Giant Frosted Matcha Pop Tarts
Rise and shine! Your Tuesday just received a major upgrade with these Matcha Frosted Pop-Tarts featuring a delightful matcha filling that’s here to kickstart your day. Think of them as a cozy hug from your breakfast—if hugs were crunchy on the outside and gooey on the inside! Made with Suncore Foods® Midori Jade Matcha Powder, these little wonders not only look like they’ve been kissed by a green fairy but also taste like pure bliss. With each tasty bite, you’ll feel those nostalgic vibes dancing through your morning routine. Who knew you could be toast-ally in love before 10 AM? Break out those toaster slots because it’s officially Pop-Tarts time, baby! Trust us; these beauties are poppin' by to deliver some joy straight to your taste buds. Don’t let this Tuesday pass you by without savoring every sweet moment—and every sweet bite!
Ingredients
Crust:
2 ½ cups gluten-free 1:1 baking flour
1 teaspoon baking powder
½ teaspoon salt
½ cup dairy-free butter softened
½ cup coconut oil softened (but not melted)
9-10 tablespoons ice-cold water
Plant milk or melted coconut oil for “egg wash”
Filling:
½ cup cane sugar
1 tablespoon gluten-free 1:1 baking flour
1 teaspoon Suncore Foods® Midori Jade Matcha Powder
Icing:
1 cup powdered sugar
1½ -2 tablespoons cold plant milk
1 teaspoon Suncore Foods® Midori Jade Matcha Powder
Sprinkles
Directions
1. To Make The Crust — Add ice cubes to a bowl and fill it with water. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter and coconut oil either using a fork, pastry cutter, or your hands until the dough has a crumb-like texture. Add the ice cold water 2 tablespoons at a time until the dough sticks together between your fingers. If it’s too dry, add 1 tablespoon of ice water at a time. Roll the dough into a ball, divide it in half, wrap each half in plastic wrap and place it in the refrigerator for 1 hour. Cold dough yields a flakier crust!
2. To Make The Filling — In a medium bowl, mix together the sugar, flour, and matcha powder.
3. To Make The Pop Tart — Line a baking sheet with parchment paper. Take the dough out of the refrigerator. It will be pretty hard because of the coconut oil, but don’t worry, it will soften as you work with it. Knead the dough until it starts to soften. This may take about 5 minutes. Then sandwich the dough between two large pieces of plastic wrap and roll the dough out into a 7 ½ x 10 ½ inch rectangle and is ¼ inch thick. This may take some time, be patient with it because gluten-free dough isn’t elastic as traditional dough. Tip: I like to roll the dough out as much as I can and then use a ruler and pizza cutter to cut the dough into a 7 ½ x 10 ½ inch rectangle.
4. Place the rectangle on the parchment-line baking sheet and repeat the rolling process with the remaining dough making it exactly the same size.
5. Sprinkle the filling over the dough leaving a 1 inch border all the way around.
6. Wet the exposed dough border with water and then lay the second rectangle directly on top. Using a floured fork, gently seal the edges together. Carefully poke holes in the top dough and then place the pop tart in the freezer while you heat the oven.
7. Heat the oven to 350 degrees Fahrenheit. When it’s preheated, take the pop tart out of the freezer and brush with plant-based milk or melted coconut oil (used as an “egg wash”), Bake the pop tart in the center of the rack for 30 minutes. Keep in mind that gluten-free crust doesn’t brown like traditional pie crust, so don’t over bake it.
8. Allow the pop tart to cool completely before icing.
9. To Make The Icing — In a medium bowl, whisk together the powdered sugar, plant milk, and matcha powder and smooth. You want the icing to be a paste-like consistency, not too runny, but pourable. Spread the icing over the cooled pop tart and sprinkle with sprinkles if desired. Allow the icing to s