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Gluten Free Strawberry Poptarts Recipe

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4.4 from 4 reviews

Delightfully flaky and naturally gluten-free, these homemade Strawberry Poptarts feature a tender pastry crust filled with sweet strawberry jam and topped with a smooth vanilla glaze. Perfect for a nostalgic breakfast treat or an anytime snack, this recipe combines simple ingredients with easy baking techniques to create a delicious gluten-free pastry experience.

Ingredients

Dough

  • 2 1/4 cups gluten free all purpose baking flour
  • 1 teaspoon salt
  • 1/3 cup white sugar
  • 1 cup cold unsalted butter, cubed
  • 3-6 tablespoons cold water
  • 1 egg (for egg wash)

Filling

  • 3/4 cup strawberry jam

Icing

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • splash of vanilla extract

Instructions

  1. Combine dry ingredients: In a food processor, combine the gluten free all purpose flour (spooned and leveled), salt, and white sugar. Pulse a few times to mix.
  2. Add butter: Cube the cold unsalted butter and add it to the food processor with the dry ingredients.
  3. Process mixture: Pulse until the mixture resembles coarse crumbs and the butter is well incorporated, about 20 seconds.
  4. Add cold water: With the processor running, slowly add 3 tablespoons of cold water, adding more as needed until the dough starts to come together, resembling pie dough. Avoid adding too much water.
  5. Chill dough: Transfer the dough onto plastic wrap, wrap tightly, and chill in the refrigerator for 30 minutes to firm up.
  6. Preheat oven: Preheat your oven to 375°F (190°C) in preparation for baking.
  7. Roll dough: On a floured piece of parchment paper, roll half of the chilled dough into a 9x10 inch rectangle. Roll slightly larger if you want to trim for a perfect shape or thinner if making more poptarts.
  8. Cut dough: Cut the rectangle into 6 equal 3x5 inch rectangles using a sharp knife or pizza cutter.
  9. Prepare baking sheet: Place these rectangles onto a parchment-lined baking sheet.
  10. Repeat rolling: Roll out the second half of the dough on a floured surface but do not place the cut shapes on the baking sheet yet.
  11. Add jam filling: Scoop about 2 tablespoons of strawberry jam onto the center of each rectangle on the baking sheet, spreading slightly but leaving space around the edges for sealing.
  12. Top with dough: Place a second rectangle from the rolled dough without jam on top of each jam-filled rectangle to form a sandwich.
  13. Seal edges: Wet a fork slightly and dip in flour, then use the fork to press and seal the edges of each poptart, ensuring they are fully closed to prevent filling leakage.
  14. Brush with egg wash: Whisk the egg and lightly brush the tops of the sealed poptarts to give them a golden color when baked.
  15. Bake: Bake poptarts in the preheated oven for 22-28 minutes or until the tops are lightly golden brown.
  16. Make icing: While the poptarts bake, whisk together powdered sugar, milk, and vanilla extract for the icing. Add additional milk if the icing needs thinning.
  17. Ice and serve: After baking, allow poptarts to cool completely. Then drizzle or spread the icing over the tops. Optionally, add sprinkles and serve.

Notes

  • Make sure the butter and water are cold to achieve the best flaky crust texture.
  • Do not overwork the dough to keep the pastry tender and flaky.
  • Use gluten free all purpose flour blend with xanthan gum included or add if your blend does not contain it, to help with structure.
  • Keep the jam layer thin to avoid leakage during baking.
  • You can store baked poptarts in an airtight container for up to 3 days or freeze them after baking.
  • For dairy-free, use vegan butter and milk substitutes.

Find it online: https://recipefeastful.com/gluten-free-strawberry-poptarts-recipe/