I have been wanting to make homemade lil’ breakfast toaster pastries for a while now, everyone in this house have been obsessively buying them for the past few weeks, and I admit it! I was a little bit jealous. It’s also British pie week so I had the perfect excuse to make my own!
For the pastry:
1 cup plain white flour
1 cup of wholemeal flour
1/3 cup stone ground oatmeal
1/3 cup ground almonds
5 tsp golden caster sugar
1 tsp baking powder
pinch o’ salt
1 cup chilled vegan margarine, cubed
1 tsp almond flavouring
enough almond milk or water to form into a dough
For the filling:
3 cups blueberries, frozen or fresh
1/3 cup golden caster sugar
3 tbsp cornflour
3 tbsp water
1 tsp lemon juice
Icing:
1 cup golden icing sugar
2 tsp almond milk
2 tsp agave syrup
1/2 tsp almond flavouring
extra ground almonds for topping
Method:
Start by making the pastry, mix together all the dry ingredients in a mixing bowl, with a whisk. Rub in the margarine with your finger tips until the mixture resembles large bread crumbs. Add the almond milk 1 tablespoon at a time and stir it gently in, until the dough comes together. Wrap the dough in cling film and place in the refrigerator for half an hour.
Whilst the dough is chilling make the filling. Heat the blueberries with the sugar on a medium heat, until the liquid starts coming out of the berries. In a measuring cup, whisk together the cornflour and the water, bring the blueberries up to a gentle bubble, add in the cornflour mix, whisk and cook until thickened, transfer to a bowl and allow to cool.
Preheat the oven to 180c/360f.
To put the pastries together, roll the dough out on a floured surface until you get a big rectangle about 1/8 inch thick. Separate the big rectangle into 6-8 smaller rectangles. Grab one of your rectangles and spoon a heaped tablespoon of the filling onto one half of the rectangle, brush around the edge of the pastry with water and fold over the pastry and gently press down the edges with a fork, transfer with to a lined baking sheet, and repeat the process for the rest of the pastry pieces. Brush the pastry with almond milk, pierce the tops with a skewer (so air can escape when baking) bake for 20-25 minutes until they start to turn golden. Allow to cool for 5 minutes on the baking trays then transfer to wire racks to cool completely.
For the icing topping, add the wet ingredients and slowly whisk together until you get an icing the thickness of royal icing, spread on top of the cooled pastries and allow to dry before transferring them to an air tight container (or eating straight away). To heat the pastries in the toaster use a toaster bag and heat for about 3-4 minutes.
This is what pop tarts train all their life to become but can only ever dream of being. Looks delicious.
Thanks!
These pastries look so mouthwateringly delicious! I will have to try them
Do you make your own almond milk?
I used store brought here, havnt made my own almond milk in ages! Gonna have to do it again sometime soon🙂
Yummmay!!
Thanks! (loved your homemade pop tarts by the way!)
Thank you! But your’s looks like they totally kick my pop tarts ass lol I def. have to get on these!!
I think yours look super professional! Like proper pop tarts!
But yours has the beautiful icing (that sounds freakin delicious!!) like pop tarts!
I think we will just have to agree that we are both pretty darn awesome at making homemade poptarts😉
We SO are!! haha🙂
Wow! I absolutely have to find a way to make a gluten-free version of these. They look so good. Love blueberry and almond. Yum!
Where theres a will, there’s a way! Let me know how it goes as my gluten free baking is pants! Apart form cookies.
Definitely added to my list of things to work on. They just look too good!
By the way, if you’ve got any gluten-free cookie tips they would be gratefully received. I can do crunchy ones or soft ones. I haven’t yet worked out chewy, even when I add things that should be chewy (oats, golden syrup, dessicated coconut etc.). Without the gluten they never turn out quite right – it’s one of those baking chemistry mysteries! So much to learn, so little time…
Hmmmm, try adding a 1-2 tbsps of cornflour, it works for keeping most non gluten free cookies chewy on the inside yet crisp on the outside, Ive got a gluten free cookie post coming up in about two days time (after a non gluten-free pizza post)
Oh my! Your bakes are just so fantastic! Yummy! =D
Thanks!
Brilliant! never thought of making pop tarts – great idea, especially since they look doubly delicious🙂
well done, this looks better then anything you can buy out of a box!
This looks fantastic, far better than anything Tesco has to offer – and I am in awe of your pastry skills, they turned out so well! I’ll have to get up the courage to try doing this myself.🙂
Vegan poptarts!!!!! Oh I am SO going to make these! “Sorry I melted the toaster Steve…you are going to just have to wait till we get another one till you have your toast and marm ok?…O.K.?!”😉
Denying someone one of there precious toast and marm! poor steve (that is marmite right?)
NOOOO Marmite is toxic algal bloom (especially to we Aussies😉 ) “Marm” is his Liverpudlian/Sarf end on sea (he moved when he was 4) word for marmalade😉. When he worked on building sites as a teenager they would all start their day by dropping into a cafe and buying thick slabs of toast with marmalade and large strong mugs of coffee or tea to get them started. Sometimes it takes “toast and marm” to get him revved up in the mornings (old habits die hard😉 ) but after I cause a nuclear reaction in our aging toaster with those V-poptarts, I fear he is going to have to wait for his toast and marm (or cook it old school style over an open flame😉 )
Wow!
I just want to reach into my computer screen and grab one of these – they look so good!
Yep, that’s what I’m talking about! So cute! So yum!
Holy shit these look amazing!
I miss poptarts so much.
Thanks for the recipe dude!
Well, those look a million times more delicious than any store bought pastry!!!🙂
ommmg these look so good ! using oatmeal in the dough is such a good idea… they look professional way to go !
Very impressive! 🙂
I cant wait to try this! It sounds amazing