Indulge in this Giant Vegan Brown Sugar Pop Tart! This delicious treat features layers of flaky, golden-brown pastry crust generously filled with cinnamon brown sugar. Whether you’re a breakfast enthusiast or seeking a delightful snack, this Giant Brown Sugar Pop Tart is the ultimate classic treat.
Adapted from my original Vegan Brown Sugar Pop-Tarts, this recipe is an ode to nostalgic childhood snacks.
Ingredients for this brown sugar pop tart
This recipe is so simple and requires minimal ingredients that make a big flavorful treat.
- All Purpose Baking Flour – I used an all purpose baking flour and for a gluten free pop tart substitute a gluten free 1:1 flour
- Vegan Butter – I prefer my vegan butter in stick form so I use Earth Balance. For the best results, cut the butter into cubes and place it in the freezer for at least 2 hours.
- Finely Ground Sea Salt
- Cold Water – filtered ice water is preferred
- Organic Light Brown Sugar
- Cinnamon
- Almond Milk – before baking the pastry, brushing it with almond milk will give the crust shine
- Organic Powdered Sugar
How to make vegan pastry dough
A flaky and buttery crust is an essential part of any homemade part tart. Here is a step by step guide to how I make the most delicious vegan pastry dough
- Freeze the butter
Vegan butter (Earth Balance) is made from oils so it tends to come to room temperature quicker than milk fat butter. To combat this, I like to cut my butter into cubes and freeze them for at least two hours before I start to prepare the dough.
- Add the ingredients to a food processor
Place the flour, salt and frozen butter into a bowl of a food processor.
- Pulse to combine
Pulse process until the butter is in small bits, about 10-15 seconds of processing. Slowly add in the cold water a tablespoon at time, pulsing between additions until the mixture begins to form larger clumps. There should be some bits at the bottom that still look dry, that’s okay.
The dough should hold together when squeezed with your fingers but should not be sticky. If it is too dry, add more water 1 tablespoon at a time. - Transfer the mixture into a large bowl
Transfer the mixture to a large bowl or onto a clean work surface.
- Bring the dough together into a large ball
Use your hands to press the dough together to form a large ball. If there are dry bits at the bottom of the bowl, that’s okay, you can leave them there.
- Separate into two discs
Separate the dough into two evenly sized discs. Wrap one of them in plastic wrap and place in the refrigerator until ready to use.
Commonly asked questions
Yes, you can make the dough up to 3 months in advance. Shape the dough into 2 flat discs and tightly wrap them in plastic wrap. Freeze and then let thaw when you are ready to use!
Compared to store bought pop-tarts, this home-made version most definitely more “healthy”. You know every single ingredients in these treats and there’s absolutely no preservatives.
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Looking for more pop-tart recipes? I gotcha covered! If you enjoyed this delicious giant vegan cinnamon pop tart, you are going to love some of these recipes:
- Strawberry Rhubarb Homemade Gluten-Free Pop-tarts
- Crowd Pleasing Cherry Slab Pie Made Gluten-Free
- Homemade Raspberry Chia Seed Pop-Tarts
Giant Vegan Brown Sugar Pop Tart
Equipment
- food processor
- baking sheet
- Mixing bowls
Ingredients
Pastry Dough
- 3 cup all purpose flour or 1:1 gluten free flour
- 1 cup cubed vegan butter frozen
- ½ tsp salt
- ¼-⅓ cup cold water
- ¼ cup almond milk "egg wash" or plant milk of choice
Brown Sugar Filling
- ⅓ cup organic brown sugar packed
- 1 tsp cinnamon
- 1 tbsp all purpose flour or 1:1 gluten free flour
- 1 tbsp vegan butter melted
Cinnamon Frosting
- 1 cup organic powdered sugar sifted
- 1 ½ tbsp almond milk or plant milk of choice
- ½ tsp cinnamon
Instructions
- Place the flour, salt and frozen butter into a bowl of a food processor. Pulse process until the butter is in small bits, about 10-15 seconds of processing. Slowly add in the cold water a tablespoon at time, pulsing between additions until the mixture begins to form larger clumps. There should be some bits at the bottom that still look dry, that’s okay. The dough should hold together when squeezed with your fingers but should not be sticky. If it is too dry, add more water 1 tablespoon at a time. Transfer the mixture to a large bowl or onto a clean work surface. Use your hands to press the dough together to form a large ball. If there are dry bits at the bottom of the bowl, that’s okay, you can leave them there. Separate the dough into two evenly sized discs.
- Preheat your oven to 375 F° and prepare your work surface with parchment paper dusted with flour. Roll out each piece of dough into rectangles about ⅛ inch in thickness. In one of the rectangles, use a fork or toothpick to poke holes so air can escape while baking.
- Add the filling to the bottom dough leaving about 1 inch of room around the edges. Top with the second dough and seal them together using a fork to crimp the edges. Brush the entire pastry with the “egg wash”.
- Place the pop tart on a baking sheet and bake for 30-40 minutes and golden brown. Let cool before stirring together the glaze and pour over the pop tart. Finish with cinnamon if desired. Cut into 12 pieces and serve.
Notes
- These pop-tarts are best if stored in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
- You can make prep the dough into discs and freeze for up to three months ahead of time.
