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Tuesday, 8 January 2019

Apricot puff pastry poptarts recipe

Vegan, gluten-free, wheat-free, quick & easy.

These are not your usual pop-tarts, but who says all pop-tarts have to be the same?
A delicious gluten-free puff pastry with a filling of apricot jam, topped with lemon drizzle, chopped almonds and grated dairy-free white chocolate.

These pop-tarts are quick & easy to make and contain minimal ingredients.
A delicious snack, perfect for on the go or enjoy with cream/ice-cream for a dessert.
They went down a storm with my friends & family so I'm sure you'll love them too!

Preparation- 10 minutes
Baking time- 8-10 minutes
Makes- 6
Level- Easy

- 1 sheet of gluten-free puff pastry (I use JusRol)
- Apricot jam
- Dairy-free milk (I use unsweetened almond milk)
- Icing sugar
- 1/2 a lemon (juice only)
- Chopped almonds (optional)
- Dairy-free white chocolate (optional)

Step 1- Preheat your oven to 180 degrees c and line a baking tray with greaseproof paper.

Step 2- Unroll your puff pastry sheet and cut into equal squares, 3 x 4.
Step 3- Add some apricot jam into the centre of half of the squares.
Lay the remaining squares over the filling and seal the edges by crimping the edges of the pastries with a fork.
Repeat for all 6 pastries.
Step 4- Place the pastries onto the lined baking tray, place in the middle of the preheated oven and bake for approximately 8-10 minutes or until golden in colour.

Whilst the pop tarts are baking, prepare the drizzle.

Step 5- Place some icing sugar into a bowl and add in lemon juice and almond milk until its a thick paste-like consistency.
If too runny add more icing sugar. Too thick, add more lemon juice.

Step 6- Once the pop-tarts come out of the oven, drizzle over the icing and decorate with roughly chopped almonds and a grating of dairy-free white chocolate.

Best enjoyed fresh & warm, day of making.
Store in a sealed container in the fridge and best eaten within a few days.


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