Name: Gluten Free Pop Tarts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups gluten free 1-1 flour; 0.5 tsp sea salt; 1 cup cold unsalted butter; 0.5 cup cold water; 0.667 cup jelly; 0.5 cup powdered sugar; 1 tbsp milk

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Gluten Free Pop Tarts

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

First, make the dough. Add the gluten free flour, sea salt, and cubed butter to a food processor. Pulse until the mixture is crumbly.

Then, add in the water. Pulse until the dough holds together.

Form the dough into two flat disks. Wrap with cling wrap. Refrigerate for 1 hour.

After 1 hour, roll out the first disk on a lightly floured surface to ¼ inch thickness. Roll out to a 4 inch by 6 inch rectangle.

Use a pizza cutter or sharp knife to cut into three rectangles, each 4 inches by 2 inches. Carefully transfer to a lined baking pan. Roll the excess dough back into another rectangle and cut out two more rectangles.

Repeat this process with the other flat disk. You should have 16 rectangles on the lined pan by the end.

Add the filling to half of the rectangles. Allow at least ½ inch of space around the edges of the dough clean. Otherwise, the jelly will ooze out.

Then, very carefully place the other half of the rectangles on top.

Use a fork to crimp the edges. Gently pierce the top of each pop tart with a fork 3 to 4 times.

Brush the edges with an egg wash or more milk.

Then, bake for 27 to 30 minutes at 375 degrees Fahrenheit.

Finally, remove from the oven. When they are completely cool, make the glaze.

In a small bowl, combine the powdered sugar and milk. Stir until creamy.

Once the pop tarts are cool, add the glaze. Top with sprinkles if desired.

Bite Tutorial

Nutrition

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Tips & Tricks (5)

Chill Your Dough Thoroughly ❄️
Refrigerate your gluten-free dough for at least 30 minutes before rolling to prevent sticking and ensure crispy, flaky pastry layers that won't fall apart during filling.
Use a Blend for Better Texture 🎯
Mix your gluten-free 1-1 flour with a small amount of cornstarch or tapioca starch to achieve the tender, delicate crumb structure that mimics traditional Pop Tarts.
Seal Edges with Fork Pressure 🍴
Press the tines of a fork firmly around all edges to create an airtight seal that prevents jelly from leaking during baking and adds an authentic Pop Tart appearance.
Toast at Lower Temperature 🔅
Bake at 350°F instead of higher temperatures to prevent the delicate gluten-free pastry from browning too quickly while the interior remains underbaked.
Glaze While Warm for Shine ✨
Apply a simple powdered sugar glaze mixed with milk immediately after baking while pastries are still warm for it to set with a glossy, smooth finish.