These are not your usual pop-tarts, but who says all pop-tarts have to be the same? A delicious gluten-free puff pastry with a filling of apricot jam, topped with lemon drizzle, chopped almonds and grated dairy-free white chocolate.
Apricot Puff Pastry Poptarts [Vegan]
- 1 sheet of gluten-free puff pastry
- Apricot jam to taste
- Dairy-free milk to taste
- Icing sugar to taste
- 1/2 a lemon (juice only)
- Chopped almonds (optional)
- Dairy-free white chocolate (optional)
- Preheat your oven to 360°F and line a baking tray with greaseproof paper.
- Unroll your puff pastry sheet and cut into equal squares, 3 x 4.
Add some apricot jam into the center of half of the squares. Lay the remaining squares over the filling and seal the edges by crimping the edges of the pastries with a fork. Repeat for all 6 pastries.
Place the pastries onto the lined baking tray, place in the middle of the preheated oven and bake for approximately 8-10 minutes or until golden in color.
Whilst the pop tarts are baking, prepare the drizzle. Place some icing sugar into a bowl and add in lemon juice and almond milk until its a thick paste-like consistency. If too runny add more icing sugar. Too thick, add more lemon juice.
Once the pop-tarts come out of the oven, drizzle over the icing and decorate with roughly chopped almonds and a grating of dairy-free white chocolate.