Homemade Stuffed Pop Tarts

colorful, sweet, & stuffed with creamy Spero Sunflower Cream Cheese filling.

serves 6.

INGREDIENTS

For the pastries:

• 1 ¼ cup whole wheat pastry flour

• 1 Tbsp maple sugar

• ½ tsp salt

• ½ cup coconut oil, cold

• ½ cup ice cold water

For the filling:

• ⅓ cup Spero Sunflower Cream Cheese (Cinnamon, Strawberry, Pumpkin, or Chocolate)

Or use the Original and add:

• ½ cup mixed berries, pureed

• 2 Tbsp maple syrup

For the frosting:

• 3 Tbsp Spero Sunflower Cream Cheese (Cinnamon, Strawberry, Pumpkin, Chocolate, or Original)

• 3 Tbsp coconut oil, liquid

• 1 Tbsp maple syrup* (if using Original)

Optional mix-ins:

• 2 Tbsp mixed berries, pureed (love this with the Original or Strawberry)

• 2 Tbsp melted semisweet vegan chocolate (great for the Pumpkin, Cinnamon, or Chocolate)

Optional Toppings:

• ¼ cup natural vegan sprinkles

• ¼ cup vegan semisweet chocolate chips

• ¼ cup berries

INSTRUCTIONS

Pastries:

1. In a food processor, combine flour, maple sugar, and salt. Pulse a few times to incorporate.

2. Add cold coconut oil and pulse 4-6 times, until crumbly.

3. Add ¼ cup ice cold water and pulse to combine. Continue to add ice water 1 Tablespoon at a time until dough begins to come together in a ball.

4. Lay out a large sheet of parchment paper. Turn dough out onto parchment paper. Form dough into a rectangle. Place another piece of parchment paper on op and slightly flatten dough. Transfer to refrigerator for 10 minutes.

Filling:

1. If using the Original: In a large mixing bowl, whisk Spero Sunflower Cream Cheese (Original) with pureed berries and maple syrup until combined. If using the Cinnamon, Strawberry, Pumpkin, or Chocolate: use as is.

Baking:

1. Preheat oven to 375ºF. Line a baking sheet with parchment paper. Set aside.

2. Remove dough from refrigerator. Use a rolling pin to roll dough is a 8-inch by 12-inch rectangle, about ⅛-inch thick. Use a knife to slice into twelve 3-inch by 4-inch rectangles.

3. Carefully transfer 6 dough rectangles to the prepared baking sheet. Scoop 1 Tablespoon filing into the center of each of the 6 dough rectangles then top with the remaining 6 dough rectangles. Crimp the perimeter of each pastry with a fork to seal.

4. Transfer baking sheet to oven and bake 30-35 minutes, until golden. Remove from oven and cool 20 minutes.

Icing:

1. In a bowl, whisk Spero Sunflower Cream Cheese, coconut oil, maple syrup* (if using Original), and desired mix-ins (berries or chocolate). Drizzle about 1 Tbsp over top of each pastry.

2. Top with desired toppings (sprinkles, chocolate chips, or berries).

Enjoy!