pop tart recipe

Imagine the most chocolatey dessert you can… and then multiply it by a hundred. What you get is these triple chocolate pop tarts. Yes, they are just as delicious as they sound – and gluten free to boot!

Triple Chocolate Pop Tarts (Gluten Free)

(30 g) cocoa powder

(50 g) white sugar

(60 mL) milk

salt

oz (100 g) chopped dark chocolate, divided

unsalted butter

water

tbsp apple cider vinegar

(250 g) plain gluten free flour blend

(25 g) coconut flour

tsp xanthan gum

tbsp (25 g) white sugar

(200 g) cold unsalted butter, cut into ~1/2 inch cubes

(63 g) powdered sugar

cocoa powder

chocolate sprinkles

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge filling will firm up slightly while cooling.

For chocolate fudge filling:

In a cup, mix together cold water and apple cider vinegar, and place them into the freezer until needed.

Sift together the gluten free flour, coconut flour, cocoa powder, xanthan gum, salt and sugar.

Add the butter and toss it in the flour until all butter pieces are covered with it.&nbsp;Using your hands, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.

Add the ice cold water-vinegar mixture, 2 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need 14 – 16 tbsp of water.&nbsp;The dough at the end should be slightly more damp/wet than typical pie crust because gluten free flour tends to absorb more moisture during baking, so we want to counteract that.

Shape the chocolate pie dough roughly into a rectangle (if needed, knead it slightly – but don't overwork it!), wrap it into cling film and refrigerate for at least 1 hour.

For chocolate pie dough:

Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.

Roll out the chilled pie dough about 3 mm thick, and cut out 3 x 4 inch rectangles. You should get 16 rectangles (makes 8 pop tarts).

Egg wash the edges of half of the rectangles and spoon a heaped tablespoon of the chocolate fudge filling into the centre of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edge.

Prick the centres of the other 8 rectangles with a toothpick. Place these rectangles over the filling, seal the edges with your fingers and "crimp" the edges with a fork.

Bake the pop tarts in the pre-heated oven at 355 ºF (180 ºC) for 20 - 22 minutes.

Allow to cool slightly.

Assembling the chocolate pop tarts:

While the chocolate pop tarts are baking, make the chocolate frosting by mixing together the powdered sugar and cocoa powder. Add the water, 1/2 tablespoon at a time while stirring/whisking, until you get the right consistency. (The right consistency in this case means that&nbsp;the frosting will gently drip down the sides, but still form a generous layer on top of each pop tart.)

For the chocolate frosting:

Spread the frosting onto the slightly cooled pop tarts and decorate with chocolate sprinkles.

Enjoy!

Decorating the pop tarts:

The gluten free triple chocolate pop tarts keep well in a closed container in a cool dry place for 3 - 4 days.

Storage:

Vegan pop tarts are delicious, flaky and the perfect on the go vegan breakfast. Try out these freezer friendly vegan toaster pastries for a sweet start to your morning!

Vegan Pop Tarts - Frosted and Delicious

Cups Flour

Salt

Sugar

Cup Vegan Butter

Tbsp Ice Water

Cup Cherry Jam (or whichever flavor jam you want your pop tarts)

Tbsp Plant Milk

Lemon

Cup Powdered Sugar

Sprinkles (optional)

In a food processor*, mix together the flour,...

In a food processor*, mix together the flour, salt, and sugar.

Cut the butter into chunks and then add...

Cut the butter into chunks and then add it into the food processor and pulse until the butter is distributed. The mixture will be crumbly at this point.

Add in the water and turn on your...

Add in the water and turn on your food processor until it comes together into a dough. Separate into two balls, cover and chill in the refrigerator for at least 45 minutes.

Take one ball out and roll it out...

Take one ball out and roll it out on a lightly floured surface and cut into pop tart size rectangles. You should be able to get 8 rectangles out of each of your two balls of dough.

Spread around 1.5 Tbsp of jam on half...

Spread around 1.5 Tbsp of jam on half the rectangles, leaving space around the edges without jam so you'll be able to seal them.

Top with another rectangular dough and press down...

Top with another rectangular dough and press down the edges with a fork to seal them. Line up finished pop tarts on a parchment paper lined baking sheet poke a few holes in the tops of each pop tart with a fork.

Once you are finished with the first dough...

Once you are finished with the first dough ball, repeat with the second. Put finished pop tarts into the freezer to chill for at least an hour and a half.

At this point you can move them to...

At this point you can move them to a freezer safe container to store until you are ready for them, or pop them into a preheated oven, bake at 375 F for 30-35 minutes, until golden.

To make the frosting, whisk together 2 tbsp...

To make the frosting, whisk together 2 tbsp of the jam, the milk, lemon juice and powdered sugar.

Once pop tarts have cooled, spread the frosting...

Once pop tarts have cooled, spread the frosting on top and add sprinkles (if using). Let the pop tarts sit so the frosting can harden before storing in an airtight container, or enjoy immediately!

https://mediavine-res.cloudinary.com/video/upload/llmjoaib3qbphmwnipjt.mp4

Vegan Pop Tarts

Everyone&#039;s favorite breakfast pastry can now be yours and freshly baked! These Easy Homemade Pop Tarts with pie crust are simple to toss together and more delicious than store bought!

Easy Homemade Pop Tarts with Pie Crust

T jam

c sugar

milk

vanilla

Preheat oven to 400°F.

Lay a sheet of parchment on a baking sheet and unroll crust onto another sheet of parchment. Cut as many pieces of approx. 3 in by 5 in (you could literally use an index card as a guide!) rectangles as you can from each crust. With remaining crust, knead together and then roll out into another large, thin piece (just under 1/4 in.) to cut remaining rectangles. (You can also do this by putting each tart together as you go.)

Beat the egg for your egg wash in a small bowl. Lay out 8 rectangles on the parchment lined baking sheet. Add 1 1/2 Tablespoons of desired jam. Brush the edges with your egg wash and then place another rectangle on top of the rectangle with the jam. Gently pinch the edges to seal and then using a fork, crimp the edges. Poke some holes in the top of the pop tart and then brush the entire top, including edges, with the egg wash.

Continue with the rest of the pop tarts. Bake for about 12-15 minutes or until golden brown.

Once cooled, whisk together icing ingredients and spread over each pop tart. Add sprinkles, freeze dried berries crushed, rose petals (ha, that's what I used because I didn't have freeze dried berries) or just eat them as is! Store in an air tight container for up to about 2 days although they are best fresh1

These look great! Is it possible to skip the egg wash, or is there something else I can use instead? (Due to egg allergy). Thanks!

Pretty easy and delicious. The only thing I would like to do different is use less oat milk for the frosting. It was more like a glazed frosting and I used 2 tablespoons versus the 3 tablespoons.

These were great. Since I only bought the strawberry poptarts without the frosting, I just sprinkled some red sugar crystals for cookies. Thank you!

hi sigmas i enjoyed this recipe and it was fun fo the entire family. one thing i liked doing was adding fried chicken on top

January 12th 2024
I was sick during the holidays couldn't use my pie crust it had expired so I called Pillsbury they said it's still good it might taste a little different I didn't notice I'm still sick and I use the brand solo for the filling which is the best from what I understand no pie filling to watery I used apricot, next time I'm going to try poppy seed I love it still sick..
I only got two out of one pie crust I don't know how small everybody else is made them...
Oh well what it looks like really doesn't make a difference to me it's good haha
Happy New Year...

I made these with some huckleberry jam that my mom and I made this summer.... holy smokes these were DIVINE! I couldn't wait for them to cool completely to try one. That was probably for the best, as the filling was still warm and they just melted in my mouth. It was like a toaster strudel on steroids. So so good. We will definitely be making these again. The icing recipe also produced icing with the perfect consistency, 5 stars all the way! These were a huge hit!

https://content.jwplatform.com/videos/EOsNTocQ.mp4

Looking for an easy homemade pop tarts recipe?! Look no further! These delicious and simple pop tarts are made your way and in no time! Use pre-made pie crust or make your own. Have it your way and enjoy this easy breakfast recipe!

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