Pop Tarts

mixed berry stuffed pop tarts

colorful, fruity, & stuffed with creamy Spero filling.



  • PASTRY FLOUR: 1 ¼ cup 
  • MAPLE SUGAR: 1 tbsp 
  • SALT: ½ tsp
  • COCONUT OIL: ½ cup, cold
  • WATER: ½ cup, ice cold 


  • Spero Sunflower Cream Cheese: ⅓ cup, The Original :D
  • BERRIES: ½ cup, pureed
  • MAPLE SYRUP: 2 tbsp 


  • Spero Sunflower Cream Cheese: 3 tbsp 
  • COCONUT OIL: 3 tbsp, liquid
  • MAPLE SYRUP: 1 tbsp 
  • BERRIES: 2 tbsp, pureed
  • SPRINKLES: ¼ cup, we love a rainbow plant-based sprinkle!



  1. PULSE flour, maple sugar, & salt in a food processor just a few times.
  2. ADD coconut oil & pulse 4-6 times, until crumbly.
  3. ADD ¼ cup ice cold water & pulse to combine. Continue to add ice water 1 tbsp at a time until dough begins to come together in a ball.
  4. LAY out a large sheet of parchment paper & place dough on top. 
  5. FORM dough into a rectangle. 
  6. PLACE another piece of parchment paper on top & slightly flatten dough. 
  7. TRANSFER to the fridge for 10 min.


  1. WHISK Spero Sunflower Cream Cheese w/ pureed berries & maple syrup until combined.
  2. PREHEAT oven to 375°F & line a baking sheet w/ parchment paper. 
  3. REMOVE dough from fridge. Roll dough with a rolling pin (or wine bottle!) into a 8x12 inch. rectangle, approx. ⅛-inch thick. Slice into twelve 3x4 inch. rectangles.
  4. TRANSFER 6 dough rectangles onto the prepared baking sheet. 
  5. SCOOP 1 tbsp filing into the center of each & top with the remaining 6 dough rectangles. 
  6. CRIMP the edges of each pastry with a fork to seal.
  7. POP baking sheet into oven & bake 30-35 min., until nice & golden. 
  8. REMOVE from oven & cool for 20 min.


  1. WHISK Spero Sunflower Cream Cheese, coconut oil, maple syrup, & pureed berries. 
  2. DRIZZLE over all the pastries.
  3. TOP with sprinkles.
  4. INDULGE in the sweetest treat of your life!

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