Gluten Free Pop-Tarts
Perfect flaky and buttery crust filled with a tart raspberry filling; a delicious, healthy version of everyone's favorite snack.
Servings: 8
Ingredients
For the Pastry Dough
- 2 cups gluten free flour I like Bob's Red Mill 1 to 1 GF Flour
- 1/2 cup coconut flour
- 2 tbsp sugar
- 1 pinch salt
- 1 cup ice cold water
- 2 tbsp apple cider vinegar
- 14 tbsp cold unsalted butter, cubed 1 3/4 stick
- 1 egg for egg wash
For the Raspberry Filling
- 8-10 tbsp raspberry jam or any variety you prefer
- 1 tbsp fresh lemon juice
- 1 tbsp arrowroot powder or corn starch, for thickening
For the Sugar Glaze
- 1/2 cup powdered sugar
- 1 tsp fresh lemon juice
- 1-2 tsp water to loosen glaze if needed
- 1/3 cup Sprinkles of your choice
Instructions
To make the Pastry Dough
- In a large mixing bowl, sift together the gluten free flour, coconut flour, sugar and pinch of salt.
- Add the butter and toss it in the flour until all butter pieces are lightly covered. Using your hands, or preferably a dough cutter, break down the butter pieces until you get a mix of pea-sized and quarter-sized pieces.
- In a small bowl or cup, combine the ice water with the vinegar and give it a quick mix.
- Add the ice cold water/vinegar mixture, 2-3 tbsp at a time, and mix the pie dough with a fork until it comes together. You will need about 14 – 16 tbsp of water, until you have a slightly damp dough.
- Transfer the pastry dough onto a lightly floured work surface, kneading it just a few times until it comes together. Shape the dough into a rectangle and wrap it in cling wrap; refrigerate for at least 1 hour.
To make the Raspberry Filling
- Mix the raspberry jam, lemon juice and arrowroot together in a small bowl until combined; set aside.
To assemble and make the Pop-Tarts
- Pre-heat the oven to 355º F and line a baking sheet with parchment paper or a silpat.
- Roll out the chilled pie dough about 1/8 inch thick, and cut out 16 (3 x 4 inch) rectangles. Gently knead the dough back together to re-shape and re-roll as needed to use it all up.
- Whisk egg in a small bowl and brush along the edges of half of the rectangles and spoon a heaped tablespoon of the raspberry jam filling into the center of each one. Spread the filling slightly, but leave at least 3/4 inch room around the edges to prevent filling from leaking out.
- Prick the centers of the other 8 rectangles with a fork in several spots. Place these rectangles over the filling, making sure to create a nice seal around the edges with your fingers and "crimp" the edges with a fork.
- Bake the Pop-Tarts in pre-heated oven for 20 - 23 minutes, until the edges are golden brown.
To make the Glaze
- Mix together the powdered sugar and lemon juice. If the frosting is too thick, slowly add the water, one teaspoon at a time, mixing well after each addition, until you get the right frosting consistency. It should be slightly runny, but still form a thick layer of frosting.
- Once Pop-Tarts are cooled, spoon a generous amount of your icing on top and finish off with your choice of sprinkles.
Notes
🧡 Pro-Tip: The Pop-Tarts will keep well in a closed container in a cool dry place for 3 - 4 days.
Feel free to play around with the flavor combinations to create your own version!