Homemade Poptarts

1 c. whole wheat pastry flour

1/2 c. unbleached all-purpose flour

2 t. baking powder

1/2 t. salt

1/4 c. butter or coconut oil

1/3 c. agave, honey or maple syrup

1 t. vanilla extract

1-2 T. cold water

1/2 c. all fruit preserves

Coarse sugar for sanding

Optional Icing

1 c.  powdered sugar

1 T. water

1/2 tsp vanilla

In a food processor, process flours, baking powder, salt and fat until incorporated. In a bowl combine agave/honey/maple syrup with the flour/fat mixture. Work with a fork until combined. Add cold water, 1 T at a time and work until a dough forms. Divide dough in half and form into two small rectangles. Wrap in plastic wrap and refrigerate for 30 mins.

Preheat oven to 325 degrees F. On a floured cutting board, roll out one rectangle of dough to about 1/8” thickness. Using a sharp knife, cut out a rectangle about 8 inches wide and 10 inches long – save the scraps. Then cut in half the wide length and in half the long way, and each half into halves. This will leave you 8 4x2 ½ inch rectangles. Carefully spread about 1 T preserves in the middle of 4 of the rectangles, leaving a ¼ inch boarder free of the preserves. Lay the remaining 4 rectangles on top of each of those with preserves. Using a fork, crimp the edges and using a sharp knife, prick the pastry with 3 small slits. Place on a parchment lined baking sheet about 2 inches apart. At this time, you can gently wipe a finger wetted with water along the top of the pastry and sprinkle with coarse sugar or leave plain to ice later. Repeat with the remaining dough rectangle and re-use scraps. You will end up with about 18 to 20 pastries.

Bake pastries for 17 to 20 mins, until crust is golden brown. Transfer to a wire rack to cool before icing.

If icing, mix together powdered sugar, water and vanilla. Carefully ice the pastries and allow to dry before serving. Iced pastries are not recommended to be reheated in the toaster, but plain or sugared pastries can be. Iced pastries can be reheated in the microwave for 5 to 10 seconds.  Store in an airtight container for up to 3 days.

Recipe adapted from www.peasandthankyou.com