• Pastry: Add the flour and salt to a mixing bowl. Next, add the chilled butter and cut it in using a fork or pastry cutter until it looks like a coarse meal. Pour in the cold water and stir to combine using a wooden spoon or until it forms a smooth dough.
• Shape the dough into a 1-inch thick rectangle and wrap it in plastic wrap. Place in the refrigerator and chill for at least 2 hours or up to 24 hours. In the meantime, prepare the pecan filling.
• Pecan filling: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
• To a small bowl, add pecans, 1 and 1/2 tablespoons of maple syrup, salt, cinnamon, cardamom, ginger, and cloves. Stir to coat the pecans with the spices.
• Transfer the pecans to the prepared baking sheet and spread them into an even layer. Roast for about 8 minutes. Let the pecans cool completely.
• Add the cooled pecans to a small food processor and add the remaining tablespoon of maple syrup, coconut sugar, and vanilla extract. Process for 5-10 seconds or until it forms a thick paste. It doesn't have to be smooth. A little bit chunky is okay.
• Assembling: Remove the dough from the refrigerator and flatten it into an 11x8-inch (28x20 cm) between two sheets of parchment paper. Cut into 12 equal rectangles. Transfer half of the rectangles to a baking sheet lined with parchment paper, leaving about 1 inch between each (pop tarts won't spread a lot).
• Place about 2 teaspoons of the pecan paste filling into the center of each rectangle, leaving about 1/2 inch of space near the edges.
• Place the remaining rectangles of dough on top of the filled rectangles and use a fork to seal the edges. Prick the top of the pop tarts once with a fork to create holes (to let steam escape). Refrigerate the pop tarts for 20 minutes in the refrigerator or 10 minutes in the freezer.
• Preheat oven to 350°F (175°C). Once pop tarts have chilled, bake for 20-25 minutes or until just golden brown.
• Let pop tarts cool for at least 15 minutes before enjoying! You can eat as is or drizzle with the optional vanilla glaze.

Vanilla Glaze

• Add the powdered sugar, water, cinnamon, and vanilla to a small bowl. Whisk until smooth. The glaze should be thick but pourable. If it's too liquid, add more powdered sugar. If it's too thick, add more water.
• Use a spoon to glaze the pop tarts. Let the glaze harden at room temperature for about 30 minutes.