Gluten-Free Strawberry Pop Tarts with Icing!
 
 
We use gluten-free pie crust mix to make these gluten-free strawberry pop tarts with icing extra fast and easy! Don't miss out on the deliciousness of pop tarts just because you can't have gluten;)
Author:
Recipe type: Breakfast, Sweets, Dessert
Cuisine: Gluten-Free, Vegetarian
Ingredients
Crust:
Filling:
  • 1 jar strawberry preserves
  • 2 tablespoons water for sealing pastry
Icing:
  • 1 cup powdered sugar
  • 1-2 tablespoons whole or 2% milk (Almond milk would be fine)
  • Rainbow Sprinkles
  • Crushed dehydrated strawberries (optional but awesome)
Instructions
  1. Pre-heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
Crust:
  1. In food processor add your gluten-free pie mix, and butter and pulse until mixture resembles coarse sand. Add the egg yolk and water and pulse until crumbly dough forms. Dump the dough onto a clean surface dusted with gluten free flour or cornstarch and knead until dough comes together. Place the dough onto a piece of plastic wrap, form into a disc and refrigerate for 20-30 minutes.
  2. Once chilled, roll the dough into a ¼ inch thick rectangle on a floured work surface.
  3. Cut the dough into 12 equal rectangles using a cookie cutter or stencil. You can also use the ring seal of a mason jar instead to make 12 equal circles.
  4. Place 6 rectangles evenly across the prepared baking sheet and add about 2 tablespoons of strawberry jam to the center of each pop-tart. Spread the jam evenly along the center of the rectangle making sure to leave about ¼ inch border around the sides. Using your finger, lightly coat the edges of each rectangle with a thin layer of water.
  5. Place the remaining 6 rectangles on top of each pop-tart and gently press the with a fork to seal.
  6. Make about 9 vent holes on each pop tart and bake for about 15 minutes or until golden.
  7. Allow the pop tarts to cool completely before icing.
Icing
  1. In a small bowl, stir together powdered sugar and milk, 1 tablespoon at a time until desired thickness is achieved.
  2. Spread icing onto cooled pop-tarts and decorate with sprinkles and crush strawberries before the icing sets.
  3. Store finished pop-tarts in an airtight container for 3-4 days at room temperature.
ENJOY!!!
Recipe by The Eclectic Kitchen - Crystal Cartier at https://theeclectickitchen.com/2019/03/28/gluten-free-strawberry-pop-tarts-with-icing/