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Parve
Easy
2 Hours
Diets 
Yield: 8 pop tarts
2 and 1/2 cups all-purpose flour, such as Glicks (310 grams)
1 tablespoon granulated sugar
1/2 teaspoon salt
1 cup (226 grams) cold, diced margarine
1/4 cup (60 grams) dairy-free yogurt or sour cream
1/4 cup granulated sugar
2 teaspoons Gefen Cornstarch
8 ounces (226 grams) strawberries, quartered (follow the instructions in this post to clean your strawberries)
2 teaspoons Tuscanini Lemon Juice
1/2 tablespoon margarine
3/4 cup (80 grams) Gefen Confectioners’ Sugar
1 tablespoon coconut milk
2 teaspoons Gefen Light Corn Syrup
1/4 teaspoon vanilla extract
sanding sugar, for decorating
Combine flour, sugar, and salt in the base of a food processor.
Scatter butter pieces evenly over the surface of the flour mixture and pulse until the dough looks like crumbles.
Add dairy-free sour cream/yogurt and pulse until just combined. It’s ok and even preferred if there are some unmixed areas.
Remove dough from food processor, and transfer to a piece of plastic wrap. Form into a ball then flatten into a square. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.
Combine sugar and cornstarch in a small saucepan and stir with a spatula until combined.
Add berries and lemon juice and stir to combine.
Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Break the mixture up with your spatula as it cooks.
Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools.
Once the filling begins to thicken, remove from heat and stir in margarine until completely combined. Set aside in bowl and allow to cool completely in the fridge.
Once dough has chilled and filling has cooled, preheat oven to 400 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper.
Prepare egg wash by thoroughly whisking together egg and one teaspoon water.
Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll the dough out until it’s about 1/8-to-1/4-inch thick and cut medium sized rectangles, about two and a half by four inches. You will need 16 rectangles to make eight pop tarts.
Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded tablespoon of strawberry filling into the center with spoon, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Poke holes on top with a fork.
Repeat steps above until you have formed all of your pop tarts, then transfer to 400 degrees Fahrenheit (205 degrees Celsius) oven and bake for 15 to 17 minutes and beginning to turn golden brown. Allow pop tarts to cool on a baking sheet before decorating with icing.
In a bowl, combine sugar, coconut milk, corn syrup, and vanilla extract, and whisk until combined. If mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached the ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.
Drizzle icing over the center of the pop tarts and top with sanding sugar, if using. Allow frosting to harden before serving and enjoying.
Use any extra glaze to drizzle over pancakes. It can be stored in the fridge and microwaved briefly as needed!
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