Homemade Maple Brown Sugar Pop Tarts – healthienut – Easy to follow plant-forward recipes (2024)

Buttery, soft, and slightly crunchy maple brown sugar pop tarts, yes please. These *homemade* pop tarts are easier than you think and are packed with a whole lot of flavor. Vegan.

Have you ever made homemade pop tarts? If the answer is no, then you are missing out. These pop tarts are filled with a sweet brown sugar filling and topped with a creamy maple icing.

Don’t get me wrong, I love store bought Pop Tarts, but something about making them yourself is much more special.

These pop tarts are easier to make than you may think and contain easy-to-find ingredients.

The crust of these Maple Brown Sugar Pop Tarts is flaky, buttery, and oh so delicious. They are filled with a sweet brown sugar filling that screams fall season.

How to Make Maple Brown Sugar Pop Tarts:

This is a simple, fuss-free recipe.

1. To make the pastry, in a large mixing bowl, whisk together the flours, sugar, and salt. Add cold butter. Using a pastry cutter or two forks, cut the butter until it resembles coarse meal (pea-sized crumbles with a few larger pieces is ok). Slowly drizzle in the cold non-dairy milk 1 tbsp at a time, stirring with a wooden spoon or spatula after adding each tbsp. Stop adding milk once the mixture starts to clump. Form into a ball and flatten into a 1-inch thick disc. Tightly wrap in plastic wrap and refrigerate for 30 minutes.
2. While the dough is refrigerating, prepare the filling. In a mixing bowl, whisk together the brown sugar, cinnamon, melted butter, and maple syrup until a paste-like mixture forms. Set aside.
3. Take the dough out of the plastic wrap and cut in half. Wrap one half with plastic wrap and transfer to the fridge while you roll out the other.
4. Lay a sheet of parchment on to a flat surface. Place one of the dough balls in the center of it and lay another parchment on top of the dough ball. Using a rolling pin, roll the dough out into a 9×7″ rectangle. Trim the sides as needed. Cut rectangle into fourths and transfer each smaller rectangle to a parchment-lined baking sheet. Transfer baking sheet to the fridge while you roll out the other dough ball.
5. Repeat step 4 with the other dough ball. Place baking sheet in the fridge for 10 minutes.
6. Remove 1 baking sheet of rectangles from the fridge. Place a heaping tbsp of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around1/4 inch of space on the edges.Remove the other four rectangles from the fridge, these will be the tops of the pop tarts. Top each of filling-topped rectangles with a naked rectangle. Crimp the edges with a fork to seal. Pierce the surface of each pop tart. Brush each sealed pop tart with non-dairy milk. Sprinkle a bit of sugar over top.
7. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes.
8. Preheat the oven to 350F. Bake pop tarts for 25-30 minutes or until tops are golden brown. Cool for 5 minutes on the baking sheet then transfer to a wire cooling rack.
9. While pop tarts are cooling, prepare the icing. Whisk together all the icing ingredients until it reaches a spreading consistency. You don’t want the icing to be too thick so that it’s hard to spread. Spread icing on each pop tart using a knife. Icing will slightly harden within 30-45 minutes.
10. Store pop tarts in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, bake in a 350F oven for 10 minutes.

Your ‘Maple Brown Sugar Pop Tarts‘ Questions Answered:

Can I make this recipe gluten-free?

I have not tested a gluten-free version of this recipe. However, an all-purpose gluten-free flour may work. My favorite is Bob’s Red Mill 1-1.

Do I have to use pastry flour?

You can sub the pastry flour for more all-purpose. The reason for adding pastry flour in this recipe is its affect on the texture of the pastry. It aids in the flaky, soft texture, but you don’t have to use it. It is suggested for a tastier final product!

How do I store the pop tarts?

Store pop tarts in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To reheat, bake in a 350F oven for 10 minutes.

If you’re looking for more fall desserts, you’ll also love thisPumpkin Bread w/ Maple Cream Cheese Frosting, thesePumpkin Snickerdoodles, and theseApple Cider Cupcakes.

Also, if you make this recipe and decide to share it onFacebookorInstagramdon’t forget to tag me@healthienut+#healthienut! I love seeing your mouthwatering recreations!