Vegan Blueberry Pop Tarts
Ingredients
- 1 sheet vegan puff pastry
- 1 cup frozen blueberries
- 1 tbsp granulated sugar
- 1.5 tsp cornstarch/corn flour
- 1/2 tsp lemon juice
- 1/2 tsp soy milk
- 1/2 cup powdered sugar
Preparation
Preheat oven to 350F/175C.
Once defrosted, roll out puff pastry and cut into desired shape.
In a saucepan, make the filling by mixing 1 cup frozen blueberries, 1 tablespoon of sugar, 1.5 teaspoons of cornstarch, and 1/2 teaspoon lemon juice to taste; stir and cook on medium heat until bubbling and thickened.
Once the filling is cooked, place a small amount, about 1/2 teaspoon, in the center of the pastry cutouts, cover with another piece of pastry to form the pop tart, gently press down the edges, and use a fork to create ridges around the edge.
Bake until deep golden, about 10 to 12 minutes.
While the pop tarts are cooling, make the icing by blending any leftover blueberry filling until it has a purée texture, then add a splash of soy milk and 1/2 cup powdered sugar, and combine until the desired icing consistency is achieved; you may need to adjust with more soy milk or sugar depending on the filling's consistency.
Once the pop tarts are cooled, frost them with the icing and then refrigerate until the icing is set.
Enjoy at room temperature or warmed up.
