Wednesday, January 21, 2015

Mini Vegan Pop Tart Pops

Flaky crust, peach apricot filling, with a layer of vanilla icing and sprinkles on top.


1 1/4 cups flour
1/2 cup Earth Balance vegan butter, very cold and cubed
1/4 cup ice water
Jam or preserve of your choice
Lollipop sticks
1 cup powdered sugar
2 to 4 tablespoons water
All-natural organic food coloring (I get mine from Whole Foods)

Combine flour and butter in a food processor. Add in the cubed Earth Balance and pulse about 15 times to cut the butter into the flour. Add in the water and mix just till combined. Wrap and chill for at least 1 hour.
Preheat the oven to 350 degrees F. Roll out the dough to about 1/4 inch thickness. Cut out an equal number of same sized small rectangles. I cut mine into 3 inch by 2 inch rectangles. On half of the rectangles, spoon roughly 1/2 teaspoon of any jam or preserve that you would like. I used a peach jam. Place the stick on top of the jam rectangle. You want the top of the stick to go almost to the top of the rectangle. This just enures that the tart won't slide later on. Brush edges with water and top with another rectangle. Lightly press the edges with a fork, careful that none of the filling seeps out. Using a toothpick, poke a few small holes to let the steam out. Repeat till all of your rectangles are used up.
Lay tarts on a parchment lined baking sheet. Bake for about 20 minutes till nice and golden. Let cool completely.
For the icing, combing the powdered sugar, water, and all-natural food coloring in a bowl. Whisk till smooth. Using either a small knife or a piping bag fitted with a very small round tip, ice the tops of your tarts. Top with sprinkles or drizzle more icing on top. Let set for about 15 minutes. 

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