Chocolate Chip Churro Cheesecake Pop Tarts

No pop tart could ever stand up to these babies. They’re perfectly flaky on the

pastry part, the filling is creamy and cheesecakey (not to mention studded with tons of chocolate chips!), then they’re covered with all the cinnamon/sugar goodness of a churro and drizzled in a little icing for cosmetic appeal and good measure. You know you need these in your life.

Chocolate Chip Churro Cheesecake Pop Tarts [Vegan]

Ingredients

For the Pastry:

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 tablespoons coconut oil or vegetable shortening
• 1/2 cup ice-cold vegan butter, cubed
• 1/4 cup ice-cold water

For the Filling:

• 1 8-ounce package vegan cream cheese, softened
• 3 tablespoons vegan sour cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 vegan semi-sweet chocolate chips or chunks

For the Coating:

• 1/2 cup (1 stick) vegan butter, melted
• 1 cup granular sugar
• 3 tablespoons cinnamon

For the Icing:

• 2 cups powdered sugar
• 1 1/2 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract

Preparation

To Make the Pastry:

1. Combine flour, sugar, and salt in the bowl of the food processor and pulse. Add butter and lard and pulse a few times more until crumbly. Add water and process until the dough comes together, adding more water if necessary.
2. Roll the pastry dough out on a lightly floured surface into a rectangle roughly 1/8 inch thick. Cut into 24 small rectangles, about 3x5-inch pieces.

To Make the Filling:

1. Whisk the softened cream cheese with the sugar in a small bowl until completely smooth. Add the sour cream, vanilla, and salt for the filling and stir until smooth. Spoon a few teaspoons of filling onto the centers of half the rectangles you've cut. Spread filling to within 1/2 inch from edges and rub edges with water.
2. Place the other half of the pieces on top of fillings and use a fork or your fingers to crimp the ends. Place on a parchment-lined baking tray about 1/4 inch apart, use a sharp knife to make small slits on the tops for venting, and place tray in the refrigerator for about 30 minutes.
3. Meanwhile, preheat the oven to 350°F. When the oven is ready, remove trays from the fridge and bake for 10-15 minutes until edges are golden. Remove and cool completely for about 10 minutes before moving.

For the Coating:

1. Gently loosen them from the pan with a thin spatula. Melt the butter for your coating in a shallow bowl or dish and mix the cinnamon, sugar, and dash of salt in another. Brush the top of each pop-tart with the butter, then place them face-down one by one in the cinnamon/sugar to coat or sprinkle the mixture over the pop-tarts (whichever method you find easier.
2. Place them back on the tray as you dip until all 12 have been done. Now, brush the backs gently with butter and dip in the cinnamon/sugar as well, then place back on the tray.

For the Icing:

1. Mix all ingredients for the icing in a small bowl until smooth. Spoon it into a small-tipped pastry bag and drizzle over the pop tarts.
2. Allow to dry before serving.

https://www.onegreenplanet.org/vegan-recipe/chocolate-chip-churro-cheesecake-pop-tarts/