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!

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 Vegan Frosted Strawberry Pop Tart

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: 1/2 cup freeze-dried raspberries
sprinkles

Cook Mode Prevent your screen from going dark

Instructions

Roll Out & Fill

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!

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