Vegan Lemon Lavender Cream Cheese Pop-Tarts

I never grow tired of making pop-tarts. I also never grown tired of thinking of new flavors to fill them with! I love all things lemon lavender and these pop-tarts are no exception . Filled with an easy, tangy sweet  lemon curd , and cream cheese, and topped with a sweet lemon lavender glaze, these pop-tarts are hands down my favorite flavor! This pie dough is super quick and simple, as is the recipe for the  curd!  If you have never had lavender in a baked good, especially paired with lemon, I think you will love it! If you don’t, then I am terribly sorry and honestly confused, because it is delicious! Look for dried culinary lavender In your grocery stores bulk spice section. If you do not have luck finding it in larger grocery stores, look at you local health food market or farmers market.

I never grow tired of making pop-tarts. I also never grown tired of thinking of new flavors to fill them with! I love all things lemon lavender and these pop-tarts are no exception . Filled with an easy, tangy sweet lemon curd, and cream cheese, and topped with a sweet lemon lavender glaze, these pop-tarts are hands down my favorite flavor! This pie dough is super quick and simple, as is the recipe for the curd! If you have never had lavender in a baked good, especially paired with lemon, I think you will love it! If you don’t, then I am terribly sorry and honestly confused, because it is delicious! Look for dried culinary lavender In your grocery stores bulk spice section. If you do not have luck finding it in larger grocery stores, look at you local health food market or farmers market.

INGREDIENTS:

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

IMG_0821.jpg

Preheat oven to 350.

  1. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

  2. Add in the water, one tablespoon at a time until a soft dough has formed.

  3. 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.

  4. 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.

  5. 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.

  6. 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)

  7. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

  8. 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.

  9. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

IMG_0831.jpg