When I was down in southern California my friend Rachel and I made homemade vegan poptarts. I was inspired by the amazing cooking blog The Crepes of Wrath, which I would link to you but I still haven’t figured out to do links in wordpress. Seriously, I tried and it made the whole entry a link. What the hell? I’m not savvy with technology. Well, back to the Poptarts. After seeing the recipe on Crepes of Wrath, Rachel and I decided to make our own vegan version. The original recipe was pretty much vegan already, we just had to subsitute the butter and milk.
Adapted from Crepes of Wrath:
For the crust:
3 cups all-purpose flour (plus more for rolling out the dough)
1 teaspoon salt
1/2 cup shortening, cubed
1/2 cup earth balance, cut into pieces (it’s hard to cube Earth Balance)
6 tablespoons cold water
6 tablespoons of jam (any flavor is fine; we used passion fruit butter, strawberry guava jam, and huckleberry preserves)
For the glaze:
1 cup powdered sugar
1-2 tablespoons of sweetened vanilla almond milk
sprinkles (I went a little crazy with the jimmies)
1. Preheat oven to 425 degrees F. Combine the flour and the salt in a large mixing bowl, then add in the Earth Balance and shortening. Mix everything together with clean hands until the dough is crumbly. Add in the water, 1 tablespoon at a time, until the mixture forms a ball.
2. Separate the dough into four balls. Roll it out on a lightly floured surface into a square, to about 1/8 inch thickness (ours came out a little thick). Cut out long strips about 3 inches wide and 5 inches long. I had Rachel do this part since I learned I cannot roll out pie dough. 🙂
3. Take one pie crust rectangle and place 1 teaspoon of jam on top (do NOT use more than this, seriously). Fold the top part of the dough over on to the bottom part . Use a form to crimp the corners of the dough shut. Repeat with the rest of dough. Place the Pop-Tarts on a lined and greased baking sheet and bake for 8-10 minutes, until golden and set.
4. Remove the Pop-Tarts from the oven and place the entire baking sheet on a cooling rack; don’t try to remove them from the baking sheet until they’re completely cooled. When they’re cool, place the powdered sugar in a medium sized bowl. Whisk in about 1/2 tablespoon of almond milk at a time, until the icing is a thick consistency, like syrup. Use a spoon to pour the icing over the Poptarts . Sprinkle the sprinkles over the wet frosting and allow to set.