Gluten Free Classic Homemade Pop-Tarts
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Learn more →Ingredients
8 servings
For the pastry dough
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tbsp granulated sugar
- 1 tsp fine salt
- 1 cup (2 sticks) unsalted butter, cold, cut into ½-inch cubes
- ¼ cup ice water, plus more as needed
For the filling
- ¾ cup strawberry jam
- 1 tbsp cornstarch
For assembly
- 1 large egg
- 1 tbsp milk
For the glaze
- 1 ½ cups powdered sugar, sifted
- 3–4 tbsp milk
- ½ tsp vanilla extract
- 2 tbsp rainbow sprinkles (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible.
- 2
Drizzle in the ice water, 1 tbsp at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Divide the dough in half, flatten each half into a disk, wrap tightly, and refrigerate for at least 1 hour.
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