Whole Wheat Strawberry Pop Tarts

Pop tarts! Toaster Pastries! Whatever you call them, they are delicious and way better for you (and tasting!) when you make them from scratch. You can also use this pastry recipe for pie dough.

Fresh strawberries cooked down into a thick compote and filled inside a flaky whole wheat pastry crust. Topped with a sweet strawberry glaze.

Whole Wheat Pastry Dough

2c whole wheat flour
1c whole wheat pastry flour
4t organic sugar
1t salt
1c earth balance vegan butter, cold and cut into pieces
1/2 c almond milk (+/-)

In a food processor, blend together both flours, sugar and salt. Add the butter cubes and pulse until the butter is pea sized. Add the almond milk a little at a time while pulsing until the dough almost comes together. Remove the dough and mix it together fully by hand, be careful not to over mix. Divide dough in two and form into discs and wrap with seran wrap. Chill while making the fruit filling

Strawberry Filling

2c chopped strawberries
1/2c organic sugar
2 tbl cornstarch
1/4c water
2c powdered sugar

Combine the cornstarch and water. Combine the strawberries and sugar together and let sit for 5 minutes then mash the strawberries. Combine the cornstarch mix with the strawberries and cook over medium heat in a small sauce pot. Bring to a low simmer and cook until the strawberries have softened and released all their juices and the compote has thickened.
Let cool completely before filling into pastries. Save 1/4c of compote for the glaze.
Glaze- Mix the cooled compote and powdered sugar together with just a tiny bit of water until it is thin enough to pour but thick enough to stay on and set up.

To assemble:

Roll out one disc into a big rectangle. Divide into equal sized portions. Spread mixture in the center of each rectangle leaving a 1/2 inch border. Brush cold water along the edges of each pastry and top with another rectangle. Pinch down the sides and crimp with a fork.
Chill each pastry in the fridge for 30 minutes before baking.
Preheat the oven to 350.
Line a baking sheet with parchment paper and grease with cooking spray. Bake pop tarts for 20 minutes until golden brown.