Pop Tarts: Healthy with Oatmeal and Whole Wheat Crusts

Instructions

Filling:

1. Add all ingredients for filling to a food processor bowl and process for 1 minute or until raisins are chopped fairly small. Pour into a small bowl and set aside.

Dough:

1. Combine oatmeal and flours in the bowl of a food processor and process for 15-20 seconds. Add shortening and butter and pulse 12-15 times. The mixture should be coarse. Don't go too far with this. You should have small but visible fat lumps throughout.
2. In another small bowl, whisk together buttermilk and egg. Pour over flour mixture and pulse 5-7 times. Remove lid and blade. Use hands or spatula to press dough together. All crumbs should come together into a ball.
3. Divide dough in half and place each in a separate gallon-size zippered plastic bag. Place dough ball at the center of the bag.
4. Begin to roll out with dough remaining in the plastic bag. Roll dough evenly to all four corners. Open the bag and re-close to remove air or wrinkles. Flip bag and roll on the reverse side to help with wrinkles. Try to roll it as evenly as possible. Holding the bag up to a window or light will show you where the dough may be too thin or thick. Place flat dough (still in the bag) in the freezer. Repeat process with second dough ball.
5. When frozen hard, remove one bag of dough from the freezer. Let warm 2 minutes, + or -. The dough should not be so hard it breaks, but also not soft.
6. Use kitchen shears to trim all 4 edges of the zippered bag. Use a pizza cutter or knife to lightly mark cutting lines for 12 equal rectangular pieces. Without removing from the bag, cut apart with kitchen shears.
7. Do in this order: Cut bag in half. Cut each of those halves in half length-wise so you now have 4 long strips. Cut each of the 4 long strips into 3 equal lengths.
8. Place squares in the freezer and repeat Step 5,6, and 7 with the second bag. Place those squares back into the freezer for a few minutes until completely hard.
9. When the crust squares are frozen hard, remove them from the freezer. Remove plastic from 12 squares and divide between 2 cookie sheets that have been covered with parchment paper or a silicone mat.
10. Place a spoonful of filling in the middle of each square. Remove plastic from the remaining 12 squares. and place one on top of each square with filling. If at any point, the dough becomes unmanageable, return it to the freezer until hard. Seal squares with a fork.
11. At this point, you can bake them or freeze them. If freezing, place tarts in the freezer on a cookie sheet unwrapped until frozen hard. Cut paper around each pop tart and place it in a plastic container or a bag with the paper still attached.
12. When ready to bake, preheat oven to 425˚.
13. Place pop-tarts with attached parchment paper on a cookie sheet and bake immediately.
14. Bake for 15-20 minutes. If you plan to toast later, bake only until very lightly browned. Otherwise, bake until golden brown. Frost if desired when cooled.

Frosting:

1. Mix 1/2 cup powdered sugar, 1 teaspoon butter or margarine and 1 tablespoon coffee (for brown color, but does not really taste like coffee) or milk.