Tangy Vegan Lemon Glaze Pop Tarts
I am not sure if these would qualify as breakfast or dessert but either way you decide you will definitely be happy because these pop tarts are super sweet and with the lemon flavored glaze O-M-GEEE it’s on it’s very own level of deliciousness!
You will not regret making these blueberry lemon glaze pop tarts!
LET’S TALK CRUST HERE FOR A SECOND…
This crust is not flaky like a pie, not dough-y like pastry, not crunchy like a cookie but kind of it’s own thang… it’s dense and crisp, kinda tastes like a pie crust but without being crumbly or flaky…
It’s a little picky though you need to work fast with it, you only get 1-2 chances to re-roll the dough after that it’s gets too overworked so try not to kneed it-it’s not a bread dough!
- 2 cup all purpose unbleached flour
- 4 TBSP cold cubed vegan butter
- 2 TBSP cold water
- 1/3 cup unsweetened applesauce
- 1 cup frozen blueberries
- 1 TBSP pure maple syrup
- 1/3 cup confectioners sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
Preheat the oven to 350˚F
Add flour to a large mixing bowl, add the butter (make sure it’s cold) water and apple sauce and cut fit into the flour, use a fork, masher or your hands. Be careful to not over mix it, it should be a sand like consistency. PLACE IN FRIDGE WHILE MAKING THE FILLING AND GLAZE.
For the filling add blueberries and maple syrup to a pot and place on low/medium heat on stove stirring frequently and using a fork to mash it until it turns to a mushy consistency. Let cool,
Make glaze by mixing ingredients in a small bowl and set aside.
Sprinkle flour onto a clean surface and on a rolling pin, remove dough from fridge and roll out, work quickly because the more you handle the crust the tougher it will get so be quick.
Cut into squares (or whatever shape you desire) add filing to one piece and place another piece on top, crimp edges and place on a baking sheet lined with parchment paper.
Re-peat until done, re-roll leftover pieces until all the dough is used, try to get it all used within 2 or 3 rounds because it will get tough handling it that much.
Bake and let cool, once cooled add the glaze and ENJOY!
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