Description
These Vegan Pumpkin Pop Tarts are a delightful autumn treat featuring a flaky dairy-free pastry filled with a sweet and spiced pumpkin filling. Perfect for breakfast or a cozy snack, they are generously drizzled with a luscious maple-spiced icing, capturing the flavors of the season in every bite.
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
Pumpkin Filling
- 100g pumpkin puree
- 1 1/2 teaspoons pumpkin spice
- 50g maple syrup
- 2 teaspoons cornstarch/cornflour
Maple Spiced Icing
- 100g icing sugar
- 1 teaspoon maple syrup
- 1/2 teaspoon pumpkin puree
- 1/4 teaspoon pumpkin spice
- Dairy-free milk, as needed to thin the icing
Instructions
- Make the Pastry: In a medium mixing bowl, sift together the flour, caster sugar, and pumpkin spice. Add in the cold, cubed dairy-free butter and mix until the mixture resembles coarse sand. You can do this by hand or pulse quickly in a food processor for a faster result.
- Add Ice Water: Gradually add 1/2 tablespoon of ice water at a time, mixing gently until the dough just comes together. You may need 1 to 2 tablespoons in total. The dough should feel smooth and slightly sticky but not wet or too dry.
- Chill the Dough: Wrap the dough tightly in greaseproof paper and refrigerate for 30 minutes. This chilling step helps to prevent sticking and makes rolling out easier.
- Preheat Oven and Prepare Trays: Heat your oven to 180°C fan (about 350°F) and line two baking trays with greaseproof or parchment paper.
- Roll Out Dough: On a floured surface, place one sheet of greaseproof paper dusted lightly with flour. Roll out the dough between two sheets of floured greaseproof paper into a large, thin rectangle. Keep the dough relatively thin for the perfect crispness.
- Cut Out Shapes: Using a pumpkin-shaped cookie cutter, cut out shapes from the dough and place them on the prepared baking trays. Re-roll scraps to use all the dough.
- Prepare Pumpkin Filling: In a medium bowl, combine the pumpkin puree, pumpkin spice, maple syrup, and cornstarch. Stir well to blend all ingredients evenly for a smooth filling.
- Assemble Pop Tarts: Spoon a small amount of the pumpkin filling onto half of the cut-out pastry shapes, leaving the edges clear for sealing. Place another pastry shape over the filling, pressing down the edges firmly to seal. Use a fork to crimp edges and prevent filling leakage.
- Bake: Place the assembled pop tarts on the baking trays and bake in the preheated oven for approximately 20 minutes or until the pastry is golden and cooked through.
- Prepare Maple Spiced Icing: While the pop tarts bake, whisk together icing sugar, maple syrup, pumpkin puree, and pumpkin spice in a bowl. Add dairy-free milk little by little until the icing reaches a smooth, drizzle-able consistency.
- Glaze and Serve: Once the pop tarts have cooled slightly, drizzle the maple spiced icing generously over the top. Allow the icing to set slightly before serving for the best texture and flavor experience.
Notes
- Use cold dairy-free butter for the flakiest pastry texture.
- Adjust the amount of ice water carefully; too much can make the dough sticky, too little can make it crumbly.
- You can substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Store leftover pop tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheat gently in a toaster oven or conventional oven to restore crispness before serving.
- The pumpkin spice blend can be adjusted according to your taste preference—more cinnamon for sweetness, or a touch more nutmeg for warmth.
