Gluten-Free Strawberry Pop Tarts

Don't miss out on the deliciousness of pop tarts just because you can't have gluten!

Photograph by TheEclecticKitchen

Photograph by TheEclecticKitchen

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!

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Gluten Free Pop-Tarts

Ingredients

Crust:

Filling:

  • 1 jar strawberry preserves

  • 2 tablespoons water for sealing pastry

Icing:

  • 1 cup powdered sugar

  • 1-2 tablespoons whole or 2% milk (Almond milk would be fine)

  • Rainbow Sprinkles

  • Crushed dehydrated strawberries (optional but awesome)

Method

  1. Pre-heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

Crust:

  1. 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.

  2. Once chilled, roll the dough into a ¼ inch thick rectangle on a floured work surface.

  3. 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.

  4. 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.

  5. Place the remaining 6 rectangles on top of each pop-tart and gently press the with a fork to seal.

  6. Make about 9 vent holes on each pop tart and bake for about 15 minutes or until golden.

  7. Allow the pop tarts to cool completely before icing.

Icing

  1. In a small bowl, stir together powdered sugar and milk, 1 tablespoon at a time until desired thickness is achieved.

  2. Spread icing onto cooled pop-tarts and decorate with sprinkles and crush strawberries before the icing sets.

  3. Store finished pop-tarts in an airtight container for 3-4 days at room temperature.



Skylar Thomson