1 1/2 cups canned or jarred blueberry pie filling (or homemade!)
2 packages vegan puff pastry sheets
1/4 cup milkadamia Vanilla Creamer (sweetened)
Line a large baking sheet with parchment paper and preheat your oven to 375 degrees.
Thaw puff pastry 30 minutes beforehand so it is soft enough to cut and work with but still cold.
While the puff pastry is thawing, combine all filling ingredients EXCEPT for the blueberry pie filling in a medium bowl.
Cut each puff pastry sheet into thirds along the fold lines, and then cut each of those in half crosswise to end up with 6 rectangles. Repeat with other sheets. Now remove the other puff pastry box to start it thawing. (You don’t want to take both boxes out at once because that second box you work with will get a little too warm and it won’t be as flaky and delicious as it should be once you bake it.)
Lay 6 puff pastry rectangles down on the parchment-lined baking sheet. Making sure to leave a half-inch border, spread 2 tablespoons of the funfetti cream cheese mixture on each one, and then 2 tablespoons of blueberry pie filling on top of that.
Place the creamer into a small bowl, dip your finger in and run it along the border of one of the filled pastry rectangles. Then place one of the unfilled rectangles of puff pastry on top and crimp with a fork along the edges to seal in all the filling. Repeat until all 6 pastries are done.
Lightly brush the top of each pop tart with creamer. Place in the oven and bake for 25-30 minutes until tops are lightly browned. Repeat with the second batch.
Once all pastries are cooked and slightly cooled, stir together glaze ingredients and spoon on top. Add some sprinkles on top and you’re done! These last for about 2 days kept in an airtight container.