Vegan Heart Shaped Brown Sugar Pop Tarts
Inspired by brown sugar cinnamon Pop-Tarts, these vegan heart-shaped pastries are flaky, lightly sweet, and filled with that classic cinnamon-sugar center. They’re easy to make, fun to shape, and perfect for Valentine’s Day , or honestly, any time you’re craving something cozy and homemade.
Ingredients & substitutions
These are made with simple pantry staples and a classic pie-style dough. Nothing fancy, nothing hard to find.
Dough
All-purpose flour
keeps the dough sturdy but tender
Granulated sugar
just enough to lightly sweeten the pastry
Salt
balances everything out
Plant-based butter (cold)
this is what gives you those flaky layers
Ice water
helps bring the dough together without melting the butter
Substitutions
You can use vegan butter sticks or block-style butter, just make sure it’s cold.
Stick with all-purpose flour here for best texture.
Brown sugar cinnamon filling
Brown sugar
soft, rich sweetness
All-purpose flour
thickens the filling so it doesn’t leak
Cinnamon
classic Pop-Tart flavor
Plant milk
used as a vegan “egg wash” to help seal and brown
Cinnamon glaze
Powdered sugar
smooth and classic
Cinnamon
ties everything together
Vanilla extract
adds warmth
Plant milk
thins the glaze to the right consistency
How to make the recipe
Step 1 Make the dough
Add the flour, sugar, and salt to a food processor and pulse to combine.
Add the cold, cubed plant-based butter and pulse until the mixture looks crumbly with small pea-sized pieces.
With the processor running, add the ice water one tablespoon at a time, just until the dough comes together. Stop as soon as it does , overmixing will make the dough tough.
Turn the dough onto a lightly floured surface, flatten the dough a bit, wrap tightly, and chill for at least 30 minutes.
Step 2: Roll and fill
Once chilled, roll the dough out on a lightly floured surface. Use a medium heart-shaped cookie cutter to cut out an even number of hearts.
In a small bowl, mix together the brown sugar, flour, and cinnamon.
On half of the hearts (these are your bottoms), place about 2 heaping teaspoons of filling in the center. Spread it slightly, leaving about ¼ inch around the edges.
Brush the edges lightly with plant milk. Place the remaining hearts on top and use a fork to crimp the edges , this seals the Pop-Tarts and gives them that classic look.
Use a fork to poke a few holes in the top of each Pop-Tart so steam can escape while baking.
Step 3: Bake
Brush the tops lightly with plant milk or melted plant-based butter.
Bake at 375°F for 20 minutes, or until lightly golden brown. Let them cool completely before glazing.
Glaze & finish
Whisk together the powdered sugar, cinnamon, vanilla, and plant milk until smooth. Drizzle or spread the glaze over the cooled Pop-Tarts and let it set before serving.
Serving & storing
These are best once the glaze has set but the pastry is still tender.
Store in an airtight container at room temperature for up to 2 days
Refrigerate for up to 4 days
Reheat briefly in the microwave if you like them warm
Tips & tricks
Keep everything cold, cold butter and chilled dough are key for flaky pastry
Don’t overfill, too much filling can cause leaking
Crimp firmly, sealing the edges well keeps the filling inside
Let them cool before glazing or the icing will melt right off
FAQs
Can I make these ahead of time?
Yes! You can assemble and refrigerate them unbaked for up to a day, then bake when ready.
Can I freeze them?
You can freeze them unglazed. Bake straight from frozen, adding a few extra minutes.
Can I use a different shape?
Absolutely, rectangles, circles, or whatever cutter you have will work.
Vegan Heart-Shaped Brown Sugar Pop-Tarts
Ingredients
Dough
- 2 ¼ cups all-purpose flour
- 3 tablespoons sugar
- ¾ teaspoon salt
- 1 cup plant-based butter cold and cubed
- 5 –7 tablespoons cold ice water
Filling
- ½ cup brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 2 tablespoons plant milk
Glaze
- ¾ cup powdered sugar
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon plant milk
Instructions
- Add flour, sugar, and salt to a food processor and pulse to combine.
- Add cold butter and pulse until crumbly with pea-sized pieces.
- Add ice water one tablespoon at a time until dough just comes together.
- Flatten the dough a bit, wrap, and chill for at least 30 minutes.
- Roll out dough and cut heart shapes.
- Mix filling ingredients. Add filling to half the hearts, leaving edges clear.
- Brush edges with plant milk, top with remaining hearts, and crimp with a fork.
- Poke holes in tops and brush lightly with plant milk.
- Bake at 375°F for 20 minutes until lightly golden. Cool completely.
- Whisk glaze ingredients and drizzle over cooled Pop-Tarts.
