Strawberry Pop Tarts
[Vegan, Gluten-Free]

To Make the Pastry:

1. In a food processor/stand mixer add the flour, butter, water, vanilla extract, sugar and salt and mix until combined, don't overmix.
2. Place the dough into cling film and pop into the refrigerator for an hour to chill and firm up.
3. Preheat your oven to 390°F and line two baking trays with grease proof paper.
4. Flour your work top and roll out the dough until around 1/4-inch thick and use a knife or pizza cutter to cut out pop tart squares.
5. Place the individual squares onto the lined baking tray and brush some non-dairy milk over the cut pastry square edges.
6. Place a tablespoon of jam in the center of each square, leaving around 1/4-inch to seal the edges, then top off with another pastry square.
7. Press the edges firmly together with a fork and prick the tops of the pop tarts for ventilation while baking. Repeat for all of the pop tarts.
8. Pop the pastries into the oven and bake for around 15-20 minutes, until golden brown.
9. Once baked, place the pop tarts onto a cooling rack and allow to cool fully before frosting.

To Make the Frosting:

1. Place the icing sugar, jam, and strawberry flavoring into a bowl and mix, adding in a drop of pink food coloring and almond milk. Add as much almond milk as needed for a smooth and silky glaze.
2. Drizzle over the pop tarts and decorate with a sprinkling of freeze dried strawberries. You could even use sprinkles (just make sure they are vegan).
3. Store in a sealed container and enjoy within a few days of making.