1 cup whole wheat flour
1 cup all purpose flour
3/4 cup vegan butter
a pinch of salt
3 - 4 tablespoons ice water
1/3 cup vegan lemon curd
1/3 cup vegan cream cheese
1/2 cup powdered sugar
2 teaspoons dreid culinary lavender
2-3 teaspoon lemon juice
Preheat oven to 350.
Add both cups of flour, butter, and salt to a food processor and pulse until well combined.
Add in the water, one tablespoon at a time until a soft dough has formed.
Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.
Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.
Scoop a heaping teaspoon each of lemon curd and cream cheese onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.
Top the lemon curd and cream cheese covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)
Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.
While pop tarts are baking, mix together the powdered sugar with lemon juice. Add dried lavender and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.
Once pop tarts have cooled a bit, spread the icing and serve.
Yields 8 pop tarts.