Processed foods are something I was never a huge fan of, but there are a few staples I did love.  Pop-tarts were always a great quick and easy breakfast, but there is so much crap in those that I don’t even know whats in them!  I’ve heard some are vegan, but I decided I’d try my hand at making my own.  Because, why not?  These are great because you can fill then with whatever fruit you’d like.  I’d love try chocolate next time.  If they come out okay, be on the lookout for a definite post.

Ingredients:

2 cups flour
pinch of salt
2/3 cup cold vegan butter (I used Earth Balance)
2-4 Tbsp ice cold water
1 heaping cup blueberries (or frozen berry of choice)
1 Tbsp raw sugar for topping
Vanilla glaze (recipe below)

Directions:

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

Prepare the filling by placing berries in a small saucepan over medium heat. Cook for 5-8 minutes with a lid on, stirring occasionally and smashing down with a spoon. Add a few teaspoons of sugar to sweeten if preferred. I added 1 tsp. stevia. Transfer to a bowl to cool.

To start the crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined. I used my stand mixer with the dough hook.

Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. I added 2-3 Tbsp – you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to knead. Add more flour if it gets too wet.

Turn onto a floured surface, shape into a disc, and then use a rolling pin to roll into a large rectangle. I find it helpful to place a sheet of plastic wrap over the dough while rolling to reduce cracking.

Cut into 12 equal squares and carefully transfer each to the baking sheet.

Place about 1 Tbsp of filling onto 6 of the squares, leaving a 1/4 inch border to seal the edges.

Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.

Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar and bake for 20-25 minutes, or until golden brown.

Let cool for a few minutes, then top with glaze if desired. See below for glaze directions.

Glaze:

1 cup powdered sugar
1/2 tsp vanilla extract
1/2 Tbsp Earth Balance, melted
splash almond or soy milk

Prepare glaze by combining powdered sugar with vanilla and melted butter and whisking in almond milk until desired consistency is reached. I left it thick so it would dry nice.