Homemade Gluten Free Pop Tarts
These Homemade Gluten Free Pop Tarts are super easy to make. They are delicious, flaky, buttery gluten free pastry that is filled with strawberry preserve, or any preserve of your liking, and topped with some icing. Enjoy it warm or room temperature. This makes the perfect breakfast for the upcoming holidays, or any day for that matter!
Equipment
- Baking sheet
- Parchment paper or silicone pad
- Whisk
- Rubber spatula
- Spatula
- Cooling rack
- Measuring Spoons
- Measuring cups
- Rolling Pin
- Small spoon
- Small bowl
- fork
- Pastry brush
- sifter
Ingredients
For the pop tarts
- 1 Gluten Free Super Flaky Pie Crust
- Strawberry Preserve
- Chantal’s Gluten Free All Purpose Flour Blend for dusting
For the egg wash
- 1 egg
- 2 tablespoons water
For the icing
- 1 cup powdered sugar
- 2 tablespoons milk of your choice or heavy cream
- ¼ tsp vanilla extract
- 1/8 tsp almond extract
- Funfetti sprinkles
Instructions
- Preheat the oven to 425 F
- Before you begin, make sure that the gluten free super flaky pie crust has been chilled for 30 minutes or more.
- In a small bowl, using a fork, beat 1 egg with 2 tablespoons water to make the egg wash.
- Dust the counter top, and the rolling pin with some of Chantal’s Gluten Free All Purpose Flour Blend
- Roll the gluten free pie crust onto the floured surface into a square or rectangle ¼ inch in thickness.
- Cut the pie crust into 3-inch-wide and 4-inch-long rectangles.
- Take half the amount of available rectangles, and cover the middle of each rectangle with 1 to 2 tablespoons of strawberry preserve, leaving a half inch rim around the rectangle.
- Using a pastry brush, brush the rim of the rectangles that are filled with the preserve with some egg wash.
- Cover the strawberry filled triangles with another triangle piece pie crust.
- Press the edges of the top rectangle to the edges of the bottom rectangle.
- Repeat this process for the remaining rectangles.
- Line a cookie sheet with some parchment paper or a silicone pad
- If you notice that at this point the pie crust has become warm, and you feel that the butter in the pie crust began to melt. Place the pop tarts on the lined cookie sheet, poke some holes on their tops using a fork, and place the pan filled with pop tarts into the fridge for 10 to 30 minutes.
- After the pop tarts have chilled, lightly brush them with some egg wash, place them into the preheated oven on the middle rack, and allow them to bake for 15 minutes, or until golden brown.
- After the pop tarts have fully baked, remove them from the oven, and allow them to cool on the pan for 3 to 5 minutes.
- Using a spatula, carefully lift the pop tart off the pan and set them onto a cooling rack.
- While the pop tarts are cooling, you can begin to work on the glaze.
- Sift the powdered sugar into a bowl. Add in 2 tablespoons milk or heavy cream, vanilla extract, and almond extract. Whisk until you achieve a very smooth texture.
- If the consistency of the glaze is too stiff and not pourable, you can add half a teaspoon of milk at a time until you achieve a pourable consistency. Do not add too much liquid as it can prevent the icing from hardening once it is poured onto the pop tarts.
- Once the pop tarts have cooled, drizzle with the prepared icing, and sprinkle with some funfetti.
- Serve and enjoy a delicious, freshly made, fluffy, flaky, buttery, warm, gluten free pop tart.
Notes
If you pour the glaze onto the pop tart when they are still very warm, the glaze will melt and drip off the sides. Wait until they are almost completely cooled, or completely cooled before pouring the glaze over them.
To prevent the glaze from hardening while you are still working with it, you can spray a cling wrap with some cooking spray, and cover the glaze with it.
To store these pop tarts in the freezer, place the prepared, nonbaked pop tarts in the lined pan, and flash freeze them until they are hard, place them in a freezer bag with parchment paper in between each pop tart, and set them in the freezer until ready to be baked.
