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Gluten Free Strawberry Poptarts Recipe

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These Gluten Free Strawberry Poptarts are a delightful homemade treat featuring a tender, flaky crust made with gluten free flour and filled with sweet strawberry jam. Finished with a smooth vanilla icing, they make the perfect sweet breakfast or snack that everyone can enjoy, especially those with gluten sensitivities.

Ingredients

For the Poptart 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)

For the Filling

  • 3/4 cup strawberry jam

For the Icing

  • 1 cup powdered sugar
  • 1 tablespoon milk, plus 1-2 teaspoons more as needed
  • Splash of vanilla extract

Instructions

  1. Combine flour and sugar: In a food processor, add 2 1/4 cups gluten free all purpose flour, 1 teaspoon salt, and 1/3 cup white sugar. Pulse to blend these dry ingredients evenly.
  2. Add butter: Cube 1 cup cold unsalted butter and add it to the food processor with the dry ingredients.
  3. Process dough mixture: Pulse the mixture until it resembles a coarse meal, about 20 seconds, ensuring the butter is well combined but still in small pieces.
  4. Add cold water: With the processor running, slowly add 3 tablespoons cold water. Continue adding more water up to 6 tablespoons until the dough starts to come together like pie dough but is not too wet.
  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: While dough chills, preheat your oven to 375°F (190°C).
  7. Roll out dough: On a floured piece of parchment paper, roll half of the chilled dough into a 9x10 inch rectangle. Aim for a slightly larger rectangle to allow trimming for perfect edges. For a thinner dough or more poptarts, roll thinner.
  8. Cut dough: Cut the dough rectangle into 6 rectangles measuring about 3x5 inches each.
  9. Place on baking sheet: Transfer these cut rectangles onto a baking sheet lined with parchment paper.
  10. Repeat rolling: Roll out the second half of the dough but do not place it on the baking sheet yet.
  11. Add jam filling: Spoon about 2 tablespoons of strawberry jam onto the center of each rectangle on the baking sheet. Spread slightly leaving space at the edges for sealing.
  12. Top with dough: Take a plain rectangle from the second batch and place it over each jam-filled rectangle to form a sandwich.
  13. Seal edges: Lightly wet a fork, dip in flour, and use it to press and seal the edges of the poptarts securely. Repeat for all pieces.
  14. Brush with egg wash: Whisk the egg and brush it evenly over the tops of each sealed poptart to ensure a golden finish.
  15. Bake: Place the baking sheet in the preheated oven and bake for 22 to 28 minutes until the poptarts are lightly golden brown on top.
  16. Prepare icing: While baking, whisk together 1 cup powdered sugar, 1 tablespoon milk, and a splash of vanilla extract in a bowl. Add 1-2 teaspoons more milk if the icing is too thick for drizzling.
  17. Ice and serve: Once the poptarts are fully baked, remove from oven and let cool completely. Drizzle or spread the prepared icing on top, add optional sprinkles if desired, then enjoy your gluten free strawberry poptarts!

Notes

  • Ensure the butter is very cold before adding to the flour mixture for a flaky crust.
  • Add cold water gradually to avoid a sticky dough.
  • Chilling the dough is crucial to make it easier to roll and shape.
  • You can customize the filling with other jams or preserves if desired.
  • Make sure the poptarts are completely cool before icing to prevent the glaze from melting.
  • Store leftover poptarts in an airtight container at room temperature for up to 2 days or freeze for longer storage.

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