Carrot Cake Poptarts

Your favorite childhood dessert + the dessert you thought you hated as a child = this recipe.

Poptarts are the ultimate snack of our childhood. But what if Poptarts were more than you typical strawberry, blueberry & brown sugar?

Enter, carrot cake. Unfairly abhorred by those who hone in on the word ‘carrot’.

Making homemade Poptarts may seem like tedious work for the sake work itself. Admittedly, making this recipe for a late night snack may not be convenient. But if you have the time it is well worth it.

Ingredients:

• 2 1/4 cup of flour
• 1 stick of butter cold
• 3 TBSP of cold water
• 1 TSP of salt
• 4 oz of softened cream cheese
• 1/2 cup of finely shredded carrots
• 3/4 cup of confectioners sugar (separated into 1/4 & 1/2 cup)
• 1 TSP of cinnamon
• 1 TSP of cream of tartar
• Orange food dye and sprinkles (optional)

Pastry:

1. Cube butter. Place butter, flour, salt and water into food processor. Pulse until crumbly.
2. Combine into single ball and wrap air-tight.
3. Cool in fridge for 1 hour minimum.

Filling:

1. Combine softened cream cheese, finely shredded carrots, 1/4 cup of confectioners sugar, and cinnamon.
2. Mix until fully incorporated.

Poptart Assembly & Baking:

1. Roll pie crust into thin single layer.
2. Cut the rigid edges of the pie crust to create symmetrical rectangle.
3. Cut vertically into even rectangles.
4. Apply filling into top half of sectioned off rectangles.
5. Apply egg wash on the edges of the filling.
6. Fold over empty portion of pastry.
7. Use fork to press along the edges and secure.
8. Add additonal egg wash to sealed tart.
9. Bake at 350 for 25-30 minutes or until golden brown.
10. Remove from oven to cool.

Icing & decorating:

1. Combine confectioners sugar, water, cream of tartar and food die in a bowl until fully incorporated.
2. Place in shallow bowl.
3. Dip cooled tarts into icing to cover central area.
4. Add sprinkles immediately after.
5. Allow icing to dry, serve & enjoy!