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14ma02ri70na-blog · 4 years

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Vegan Pumpkin Pie Pop Tarts

I’m sorry for being so inactive on here recently. But, boy, have I got a treat for you today. I work at a bakery (not vegan unfortunately) and we’ve been creating pop tarts, but not like the rock hard crumbly ones you find in boxes. The pastry on these is flaky and buttery, while the filling is sweet and rich and pretty much irresistible. I just had to come up with my own vegan recipe.

The weather around Vancouver has been a little gloomy so I was inspired to bake something autumnal. These pop tarts have a sweet maple pumpkin pie filling, encased in a flaky cinnamon pastry topped with a maple glaze.

If your mind isn’t already blown, wait ’til you see how easy they are to make. Here’s what you’ll need: (makes ~10)

Pastry:

2 cups unbleached all purpose flour 1 tbsp cinnamon 3 tbsp coconut sugar ¾ cold vegan butter 6-7 tbsp ice cold water

Filling:

1 cup pure pumpkin puree 1 tsp pumpkin spice (or equivalent of ginger, cloves, nutmeg) 2 tsp cinnamon ½ cup coconut sugar maple syrup to adjust sweetness

Glaze:

½ cup icing sugar 2-4 tbsp maple syrup

To start making the pastry, combine all of the dry ingredients in a bowl. Then add your cold butter, and begin to cut it into the flour. I used a whisk to do this, but you could use a pastry cutter if you have one, or even a fork. Cut until the chunks of butter are pea sized. It should look something like this:

Next, add in the cold water a couple tablespoons at a time using a spatula. You just want to moisten the dough enough so it can be kneaded into a ball.

Once you managed to do that, flatten it into a disk, cover with plastic wrap and set in the fridge for 30 minutes to chill. The dough will be easier to work with. Once chilled, dust your work surface with flour and roll out the dough. It should be a couple of millimetres thick. Then cut the dough evenly into 3×4” rectangles. Re-knead the excess dough to cut another sheet.

To make the filling, just combine everything in a bowl and adjust the spices and sweetness to your liking. Then place a tablespoon of the filling onto half of the rectangles.

Moisten the edge of the rectangles with some water and add the second half on top. You’ll then need to pinch the edges together with a fork, and poke holes in the top to let any air escape. I brushed the tops of my tarts with maple syrup to give them more color, but this is optional.

Bake in the oven at 375 F for 25-30 mins and you have heaven in the shape of a rectangle. All you need to do is add maple syrup to the icing sugar to make the glaze, enough until it can be drizzled.

Just check out the texture on these, you can see the layers of the pastry and how airy and crisp it is. This is the perfect texture for pop tarts.

The bottom should be just golden, and you can see the layers of flour and butter. Pastry is just an amazing thing. Give these a try and you’ll have the perfect sweet snack or on-the-go breakfast!

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14ma02ri70na-blog · 4 years

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