Ginger Peach Apricot Mini Poptarts
A recipe for adorable little pastries that have a bright, tangy filling and a sweet, subtly spiced icing. Making these ginger peach apricot mini poptarts is almost as fun as eating them! They’re also totally gluten free and vegan, but you’d never know the difference.
Flavor Notes
Stone Fruit | Tangy | Ginger
Pairing suggestions
Little Hands | Ziplock Bag Breakfasts | Baby Showers
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Why You’ll Love This Recipe for Peach Ginger Apricot Mini Poptarts
The bite sized poptart is such a great take on the classic. Instead of committing to a giant pastry in the morning, these little guys give you the option to have either “just a bite” or a full plate! These adorable little pastries are also a fantastic party recipe. You’ll be THE queen of the party when you show up with a platter of these gems.
This recipe is so much fun to make! The assembly process is honestly giving stronger arts-and-crafts vibes than baking vibes. Using frozen pastry dough speeds up the process enormously.
All the little assembly steps make this a great recipe for getting young kids involved in the kitchen. With multiple kids, you can even set up a little “production line” with one person filling, one sealing, one brushing, and everyone helping with the frosting step at the end! What kid doesn’t LOVE a good poptart?
Ingredients for Peach Ginger Apricot Mini Poptarts
Pastry dough: you could make this dough from scratch, but I wanted to fast-track this step. The assembly process is a bit longer for these mini poptarts compared to traditional sized poptarts. because when you make anything mini, it inevitably means making more individual peices! The brand I used for this video recipe is GeeFree Pastry Dough. Not sponsored, just my favorite brand at the moment! 🙂
Peaches: this recipe uses frozen, sliced peaches straight from the bag. See the substitutions section if you’re using fresh peaches.
Apricots: Trader joes sells four varieties of apricots (I KNOW), so let me be super specific here: I used unsweetened, sulfured, dried turkish apricots. Here is a link to buy on Amazon. Sulfate is a preservative that ensures they stay light orange on the shelves, and I chose sulfured purely because it meant the apricots would match the color of the peaches.
Ginger: just a touch of powdered ginger goes into the icing for this recipe to add interest. I think powdered sugar glaze can get boring on its own, so whenever I can, I do try to incorporate a flavor into my icings.
Powdered sugar: about half a cup is required to make the icing. I divided the icing into two batches: one plain, one flavored and colored with ginger
Corn starch: we need a couple tablespoons to thicken the peach apricot filling. A runny filling would lead to leakage while baking, so definitely don’t skip this one!
Oat milk: we’ll use a splash of oat milk for two components of this recipe: the icing and the vegan egg wash.
Agave: two tablespoons are required for the vegan egg wash, which gives the poptarts a nice finished sheen effect. It also accelerates the browning process while they bake.
Assembling Mini Poptarts
The assembly process has multiple steps and it honestly feels more like arts-and-crafts than baking! Gather all your components and consider recruiting help to make an assembly line of sorts.
List of Components
- Pastry dough square cut outs
- Peach apricot filling
- Fork (for sealing)
- Vegan egg wash
- Plain white icing
- Ginger peach icing
To assemble, first you’ll roll out one sheet of the defrosted dough and cut it into small squares.
Next, add a small dollop of the filling on top of each square. This recipe makes plenty of filling, so be sure to save the leftovers!
Cover each square with another square and use a fork to create a patterned seal on all four edges. Poke holes in the tops of each to ventilate while baking.
Brush each lightly with the vegan egg wash before baking.
Bake and cool for 10 minutes, then spread the plain white icing on top of each.
Ideas for leftover peach apricot filling
- Pancakes topped with peach apricot jam
- Buttered toast with peach apricot jam
- Layered peach and apricot chia seed pudding jars
- Almond butter + peach apricot jam sandwiches
Substitutions
Recipe Card
Ginger Peach Apricot Mini Poptarts (vegan + gf)
Equipment
- 1 Baking sheet
- 1 Pastry brush
- 1 2" x 2" square cookie cutter
Ingredients
Pastry Dough
- 1 sheet gluten free vegan frozen pastry dough brand: GeeFree
Peach Apricot Filling
- 1 bag frozen peaches (454g)
- 1 cup apricots, dried, sulfured (130g)
- 3 TBSP corn starch (25g)
Vegan Egg Wash
- 2 TBSP agave (42g)
- 2 TBSP oat milk (30g)
White Icing
- ½ cup powdered sugar (60g)
- 2 TBSP oat milk (30g)
Ginger Peach Icing
- ½ cup powdered sugar (60g)
- 2 TBSP peach juices, from jam
- ½ tsp ginger, powdered
- ¼ tsp turmeric *optional
Instructions
Pastry Dough
- Bring one sheet of frozen pastry dough to room temperature. Meanwhile, prepare the filling.
Filling
- Add the sliced frozen peaches to the stovetop and turn the heat to medium-low for the first 5 minutes
- When the peaches are soft and squishable, turn the heat up to medium and start to mash them up. Don’t worry about getting all the chunks now because we’ll be adding them to a food processor shortly.
- Reserve about 2 TBSP of the juices released from the peach mixture. We’ll use this for the frosting!
- Add the cornstarch and increase the heat until you see large jelly bubbles try to form. Stir constantly until this happens.
- Remove the pan from the heat and let cool to room temperature.
- Add the cooled peaches and apricots to a high speed blender or food processor. Blend until smooth.
Vegan Egg Wash
- In a small bowl, combine the agave (sub honey if not vegan) with the plant milk. Set aside.
White Frosting
- Slowly add the oat milk to the powdered sugar, stirring thoroughly after each splash. You're looking for a thick, opaque, spreadable consistency. Add more powdered sugar if the mixture becomes too thin and runny.
Ginger Peach Frosting
- Whisk the ginger and turmeric powders into the powdered sugar. Slowly add in the reserved peach juice until you reach a slightly thinner consistency than the white frosting.
Assembly
- Roll out the room temperature pastry dough to 1/4" thickness.
- Cut out 2×2" squares (recipe yields 25 poptarts, or 50 squares). Roll the dough scraps back out until you've used up the whole sheet.
- Arrange the bottom squares evenly on a parchment-lined baking sheet.
- Add a dollop of jam filling to each square, I used about a 2-tsp sized amount.
- Place the top square over the filling and use your fingers to lightly seal the edges together.
- Using a fork, make indentations around the edges of each poptart. Then poke four holes in the top of each poptart to ventilate.
- Brush with the vegan egg wash
- Bake at 375℉ for 10 minutes
- Let cool for 10 minutes
- Frost each poptart with the white icing
- Drizzle ginger peach icing over the frosted poptarts using a spoon or knife, using broad back-and-forth motions from above.
Notes
Did you try this recipe? Let us know how it went in the comments!
