Strawberry Filling - This gluten-free pop tarts recipe includes a strawberry filling. These numbered steps match the numbered photos above and are for illustration purposes only. If desired, decorate the tops with sprinkles before the icing sets up. Drizzle the icing over the gluten-free pop tarts. For the glaze: In a medium bowl, mix together the powdered sugar and milk.Allow to cool completely before adding the glaze.Bake for 20-22 minutes, or until the pastry is golden brown and cooked through.Brush the top of each pastry with the egg wash using a pastry brush. Poke steam holes with a fork in each pop tart and transfer them to the baking sheet.If any cracks appear in the pastry, try to pinch the dough together to create a seal and prevent jam leaking during the baking process. Brush the edges around the jam with the egg wash. Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges.Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts. Make the pie crust per the directions and roll them out into rectangles.In a small mixing bowl, mix the jam and cornstarch together set aside.If you have any questions about making gluten-free pop tarts, please leave a comment and we will get back to you as soon as possible. Pastry brush - You can choose from silicone, but I like to use this wooden pastry brush. EQUIPMENT NEEDED FOR THIS GLUTEN-FREE POP TARTS Optional - Sprinkles or colored sugar for decorating. Milk - For the glaze, you can also use water.
I haven't tried a sugar replacement in the glaze. Jam or preserves - we like strawberry, blackberry, or apricot.Ĭornstarch (or arrowroot starch) - this helps to thicken the filling.Įgg - For browning those tops. Gluten-free pie crusts - you can use my gluten-free pie crust recipe or your favorite store-bought gluten-free pie crust. Handful of ingredients - With just 6 ingredients and either sprinkles or colored sugar, these delights are done in no time.
Time saving pie crust - You can use my gluten-free pie crust or if you're in a rush you can use your favorite store-bought pie crust. Simple to make - This gluten-free pop tarts recipe is simple to make, and it includes a few variations for filling including fruit filling and a cinnamon filling. WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE POP TARTS If you are short on time, get a store-bought pie crust and you will be devouring these in no time! My pie crust includes vegan and dairy-free options as well as the recipe below. My two favorites were strawberry filling and the cinnamon-filled pop tarts. Who grew up eating pop tarts? I did and they were a childhood favorite.
GLUTEN-FREE POP TART FILLING VARIATIONS.EQUIPMENT NEEDED FOR THIS GLUTEN-FREE POP TARTS.WHY YOU’RE GOING TO LOVE THESE GLUTEN-FREE POP TARTS.Bake the pop tart and drizzle with blueberry glaze.Top with the second dough and seal them together using a fork to crimp the edges. Add the filling to the bottom dough leaving about 1 inch of room around the edges.For one of the rectangles, use a fork or toothpick to poke holes so air can escape. Roll out each piece of dough into rectangles about 1/8 inch in thickness. Preheat your oven to 375 F and prepare your work surface with parchment paper dusted with flour.Separate the dough into two evenly sized pieces. Knead the dough until smooth, about 3-5 turns. Pour the crumbles onto a clean work surface and press them into mound.
Add in the water one tablespoon at a time, pulsing between each addition until the dough forms crumbles. Make the crust by placing the flour, sugar, salt and cubed butter into a food processor and pulsing until combined.Finally stir in the chia seeds and then let your jam cool. Simmer for 5 minutes and then turn off the heat. Use the back of a wooden spoon to smash the blueberries as much as you can. Cook the filling until the blueberries begin to release juices. Prepare the blueberry chia filling by placing the ingredients (minus the chia seeds) into a small pot over medium heat.
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