In a medium to large bowl combine flours, salt and shortening. Cut with a pastry blender until mixture is crumbly.

Next, add in maple syrup and water. Continue to cut with a pastry blender. 

Lightly flour a work surface and roll the dough in the flour to cover it. Now roll out dough so that it is ~⅛” thick. Be careful not to tear it (this will make your pop tarts kinda ugly!)

Cut into 12 rectangles- roughly 3x5”.

Cut into a total of 12 rectangles- roughly 3x5”. You can start by cutting 6-8 and then using the "scraps" to make the rest!

Wet your finger with water and run along the outside edge of the 6 rectangles that have the jam. Place remaining dough rectangles on top.

Using a fork, press down on the edges, sealing them together. Work your way around the entire rectangle.

For best results cook in an air fryer at 375 for 8 minutes (flip once halfway through!) You may also bake in the oven at 375 for ~24 minutes. Allow pastries to cool fully.

In a small bowl combine the melted coconut oil, powdered sugar and milk to make the frosting. You want your frosting to be thin enough to spread easily, but not so thin that when you put it on the pop tarts it appears clear! Add more powdered sugar if it’s too thin and just a few drops more milk if too thick (it should not be thick or chunky)

Spread the frosting on top of the cooked and cooled pop tarts, add sprinkles on top if desired and allow them to sit for 10-15 minutes to harden.

Enjoy!