Brazil Nut Free Vegan Pop Tarts
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the pastry dough
- 2 ¼ cups all-purpose flour
- 1 tbsp organic cane sugar
- ½ tsp salt
- 1 cup (2 sticks) vegan butter, cold and cut into ½-inch cubes
- 4–6 tbsp ice water
For the filling
- ⅔ cup strawberry jam
- 1 tbsp cornstarch
For assembly
- 2 tbsp plant-based milk
For the glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ¼ tsp vanilla extract
- 2 tbsp rainbow sprinkles (optional)
Instructions
- 1
Whisk together the flour, sugar, and salt in a large mixing bowl. Add the cold vegan butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need between 4 and 6 tablespoons. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for 30 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!