Delicious Pistachio Pop Tarts with Creamy Filling

1.In a large bowl, combine the flour, salt, and granulated sugar. Mix well.

2.Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

3.Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

4.Divide the dough into two equal parts, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour.

5.Preheat your oven to 375°F (190°C).

6.On a floured surface, roll out one disk of dough to about 1/8 inch thick. Cut into rectangles (about 3x4 inches).

7.Repeat with the second disk of dough, cutting out an equal number of rectangles.

8.In a small bowl, mix the finely chopped pistachios, powdered sugar, heavy cream, vanilla extract, almond extract, and a few drops of green food coloring (if using) until smooth to create the filling.

9.Place half of the dough rectangles on a baking sheet lined with parchment paper. Spoon about 1 tablespoon of the pistachio filling onto the center of each rectangle, leaving a border around the edges.

10.Top each filled rectangle with another dough rectangle. Press the edges with a fork to seal them tightly.

11.Use a sharp knife to cut a few slits on the top of each Pop Tart to allow steam to escape during baking.

12.Bake in the preheated oven for 20-25 minutes or until golden brown.

13.Remove from the oven and let cool on a wire rack. Once cooled, drizzle with additional heavy cream mixed with powdered sugar for icing and sprinkle with crushed pistachios on top.