Cookies & cream poptarts recipe
Vegan, gluten-free, wheat-free, quick & easy
We've probably all seen pop tarts in the supermarket and drooled at how amazing they look, but unfortunately ....they're not vegan!
I had a blast creating these 'Cookies & cream' inspired vegan pop tarts for you guys!!!
Cookies & cream have been my favourite combination ever since I was young, so I just had to make these!
My pop tarts are a rich chocolaty pastry with a cream filling, topped off with a vanilla glaze and 'cookies & cream' cookies. YUM!
The actual pastry is gluten-free and very crumbly and moorish.
These pop tarts are surprisingly easy to make, and I'm sure if you served them at a party or event, everyone will be very surprised with you as they look incredible (and taste delicious!).
I can see some festive pop tarts coming soon..watch this space!
Preparation- 1 hour
Baking time- 15-18 minutes
Makes- Approximately 10
Level- Easy
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Ingredients for the pastry
-780g of plain flour (I use gluten-free)
-30g of cocoa powder
-310g of dairy-free butter (I use Tomor)
-420ml of water
-1 teaspoon of vanilla extract
-45g of icing sugar
Ingredients for the filling
-3 tablespoons of dairy-free milk (I use unsweetened almond milk)
-25g of dairy-free butter (I use Tomor)
-2 teaspoons of strong vanilla extract
-500g of icing sugar
-55g of cornstarch
-60g of cookies (Crushed)
Ingredients for the glaze
-Powdered sugar
-vanilla extract
-Dairy-free milk (I use unsweetened almond)
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To make the pastry
Step 1- In a food processor/stand mixer add the flour, cocoa powder, butter, water, vanilla extract, sugar and mix until combined.
Step 2- Place the dough into cling film and pop into the fridge for an hour to chill & firm up.
Step 4- Flour your work top and roll out the dough until around 1/4 inch thick and use a knife or pizza cutter to cut out pop tart squares.
Step 5- Place the individual squares onto the lined baking tray and brush some dairy-free milk over half of the the cut pastry square edges.
To make the filling
Step 1- Place the dairy-free milk and butter into a stand mixer or mixing bowl and whizz up until smooth.
Step 2- Add in the vanilla extract, icing sugar, cornstarch, cookies and mix until combined.
Step 3- Place a tablespoon of the cream filling in the centre of each square, leaving around 1/4 inch to seal the edges with dairy-free milk, then top off with another pastry square.
Step 4- Press the edges firmly together with a fork and prick the tops of the pop tarts for ventilation while baking. Make sure they are sealed or they will burst/leak when baking.
Repeat for all of the pop tarts.
Step 5- Pop the pastries into the oven and bake for around 15-18 minutes until fully baked.
Step 6- Once baked, place the pop tarts onto a cooling rack and allow to cool fully before frosting.
To make the frosting
Step 1- Place the icing sugar into a bowl and add enough vanilla and dairy-free milk to form a thick paste.
Step 2- Spread some of the thick glaze over each cooled poptart and top with crumbled cookies.
Step 2- Spread some of the thick glaze over each cooled poptart and top with crumbled cookies.
You could even use sprinkles (just make sure they are vegan).
Store in a sealed container and enjoy within a few days of making.
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Holly Jade
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