Ok let’s not get too excited over these Coconut Sugar Cinnamon Pop Tarts…who am I kidding?! I’m super excited!!
A sweet, cinnamon-y and brown sugar like centre encased in a buttery, flakey crust, topped with a cinnamon glaze. Just reading that description makes me crave more.
These are one of those desserts that are perfect to share but the question is do you really want to? 😀
Let’s start with the pastry. It’s now my tried and tested recipe. The go-to dough that will always have my back, end in a flakey, tasty pastry and is very easy to make. To save time, I made my pastry the day before, halved it, wrapped each disc in cling wrap and placed them in the fridge for the night. Not only does this save time but it allows the dough to chill for a very long time. I explained in this post why it’s so important that the fats in pastry dough stay cold.
If you really don’t like coconut flavour and can pick up the mere scent of coconut from two blocks away, these Coconut Sugar Cinnamon Pop Tarts work just as well with refined coconut oil.
The filling is again, simple…I like to make things simple for you. Just coconut sugar, cinnamon and flour. The coconut sugar has a dark, rich flavour, similar to brown sugar and then mix that with cinnamon and you’ve got a winner! I added flour to help thicken the filling once it’s been baked. Otherwise the sugar melts and turns to a sloppy mess.
Now this is one of the hardest parts, you have to wait until they’re completely cool before eating. Look it’s not essential (so don’t worry if that sounds like a nightmare to you) but I found that the flavour was more pronounced after it had resting time. The glaze also sets so when you bite into it, it cracks and melts in your mouth.
Have fun making this recipe but more importantly eating it!
- Pie Crust
- - 2 cups and 1 tablespoon (315g) all purpose plain flour
- - 1 teaspoon salt
- - ⅔ cup (100g) cold Niulife Coconut Oil, cubed
- - ⅓ cup and 2 tablespoons (90g) cold vegan butter, cubed
- - ½ cup (120mL) cold water
- Milk Wash
- - 2 tablespoons (30mL) soy milk
- - ½ cup (75g) coconut sugar
- - 2 teaspoons (5g) ground cinnamon
- - 1 tablespoon (10g) plain flour
- - ¾ cup (110g) icing sugar
- - ¼ teaspoon vanilla extract
- - ½ teaspoon ground cinnamon
- - 1 tablespoon (15mL) water
- Make the crust. Mix flour and salt together. Pour into a food processor and add the cold coconut oil. Pulse to form very small sized bits of fat. Next add the vegan butter and pulse to form pea sized shapes, a little larger than the oil. If you don't own a food processor, you can do this by hand using your fingertips to rub in the fats. Transfer mixture to a bowl and with the sharp end of a butter knife stir in the cold water 1 tablespoon at a time. Using a knife helps to cut through the dough and is easier to stir with. Stop adding water when large clumps of dough begin to form.
- Transfer to a floured surface and knead lightly to bring together. Cut the dough in half, cling wrap each half and press each down to form a thick disc. Place in the fridge for at least 1 hr 30 mins (preferably overnight).
- Make the filling. Mix all the ingredients together in a small bowl. Set aside for later.
- Assemble pop tarts. Line a baking tray with baking paper. Take one of the chilled doughs from the fridge, leaving the other one in there, and place on a lightly floured surface. Roll to a thin 22 x 33cm / 9 x 12in rectangle. I used my ruler for this.
- Using a pizza cutter or knife, cut the scrapy edges off so you're left with a neat and straight rectangle. Cut into 9 even rectangles by cutting the dough into thirds on each side. Place each rectangle on the baking tray leaving a small gap in between. Brush each with a little of the soy milk wash.
- Place heaped tablespoons of the filling onto each rectangle, spreading it to the sides, leaving a ½cm gap at the edges. If you have extra filling, divide it equally among the pop tarts. Place baking tray in the fridge while you make the tops of the pop tarts.
- Remove the other disc of pastry from the fridge, place on a lightly floured surface and roll and cut it as written above so you have 9 even tops. Brush each top with the soy milk wash.
- Take the baking tray out of the fridge and place the tops, milk wash side down/ facing the filling onto each bottom. Crimp the edges down with a fork. Using a tooth pick, poke 9 holes into the tops so the air can escape when baking. Place the tray into the fridge for 40 mins so the fats can chill.
- Preheat oven to 175°C / 347°F fan forced. Brush the tops with the soy milk wash. Bake the pop tarts for 25-30 mins or until lightly golden on top. Remove, cool on the tray for 10 minutes before transferring to a wire rack to cool completely. Top each with the icing.
- Make the icing. Mix all the ingredients together in a small bowl. Set aside until needed.
Adapted from Sally's Baking Addiction.