Updated: Mar 8, 2021
Interviewed (and taste tested) by Emer O’ Shea
Jenna Graham and I met almost a decade ago in a bakery in Rhode Island. Jenna started as my manager, running a staff of over 10 in a busy tourist town with a heavy footfall of hungry customers and display cabinets full of meticulously decorated baked goods. I was always impressed by Jenna’s work ethic. The place ran seamlessly, even with the line out the front door, amongst the chaos of children dropping cupcakes and frosting all over the floor. I still don’t understand how people managed to get frosting under the seats. Under the seats? But, it was fun to go to work with Jenna. In my opinion, it’s the best way to be a manager. As a shout-out to exceptional women past and present, I wanted to give a short out to Jenna, and she kindly provided a recipe contribution to the ‘Herstory’ edition.
There are 2 options to this recipe- with the measurements given in ‘cups’. Don’t have measuring cups, don’t worry. Use an actual cup and adjust accordingly for this easy, but delicious homemade American treat!
Homemade Vegan Poptarts (two options!). Blueberry or/and Apple Cinnamon.
2 cups frozen blueberries
1/3 cups sugar
1 Tbsp. lemon juice
1 Tbsp. cornstarch mixed with 2 Tbsp. water 1/2 tsp. vanilla extract
Blueberry Filling Directions
In a saucepan, combine frozen blueberries, sugar, lemon juice, and vanilla extract over medium heat.
Stir occasionally, allowing the blueberries to soften and release their juices, about 10 minutes
Stir in cornstarch dissolved in water and lower heat a bit
Continue to cook for 5-8 more minutes, until filling thickens.
3-4 medium apples of choice shredded (I like to use honey crisp or Fuji!)
1/3 cups brown sugar
1 tsp. cinnamon
1 Tbsp. corn starch (or cornflour)
2 Tbsp. melted butter (Substitute with any dairy alternative you want)
Juice from 1 lemon
Apple Filling Directions:
Peel and cut your apples into slices. Pulse the slices in a food processor until thin shreds are left (don’t overdo it or you’ll make apple sauce!)
Add apple shreds to a bowl along with the remaining ingredients and mix until combined.
Pop Tart Pastry Crust
1 1⁄2 cups cold butter (Substitute with any dairy alternative you want)
4 cups all-purpose flour
1 tsp. salt
1 tsp. cinnamon
6-10+ Tbsp. cold water
Pastry crust Directions
Add cold butter to a mixer and mix for a few seconds just to get smooth.
Add flour, salt, and cinnamon
Mix on low/medium until clumps start to form
Add cold water, 1 Tablespoon at a time until the dough sticks together but is not sticky/wet.
Pop tart Icing/Glaze
3 Tbsp. very soft or melted butter (Substitute whichever butter you want, and have, dairy, or dairy alternative)
1 cup powdered sugar
1⁄2 tsp. vanilla extract
2-3 Tbsp. (dairy or non-dairy) milk of choice
Blueberry icing Add 1Tbsp. of blueberry filling (Once cooled) Apple Cinnamon Icing add 1-2 tsp. cinnamon
Put butter, icing sugar, vanilla extract, and milk of choice in a bowl. Either mix by hand with a whisk until combined, or in a mixing bowl to get a silky fluffy texture. Add more sugar if too thin. Add milk if too thick. We want a consistency close to molasses.
Once mixed, add the last ingredient for the flavor of pop tart you are going to make and stir until combined.
Lightly flour a work surface and roll out your pastry dough to 1/8-1/4inch thickness. (or thicker/thinner on your preference!)
Cut rectangles about 3x5 in. to get the size of a typically packaged pop tart.
Lay half of your rectangles on a tin foil-lined baking sheet (no need to grease) and place 1-2 Tablespoons of filling in the center leaving about 1⁄2 -1 inch of space along all edges.
Place the rectangle dough that does not have filling on top of the filled rectangles. Press the edges of both rectangles together with the prongs of a fork until all “closed” up!
Poke 2-3 holes into the tops of the pop tarts with the same fork to allow air to escape when in the oven.
Add non-dairy milk of choice to a small bowl and brush onto the tops of the pop tarts. This will help with making them crisp and brown.
Place the pop tarts in the oven for 25-30 minutes at ~180°C, or until crispy and browned on the edges/top.
Let cool for at least an hour before frosting tops with icing!