Poptarts were always a favorite of mine growing up. They were the perfect breakfast / sweet treat, and I loved that I could take them anywhere. I never realized how easy it was to make them yourself until recently, and oh my gosh I just want to make so many, with a million flavor combinations. A couple years back I made some rosemary peach jam to have on toast, and it was pretty amazing. I’ve been trying to find uses for it ever since, and I figured putting it into pop tarts would lead to something extra delicious… and it indeed did. I promise you’ll be hooked on the first bite!
Now these are a little time consuming to make, BUT the best part about them is that you can freeze these! So make a huge batch, freeze a bunch, and you’ll have pop tarts ready anytime! Only thing, if you’re planning on freezing them, do not put icing on the ones you’re freezing! When you warm the pop tart up, the icing will become a melted mess if it’s frozen on there. The icing is really easy to make and you probably will always have the ingredients needed in the house to make it, so you can just make some while the pop tart heats up!
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IMPORTANT NOTES BEFORE WE GET STARTED:
- you can easily use store bought vegan pie dough instead of making your own. Just follow the same process of cutting it into rectangles & such & follow the baking instructions on the package.
- you can also use store bought jam / jelly instead of making your own, which honestly is a huge timesaver. Milk & Eggs has a few different peach jams on their site, you can simply mix that (or any peach jam / jelly you can get your hands on) with finely chopped fresh rosemary for the same effect! It saves a lot on time, and works just as well.
The first thing you’ll want to start working on is your rosemary peach jam, just because it takes a bit to cook down & you need it to cool before using it. I personally recommend that you make the jam in advance, because it will last quite a while!
First you’ll need to peel and pit your fresh peaches. If you can’t find fresh peaches, you can used canned ones- but make sure you RINSE & DRY them really well! You don’t want any of that syrup from the can getting in there. Chop them up into small chunks, and transfer to a pot over medium-low heat. You want to cook these until they start to breakdown and release their juices. Stir frequently to prevent burning, & mash them as they get softer. This process will take roughly 20 minutes, but you want the peaches to end up as basically a liquid (as little bits or chunks as possible).
Pour your peach mixture into a bowl, and then return 6 cups of the peach mixture back into the pot. Add your sugar, & fresh rosemary (chopped finely), then bring to a soft boil over medium – low heat. Next you’ll need to gradually stir in the dry pectin & soft boil while stirring for 1-2 minutes. Add this mix to the rest of your peaches, and stir to combine very well. Then you can transfer these to sterilized mason jars & seal if desired… this jam is so incredible & makes great gifts as well!
Who doesn’t love golden brown, flaky pie crusts? This pie dough is pretty self explanatory! Just make the pie dough like any other pie dough, but using coconut oil in place of butter! Or you can use vegan butter if you’d like. Once you have your pie dough & jam ready to go, you can start assembling your pop tarts! First, preheat your oven to 350F. Roll out your pie dough (directly from the fridge) on a lightly floured surface to about 1/8″-1/4″ thick, and cut into rectangles.
Next, scoop about 1/3 the size of your rectangle worth of peach jam right into the center of the rectangle. Top with another rectangle of pie crust, press the edges to force out any air & seal edges, and then crimp all edges with a fork to insure they’re sealed. Transfer your pop tarts to a parchment lined baking sheet, with some space in between each poptart. Cut a small slit on the top of each one to allow steam to escape (these will be covered by the icing at the end). Right before putting in the oven, make your pastry glaze by mixing your agave and water until combined. Brush over the top of each poptart so they get nice and golden brown. Bake in your preheated 350F oven on the middle rack for 15-20 minutes until the pie crust is golden brown and cooked through. Remove from the oven and allow to completely cool before icing.
Once your pop tarts are completely cool, you’re ready to ice them! To make the icing, mix together your powdered sugar, water, & ground rosemary until smooth. You can also use finely chopped fresh rosemary if desired as well. To make the consistency thinner / thicker, simply adjust the amount of water & powdered sugar until you reach your desired consistency! I also like to top mine with sprinkles or dusting sugar, but you can also just add some finely chopped fresh rosemary as “sprinkles” if you’d like too!
This recipe may seem a bit difficult, but I promise it’s incredibly easy & SO worth it! And just making the jam alone can be a great additive to any recipe. I really hope you guys enjoyed this recipe, and if you’re going to order the ingredients off Milk & Eggs, you can use my code PLVNTFOOD for $15 off any $35+ order!
Rosemary Peach Poptarts
These Rosemary Peach Poptarts are the perfect summer breakfast.
- 2 1/4 cups all purpose flour
- 1/2 cup (more as necessary) virgin coconut oil make sure its cold & solid
- 1 tsp pink Himalayan salt
- 1/3-1/2 cups ice cold water
- 1 tbsp organic cane sugar
Rosemary Peach Jam
- 12 fresh peaches pitted & peeled
- 4 1/2 cups organic cane sugar
- 1 (2oz.) package dry pectin
- 1/8 cup fresh rosemary minced
- 1/3 cup agave
- 2 tbsp cold water
- 2 cups powdered sugar
- 2-4 tbsp water
- 1 tsp ground rosemary
Start by making your pie dough. I like making mine in the food processor, because it's fast & easy, but you could mix it by hand. Start by placing your flour, salt, and cane sugar into the bowl of a food processor fitted with an "S" blade. Pulse to combine. Add your solid coconut oil and pulse until the mixture is crumbly and sticks together when you squeeze it. Slowly add 1/3 cup of ice cold water while pulsing until the dough comes together & holds together when you squeeze a handful of it. It's fine to have crumbs still, that will make for a flaky crust, but it should be able to form into a large ball. If necessary, add in a little more cold water to help it form together. Turn the dough onto a clean, floured work surface. Form it into a tight disc, and wrap tightly with plastic wrap. Place in the fridge while you make your filling.
Rosemary Peach Jam
Crush chopped peaches in the bottom of a large saucepan, and set pan over medium-low heat. Bring to a low boil, and cook for about 20 minutes or until peaches become liquid (you want this to be relatively smooth, not many chunks) .
Pour peaches into a bowl, and then measure 6 cups back into the pan. Add sugar, fresh rosemary, and bring to a boil over medium heat. Gradually stir in dry pectin, and boil for 1 minute. Transfer this mix to the bowl with the rest of the peaches & mix very well.
Remove from heat after 1 minute, and transfer to sterilized jars. Process in hot water bath canner for 10 minutes. Let cool, and place on shelf. You can save this for other recipes or just to have on toast as well. Leave one jar to cool in the fridge for your pop tarts.
Making the Poptarts
Preheat your oven to 350F
Roll out your pie dough (directly from the fridge) on a lightly floured surface to about 1/8"-1/4" thick. Cut into rectangles.
Scoop about 1/3 the size of your rectangle worth of peach jam right into the center of the rectangle. Top with another rectangle of pie crust, press the edges to force out any air & seal edges, and then crimp all edges with a fork to insure they're sealed.
Transfer to a parchment lined baking sheet with some space in between each poptart. Cut a small slit on the top of each one to allow steam to escape (these will be covered by the icing at the end).
Make your pastry glaze by mixing your agave and water until combined. Brush over the top of each poptart so they get nice and golden brown.
Bake in your preheated 350F oven on the middle rack for 15-20 minutes until the pie crust is golden brown and cooked through. Remove from the oven and allow to completely cool before icing.
Mix together your powdered sugar, water, and ground rosemary to your desired thinness / thickness. I like mine pretty thick for this, so I put less water in.
Once your poptarts are COMPLETELY cooled, spread on your icing & top with sprinkles if desired.
***Alternatively, instead of making your own peach jam, you can make things a lot more simple. Purchase some peach jam / jelly off of Milk & Eggs, or from your local grocery store, and mix it with some finely chopped fresh rosemary for the same effect! A whole lot easier than making your own jam. You can also use store bought vegan pie crust if desired, instead of making your own.