Gluten Free Pop Tarts
These gluten-free pop tarts are flaky, buttery, and filled with homemade raspberry jam. A nostalgic treat made from scratch that’s perfect for breakfast or dessert!
Ingredients
Flaky Pie Dough
- 230 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 1 Pinch Salt
- 15 Grams Sugar
- 113 Grams Cold Butter
- 160 Grams Ice Cold Water
Filling
- ½ Batch of Homemade Jam (You can use store bought jam as well)
Other
- 1 Egg Yolk
Icing Topping
- 120 Grams Icing Sugar
- 14 Grams Jam (More Raspberry Taste and Colour)
- ~14 Grams Milk
Instructions
- Combine flour, salt, sugar in a bowl.230 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 1 Pinch Salt, 15 Grams Sugar
- Add in the butter. Using your hands, break the butter up in the flour mixture until they are dime (pea sized) sized chunks of butter. If you leave them a bit bigger, that is fine as it will mix in as you mix the dough.113 Grams Cold Butter
- Slowly add in the cold water. Do not add it all at once as you might not need it all.160 Grams Ice Cold Water
- Mix the dough with your hands until it is all mixed together in a dough.
- On a baking mat, gently flour the surface. Roll the dough out and add more flour so it does not stick. Roll it out to about 1/8” thickness, or a bit thinner than you would with pie dough. Cut the dough into rectangles. I did about 4” x 3”. Place these pieces of cut dough onto a prepared baking sheet. Place it into the fridge for half an hour to chill.
- Once you remove it from the fridge, place about a tablespoon of jam in the middle of the rectangle. Do this on only half the rectangles.1/2 Batch of Homemade Jam
- Taking the egg yolk, lightly brush it around the edges. Put a rectangle on top and seal the edges with your fingers. Using a fork, press down the dough around all the edges, as this prevents the jam from coming out.1 Egg Yolk
- Now place these back into the fridge. Preheat the oven to 400F.
- Once the oven is preheated, remove the baking sheet from the fridge. Gently brush the egg yolk to the top of the pop tarts. Using a fork, poke the top gently with 3 pokes. This will allow the air to escape.
- Bake for 25-30 minutes. The dough will be golden.
- Remove them from the oven, and let cool completely.
- Once cooled completely, mix the icing sugar, jam and milk together. Do not add all the milk at once, as you might not need it all.120 Grams Icing Sugar, 14 Grams Jam, ~14 Grams Milk
- Take the icing and carefully smooth it around the top of the pop tart. Enjoy.