Pop tarts will have been around 51 years this September, and it turns out, they owe a significant chunk of their success to Cleveland. In 1963, Kellogg’s used Cleveland as a test market for their toaster pastries. Interestingly, Post announced their toaster pastry first, but Kellogg’s swooped in by finalizing their product first. We’ll leave it to Tom Hanks for the rest of the pop tart tale.
These musicians have at least one member of their band who is a vegetarian. We like to think they would really appreciate these vegan pop tart bites since they would be convenient for touring AND have no animal byproduct!
The only pop tart trait that matches their nostalgia-inducing capabilities is their fat content – 2 pastries have about 18 grams of fat. In an effort to make a “healthier” version of this delicious pastry, we made vegan dough, which substitutes coconut oil for butter. As omnivores (see our many bacon posts for evidence), we can honestly say that the coconut oil did not change that flaky pastry everyone wants. We found this fabulous vegan pastry dough recipe here.
- 6 oz. raspberries
- 1 cup sugar
- 2 1/4 C flour
- 1/2 C coconut oil (solid)
- 1 tsp. salt
- 1 tbs. cane sugar
- 1/2 C ice water
- Place raspberries in medium sauce pan over high heat. When boiling starts, mash berries with potato masher. Stir constantly for 1 minute.
- Lower to medium-high heat and add sugar. Stir until it reaches a slightly more liquid consistency than jam (about 5 min.; It gels together when it cools.)
- Preheat the oven to 350° F. Mix dry ingredients in food processor. Add coconut oil. The recipe linked above said you could add the water to the food processor, but mine is on the smaller side, I ended up dumping the coconut flour mix into a large bowl, adding the water and mixing with my hands. Note: Because this dough doesn’t have eggs binding it together, it will be a little more crumbly than regular dough. But if you force the dough together (like I did), it will stick.
- Roll 1/2 of dough into flat sheet. Cut pairs of rectangles using a knife or pastry cutter. Continue with second 1/2. Try your best to cut evenly because you will eventually be sealing the pairs together to form the tiny tarts. (You may want to start with cutting out squares first than halve them to ensure even pairs)
- Take cooled filling and place a spoonful on one of the pairs, leaving remaining piece of dough to place on top. Be sure to leave about 1-4 to 1/2 of an inch border to seal in the filing.
- Place partner piece on top and seal with fork tines.
- Place tarts on lined baking sheets, cook for 12 min and flip. (I didn’t flip my so they were toasty on one side but not on the other.) cook for another 12 min. Sacrifice one as a taste test to see if the dough is cooked through. Continue baking until desired toastiness is reached.
We hope you enjoy these tasty little treats and the grooves with which they were garnished. They are great for a small, nostalgic snack or to bring to party – especially if any vegan friends will be in attendance.