Gluten Free Strawberry Poptarts
by: claire cary
These gluten free poptarts are like you're childhood favorite! With a flaky and buttery pastry, strawberry filling and sweet vanilla icing. They're fun to make and even more fun to eat.
Ingredients
Pastry
- 2 ¼ cups gluten free all purpose baking flour
- 1 teaspoon salt
- ⅓ cup white sugar
- 1 cup cold unsalted butter
- 3-6 tablespoons cold water
- 1 egg for egg wash
Filling
- ¾ cup strawberry jam
Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- splash of vanilla extract
Instructions
- In a food processor, combine the flour (make sure to spoon and level), salt and sugar. Pulse to combine.
- Cube the butter and add to the food processor.
- Process until well combined with the flour, about 20 seconds.
- With the mixer running, add in the cold water, starting with 3 tablespoons and adding more until the dough comes together and looks like a pie dough. You don't want it too wet, so add the water slowly.
- Once the dough is ready, transfer to plastic wrap and wrap tightly. Chill for 30 minutes.
- Preheat the oven to 375 Fahrenheit.
- To a floured piece of parchment paper, add half of the dough and roll into a 9x10 rectangle using a floured rolling pin. I like to do it slightly larger, so I can trim the edges and make a perfect rectangle. You can also choose to roll the dough a bit thinner and make 8-9 poptarts instead.
- Cut into 6, 3x5 rectangles.
- Add to a baking sheet lined with parchment paper.
- Take the other half of dough and repeat, but do not add to the parchment paper.
- Take about 2 tablespoons of jam and place in the center of the rectangles that are on the parchment paper. Spread slightly, but leave enough space to seal the edges.
- Take a second rectangle without the jam and place on top of the jam filled one.
- Lightly wet a fork and dip in flour. Seal the edges with the fork around each poptart. Repeat with all poptarts.
- Whisk up the egg and brush on top of each poptart.
- Bake for 22-28 minutes or until lightly golden brown on top.
- Meanwhile, whisk together all ingredients for the icing, add 1-2 more teaspoons of milk if needed to thin.
- Once the poptarts are done, let cool completely, then top with the icing and sprinkles and enjoy!
Notes
I used Bob's Red Mill baking flour, which I recommend here.
You can make these vegan by using vegan butter and omitting the egg wash.
Serving: 1poptart / Calories: 496kcal / Carbohydrates: 70g / Protein: 4g / Fat: 24g / Saturated Fat: 15g / Fiber: 4g / Sugar: 40g
