Description
Delicious homemade vegan pumpkin pop tarts featuring a flaky dairy-free pastry filled with a sweet and spiced pumpkin filling, topped with a subtle maple glaze. Perfect for a cozy fall treat that’s dairy-free and easy to prepare.
Ingredients
Pastry
- 240g all purpose/plain flour (can use gluten-free)
- 2 tablespoons caster sugar
- 1 teaspoon pumpkin spice
- 220g dairy-free block butter (cold and cut into small cubes)
- Ice-water (1-2 tablespoons, see instructions)
Pumpkin Filling
- 100g pumpkin puree
- 1 1/2 teaspoons pumpkin spice
- 50g maple syrup
- 2 teaspoons cornstarch/cornflour
Glaze
- 100g icing sugar
- 1 teaspoon maple syrup
- 1/2 teaspoon pumpkin puree
- 1/4 teaspoon pumpkin spice
- Dairy-free milk (as needed for brushing and thinning glaze)
Instructions
- Make the pastry: In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice. Add the cold, cubed dairy-free butter and mix by hand or food processor until the mixture resembles sand.
- Add ice water: Slowly add ice water half a tablespoon at a time until the dough comes together, aiming for a smooth, slightly sticky dough that is not too wet or dry.
- Chill the dough: Wrap the dough in grease-proof paper and refrigerate for 30 minutes to firm up and prevent sticking during rolling.
- Preheat oven and prepare trays: Preheat oven to 180°C fan. Line two baking trays with grease-proof paper.
- Roll out dough: Dust a work surface with flour and roll the dough between two sheets of floured grease-proof paper into a thin large rectangle.
- Cut out shapes: Use a pumpkin-shaped cookie cutter to cut out shapes from the dough. Place shapes on the prepared baking trays, re-rolling excess dough as needed.
- Prepare pumpkin filling: In a medium bowl, combine pumpkin puree, pumpkin spice, maple syrup, and cornstarch until fully mixed.
- Fill the pastries: Spoon a teaspoon of pumpkin filling onto the center of half of the cut pastry shapes, keeping about a 1/3 inch border around edges.
- Seal edges: Brush the edges of the filled pastries with dairy-free milk, then place plain pastry shapes on top to cover the filling and gently press edges to seal.
- Bake: Bake the pop tarts in the preheated oven for approximately 15-20 minutes or until golden and cooked through.
- Make the glaze: Mix icing sugar, maple syrup, pumpkin puree, and pumpkin spice. Add dairy-free milk as needed to reach desired glaze consistency.
- Glaze and serve: Once the pop tarts have cooled slightly, drizzle or spread the glaze over the top. Allow glaze to set before serving.
Notes
- Use cold butter and ice water to ensure a flaky pastry.
- Chilling the dough helps prevent sticking and makes it easier to roll out thinly.
- You can substitute gluten-free flour for a gluten-free version.
- The pumpkin spice can be adjusted according to taste preference.
- Store pop tarts in an airtight container for up to 3 days or freeze for longer storage.
