Ingredients
Equipment
Method
- In a large bowl, whisk together the gluten-free flour blend, almond flour, granulated sugar, and salt.1.25 cups all-purpose gluten-free flour blend, 0.5 cup almond flour, 2 tablespoons granulated sugar, 0.5 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is crucial for flakiness.0.5 cup cold unsalted butter
- In a small bowl, whisk together the lightly beaten egg and 2 tablespoons of ice water. Gradually add this mixture to the flour and butter mixture, stirring with a fork until just combined and a shaggy dough begins to form. If the dough seems too dry, add more ice water, one tablespoon at a time, until it comes together. Be careful not to overmix.1 large egg, 2-4 tablespoons ice water
- Turn the dough out onto a lightly floured surface and gently bring it together into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten-free flours to hydrate and the butter to firm up, making it easier to roll.
- While the dough chills, gather your chosen filling. If using jam, ensure it's a thick consistency; if it's too runny, you can strain some of the liquid. If using fruit, ensure it's finely chopped.0.75 cup fruit jam or preserves, 0.25 cup peanut butter or almond butter, 0.5 cup finely chopped cooked apples with cinnamon
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Lightly flour your work surface and a rolling pin. Divide the chilled dough in half. Roll out one half of the dough into a rectangle approximately 1/8-inch thick.
- Using a ruler or freehand, cut the rolled dough into 4-inch by 3-inch rectangles. You should aim to get at least 6 rectangles from this half. Repeat with the second half of the dough, carefully re-rolling scraps if necessary.
- Place half of the dough rectangles on the prepared baking sheets. Spoon about 1-2 tablespoons of your chosen filling onto the center of each of these rectangles, leaving a ½-inch border around the edges. Be sure not to overfill.0.75 cup fruit jam or preserves, 0.25 cup peanut butter or almond butter, 0.5 cup finely chopped cooked apples with cinnamon
- Lightly brush the edges of the filled dough rectangles with a little water. Carefully place the remaining dough rectangles over the filled ones, aligning the edges. Gently press down around the filling with your fingers to seal the edges.
- Use the tines of a fork to crimp the edges of each pop tart, ensuring a tight seal to prevent the filling from leaking during baking.
- Using a sharp knife or toothpick, cut 2-3 small slits in the top of each pop tart. This allows steam to escape during baking.
- Bake for 18-22 minutes, or until the pop tarts are golden brown and the edges are lightly crisp.
- Let the pop tarts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They should be fully cooled before glazing.
- In a small bowl, whisk together the powdered sugar, milk (start with 2 tablespoons and add more if needed for desired consistency), and vanilla extract until smooth and drizzleable. Adjust milk for thicker or thinner glaze.1 cup powdered sugar, 2-3 tablespoons milk or unsweetened plant-based milk, 0.5 teaspoon vanilla extract
- Once the pop tarts are completely cool, generously drizzle or spread the glaze over the tops. Immediately add sprinkles, if desired, before the glaze sets.1 Sprinkles
Notes
Once completely cooled, these Gluten Free Pop Tarts can be stored in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them in an airtight container for up to a week.
