Fresh Milled Flour Pop-Tarts

Pop Tart Dough: This is a lot like pie dough

• 3 cups (slightly heaping) soft white wheat flour (mill about 2 1/3 cups soft white wheat berries for this recipe and for sprinkling on cutting board)

• 1 tsp sea salt

• 1 tbsp Florida Crystals sugar (powdered in grinder for a finer texture)

• 1 1/4 cups cold butter

• A few tbsp ice cold water

Directions:

• Mix flour, salt, and sugar together.

• Cut in cold butter until crumbly. (I used the magimix and allowed to pulse until nice and crumbly)

• Slowly add ice cold water just until dough begins to come together and then knead dough with your hands for a few minutes. You want a well formed, soft dough.

• Divide dough in half, wrap, and refrigerate for about 30 minutes.

• Roll dough out and cut into rectangles and brush with egg wash.

• Add your favorite filling (what we used is listed below) to half of the dough strip and allow enough room on the edge to seal the pop tart.

• Fold the dough and seal edges with a fork. You can brush the top with egg wash to get a nice sheen. Now place on cookie sheet and put in the freezer for 15-30 minutes. This will help produce a nice, flaky pastry.

• Bake at 375° until lightly golden, about 25-30 minutes

• Ice them once they've cooled completely

Brown Sugar Filling:

• 1/2 cup sucanat (ground finer)

• cinnamon

• nutmeg

• 2 tsp flour

• pinch of salt

• 2 tbsp melted butter

Icing:

• 1 cup sucanat (powdered)

• 1 tbsp water

• 1 tsp vanilla

• Slowly add half and half until spreadable consistency is reached