd things? You recipe looks totally legit and as they should be.😊

      2 months ago
    • The way it's always been done and they are reluctant to change it. I should have known better!

        2 months ago
    • Agar Agar , which is made from seaweed and is a vegan substitute for gelatin, receives an Olympic gold medal endorsement:

      Murray Rose , vegan multiple Olympic gold medallist for swimming , in the 1956 Melbourne Olympics, was on a vegan diet...

      Read more
        2 months ago
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