Vegan Pop Tarts

In a mixing bowl, whisk together flours, sugar & salt. Cut butter into small cubes & add to the bowl. Using your hands or a pastry cutter, cut the butter into the flour until incorporated & the butter is pea-sized. Slowly drizzle in the cold milk & stir until a soft dough forms. Form into a ball and tightly wrap in plastic wrap. Refrigerate for 30 min

While dough is refrigerating, prepare the jam. In a saucepan, add the strawberries & sugar. Bring to a simmer. In a small bowl, whisk together 1 tbsp cornstarch & 1 tbsp water. Pour slurry into the saucepan & stir. Add the lemon zest & agar. Simmer for 15-20 min. until thick and reduced. Transfer to a small jar & cool in the fridge to further thicken

Take dough out of the plastic wrap & cut in half. Take 2 sheets of parchment paper. Place the ball in the center of one sheet & place the other sheet on top. Roll the dough out into an 8x6.5 inch rectangle. Cut off any rough edges. Repeat with other dough ball. Wrap in parchment paper & stick in the fridge to chill for an additional 3 0min

Cut dough rectangles into 4 3x4 inch rectangles. Take 2 tbsp of strawberry jam and place in the center of 4 of the 8 rectangles. Brush on water on the edges to seal with the naked dough rectangle. Seal the pop tart with a fork. Transfer to a lined baking sheet. Repeat with the other 3 pop tarts

Preheat the oven to 350F. While oven is preheating, store pop tarts in the fridge. Before placing in the oven, brush each pop tart with maple syrup and sprinkle with fine cane sugar. Bake for 35 min. until golden brown and bottoms are crispy. Cool for 15 min

Whisk together icing ingredients in a bowl until creamy. Spread icing on each pop tart and sprinkle with sprinkles