Chai Matcha Pop Tarts
How to make the perfect seasonal chai matcha pop tarts.
For the Pastry and Filling
- 1 rolled sheet of sweet pastry dough
Sugar Filling
- 4 tbsp (60 g) brown sugar
- 1 tsp chai matcha
- 3 tsp melted coconut oil
For the Icing
- 30 g icing sugar (approx. ¼ cup, sifted)
- 1 tsp maple syrup
- 1 tsp chai matcha
- 1–2 tsp water (to thin as needed)
Method
1 - Prepare the Filling
- In a small bowl, mix the brown sugar, chai matcha, and melted coconut oil until it forms a thick, spreadable paste
2 - Prepare the Pastry
- Roll out the sweet pastry dough on a lightly floured surface.
- Cut the dough into equal-sized rectangles.
3 - Assemble the Pop Tarts
- Place a rectangle of dough on a baking tray lined with parchment paper.
- Add 1 tablespoon of the sugar-matcha filling in the centre and spread evenly, leaving a small border around the edges.
- Cover with another rectangle of dough.
- Seal the edges by pinching with a fork.
4 - Bake the Pop Tarts
- Preheat the oven to 175°C.
- Bake for 15–18 minutes, or until the edges are golden brown.
- Remove from the oven and let them cool completely.
5 - Prepare the Icing
- In a small bowl, mix the icing sugar, maple syrup, chai matcha, and 1 tsp of water. Add more water, a few drops at a time, until the icing reaches a spreadable consistency.
6 - Decorate the Pop Tarts
- Spread the icing on the cooled pop tarts.
- Refrigerate for a few minutes to allow the icing to set.
Enjoy your homemade Chai Matcha Pop Tarts! 🍵🥟
