When I was a kid, pop tarts were a total treat. Warm, gooey, and perfectly sweet, they were my favorite breakfast—and if I’m being honest, still kind of are. Larissa and I both loved them, but the store-bought aren’t exactly packed with feel-good ingredients. Most aren’t vegan, and even the “fruit” ones come with a long list of additives we could do without.
So I set out to recreate the classic frosted strawberry version—only this time, as a healthier twist. These vegan pop tarts are made with simple, plant-based ingredients and a buttery, flaky homemade dough that feels nostalgic but fits our lifestyle today. Whether you make them for Sunday brunch or freeze a batch for the week, this recipe is a fun, delicious win.
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What Makes This Vegan Pop Tarts Recipe Special
Unlike store-bought pop tarts loaded with mystery ingredients, this homemade version lets you control everything—flavor, texture, and sweetness. The crust is flaky thanks to vegan butter, and the filling uses real strawberry jam. Plus, we’ve added a light vanilla glaze and optional rainbow sprinkles for a classic “toaster pastry” finish.
These are freezer-friendly, kid-approved, and fun to customize. And they don’t require complicated kitchen tools. Just a rolling pin, a mixing bowl, and a baking sheet lined with parchment paper or a silicone baking mat.
Ingredients
Crust
- all-purpose flour (or gluten-free flour blend)
- sugar
- salt
- vegan butter
- ice water
filling
- strawberry jam or preserves
glaze
- powdered sugar
- non-dairy milk
- vanilla extract
Optional: Rainbow sprinkles
Equipment
- food processor (or pastry blender)
- mixing bowl
- rolling pin
- parchment paper or silicone baking mat
- baking tray
- plastic wrap
How to Make Vegan Pop Tarts
Make the pastry dough
Cut cold vegan butter in pieces. In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, just until the dough holds together.
If using a pastry
Chill the dough
Form dough into a disc, wrap in plastic wrap, and chill in the fridge for at least 30 minutes (up to 2 days). This step keeps the crust flaky.
Roll out the dough
On a lightly floured surface or silicone mat, roll chilled dough into a rectangle about 1/8 inch thick. Cut into equal-sized rectangles (about 3 x 4 inches). Reroll scraps as needed.
Fill and seal
Place half of the rectangles on a parchment-lined baking sheet. Spoon 1 to 1 1/2 teaspoons of strawberry jam in the center, leaving a 1/4-inch border. Brush edges with non-dairy milk and top with remaining dough rectangles. Press edges with a fork to seal and poke a few holes on top to vent.
Chill again
Place the assembled pop tarts in the fridge for 10–15 minutes while the oven preheats to 375°F. This helps prevent spreading.
Bake
Bake for 20–25 minutes, or until the edges are golden. Let cool completely before glazing.
Make the glaze
Whisk powdered sugar, plant milk, and vanilla extract until smooth. If too thick, add a splash more milk. Spoon or drizzle glaze over cooled pop tarts and top with rainbow sprinkles.
Why This Vegan Pop Tarts Recipe Works
The crust is light yet rich, thanks to the use of cold vegan butter and just enough sugar. Chilling the dough twice helps keep it flaky. Unlike some homemade pop tart recipes that turn soggy or crumbly, this version holds up beautifully—even after freezing and reheating in a toaster oven.
The glaze adds just enough sweetness without being cloying, and the pop of real strawberry jam brings that fruity nostalgia we all remember.
Variations to Try
Go gluten-free Use a 1:1 gluten-free flour blend for a crust that stays crisp and golden.
Change up the filling Try raspberry jam, melted chocolate chips, or a swirl of vegan cream cheese for a bakery-style twist.
Use store-bought dough In a pinch, grab vegan-friendly pie dough to speed things up.
Make a cinnamon version Use a brown sugar cinnamon filling with a touch of coconut oil and cinnamon glaze on top.
Decorate with flair Use vegan food dye to color your glaze or sprinkle with freeze-dried strawberry powder for a fruity burst.
Tips to Keep It Fresh
If you’re making these ahead, let them cool completely before storing. Pop tarts can be frozen (unfrosted or frosted) in a freezer container for up to 2 months. Reheat in a toaster oven for that classic crispy edge.
Avoid overfilling with jam—it will ooze. And don’t skip the chill time between assembly and baking—it helps everything hold together.
Homemade Vegan Pop Tarts with Strawberry Filling
Equipment
- Food processor
- Pastry Cutter
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup vegan butter cold, cut into pieces
- 4-6 tablespoons ice water
For the Filling
- 1/2 cup strawberry jam
For the Glaze
- 3/4 cup powdered sugar
- 1 1/2 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
Optional Toppings
- rainbow sprinkles
Instructions
- In a food processor, combine flour, sugar, and salt. Add cold vegan butter and pulse until crumbly. Alternately, cut in cold butter with a pastry cutter.
- Add ice water 1 tablespoon at a time, pulsing until dough comes together.
- Shape dough into a disc, wrap in plastic, and chill for 30 minutes.
- Roll dough into a rectangle and cut into equal pieces (3×4 inches).
- Spoon 1–1.5 teaspoons of jam onto half the rectangles.
- Brush edges with non-dairy milk, then top with remaining rectangles. Seal with a fork and poke holes in top.
- Chill assembled pop tarts for 10–15 minutes. Preheat oven to 375°F.
- Bake 20–25 minutes until golden brown. Cool completely.
- Mix glaze ingredients. Drizzle over cooled pop tarts. Add sprinkles if using.
These vegan pop tarts are such a fun kitchen project—and way better for you than anything from a cardboard box. I hope they bring as much joy to your kitchen as they do to ours!
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Frequently Asked Questions
Are pop tarts vegan?
Most store-bought pop tarts are not vegan due to ingredients like dairy, gelatin, and food coloring. This recipe is 100% vegan-friendly.
Can I make vegan pop tarts with store-bought dough?
Yes! If you’re short on time, many store-bought pie crusts or pastry doughs are accidentally vegan. Just check the label for dairy or lard.
How do I store homemade vegan pop tarts?
Store them in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat in a toaster oven.
Can I make these gluten-free?
Absolutely. Just sub in a gluten-free flour blend and add 1/2 teaspoon xanthan gum if your blend doesn’t already include it.
What’s the best vegan butter for baking?
Earth Balance and Miyoko’s are both excellent options. They stay solid when cold and bake up beautifully in pastry crusts.
