Nickel Allergy Friendly Vegan Pop Tarts

Total time1 hr 27 min

Prep time35 min

Cook time22 min

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Ingredients

8 servings

For the pastry dough

2 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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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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