GF Pop Tarts

Here’s a simple Gluten-Free Pop-Tart recipe that tastes like the nostalgic ones, but without the wheat.

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Gluten-Free Pop-Tarts

Flaky pastry + sweet filling + a drizzle of icing.

Ingredients

For the pastry:

• 2 cups gluten-free all-purpose flour (with xanthan gum)

• 1 tbsp sugar

• 1/2 tsp salt

• 1 cup cold unsalted butter, cubed

• 1 large egg

• 2–4 tbsp ice water

For the filling:

• 1/2 cup jam, fruit preserves, or Nutella

• 1 tbsp cornstarch (optional, for thicker jam)

For icing:

• 1 cup powdered sugar

• 2–3 tbsp milk (or dairy-free alternative)

• 1/2 tsp vanilla extract

• Sprinkles (optional)

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Instructions

1. Make the dough

   • In a bowl, whisk flour, sugar, and salt.

   • Cut in the cold butter until crumbly.

   • Add egg and mix. Add ice water 1 tbsp at a time until dough holds together.

   • Divide in two, wrap in plastic, chill 30 min.

2. Prepare filling

   • If using jam, mix with cornstarch in a small saucepan and heat until slightly thickened. Let cool.

3. Roll out pastry

   • Roll dough between two sheets of parchment to 1/8-inch thick.

   • Cut into equal rectangles (about 3×4 inches).

4. Assemble

   • Place half the rectangles on a parchment-lined tray.

   • Spoon a small amount of filling in the center, leaving edges clear.

   • Top with another rectangle, press edges with a fork to seal.

   • Poke top with a fork to vent.

5. Bake

   • Preheat oven to 375°F (190°C).

   • Bake 18–22 minutes until golden. Cool completely.

6. Ice & decorate

   • Mix icing ingredients until smooth. Spread on cooled Pop-Tarts, add sprinkles. Let set before eating.