To make the filling:
Pulse pecans and walnuts together until they are finely minced, careful not to over process into a meal. To the food processor, add the remaining ingredients and pulse a few times to combine. Place filling into a medium bowl.
To make the syrup, combine all ingredients in a small saucepot. Over medium-high heat, bring up to a boil, then turn down the heat to keep a simmer, and simmer for about 10 minutes. The syrup should be somewhat thick and coat the back of a spoon. Let cool for 10 minutes then add to the bowl of nut and apple mixture. Set aside while you assemble the dough.
To make the dough:
In a medium sized bowl, whisk almond flour, oat flour, arrowroot, baking powder and salt together until mixed, set aside. In a small bowl, combine the eggs with the coconut palm sugar until sugar is dissolved. Transfer egg mixture to a small food processor and add the cold coconut oil, pulse until combined – about 20 seconds. Mix the wet ingredients into the dry, working the dough until incorporated. Form dough into a ball and cut in half, wrap each piece in parchment, refrigerate for 20 minutes – the dough can be made ahead and left in the refrigerator for up to one day.
Preheat oven to 350° and line a baking sheet with parchment paper
To assemble the pop tarts:
Take one piece of the dough from the refrigerator and place between the 2 large pieces of parchment paper. With the rolling pin, roll out dough into an 8” x 10” rectangle, about 1/8″ thick. Use a pastry cutter and slice 8 (2” x 5”) rectangles (you can make these larger or smaller depending on what you prefer, these are loose guidelines). Repeat with remaining dough. This dough liked to stay chilled, if it sits too long at room temperature you may have a bit of difficulty getting it to do what you want. I popped my dough back in the refrigerator if it sat out too long.
Spoon out filling onto 4 of the pieces, take the top piece and place over the filling. Press the edges lightly with your fingers, then use the tip of a fork to seal the dough together. Gently transfer tarts to parchment-lined baking sheet (what I find super helpful is to slip your hand underneath the parchment and gently lift while still supporting from the bottom). Repeat with other half of dough. Bake for 15 – 18 minutes, rotating halfway through, until edges are lightly browned. Let cool.
To make the Cinnamon Glaze, simply whisk all ingredients together in a small bowl. If glaze is too thick add just a splash of water. Drizzle or pour (depending on how much you’d like), over cooled pop tarts. ENJOY 🙂