COCONUT SUGAR CINNAMON POP TARTS
PREP TIME
3 hours
COOK TIME
30 mins
TOTAL TIME
3 hours 30 mins
Author: Healthy 'n Happy
Serves: 9
INGREDIENTS
Pie Crust
- 2 cups and 1 tablespoon (315g) all purpose plain flour
- 1 teaspoon salt
- ⅔ cup (100g) cold Niulife Coconut Oil, cubed
- ⅓ cup and 2 tablespoons (90g) cold vegan butter, cubed
- ½ cup (120mL) cold water
Milk Wash
- 2 tablespoons (30mL) soy milk
Filling
- ½ cup (75g) coconut sugar
- 2 teaspoons (5g) ground cinnamon
- 1 tablespoon (10g) plain flour
Icing
- ¾ cup (110g) icing sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 1 tablespoon (15mL) water
METHOD
Make the crust. Mix flour and salt together. Pour into a food processor and add the cold coconut oil. Pulse to form very small sized bits of fat. Next add the vegan butter and pulse to form pea sized shapes, a little larger than the oil. If you don't own a food processor, you can do this by hand using your fingertips to rub in the fats. Transfer mixture to a bowl and with the sharp end of a butter knife stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
Transfer to a floured surface and knead lightly to bring together. Cut the dough in half, cling wrap each half and press each down to form a thick disc. Place in the fridge for at least 1 hr 30 mins (preferably overnight).
Make the filling. Mix all the ingredients together in a small bowl. Set aside for later.
Assemble pop tarts. Line a baking tray with baking paper. Take one of the chilled doughs from the fridge, leaving the other one in there, and place on a lightly floured surface. Roll to a thin 22 x 33cm / 9 x 12in rectangle. I used my ruler for this.
Using a pizza cutter or knife, cut the scrapy edges off so you're left with a neat and straight rectangle. Cut into 9 even rectangles by cutting the dough into thirds on each side. Place each rectangle on the baking tray leaving a small gap in between. Brush each with a little of the soy milk wash.
Place heaped tablespoons of the filling onto each rectangle, spreading it to the sides, leaving a ½cm gap at the edges. If you have extra filling, divide it equally among the pop tarts. Place baking tray in the fridge while you make the tops of the pop tarts.
Remove the other disc of pastry from the fridge, place on a lightly floured surface and roll and cut it as written above so you have 9 even tops. Brush each top with the soy milk wash.
Take the baking tray out of the fridge and place the tops, milk wash side down/ facing the filling onto each bottom. Crimp the edges down with a fork. Using a tooth pick, poke 9 holes into the tops so the air can escape when baking. Place the tray into the fridge for 40 mins so the fats can chill.
Preheat oven to 175°C / 347°F fan forced. Brush the tops with the soy milk wash. Bake the pop tarts for 25-30 mins or until lightly golden on top. Remove, cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Top each with the icing.
Make the icing. Mix all the ingredients together in a small bowl. Set aside until needed.
NOTES
Store in an air tight container in the cupboard for up to 3 days or in the fridge for 6 days.
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