Looking for something sweet to bring to an Easter party this weekend? These peach pop tarts would be perfect! They’re made with a flaky crust and filled with juicy, sweet peaches. Both kids and grown-ups will be sure to love them!

For many of us, Pop-Tarts represent an important part of our childhood. Some may recall eating Pop-Tarts every day for breakfast, while others, like myself, remember looking forward to them as a rare treat. Either way, Pop-Tarts are definitely a nostalgic food. Just the smell of a strawberry Pop-Tart reminds me of family beach vacations!

As a kid, the Pop-Tart aisle at the grocery store seemed like a magical place. It seemed as though there were endless flavor options! However, now that I think about it, I realize that a lot of the flavors are really similar. How different can brown sugar cinnamon and cinnamon roll really be? Most of the flavors are named after desserts, and they all just taste really sweet. The only exception is the fruit varieties. Those all have distinct tastes, thanks to their jam-like fillings. Unfortunately, they only make a few fruit flavors, and they’re mostly berries.

Because I wanted to reminisce on my childhood, and because I think that there should be more fruity Pop-Tart flavors, I decided to make my own. Homemade Pop-Tarts can easily be made vegan, and they can taste whatever you want them to! I’m holding on to every last bit of summer, so I went with the most summery of fruits: peaches. I was able to create a grown-up version of Pop Tarts that tastes like peach pie and is way healthier than the original. And now that I’m sharing this recipe, you can try out these homemade peach pop tarts for yourself!

How to make Baked Peach Pop Tarts (Vegan)

Ingredients:

• 4 heaping cups of sliced frozen peaches
• 4 tbsp granulated sugar divided
• 4 cups all-purpose flour
• 1/2 tsp salt
• 1 1/4 cup cold vegan butter such as Earth Balance
• 1/4-1/2 cup ice-cold water

Instructions:

1. Preheat oven to 375°F and line a large baking sheet with parchment paper.
2. Add the peaches to a medium saucepan over medium heat. Cover and cook for 10-15 minutes, stirring occasionally and smashing peaches with a fork. The mixture should resemble a compote. Stir in 2 tbsp sugar and set aside.
3. In a large bowl, whisk together flour and salt, then use a fork or pastry cutter to cut in butter until well combined.
4. Drizzle in cold water 1 tbsp at a time and stir with a wooden spoon until the mixture comes together to form a dough. Add more flour if the dough becomes too sticky.
5. Divide the dough into two equal-sized pieces and shape each into a disc.
6. Turn one disc of dough onto a clean floured surface and cover it with plastic wrap. Roll into a large rectangle and cut into 12 equal-sized squares.
7. Place 6 of the squares onto the lined baking sheet and place about 1 tbsp of the peach filling onto each square, leaving a 1/4 inch border empty. Brush the borders with a bit of water and place the remaining 6 squares of dough on top. Seal the edges with a fork.
8. Use a knife to make 3 parallel slits on the top of each pop tart and sprinkle 1 tbsp of the sugar over the 6 pop tarts.
9. Repeat steps 6-8 with the other half of the dough to make 6 more pop tarts.
10. Bake until golden brown, about 20-25 minutes.
11. Allow pop tarts to cool before enjoying.

Tips:

• Chilled Ingredients: Ensure that the vegan butter is cold, and the water is ice-cold when making the pastry dough. Cold ingredients help create a flaky and tender crust.
• Sealing Edges: When assembling the pop tarts, use a fork to firmly seal the edges of the dough squares. This helps prevent the filling from leaking during baking, ensuring a neat and delicious result.

FAQ

Can I prepare the dough ahead of time?

• Yes, the pastry dough can be prepared in advance and refrigerated. Ensure it’s properly wrapped to prevent drying.

What’s the purpose of making slits in the pop tarts?

• The slits allow steam to escape during baking, preventing the pop-tarts from becoming too puffy and ensuring even cooking.

Can I use a different sugar for sprinkling on top?

• Absolutely, you can experiment with different sugars or even add a sprinkle of cinnamon for extra flavor.

How do I store leftover pop tarts?

• Store cooled pop tarts in an airtight container at room temperature for a day or two. For longer storage, refrigerate and reheat when ready to enjoy.

Can I add other fruits to the filling?

• Certainly, feel free to get creative with the filling. Adding berries or a hint of citrus zest can complement the peach flavor.

Baked Peach Pop Tarts (Vegan)

Recipe by Food by AyakaCourse: Breakfast, Dessert, SnacksCuisine: American, VeganDifficulty: Easy

Servings

12

pop tarts

Prep time

25

minutes

Cooking time

25

minutes

Calories

345.7

kcal

A childhood classic gone vegan, in a brand new summertime flavor! This grown-up version of pop tarts features sweet, juicy peaches and is much healthier than Kellogg’s version.

Ingredients

• 4 heaping cups of sliced frozen peaches

• 4 tbsp granulated sugar divided

• 4 cups all-purpose flour

• 1/2 tsp salt

• 1 1/4 cup cold vegan butter such as Earth Balance

• 1/4-1/2 cup ice-cold water

Directions

• Preheat oven to 375°F and line a large baking sheet with parchment paper.
• Add the peaches to a medium saucepan over medium heat. Cover and cook for 10-15 minutes, stirring occasionally and smashing peaches with a fork. The mixture should resemble a compote. Stir in 2 tbsp sugar and set aside.
• In a large bowl, whisk together flour and salt, then use a fork or pastry cutter to cut in butter until well combined.
• Drizzle in cold water 1 tbsp at a time and stir with a wooden spoon until the mixture comes together to form a dough. Add more flour if the dough becomes too sticky.
• Divide the dough into two equal-sized pieces and shape each into a disc.
• Turn one disc of dough onto a clean floured surface and cover it with plastic wrap. Roll into a large rectangle and cut into 12 equal-sized squares.
• Place 6 of the squares onto the lined baking sheet and place about 1 tbsp of the peach filling onto each square, leaving a 1/4 inch border empty. Brush the borders with a bit of water and place the remaining 6 squares of dough on top. Seal the edges with a fork.
• Use a knife to make 3 parallel slits on the top of each pop tart and sprinkle 1 tbsp of the sugar over the 6 pop tarts.
• Repeat steps 6-8 with the other half of the dough to make 6 more pop tarts.
• Bake until golden brown, about 20-25 minutes.
• Allow pop tarts to cool before enjoying.