Ingredients
For the crust
- 3 cups all-purpose gluten-free flour blend
- 1/2 teaspoon salt (omit if using salted butter)
- 2 teaspoons xanthan gum
- 1 cup butter (2 sticks), cold - cut into small pieces (or palm shortening, or shortening)
- 8-10 tablespoons milk, cold (or dairy-free milk)
Instructions
- In a medium mixing bowl, combine flour, salt, and xanthan gum.
- Cut butter (or shortening) into flour.
- The butter should resemble the size of small peas.
- Add milk.
- Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- roll crust out into rectangles. Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts.
- Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges. Brush the edges around the jam with the egg wash.
- Fold the pastry in half. Use a fork to seal the seams. 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. Repeat for the remaining pastry strips.
- Poke steam holes with a fork in each pop tart and transfer them to the baking sheet. Brush the top of each pastry with the egg wash.
- Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze.
- In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency.
- Drizzle the icing over the gluten free pop tarts. If desired, decorate the tops with sprinkles before the icing sets up.
NOTES
- Keep the pie crust dough as cold as possible prevents the butter from melting before they go into the oven. If the butter melts before baking, you lose the flakiness of the pie crust. Consider refrigerating for 10 minutes after you roll it out.
- Poke holes in the tops of each pastry to allow the steam to escape. This is important, please don't forget this step.
- For the best results, place the ready-to-bake pop-tarts in the refrigerator for 20 minutes before baking. Again, this helps with the butter and the flakiness of the crust.
- Seal the edges of the pop tarts well, otherwise the filling will leak out.
- These pop tarts are best fresh since the dough becomes soggy over time, but you can store them for future enjoyment.
Cinnamon Sugar Filling
Ingredients
Brown Sugar
Cinnamon
Chocolate filling Ingredients:
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whole milk or heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- 2 tablespoons salted butter, cubed
- 2 teaspoons vanilla extract
Icing
1 cup powdered sugar
4 tsp milk
