Directions

To Make the Dough

1. Make the dough by adding the all-purpose flour, sugar, and sea salt to a food processor. Blend until well combined.

2. Add in the cold butter and pulse until the butter is evenly coated with flour. Small balls/chunks will form. Add 4 Tbsp of ice-cold water and pulse until a dough is formed. If the dough feels super dry, add another Tbsp of cold water.

3. Split the dough in half and wrap each with plastic wrap. Place in the fridge and chill for at least 1 hour.

To Assemble

1. Pre-heat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside. Make the egg wash by whisking the egg in a small bowl and set aside.

2. Dust a clean wooden surface with a little flour and roll out one of the dough discs to approximately 1/8 inch thick. Form this into a rectangular shape and use a pizza cutter to slice 6 rectangles. Place rectangles evenly on the baking sheet and place in the freezer while you prepare the second dough.

3. Roll out the remaining disc, repeating the same rolling and slicing process as above.

4. Remove the first tray from the freezer and brush egg wash around the edges of each rectangle. Place 1-2 Tbsp of your filling of choice the middle of each rectangle plus 1 Tbsp of strawberry jam or dash of sea salt, if using.

5. Place the remaining 6 rectangles on top of the pop tarts and use a fork to seal the sides all around. Brush any remaining egg wash over the top of the tarts and bake for 25 minutes until lightly golden brown. Allow pop tarts to cool completely before frosting.

To Make the Icing

1. While the pop tarts are cooling, prep the icing by whisking powdered sugar and 2 tablespoons of canned coconut milk in a large bowl until a thick frosting forms. For a thinner glaze, add another tablespoon or two of coconut milk.

2. Once pop tarts have cooled, spread each with a dollop of frosting and top with extra sweet tahini drizzle + sprinkles if desired. Enjoy!