Don't miss out on the deliciousness of pop tarts just because you can't have gluten!
Who doesn’t remember coming home from school and eating pop-tarts directly out of the box for snack? I used to love the strawberry flavor, but always wished it would have more filling AND icing! Because my friend Crystal of The Eclectic Kitchen has a gluten intolerance. I decided to create a recipe that is not only delicious, but easy! I chose a boxed gluten free pie mix to make things simple and even used the lid of a mason jar to create mini pop tarts for the littles! I hope you enjoy one of my favorite nostalgic snacks!
Gluten Free Pop-Tarts
1 package gluten free pie crust mix
1 cup cold butter, cut into ½ inch cubes
1 large egg yolk
10 tablespoons ice water
1 jar strawberry preserves
2 tablespoons water for sealing pastry
1 cup powdered sugar
1-2 tablespoons whole or 2% milk (Almond milk would be fine)
Crushed dehydrated strawberries (optional but awesome)
Pre-heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
In food processor add your gluten-free pie mix, and butter and pulse until mixture resembles coarse sand. Add the egg yolk and water and pulse until crumbly dough forms. Dump the dough onto a clean surface dusted with gluten free flour or cornstarch and knead until dough comes together. Place the dough onto a piece of plastic wrap, form into a disc and refrigerate for 20-30 minutes.
Once chilled, roll the dough into a ¼ inch thick rectangle on a floured work surface.
Cut the dough into 12 equal rectangles using a cookie cutter or stencil. You can also use the ring seal of a mason jar instead to make 12 equal circles.
Place 6 rectangles evenly across the prepared baking sheet and add about 2 tablespoons of strawberry jam to the center of each pop-tart. Spread the jam evenly along the center of the rectangle making sure to leave about ¼ inch border around the sides. Using your finger, lightly coat the edges of each rectangle with a thin layer of water.
Place the remaining 6 rectangles on top of each pop-tart and gently press the with a fork to seal.
Make about 9 vent holes on each pop tart and bake for about 15 minutes or until golden.
Allow the pop tarts to cool completely before icing.
In a small bowl, stir together powdered sugar and milk, 1 tablespoon at a time until desired thickness is achieved.
Spread icing onto cooled pop-tarts and decorate with sprinkles and crush strawberries before the icing sets.
Store finished pop-tarts in an airtight container for 3-4 days at room temperature.