Vegan Brown Sugar and Cinnamon Pop-Tarts

Instructions

1. Add flour, 2 tsp. sugar, and 1 tsp. salt to a medium mixing bowl and mix well. Add shortening and cut in (mix, pressing down) with a fork until the mixture is crumbly.
2. In a small bowl or liquid measuring cup, add 1/3 cup almond milk and 1/2 tsp. vanilla extract and mix well. Then add the liquid mixture to the crumbly dough and mix it well until it comes together and forms a dough.
3. On a lightly floured work surface, roll the dough out until it's about 1/8" (3 mm) thick. Check to make sure the thickness is even throughout and continue to roll out any areas that are still too thick.
4. Cut your dough into 3 x 4-inch rectangles (7.5 x 10 cm) (or any size/shape you'd like, just make sure they're large enough to fill). You can do this using a rectangle pastry cutter, or cut a piece of parchment paper into a 3x4 rectangle, then lay it over the dough and cut with a pizza cutter. You should have 16 pieces if you're cutting 3x4 rectangles. (If needed, re-roll the dough once.) Place the cut pieces on a baking tray (you will need 2 trays) and refrigerate for 30 minutes.
5. About 5-10 minutes before the dough has completely cooled, preheat the oven to 350°F (175°C). Add the brown sugar, cornstarch, 1 tsp. cinnamon, and 1/8 tsp. salt to a small mixing bowl and mix well. Cut the vegan butter into small pieces, then cut it into the brown sugar until well-incorporated. Add the coconut cream and 1/2 tsp. vanilla and mix well.
6. Remove the dough pieces from the refrigerator and lightly flour a flat plate. Place one rectangle on the floured plate, then add a heaping tablespoon of filling to the center of the rectangle. Use your fingers or the back of a spoon to spread it out, leaving some space along the edges to seal the Pop-Tarts. Brush the edges with water, then place another dough rectangle on top. Lightly stretch the top piece to cover the filling and bottom piece, ensuring that there are no air pockets left inside. Press the edges together with your fingertips to seal, then crimp with a fork. Poke holes in the top with a fork to allow steam to escape. Make sure your holes go all the way through the dough (you'll feel the sugar under your fork when you've passed through the dough). Brush the top with almond milk, then transfer to a baking sheet. Repeat with the remaining pieces and filling, then bake for 25-30 minutes at 350°F (175°C), until the edges are beginning to turn golden brown.
7. After the Pop-Tarts have baked, transfer them to a wire rack to cool. Prepare the frosting by mixing all ingredients together in a bowl (powdered sugar, 1 tsp. cinnamon, 3 1/3 tsp. almond milk, and 1/4 tsp. vanilla). If the frosting is too thick to spread, add almond milk one splash at a time until it reaches a spreadable consistency. Use a spoon to spread the frosting on top of the cooled Pop-Tarts. You can allow the frosting to set for about an hour before eating, or enjoy them right away!

For the most accurate flour measurement, switch to metric and weigh your flour. If you don't have a kitchen scale, be sure to spoon the flour into the measuring cup before leveling it off; don't scoop the cup into the flour.

Check that your coconut cream is unsweetened. Latin brands of coconut cream such as Goya and Iberia have a lot of added sugar and won't work. Trader Joe's, Native Forest, Thai Kitchen, and 365 all make unsweetened coconut cream.

Be careful not to over-fill the Pop Tarts. If you put too much filling in, it will ooze out of the holes on the top and create a mess!

For best results, make sure your edges are crimped well and you have a lot of holes on top; not doing this can cause the filling to ooze out!

Storage: I keep these in an airtight container at room temperature for about 5 days. Store in the refrigerator or freezer for longer storage.

Reheat in a conventional or toaster oven (but not a toaster) for about 2-3 minutes at 350 degrees Fahrenheit (175 Celsius).