Now this is what fun is made of! With the super easy vegan puff pastry crust, the strawberry center, and the frosting, you will be busting out sweet dance moves like nobody’s watching.
1 cup all-purpose flour
1/4 teaspoon pink Himalayan rock salt
5 ounces very cold vegan butter, cubed (I use Earth’s Balance whipped vegan butter)
1/3 cup ice cold water
6 tablespoons strawberry jam, jelly, or preserves
Almond milk or water, as needed
1 cup organic powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons almond or coconut milk
In a large bowl, mix together the flour and salt.
Add the butter and cut into flour mixture using a fork, 2 knives, or a pastry blender. It will have a super crumbly consistency and you want the butter to be no bigger than the size of a pea.
Make a well in the middle of the dough and pour in the water. Use your fork to mix and combine the dough until it starts to hold together.
Flour your work surface and rolling pin, and roll the dough into a 10-inch rectangle. It doesn’t have to be perfect. Fold the dough into thirds by bringing the bottom part of the dough up to the middle of the dough and folding the upper part of the dough over the middle. You are going to repeat the rolling and folding process 8 times, rotating the dough a quarter of a turn each time before rolling out into a rectangle. Use flour as needed to prevent it from sticking to the work surface.
When you are done with the rolling and folding process, wrap the dough in plastic wrap and chill for 1 hour or overnight. I always get this prepped a day in advance when I know I’m making oven tarts.
When ready to use, roll out dough into an 8 x 9-inch rectangle. Cut in half lengthwise to form 2 (4 x 9-inch) rectangles. Then cut each rectangle into thirds to create 3 (3 x 4-inch) rectangular pieces. All together you will have 12 even rectangle pieces, making 6 whole toaster pastries.
Preheat oven to 350 degrees.
Drop 1 tablespoon of jam in the middle of each of 6 dough rectangles. Using your fingers, moisten the edges with a little bit of almond milk or water and cover each with one of the remaining rectangles. Use a fork to press edges together to seal.
Poke the top of each toaster pastry 3 times with a fork. Brush tops with additional almond milk or water. Bake for 20 minutes, or until edges are golden. Remove from oven and let cool 5 minutes before transferring to a wire rack.
Combine the sugar, vanilla, and milk together in a small bowl until smooth and creamy. If you want the frosting thicker, add more powdered sugar, if you’d like it runnier, add more milk, a tablespoon at a time.
Drizzle frosting over warm pastries and top with sprinkles, if desired. Serve right away or store in an airtight container in the refrigerator. To reheat, place in a 250 degree oven for 10 to 15 minutes.
- These pastries are so much fun to make with the kids. When you’re done preparing the dough, let them knead it a few times or fold it over with you.
- Have them fill each pastry with the strawberry jam.
- And last but not least, (my favorite part) let them drizzle the icing and sprinkles on top!