Imprimer ma sélection
Preparation
Prepare the dough
Add the coconut oil in a bowl (the oil should be somewhat solid). Add the flour and salt. Use your hands to combine and break up any solid pieces of oil and continue until you get a sand-like texture.
Add ¼ cup of ice-cold water and mix with your hands. Knead the dough until it is wet enough and won’t crumble. Add 1 to 2 tablespoons of ice-cold water and continue kneading if needed.
Shape the dough into a large ball and cover with plastic wrap. Chill in the fridge for 20 to 30 minutes.
Prepare the compote
Add the strawberries in a small pot along with the lemon juice. Heat on medium for about 15 minutes or until the strawberries soften and produce liquid.
Remove 2 to 3 tablespoons of liquid and whisk in a small bowl with cornstarch until you get an even texture. Pour this into the pot and stir. Cook for another 2-3 minutes.
Use a handheld blender to reduce into a smooth texture.
Shape the dough and prepare the filling
Preheat the oven to 400 °F. Cover a baking sheet with parchment paper or any other non-stick sheet.
Place the dough ball onto a clean workspace. Cut into 2. Keep half on the surface and the other half under a damp cloth.
Flour your workspace as needed and roll out the dough as thinly as possible, until it is 3-4 mm thick.
Use a ruler and knife to trace a rectangle measuring 18'' (2 x 9 cm) by 21'' (3 x 7 cm ) and cut into 6 pieces of 3 1/2'' x 2 3/4'' (9 x 7 cm) each.
Place these rectangles on the baking sheet, leaving a bit of space between them. Spread about 1 tablespoon of strawberry compote onto each rectangle but make sure not to cover the edges.
Roll out the second ball of dough and cut another 6 rectangles measuring 3 1/2'' x 2 3/4'' (9 x 7 cm) each. Roll out each of these rectangles so they are slightly bigger than the ones on the baking sheet (to make sure the filling is entirely covered). Use a fork to pierce holes in the surface, which will allow the steam to escape.
Gently add the top rectangles onto each rectangle that is topped with the filling. Use a fork to seal the edges.
Bake in the oven for 17-20 minutes, or until they are a light golden brown. Some of the filling might have leaked but it will still be delicious!
Transfer the pop-tarts to a cooling rack and let cool for at least 10 minutes.
Prepare the icing
In a small bowl, combine the powdered sugar, soy milk, and strawberry compote. Whisk until you get a somewhat smooth texture with some visible chunks of strawberry.
Drizzle a bit of icing onto each pop-tart. It will melt and then set.
Serve immediately.
Source: Loounie