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Brown Sugar and Cinnamon Pop Tarts: Homemade & Vegan
40K views
May 3, 2024
Relive your childhood with this improved (and vegan!) version of brown sugar & cinnamon Pop-Tarts! Follow along with me while I bake this classic treat using the recipe on my website: https://www.stephsunshine.com/vegan-life/vegan-brown-sugar-cinnamon-pop-tarts You can find all my recipes here: https://www.stephsunshine.com/vegan-life/recipes Some tools you may need (includes affiliate links, which pay me a small commission if you click them and purchase): Rectangular cookie cutters: https://amzn.to/3cvZd6m Pizza cutter: https://amzn.to/3waNFNW Rolling pin: https://amzn.to/3w8yCUT Follow me on Instagram: https://www.instagram.com/msstephsunshine/ Or on Facebook: https://www.facebook.com/MsStephSunshine
View Video Transcript
0:00
We are making homemade brown sugar and cinnamon pot tarts
0:04
but they're vegan, and they're more delicious than the original. And if you want to follow along with the actual recipe
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I will post a link to my website in the description. So let's get started
0:16
We're gonna start with the crusts. We're gonna add 295 grams of flour
0:21
two teaspoons of sugar, a teaspoon of salt. I'm gonna mix it up, and then add in 125 grams
0:28
of vegetable shortbread. shortening. And then we're going to take a fork and cut it in until it is nice and crumbly
0:35
All right, so I've got my nice crumbly dough here, and I'm just going to add a third of a cup
0:41
of almond milk and half a teaspoon of vanilla to my little measuring cup here, and then I'm going to
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mix it in until I have a dough. So I have lightly flowered my workspace here. Now I'm going to
0:53
roll the dough out so it's about an eighth of an inch thick. So now that it's rolled out, I'm going to start cutting the dough
1:05
I have prepared a little rectangle here out of parchment paper. It is 3 inches by 4 inches
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I pre-cut it, so it's just a pattern that I'm going to use to cut the squares that I need
1:20
And I am using a pizza cutter. This works better than a knife because a knife will drag the dough with it, but I'm
1:29
the cutter will just roll right over and give you a nice clean cut. They also do make rectangular
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cookie cutters, that's probably a lot easier. I wasn't able to find any there exactly three by
1:40
four inches but it really doesn't matter. You just have a little bit different sized pop
1:44
tarts but it's totally fine. This recipe makes eight pop tarts so you're going to need 16 squares
1:50
the top and a bottom for each one. If you can't get 16 on the first roll you can usually
1:55
re-roll it once but after that it's a little tough to re-roll. So
1:59
Try to get it rolled out on the first roll as much as you can. So I gonna take the rectangles and put them onto a baking tray Since there 16 I gonna need two baking trays and then I gonna refrigerate them for 30 minutes
2:13
So my dough's been in the refrigerator for about 15 minutes. I just preheated the oven to 350 degrees
2:20
or that's if you're Celsius, 175 degrees. And I am gonna start making the filling
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So for the filling, we need 150 grams of brown sugar, a teaspoon of cinnamon, two teaspoons of corn starch
2:33
and an eighth of a teaspoon of salt. We're gonna mix that together
2:37
And then we're going to add 28 grams of vegan butter and cut that in until it is well mixed
2:46
We're not done yet with the filling. We're gonna add two teaspoons of coconut cream
2:51
unsweetened coconut cream, and half a teaspoon of vanilla. The coconut cream is really important
2:57
because it's gonna keep your filling nice and soft. So when your filling's all mixed up
3:03
This is what it should look like. At this point, what I like to do is divide the filling
3:07
into eight little balls. That way, when I'm filling the pop tars
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I don't have to worry about if I'm taking too much or too little. Am I not gonna have enough when I get to the last pop tart
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So I just kind of eyeball it. Like, I'll cut it in half here
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and then I'll cut this one in half, and then cut them in half again
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So you end up with something like this is a little bit more than a taste
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Maybe tablespoon and a half-ish. There you have it, little eight balls there
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Oh, uh-oh. Am I behind the eight ball? That was so corny
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I'm so sorry for that joke. Alright, so my rectangles have cooled
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and I have set them out here on the counter for a few minutes just so that they're not super hard
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And I have a plate here, a large plate that I have dusted with flour
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I also have a couple of ramekins here. I have one with almond milk
4:02
and one with water and then I have my filling here. I'm gonna start with one
4:07
If they're a little bit hard, be careful when you're lifting them up so you don't break it
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And I going to take one ball of filling and kind of dab it on the middle there Now what I going to do is I going to spread it around with the spoon
4:22
But if it gets too close to the edges, I'm going to use my finger here to keep it from getting too close
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because we're going to need this area on the edge to seal the two pieces of dough together
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So that looks pretty good. I'm going to just dip my fingers
4:36
If you have a paintbrush or something, go ahead. but you know fingers work too and I'm just gonna tap on the sides here the
4:48
reason I put it on a plate is because it's easier to spin so you can get all
4:56
the edges now I'm gonna take a second piece of dough here and I am going to just
5:07
press it right on top. You want to really press these edges together. You're going to
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crimp it with a fork too but you really want to make sure everything is sealed
5:16
here because this brown sugar will have a tendency to want to leak out and we
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don't want that to happen. We want nice pretty pot tarts with no leaks. Now I'm
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going to take a fork and I'm going to crimp the edges to really seal it
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So now I'm going to take the fork and I'm going to poke a whole bunch of holes in the top
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You want to let the steam out because otherwise the steam's going to build up inside the pot tarts
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You're just going to have a giant gap in the top of your pot tarts. So I'm just going to put as many holes as I can in here
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Finally, I'm going to take some almond milk and spread it on top
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I'm going to just kind of brush it around with my fingers here. The almond milk is kind of the equivalent of an egg
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It's just to give it some color and shine. I'm gonna put it back on the baking tray
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With me? Alright so here they are
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I'm just gonna pop these in the oven. I'm sorry, that was not funny
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So I'm gonna put these in the oven. For about 25 to 30 minutes, you just wanna look for the edges
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to start getting a little bit brown. So let's put them in. The popsarts are out of the oven
6:47
They are cooling behind me. and they're almost cool so I'm gonna go ahead and start making the frosting
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I have 150 grams of powdered sugar here. I'm going to add a teaspoon of cinnamon, a tablespoon plus a third of a teaspoon of almond milk
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and a quarter teaspoon of vanilla. I'm just gonna add it all here, mix it up, and I'm gonna have my frosting
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It's pretty simple. The frosting's gonna be a little bit on the thick side because you don't want it running off the edges of the Pop-Tarts
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but if it's too thick and you really can't spread it you can add a little bit more almond milk
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or if it's not thick enough adds more powdered sugar this is about this consistency you should have
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you can see that when you stir it's a little tough but once you let it go it starts to kind of
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gloss over a little bit that is the consistency that we're looking for I'm just going to put my
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pot tart here on a plate just going to take a little bit of the frosting put it on top
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and kind of spread it around it's gonna look a little matte at first but if you leave
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it for a few seconds it's gonna get nice and glossy once it's frosted it'll
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probably take about an hour to step you can eat it right away you don't need to wait all right so that's it brown sugar and cinnamon pop tarts let's the hot date
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in time and made my childhood good. Thanks for watching. If you liked the video, please like it
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If you made these Pop-Tarts, please leave you a comment. Let me know how I want
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And if you want more vegan recipes, please hit subscribe
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