prep time: 30 min

cook time: 1 hr

total time: 1 hr 30 min

servings: 5 pop tarts

ingredients:

pie dough

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 3 tablespoon cane sugar
• 1/2 teaspoon salt
• 8 tablespoon unsalted butter, cold
• 1/4 cup ice water

egg wash

• 1 egg
  
• 1 tablespoon milk

jam filling

• 2 cup frozen strawberries
• zest of 1 lemon
• 2 tablespoon cane sugar
• 1 1/2 teaspoon arrowroot powder

matcha icing

• 3/4 teaspoon terra matcha organic culinary matcha
• 1/2 cup coconut butter
• 1/4 cup + 3 tablespoon unsweetened almond milk
• 2 1/2 tablespoon cane sugar
• sprinkles for topping (optional)

directions:

1. in a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, cane sugar, and salt. add the cold butter and cut into it using a pastry cutter until you achieve pea-sized pieces. then, slowly pour in the ice water little by little and use your hand to mix until just combined. if the dough is still crumbly, add in more cold water 1/4-1/2 teaspoon at a time as necessary. the dough should come together without feeling wet and sticky. cut the dough into half to form 2 equal sized balls. tightly wrap each with saran wrap and refrigerate for at least 1 hour.
2. to make the jam filling, combine the frozen strawberries, lemon zest, sugar, and arrowroot powder in a medium pot over medium-low heat. continuously stir and cook until the strawberries start to break down and the mixture starts to form bubbles. reduce the heat to low and continue to stir and cook until the jam is thick. when the jam is ready, remove from the heat and set it aside to cool at room temperature. once cooled, transfer the jam to a container and store it in the refrigerator.
3. preheat the oven to 375°F and line a baking sheet with parchment paper.
4. prep the egg wash by whisking together the egg and milk.
5. lightly dust a pastry board or cutting board with flour and roll out one dough into a thin, even layer (about 1/8 inches in thickness) using a rolling pin.
6. use a ruler and cut 5 4" x 2.5" rectangles. save any scraps to form a ball just once more to get more rectangles if needed. (do not re-roll more than once). carefully transfer the rectangles onto the prepared baking sheet.
7. repeat steps 5 and 6 with the other dough and set these rectangles aside.
8. top each rectangle on the baking sheet with 1 tablespoon of jam and place it onto the center. spread it out evenly while making sure to leave at least 1/4 inch of space on the sides. use your finger or pastry brush to brush all edges with the egg wash.
9. place the remaining 5 rectangles on top of each rectangle with jam and use a fork to crimp the edges together on all sides. use a paring knife to carefully cut three small slits on top or gently prick the tops with the fork. this will help release steam while baking.
10. lightly brush the top of each pop tart with some of the remaining egg wash and bake for 25 minutes or until golden brown.
11. while the pop tarts are baking, make the icing by heating the matcha, coconut butter, almond milk, and sugar in a small pot over low heat. whisk well to combine and set it aside to cool.
12. transfer the pop tarts onto a wire rack to completely cool.
13. decorate the cooled pop tarts with icing and sprinkles if desired.
14. allow the icing to set and enjoy!

notes:

1. store leftover pop tarts in an airtight container at room temperature for up to 3 days and warm them up in a toaster oven when ready to serve.