PECAN PI POP TARTS

Vegan pecan "pi" pop tarts, for Pi Day! Much less hassle than making an actual pie, but still fully adorable and delicious.

INGREDIENTS

For the pecan pie filling:

• ½ c. packed pitted dates, soaked in warm water for at least an hour
• 1 tsp. coconut oil (I use refined coconut oil)
• ¼ tsp. vanilla extract
• big pinch of sea salt
• ¼ c. toasted pecans (I buy them raw and toast them freshly for recipes)

For the vegan pop tart dough:

• ½ c. + 2 tb. all-purpose flour
• ½ c. whole wheat pastry flour
• ¼ tsp. salt
• 3 tb. maple syrup
• 1 and ½ tsp. vanilla extract
• 3 tb. coconut oil, room temperature (I use refined coconut oil)
• 1 and ½ tb. plain, unsweetened nondairy milk

For the classic white glaze:

• ⅓ c. cane sugar
• 1 tsp. cornstarch
• 1 tb. plain, unsweetened nondairy milk (plus more as needed)

For the brown sugar brandy glaze:

• ⅓ c. coconut sugar or brown sugar
• 1 tsp. cornstarch
• ½ tb. brandy
• ½ tb. plain, unsweetened nondairy milk (plus more as needed)

INSTRUCTIONS

For making the pecan pie filling:

1. Add the dates to a blender along with the coconut oil, vanilla extract and salt, and blend until very smooth. Add a splash of nondairy milk if needed to blend.
2. Add half of the toasted pecans to the blender and combine until the pecans are crumbly.
3. Add the rest of the toasted pecans and pulse just a few times to break them into smaller pieces. Set the filling aside.

For making the vegan pop tart dough:

1. Combine the flours and salt in a medium bowl.
2. In a small, separate bowl, whisk together the maple syrup, vanilla, coconut oil, and milk until smooth.
3. Add the wet ingredients into the bowl with the flour, and stir until fully combined.
4. Prepare two gallon-sized Ziploc bags. Divide the dough in half and place each dough half inside a bag. Using a rolling pin or other weighty cylindrical object (I used my stainless steel water bottle), roll out the dough until it is completely flat in a rectangle shape inside the bag. Place in the refrigerator for an hour.
5. Preheat the oven to 350 degrees Fahrenheit, line a baking sheet with parchment paper or a silicone liner, and take the dough out of the refrigerator. It should be a firm sheet of dough after chilling. If making the 'pi' adornments, also get a small bowl of water ready.
6. Use kitchen scissors to cut the Ziploc bags off of the dough, and use a knife to score the dough into rectangles of whatever size you like. Reserve two of the rectangles and cut them into tiny strips to make the 'pi' shapes, if desired.
7. On half of the rectangles, spread a thick layer of pecan pie filling, while leaving ample room around the edges.
8. For each pastry, lift one of the other rectangles of dough and lay it on top of one of the rectangles with filling on it. Use a fork to press around the sides and attach the top to the bottom, and place on the baking sheet.
9. For making a 'pi' shape, cut three little strips of dough and lightly brush them with water to stick them onto a filled pop tart.
10. Bake the pop tarts for about 16 minutes, or until the edges are lightly browned and the middle is fully cooked. Once they are cool enough to handle, transfer them to a cooling rack.

For making the glaze and glazing the pop tarts:

1. In a dry blender, or a coffee grinder, blend the sugar and cornstarch together until the sugar is completely powdered. Transfer to a small bowl, and stir in the specified liquid, adding nondairy milk as needed to get a still-thick but very spreadable mixture.
2. Repeat with the other glaze recipe if making both.
3. Brush or dip the glaze onto the cooled pop tarts as desired, and let set for 10 minutes before eating.

NOTES

To organize my time, I made the filling while the dough was chilling, and made the glaze while the cooked pop tarts were cooling.

PECAN PI POP TARTS 2017-04-01T20:25:00-07:00 Rating: 4.5 Diposkan Oleh: Anonim