Go Back
frosted mini poptarts on a serving platter with white flowers in the top left corner

Ginger Peach Apricot Mini Poptarts (vegan + gf)

You're going to swoon over these adorable mini poptarts! They're filled with homemade peach apricot jam that brings sophisticated, fruity flavor to a childhood classic. They're double frosted with white and ginger peach icings. Fun to assemble, but even more fun to eat!
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 10 minutes
Servings: 25 mini poptarts
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 97
Ingredients Equipment Method Notes

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

Equipment

  • 1 Baking sheet
  • 1 Pastry brush
  • 1 2" x 2" square cookie cutter

Method
 

Pastry Dough
  1. Bring one sheet of frozen pastry dough to room temperature. Meanwhile, prepare the filling.
Filling
  1. Add the sliced frozen peaches to the stovetop and turn the heat to medium-low for the first 5 minutes
  2. 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.
  3. Reserve about 2 TBSP of the juices released from the peach mixture. We’ll use this for the frosting!
  4. Add the cornstarch and increase the heat until you see large jelly bubbles try to form. Stir constantly until this happens.
  5. Remove the pan from the heat and let cool to room temperature.
  6. Add the cooled peaches and apricots to a high speed blender or food processor. Blend until smooth.
Vegan Egg Wash
  1. In a small bowl, combine the agave (sub honey if not vegan) with the plant milk. Set aside.
White Frosting
  1. 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
  1. 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
  1. Roll out the room temperature pastry dough to 1/4" thickness.
  2. Cut out 2x2" squares (recipe yields 25 poptarts, or 50 squares). Roll the dough scraps back out until you've used up the whole sheet.
  3. Arrange the bottom squares evenly on a parchment-lined baking sheet.
  4. Add a dollop of jam filling to each square, I used about a 2-tsp sized amount.
  5. Place the top square over the filling and use your fingers to lightly seal the edges together.
  6. Using a fork, make indentations around the edges of each poptart. Then poke four holes in the top of each poptart to ventilate.
  7. Brush with the vegan egg wash
  8. Bake at 375℉ for 10 minutes
  9. Let cool for 10 minutes
  10. Frost each poptart with the white icing
  11. Drizzle ginger peach icing over the frosted poptarts using a spoon or knife, using broad back-and-forth motions from above.

Notes

You'll have plenty of jam filling leftover from this recipe. See my recipe recommendations above for the extra filling!