No gluten? No problem! Make these gluten free pop tarts, our all-time favorite breakfast food, that are sure to bring smiles to your breakfast table!
Prep Time:60 minutes
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:16 Pop Tarts 1x
For the GF Pop Tart Crust:
2 ½ cups of baking flour, gluten free
1 teaspoons of sugar
1 teaspoon of salt
1 stick butter, cold
2 tablespoons of milk
6 tablespoons ice-cold water
For the Filling:
¾ cup of strawberry preserves (any flavor works)
1 tablespoon of corn starch
1 tablespoon of water
For Glazed GF Pop Tarts:
2 cups of powdered sugar
3–4 tablespoons of milk
To Make the Crust:
Combine all dry ingredients into a food processor bowl. Add butter and pulse until a the texture resembles a coarse meal. Add cold water and continue to pulse. Stop once a dough that will hold together forms.
Remove from food processor and divide the dough in half. Use these halves to make round dough discs. Cover in plastic wrap and allow to chill at least 30 minutes.
Remove dough from refrigerator and rest at room temperature for 10 minutes.
Flour your work surface and roll the dough 1/8 inch thick. Cut 32 circles using a round cookie cutter.
To Make the Filling:
In a small saucepan combine cornstarch and water. Stir in fruit preserves.
Over medium heat allow the strawberry mixture to begin to simmer. Reduce heat to low and simmer for 2 minutes, continually whisking while the mixture thickens.
Remove from heat and allow the filling to cool completely.
To Make the Pop Tarts:
Line a cookie sheet with parchment paper and place 16 of your round dough cutouts onto the paper. Spoon a heaping tablespoon of filling onto the each dough round, right in the center.
Using a toothpick, prick small ventilation holes around the tops of the 16 unused douch cutouts. Place these 16 rounds on top of the dough rounds on the baking sheet. Use a fork around the edges to crimp each Pop Tart closed.
Whisk together egg and milk and brush onto the top of each Pop Tart.
Preheat your oven to 350° and place your Pop Tarts in the fridge for 30 minutes.
Bake chilled Pop Tarts for 30 minutes or until golden brown. Allow your GF Pop Tarts to rest on wire baking racks completely cool.
To glaze whisk together powdered sugar and milk in a small bowl until smooth. Spoon the glaze over each Pop Tart, immediately add sprinkles or sanding sugar if desired.
We used strawberry preserves for our homade gluten free Pop Tarts but this recipe works with any preserves. Feel free to use your favorite!
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