(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 375 degrees F.
Make the dough: In a large bowl, combine the whole wheat flour, flour, and salt. Add the
cold pieces of Country Crock® Olive Oil Plant Butter and toss with the flour until the mix comes
together. Add ¼ cup cold water, 1 tablespoon at a time until the dough forms a ball. Or you can
use a food processor.
Turn the dough out onto a floured surface and divide in half. Roll each half out into a 1/4-inch
thick rectangle, about 8 x 16 inches. Transfer 1 sheet to a parchment-lined baking sheet. Use a
pastry brush to brush the egg wash (or alternative) along the outside inch of dough on the
baking sheet. Spread the strawberry jam evenly in the center of the bottom crust, leaving about
a 1 inch border on all sides.
Carefully place the second piece of dough over the first, using your fingers to slightly push
dough together around the edges. Use a large fork to make indents along the border of the pop
tart, then poke the fork lightly in the center of the pop tart to allow air to escape.
Brush the whole top of the pop tart with the remaining egg wash (or alternative) and bake for
about 20 minutes, until the crust is golden brown. Remove from the oven and let it cool.
Make the Frosting: In a medium bowl, whisk together the powdered sugar, vanilla, and 2
tablespoons of hot Country Crock® Plant Cream, adding Plant Cream to thin the frosting as
desired. Spread the frosting over the pop tart. Let the frosting set for a couple of minutes, then
decorate it with sprinkles.
Let it sit for 1 hour or overnight to allow the frosting to harden. Cut the tart into 9 rectangles.
Serve and enjoy!
Note: you can store in an airtight container for up to 3 days at room temperature.
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