Plant-Based Pop-Tarts

Directions

• Combine flour and salt in a large mixing bowl. Then, grate the butter into shreds into the flour mixture. If you don’t have a grater, you can cube the butter first then use your hands to smush the butter cubes in between your fingers until the mixture resembles sandy pebbles. If when you’re done, the butter feels warm or soft, chill the mixture in the freezer for 10 minutes.
• Drizzle the cold water over the flour mixture. Combine with a fork or wooden spoon. The dough will not seem fully mixed yet. Start to mix and knead with your hands until the dough is slightly more homogenous.
• Dump the mixture onto a floured work surface. Flatten the dough out into a rectangle, then fold it over itself. Repeat this 2 more times. The dough should start out shaggy and end up fully combined. Put dough into a zip bag or cover it, and chill in the refrigerator for 30 minutes.
• Preheat oven to 350F. With the dough back onto a well-floured work surface, using a rolling pin, flatten the dough out until its 21″x10″. Make sure periodically that your dough isn’t sticking to your work surface.
• Trim the edges so that you’re left with a neat rectangle. Cut the dough into 12 rectangles – 5 cuts on the long side, 1 cut down the middle of the short side.
• Using a 2 tbsp scoop or a spoon, put a dollop of jam in the middle of 6 of the rectangles. Make sure to leave enough space around the edges, or else they won’t seal.
• Lay the remaining dough rectangles over top of the jam-topped ones, then seal the edges with a fork. This works best when the dough is just slightly warm. Press down with the fork, then slide the fork out horizontally, rather then lifting the fork away.
• Poke a few holes in the top of every tart with a work or a knife, to prevent steam building inside; the tart could pop or leak if you forget this part. Bake the tarts for 20-25 minutes.
• While they’re baking, make your icing. Add all the ingredients to a small bowl and mix rapidly with a fork. Mixture should be thick, but still slowly drizzle off of a spoon. If you want berry icing, use the jam. If you want vanilla icing, use the vanilla extract!
• Once pop-tarts are golden brown on the edges, they’re done. Let them cool for at least 30 minutes before icing, they should not be warm to the touch, or else the icing will melt and end up too thin. Add sprinkles if you’ve got em!