For many of us, Pop Tarts represent an important part of our childhood. Some may recall eating Pop Tarts everyday 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 like 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!
Baked Peach Pop Tarts (Vegan)
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 the Kellog's version.
- 4 heaping cups 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
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. 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 mixture comes together to form a dough. Add more flour if dough becomes too sticky.
Divide dough into two equal sized pieces and shape each into a disc.
Turn one disc of dough onto a clean floured surface and cover 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 in 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.