Gooey Strawberry Poptart Pastries

Posted by Sweet Belly on

OBSESSED with these gooey, heavenly, sticky poptart pastries 🤤💗💕. The prep that goes into these pastries is a lot but I can’t emphasize enough how worth it your time will be! 

I had been seeing images of gluten free, vegan poptarts floating around the web and wanted to try them for myself- and, in just 24 hours, they’ve won my sweet tooth heart. 😋

They’re de-licious and make for a perfect treat to share with your friends and family. I hope you love them and make them over and over again 💗 

Gooey Strawberry Poptart Pastries Recipe




- 2.5 cups of flour (can use coconut or all purpose baking flour) .

- 3/4 cup of vegan butter .

- 2 tbsp palm 🌴 sugar .

- 1/4 cup shortening (organic pressed palm 🌴oil) .

- 1/2 tsp Himalayan pink salt .

- 1/2 cup cold water .

- 1 tbsp lemon juice, squeezed .



1. Add the cold water and lemon juice to a bowl, stir and refrigerate. . 

2. In medium size bowl, add the flour, sugar and salt, and stir. .

3. Cut the vegan butter and shortening into small cubes, and add to the mix. .

4. Gently toss the cubes in the mix until thoroughly covered. .

5. Using your hands, blend all the ingredients together until it is a sand-like consistency. .

6. Add 1/2 of the water-lemon juice to the “dough,” and stir. .

7. Slowly add the remaining juice and stir. (If mix is still too watery, add 1/4 cup flour, until it is dough-like) .

8. Line 2 trays with parchment paper sprinkled with flour, and divide the dough in 2 equal portions. .

9. Place each dough portion into the tray, roll them out (can use a glass cup or rolling pin) into rectangles, about 1-inch thick. .

10. Sprinkle more flour on the top of dough to make less sticky, and cover with seran wrap. .

11. Place each dough tray in the fridge and let sit for 1 hour. 






Option 1- use allergy-friendly strawberry jam. 

Option 2- prepare strawberry chia jam from .


Egg 🥚 Coat:

- 1 egg (for vegan, stir 1 tbsp ground flax seeds + 2.5 tbsp water, stir and let thicken) .

- 1 tsp palm 🌴 sugar .

- 1 tbsp plant milk .

*stir all ingredients together and let sit .






1. Preheat oven to 350F .

2. Remove trays and seran wrap on dough. .

3. Roll the dough out until about 1/4 inch thick. .

4. Spread strawberry jam evenly over the rectangle dough .

5. Roll out the second dough portion to 1/4 inch thick .

6. Place this layer on top of dough with filling .

7. Coat dough with the egg coat and bake for 30 mins, until golden brown. .

8. Let cool for 10-15 minutes before adding pink glaze .






- 1.5 c powdered sugar .

- 1/2 tsp beet root powder .

- 1/4 tsp vanilla .

- juice from 1/2 a lemon .

- 1 tbsp warm water . 



1. Mix all ingredients together. 

2. Spread over Poptart top after it has cooled for 10-15 minutes. 

3. Sprinkle with your choice allergy-friendly sprinkles 

4. Let sit for 5 minutes before cutting and serving. 

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