Take Two Strawberry Pop Tarts

Prep Time 40 minutes
Cook Time 30 minutes
Serving Size 9 Pop Tarts

These homemade strawberry pop tarts that were made for Take Two by Lauren | Pinch of Parsley- have a vegan yet flaky, buttery pastry crust, are filled with Sara Beth's Strawberry Raspberry Preserves, and topped with a strawberry-inspired pink icing.


Pastry Crust:

  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1 flax egg
  • 2 tablespoons of Original/Chef's Blend Barleymilk

Vegan Egg Wash:

  • 2 tablespoons of Original/Chef's Blend Barleymilk
  • 1 teaspoon of agave or maple syrup

Strawberry Filling:

  • Sara Beth's Strawberry Raspberry Preserves


  • 3/4 cup powdered sugar
  • 1 tablespoon of Original/Chef's Blend Barleymilk
  • Pink food coloring
  • Sprinkles

Cooking Instructions

  1. Step 1

    Make flax egg and allow to set for 5 minutes. Line a baking sheet with parchment paper and set aside.

  2. Step 2

    Make the Pastry Crust: In a large bowl, whisk together the flour, sugar, and salt. Using a fork or your hands, mix in the butter until the mixture holds together when you squeeze it. In a small bowl, whisk together the flax egg and milk and add to the dough. Mix together with a fork until everything is evenly moistened. Knead the dough on a floured surface only for a minute.

  3. Step 3

    Divide the dough in half, placing one half in the fridge until it's needed again in step 4. Roll out one piece of dough into a 9x12-inch rectangle. Cut the sheet of dough into nine 3x4-inch rectangles. Using a spatula, transfer the rectangles to the prepared baking sheet from step 1.

  4. Step 4

    In a small bowl, make an 'egg wash' by whisking together maple syrup and Barleymilk. Brush the 'egg wash' on each of the rectangles. Spoon 1 tablespoon of Strawberry Raspberry Preserves into the center of each rectangle, leaving a ½-inch of space around the edges.

  5. Step 5

    Remove the other half of dough from the fridge. Roll it out and cut it the same way you did the first half, as directed in step 3. One at a time, place the second rectangle of dough on top of the nine partially assembled ones. Using a fork, press around the seams of the dough to make sure they are sealed. Prick the tops of the rectangles in multiple spots to allow steam to escape.

  6. Step 6

    Refrigerate the baking sheet with the pop tarts for 30 minutes, uncovered.

  7. Step 7

    While the pop tarts are chilling, preheat the oven to 350 degrees F.

  8. Step 8

    Bake the pop tarts for 25 to 30 minutes, or until lightly browned. Allow them to cool completely before icing.

  9. Step 9

    In a small bowl, whisk together the powdered sugar, barleymilk, and pink food coloring. The icing should have a very thick, but still spreadable consistency. If necessary, add one splash of milk at a time, until that consistency is reached. Spread a spoonful of icing over each pop tart, top the icing with sprinkles, and allow to sit for at least 30 minutes so the icing can set.

  10. Step 10

    Enjoy right away or store in an air-tight container for up to 1 week.

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