Eosinophilic Esophagitis Friendly Vegan Pop Tarts
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Learn more →Ingredients
8 servings
For the pastry dough
- 2 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 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.
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