To Make The Crust

1. Add ice cubes to a bowl and fill it with water.
2. In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter and coconut oil either using a fork, pastry cutter or your hands, until the dough has a crumb-like texture. Add the ice cold water 2 tablespoons at a time until the dough sticks together between your fingers. I added 10 tablespoons of water. If it’s still too dry, add an additional tablespoon of ice water at a time, but don’t add too much or the crust will turn out tough. Roll the dough into a ball, divide it in half, wrap each half in plastic wrap and place it in the refrigerator for 1 hour. Cold dough yields a more tender crust!

To Make The Filling

1. In a medium bowl, mix together the sugar, flour, and matcha powder.

To Make The Pop Tart

1. Line a baking sheet with parchment paper. Take the dough out of the refrigerator. It will be pretty hard because of the coconut oil, but don’t worry, it will soften as you work with it. Knead the dough until it starts to soften. This may take about 5 minutes.
2. Sandwich the dough between two large pieces of plastic wrap and roll the dough out into a 7 ½ x 10 ½ inch rectangle and it’s ¼ inch thick. This may take some time, be patient with it because gluten-free dough isn’t elastic as traditional dough.
   Tip: I like to roll the dough out a much as I can and then use a ruler and pizza cutter to cut the dough into a 7 ½ x 10 ½ inch rectangle. 
3. Place the rectangle on the parchment-lined baking sheet and repeat the rolling process with the remaining dough making it exactly the same size.
4. Sprinkle the filling over the dough leaving a 1 inch border all the way around.
5. Wet the exposed dough border with water and then lay the second rectangle directly on top. Using a floured fork, gently seal the edges together. Carefully poke holes in the top dough and then place the pop tart in the freezer while you heat the oven.
6. Heat the oven to 350 degrees Fahrenheit. When it’s preheated, take the pop tart out of the freezer and brush with plant-based milk or melted coconut oil (used as an “egg wash”). Bake the pop tart in the center of the rack for 30 minutes. Keep in mind that gluten-free crust doesn’t brown like traditional pie crust, so don’t over bake it. Allow the pop tart to cool completely before icing.

To Make The Icing

1. In a medium bowl, whisk together the powdered sugar, plant milk, and matcha powder until smooth. You want the icing to be a paste-like consistency, not too runny, but pourable. Spread the icing over the cooled pop tart and sprinkle with sprinkles if desired. Allow the icing to set for about 25-30 minutes before slicing and serving.

Storage

This homemade Giant Frosted Matcha Pop Tart is best enjoyed the same day, however, you may store leftover pieces wrapped in plastic wrap on your counter for 2-3 days. Any longer than that and you can store it wrapped in the fridge. The longer you keep them, the more dried out the crust will get, so keep that in mind.