Ingredients
Equipment
Method
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, and salt.2.5 cups all-purpose gluten-free flour blend (ensure it contains xanthan gum), 1 teaspoon granulated sugar, 0.5 teaspoon salt
- Add the cold, cubed butter to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is crucial for achieving a flaky crust.1 cup unsalted butter, very cold and cubed
- Gradually add the ice water, 1 tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a tiny bit more depending on your flour blend. The dough should be moist enough to hold its shape but not sticky.0.5 cup ice water, plus more if needed
- Divide the dough into two equal discs, flatten them slightly, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling period allows the gluten-free flours to hydrate and the butter to firm up, making the dough easier to handle.
- In a medium saucepan, combine the finely chopped strawberries, granulated sugar, cornstarch, and lemon juice.2 cups fresh or frozen strawberries, finely chopped, 0.25 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring constantly. Cook for about 5-7 minutes, or until the mixture has thickened and the strawberries have softened. The cornstarch will activate and create a jam-like consistency.
- Remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the poptarts. Cooling is important to prevent the hot filling from melting the pastry dough.0.5 teaspoon vanilla extract
- On a lightly floured surface (use gluten-free flour), roll out one disc of chilled dough into a rectangle approximately 1/8-inch thick. If the dough is sticky, dust your rolling pin and the surface lightly.
- Using a knife or a pizza cutter, cut the dough into six equal rectangles (approximately 3x4 inches). Repeat with the second disc of dough, so you have a total of 12 rectangles.
- Place about 1-2 tablespoons of the cooled strawberry filling onto six of the dough rectangles, leaving about a ½-inch border around the edges.
- Lightly brush the edges of the filled dough rectangles with water. Carefully place the remaining six dough rectangles on top, aligning the edges. Gently press down around the filling to seal the edges, then use a fork to crimp the edges for a decorative and secure seal.
- Using a sharp knife or a fork, cut 2-3 small slits in the top of each poptart. This is essential for steam to escape during baking and prevents them from puffing up too much.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Carefully place the assembled poptarts onto the prepared baking sheet. Bake for 20-25 minutes, or until the pastry is golden brown and cooked through.
- Remove the poptarts from the oven and let them cool completely on a wire rack before frosting. This is crucial to prevent the glaze from melting.
- 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 pourable.1.5 cups powdered sugar, 2-3 tablespoons milk (dairy or non-dairy), 0.5 teaspoon vanilla extract
- Once the poptarts are completely cool, spoon or brush the glaze over the tops.
- Immediately add sprinkles or colored sanding sugar while the glaze is still wet. Let the glaze set completely before serving.Sprinkles or colored sanding sugar, for decorating
Notes
Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 5 days. Freeze for up to 3 months.
