Cut your cold butter into slices
Place flours, protein, and butter into a processor or blender and process until crumbly
Add egg and blend again until dough is achieved
Place your dough in plastic wrap, or beeswax wrap, flatten into a disc, wrap, and refrigerate for 30min + (if your dough is sticky spray a silicone spatula with nonstick spray to retrieve from the processor)
Dust a surface with more flour, and roll dough into a large rectangle
Use a pizza cutter to slice into 10 rectangles
Place half those rectangles on a baking sheet lined with parchment paper
Make filling by whisking ingredients together, then spoon onto centers of dough rectangles
Place remaining 5 rectangles overtop, seal the edges with your fingers, then a fork to fully seal edges
Use your fork to poke holes in the top
Bake at 350 for 20 min
Allow to cool 5 min, then place on cooling rack
Beat your ghee and sugars together until creamy, then beat again with milk. Add more milk as needed to thin it out
Spread overtop your pop tarts, top with dye-free sprinkles, and enjoy!
Frosting will harden once refrigerated
