Growing up there were 3 ultimate breakfast scenarios; going out for breakfast, being allowed sugary cereal out of one of those tiny boxes, and Poptarts. You know, those little pastry things that were filled with delicious unhealthy stuff and covered in the most delicious frosting known to man-kind? Now you can make your very own vegan version that tastes like tiny little apple pies. Now that’s an ultimate breakfast scenario.
- 2 1/2 cups plain flour
- 1/2 cup caster sugar
- 2 teaspoons salt
- 1 1/2 cups vegan margarine
- 1/3 cup chilled water
- 2 tablespoons vegan margarine
- 4 green apples, peeled and diced into 1cm cubes
- 1/2 cup brown sugar
- 4 teaspoons cinnamon
- 2 teaspoon nutmeg
- 1/4 cup almond milk
- 1 cup icing sugar
- 1/2 tablespoon cornflour
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons almond milk
- Preheat the oven to 180°C and line two baking sheets with baking paper.
- In a food processor, process the flour, sugar, salt and vegan margarine until it resembles breadcrumbs.
- Add the chilled water gradually as you may not need it all, stop when the dough forms.
- Tip out onto a lightly floured bench and bring it together before wrapping in cling wrap and place in the fridge for 15 minutes.
- While the pastry is chilling, make your filling by melting the margarine in a medium-sized saucepan before adding the apple, brown sugar, cinnamon and nutmeg.
- Continue to stir on medium heat until the apple is 3/4 of the way cooked. Remove from the heat and set aside.
- Grab the pastry from the fridge and roll out to a .5cm thick rectangle on a lightly floured surface.
- Cut the pastry into 24 8cm x 12cm rectangles, rolling again if necessary.
- Space 6 rectangles out on each baking tray, dipping your finger in the almond milk and running it around the perimeter of each rectangle.
- Spoon about 2 tablespoons of filling to the middle of the pastry, leaving about .5cm between the perimeter where the milk was added and the filling.
- Lay the remaining pastry rectangles on top of the filled pieces, pressing around the edges with a fork to seal.
- Pierce the pastries several times with a fork and brush almond milk over each one before baking for 15-20 minutes (or until golden).
- Remove from the oven and place onto cooling racks to cool as desired. You can serve them hot or cold however the icing will not set completely if you choose to serve hot.
- While the Poptarts are cooling, prepare the frosting by sifting together the icing sugar and corn flour.
- Slowly whisk in the almond milk and vanilla until well combined.
- Place the frosting in a piping bag and drizzle over the Poptarts and set aside until the frosting has set.