• To make tamarind water, remove the shell and string from 10 tamarind pods. Soak tamarind in 2 cups of hot water for 15-25 minutes. Use a fork to mash the tamarind in the water. Strain off the water with a fine-mesh stainless steel strainer and place the liquid to the side
• Add 1 cup tamarind water, chopped pineapple, date syrup, and orange extract to a blender. Blend until smooth
• In a small bowl, combine 1/4 cup of tapioca starch with 2 tablespoons of hot water. Place to the side
• Add Tamarind Pineapple Filling (from step 2) to a saucepan. Cook for about 10 minutes on medium heat. Stirring frequently. Add the tapioca liquid. Make sure the tapioca is mixed well with the water before adding to the saucepan. Stir well and cook until the filling thickens. Place the filling in the refrigerator for about 1 hour
• Preheat oven to 325 degrees Fahrenheit
• Cut pie crust to desired size for toaster pastries. Add filling to the center of the pie crust and seal a top layer of dough to the bottom later with a bit of water around the edges. Then, using a fork, press the prongs into the edges of the dough to prevent the filling from escaping. Make a small hole on the top of the dough to allow steam to escape
• Bake until slightly golden. Top with icing (see step 8), and sprinkle with lime and lemon zest, if desired
• While baking, combine Pineapple Icing ingredients together and place to the side until pop-tarts have cooled slightly

*Refer to my Date Syrup recipe. You can also buy pre-made date syrup if you prefer