Giant Vegan Frosted Strawberry Pop Tart

This GIANT vegan frosted strawberry pop tart is so easy to make and only requires a few ingredients! Spoil your friends and family with this plant-based take on a childhood classic! Adults are more than welcome to it too. 🙂

Jump to:

• 🍓 Why This Recipe Works
• 🍰 Ingredients
• 🔪 Instructions
• 💭 Variations
• ❓FAQs
• 🧁 More Dessert Recipes
• 📖 Recipe

🍓 Why This Recipe Works

I always have a few sheets of store-bought puff pastry in the freezer for quick recipes like this one! With less than 10 minutes of hands-on time, the GIANT strawberry pop-tart is a staple when we entertain guests (or just ourselves) with a fun, indulgent dessert option.

You can get this mouth-watering dessert in as little as 1 hour from start to finish!

All you need are a few simple ingredients and a preheated oven:

🍰 Ingredients

• Vegan Puff Pastry - I use the Aussie Bakery brand, but there are many other options including Pepperidge Farm and Pillsbury. You could also make your own puff pastry from scratch.
• Strawberry Jam (or Preserves) - Bonne Maman preserves, set with pectin, work wonderfully for this pop-tart! Whichever jam or jelly you use, you can make sure it's vegan by checking whether it contains gelatin.
• Vegan Cream Cheese - The cream cheese isn't particularly necessary, but the acidity cuts through the otherwise very sweet pop-tart delightfully. I like Kite Hill and Tofutti brands, they don't melt away like many other brands' products do.
• Maple Syrup (for Vegan Egg Wash) - To get that light golden brown crust around the perimeter, make sure to use a vegan "egg wash". For desserts, I like to brush on a mixture of maple syrup with a few teaspoons of water. Aquafaba will also work!

To Make the Frosting:

• Powdered Sugar - Our main frosting ingredient. Many refined sugars are processed with bone char to take on a bright white color. So if you'd like to make sure whether it's vegan-friendly, (in the U.S.) the sugar will definitely be vegan if it's labeled organic, “unrefined”, or made from beets.
• Plant Milk - You may use any type of non-dairy milk including soy, almond, or oat! Some plant kinds of plant milk are more watery than others, so add the liquid gradually for the right frosting consistency.
• Freeze-Dried Berries - This is another optional ingredient, but trust me and take the time to grind down some freeze-dried raspberries! You won't believe how much better a pop tart can get.
• Sprinkles - The fun part!! Some varieties aren't vegan due to their shellac coating, so check out this post if you'd like to make sure.

🔪 Instructions

Watch the short video below to see all the steps!

@aegeandelight

Vegan Giant Frosted Strawberry Pop Tart 🍓 Ingredients * 2 sheets of puff pastry (thawed) * 13oz (1 jar) strawberry preserves * 8oz (1 tub) vegan cream cheese * Sprinkles Frosting: * 1 cup powdered sugar * 2-3 tablespoons plant milk * ½ cup freeze-dried raspberries (or strawberries! I like the tartness to cut through the rest) Vegan Egg Wash: * 2 tablespoons maple syrup * 2 teaspoons water Instructions 1. On a lightly floured working surface, roll out puff pastry sheets into 8x16-inch rectangles. Line a baking sheet with parchment paper and place one of the pastry sheets onto it. 2. Spread on the vegan cream cheese and the strawberry preserves. Make sure to leave the edges empty and lightly brush the border with water. 3. Place the remaining pastry sheet on top and crimp the edges with a fork. Transfer to the refrigerator to chill for 2 hours. 4. Preheat the oven to 400° F. If you own one, also preheat a baking steel to ensure a crisp bottom. 5. Remove pop tart from the refrigerator and brush the top with the maple syrup and water mixture. Bake until golden brown, about 25-35 minutes (shorter if using baking steel). 6. While the pop tart is cooling, make the frosting. Grind down the freeze-dried raspberries with a mortar and pestle and run it through a sieve into a bowl. Whisk in powdered sugar and plant milk to desired consistency. 7. Spread the frosting onto the pop tart and have fun with the sprinkles! #vegan

♬ Christmas song "Let's decorate" - 3KTrack

Roll Out & Fill the Pastry

• On a lightly floured working surface, roll out puff pastry sheets into two 8x16-inch rectangles. Line a baking sheet with parchment paper and place one of the pastry sheets onto it.

• Mix the maple syrup with water, and seal the pastry by lightly brushing the mixture onto the top.
• Spread on the optional vegan cream cheese and the strawberry preserves. Make sure to leave the edges empty and lightly brush the border with water.
• Place the remaining pastry sheet on top and crimp the edges with a fork. Also lightly press the fork into the center of the pastry to allow air to escape.
• Transfer to the freezer to chill for 20 minutes. The refrigerator will work as well in case you don't have enough room—chill for at least 1 hour if using the fridge.

Bake & Frost

• Preheat the oven to 400°F. If you own one, also preheat a baking steel or pizza oven on the lowest rack of the oven to ensure a crisp bottom. 
• Remove the pop tart from the refrigerator and brush the entire top with the remaining maple syrup and water mixture. Bake until golden brown, about 25-35 minutes (shorter if using baking steel). In case your oven runs hot, check the bottom after 20 minutes to make sure the pastry isn't too browned.
• While the pop tart is cooling, make the frosting. Grind down the freeze-dried raspberries with a mortar and pestle and run them through a sieve into a bowl. Whisk in powdered sugar and plant milk to desired consistency.
• When the pastry is sufficiently cooled, spread the frosting onto the pop tart and have fun with the sprinkles!
• Slice into 9 rectangular pieces or however else you prefer. They taste best when freshly frosted. Enjoy!

• Make-Ahead - These taste best when fresh, but feel free to make them one day ahead. Roll out and fill the puff pastry, crimp, and chill in the freezer (or refrigerator if you don't have room) for up to 24 hours.
• Scale - This recipe can be easily doubled or tripled for large gatherings.
• Save - Save in an airtight container in the refrigerator for up to 3 days. Make sure to bring the pop tart to room temperature first to avoid a weeping frosting.

💭 Variations

• Regular-Sized Pop-Tarts - Don't fancy a GIANT pastry? You can cut and crimp the pastry sheet into 9 rectangular pieces (for a regular Pop-Tart size)... or improvise different shapes—hearts for Valentine's Day, or gingerbread men for the Holidays! Make sure to use a sharp knife and don't skip the chilling step as working with the puff pastry for longer will cause the fats to leak out, decreasing flakiness.
• Other Frosting and Filling Options - I used to also love the frosted cinnamon variety! Try out this delicious-looking vegan version if you prefer... it's gluten-free to boot!
• Skip the "Cream" or the Freeze-Dried Raspberries - Vegan cream cheese and freeze-dried raspberries elevate this recipe to a whole new level by providing much-needed acidity that cuts through the sweetness... but you may simply skip them in a pinch!

❓FAQs

🧁 More Dessert Recipes

Make these other vegan delicacies from Aegean Delight:

Did you make this GIANT vegan frosted strawberry pop tart recipe? 🍓 I'd love to hear about it! Please comment and leave a star🌟 rating below. This helps me run Aegean Delight and I always appreciate it 🙂

Print

📖 Recipe