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    Home » Recipes » Dessert

    Giant Vegan Frosted Strawberry Pop Tart

    Feb 9, 2023 by Gönül

    Jump to Recipe

    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. 🙂

    vegan pop tart, pink with sprinkles and freeze-dried raspberries on the side
    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!

    sliced vegan pop tart

    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!
    close up of bonne maman strawberry preserves on pop tart

    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.
    frozen and freeze-dried raspberries side by side

    🔪 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.
    raw puff pastry layered with strawberry preserves and vegan cream cheese
    • 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.
    vegan giant frosted pop tart on parchment paper

    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!
    pop tart with a bite taken
    • 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.
    close up of vegan strawberry pop tart, oozing out strawberry preserves

    💭 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!
    vegan strawberry pop tart sliced on a pink surface

    ❓FAQs

    How can I make sure my pop tart will not have a soggy bottom?

    If you have a pizza stone or baking steel, preheat it in the oven and place your pop tart onto it to prevent a soggy puff pastry bottom.

    Also, make sure to use the lowest rack in your oven. The filling in this recipe has lots of moisture so these extra steps really make a difference for the flakiest texture!

    Can I microwave this pop tart?

    A toaster oven works best to reheat the slices of this giant pop tart, but you can also use a microwave! Microwave for about only 20-30 seconds and check.

    Can I toast this pop tart?

    I wouldn't recommend toasting slices of this pop tart as the fillings will likely ooze out unless you modified the recipe to bake regular-sized tarts to begin with.

    The frosting also isn't as heat-stable as a regular Pop-Tart (that contains gelatin).

    Can I make this recipe regular-sized instead?

    Absolutely! Just cut 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.

    Is puff pastry vegan?

    Many puff pastry products aren't vegan since they contain butter. But there are almost just as many options that contain margarine or vegan butter! Try the Aussie Bakery, Pillsbury, or Pepperidge Farm brands and find your favorite.

    Are Pop-Tarts healthy?

    They may be healthy for your mental health, but Pop-Tarts certainly are not physically healthy. Laden with sugar and fat, each small frosted pastry packs many calories.

    The version in this recipe is not a healthy alternative either. But it is vegan-friendly and just as, if not more, delicious!

    Is frosted strawberry pop tart vegan?

    The name-brand version of frosted strawberry Pop-Tarts is not vegan due to the gelatin in the icing. So not only are frosted Pop-Tarts not suitable for vegans, but they also aren't suitable for vegetarians.

    Try the unfrosted Pop-Tart varieties or make your own veganized version at home to maximize the indulgence!

    giant strawberry pop tart sliced on parchment paper

    🧁 More Dessert Recipes

    Make these other vegan delicacies from Aegean Delight:

    • Vegan Crème Brûlée Doughnuts with Vanilla Custard
    • Baklava Cheesecake Recipe (Dairy-Free & Vegan-Friendly)
    • Vegan Vanilla Cake with Strawberries & Chantilly Cream
    • Turkish Burned Pudding (Vegan Kazandibi)

    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

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Giant Vegan Frosted Strawberry Pop Tart


    • Author: Gönül
    • Total Time: 1 hour
    • Yield: 9 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 sheets (17oz / 490g) vegan puff pastry (thawed)
    • 1 small jar (13oz / 370g) strawberry preserves
    • optional: 1 tub (8oz / 227g) vegan cream cheese (see notes)

    Vegan Egg Wash:

    • 2 tablespoons (40g) maple syrup
    • 2 teaspoons water

    Frosting:

    • 1 cup plus (120g) powdered sugar
    • 2-3 tablespoons plant milk (see notes)
    • optional: ½ cup freeze-dried raspberries
    • sprinkles

    Instructions

    Roll Out & Fill

    1. 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.
    2. Mix the maple syrup with water, and seal the pastry by lightly brushing the mixture onto the top.
    3. 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.
    4. 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

    1. 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. 
    2. 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.
    3. 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.
    4. When the pastry is sufficiently cooled, spread the frosting onto the pop tart and have fun with the sprinkles!
    5. Slice into 9 rectangular pieces or however else you prefer. They taste best when freshly frosted. Enjoy!

    Notes

    Cream Cheese - I like Kite Hill and Tofutti brands (firmer, nut or bean-based), as they don't melt away like many other brands' products do.

    Plant Milk - Some plant kinds of plant milk are more watery than others, so add the liquid gradually for the right frosting consistency.

    Make-Ahead - 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.

    Reheat - A toaster oven works best to reheat the slices of this giant pop tart, but you can also use a microwave! Microwave for about only 20-30 seconds and check. I wouldn't recommend toasting slices of this pop tart in a regular toaster as the fillings will likely ooze out unless you modified the recipe to bake regular-sized tarts to begin with. The frosting also isn't as heat-stable as a regular Pop-Tart (that contains gelatin).

    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.

    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!

    Calorie information is an estimate.

    • Prep Time: 10 minutes
    • Chilling Time: 20 minutes
    • Cook Time: 30 minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Nutrition

    • Calories: 420

    Did you make this recipe?

    Tag @aegeandelight on Instagram and hashtag it #aegeandelight

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    Hi! I'm Gönül

    I share flavorful vegan recipes that are mostly from the Aegean. It is a cuisine filled with incidentally-vegan gems and I can't wait for you to try some of them!

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