Easy Cinnamon Pop Tarts

Prep Time: 10m | Cook Time: 20m | Servings: 12

Ingredients

Puffs

• 4 sheets puff pastry
• dairy-free butter, melted (for brushing)
• sprinkles

Jam Filling

• strawberry jam

Cinnamon Filling

• 100g brown sugar
• 1 tbsp flour
• 1/2 tsp cinnamon
• 1 1/2 tbsp dairy-free butter, melted

Icing

• splash vanilla extract
• 250g icing sugar
• 2 tbsp plant milk, 1-2 tsp more if needed
• 2 drops pink food colouring

Instructions

1. Preheat oven to 180ºC (fan-forced).
2. Let pastry sheets thaw for 10-15 minutes. In a bowl, mix together all cinnamon filling ingredients until a thick, lumpy paste forms.
3. Cut each puff pastry sheet into 6 equal rectangles. Keep the plastic backing on for easier handling.
4. Take half the rectangles and add 1/2–1 tbsp of the cinnamon filling or strawberry jam to the centre of each, leaving a clean border around the edges.
5. Peel the backing off the remaining rectangles and place them over the filled ones. Press to seal the edges, then crimp all sides with a fork. Poke the tops a few times with a fork to allow steam to escape.
6. Brush the tops with melted vegan butter and bake for about 20 minutes or until puffed and golden. Some cinnamon filling may ooze out - that’s totally normal. Let them cool slightly.
7. While the pop tarts are baking, mix all icing ingredients together. It should look a little thick and textured at first, but settle into a smooth finish. Adjust texture with 1/2 tsp of plant milk at a time if needed.
8. Once the pop tarts are cool enough to handle, spread icing over the tops and immediately add sprinkles before it sets.