Gluten Free Vegan Pop Tarts

Total time1 hr 27 min

Prep time35 min

Cook time22 min

4.5

(16)

About Fig

Fig 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
Chef's tip
Choose 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!