These homemade strawberry pop tarts that were made for Take Two by Lauren | Pinch of Parsley- have a vegan yet flaky, buttery pastry crust, are filled with Sara Beth's Strawberry Raspberry Preserves, and topped with a strawberry-inspired pink icing.
Ingredients
Pastry Crust:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1 flax egg
- 2 tablespoons of Original/Chef's Blend Barleymilk
Vegan Egg Wash:
- 2 tablespoons of Original/Chef's Blend Barleymilk
- 1 teaspoon of agave or maple syrup
Strawberry Filling:
- Sara Beth's Strawberry Raspberry Preserves
Icing:
- 3/4 cup powdered sugar
- 1 tablespoon of Original/Chef's Blend Barleymilk
- Pink food coloring
- Sprinkles
Cooking Instructions
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Step 1
Make flax egg and allow to set for 5 minutes. Line a baking sheet with parchment paper and set aside.
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Step 2
Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt. Using a fork or your hands, mix in the butter until the mixture holds together when you squeeze it. In a small bowl, whisk together the flax egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead the dough on a floured surface only for a minute.
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Step 3
Divide the dough in half, placing one half in the fridge until it's needed again in step 4. Roll out one piece of dough into a 9x12-inch rectangle. Cut the sheet of dough into nine 3x4-inch rectangles. Using a spatula, transfer the rectangles to the prepared baking sheet from step 1.
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Step 4
In a small bowl, make an 'egg wash' by whisking together maple syrup and Barleymilk. Brush the 'egg wash' on each of the rectangles. Spoon 1 tablespoon of Strawberry Raspberry Preserves into the center of each rectangle, leaving a ½-inch of space around the edges.
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Step 5
Remove the other half of dough from the fridge. Roll it out and cut it the same way you did the first half, as directed in step 3. One at a time, place the second rectangle of dough on top of the nine partially assembled ones. Using a fork, press around the seams of the dough to make sure they are sealed. Prick the tops of the rectangles in multiple spots to allow steam to escape.
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Step 6
Refrigerate the baking sheet with the pop tarts for 30 minutes, uncovered.
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Step 7
While the pop tarts are chilling, preheat the oven to 350 degrees F.
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Step 8
Bake the pop tarts for 25 to 30 minutes, or until lightly browned. Allow them to cool completely before icing.
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Step 9
In a small bowl, whisk together the powdered sugar, barleymilk, and pink food coloring. The icing should have a very thick, but still spreadable consistency. If necessary, add one splash of milk at a time, until that consistency is reached. Spread a spoonful of icing over each pop tart, top the icing with sprinkles, and allow to sit for at least 30 minutes so the icing can set.
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Step 10
Enjoy right away or store in an air-tight container for up to 1 week.
