Vegan Pop-Tarts
Crispy and crunchy pastry,filled with a refreshing chia cherry jam! Healthy version of the American classic - simply homemade!
Equipment
- Cherry Stoner (I linked mine in the picture above)
Ingredients
Shortcrust pastry:
- 300 g all purpose or wholemeal flour
- 50 g brown sugar
- 50 g white sugar
- 200 g margarine or vegan butter
Cherry filling:
- 300 g cherries with the stones in them
- juice of ½ a lemon
- ½ tbsp brown sugar
- 8 g chia seeds
Instructions
- Mix all the ingredients for the shortcrust pastry and knead them into a smooth dough. You should work quickly, otherwise the margarine will melt. If you want the dough to be a little softer, you can crush the brown and white sugar briefly in the blender beforehand, but I haven't done so.
- Form a ball out of the dough, wrap it in foil and let the dough rest around 1 hour in the fridge.
- In the meantime, prepare the filling: Wash the cherries and remove the stones with the cherry stoner. Halve the cherries and cook them in a saucepan with the lemon juice and brown sugar. Once the flesh has softened, put the cherry jam into a bowl, mix with the chia seeds and let it cool in the fridge.
- Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit.
- Roll out the dough on the work surface to a thickness of about 0,5-1 cm and cut rectangles from it (I used the dimensions 9 x 6 cm). Fill the rectangles with a small tablespoon of the cherry filling and carefully place a second rectangle over it. Close the ends with a fork.
- Place the pop tarts on a sheet of baking paper and bake them in the oven for about 20 minutes. Let them cool down a little before tasting them.