This recipe is easy and gluten free. You can make it in no time at all!
Forget boxed gluten free pop tarts, they are dry and full of chemicals. Make your own gluten free version with this Homemade Gluten Free Pop Tarts recipe - it has a flaky golden pastry crust and a fruity filling.
Ingredients:(about 12 - 14)
3 cups Extra White Gold All Purpose Flour
1/4 teaspoon salt
1 tablespoon apple vinegar
8 oz. (2 sticks) soft unsalted butter, cubed
1/2 cup Icey cold water
1/4 cup apple pie filling (chop the apples)
1/4 cup pure pumpkin puree
1/4 teaspoon pumpkin pie spice/ cinnamon
5 tablespoons plant based milk or 1 egg wash (1 egg mixed with 1 tablespoon water)
How To make:
To make the crust, whisk together the gluten free flour and salt. Cut the cold, cubed butter into the dry ingredients until pea-sized lumps form. Mix in the vinegar and water until combined.
Divide the dough in half and wrap in plastic wrap. Refrigerate for an hour or overnight.
To assemble the tarts, place one piece of the chilled dough on a floured surface and roll it into a rectangle about 1/8" thick. Trim to a 9x12-inch rectangle.
Use a cookie cutter to cut shapes or cut into nine 3x4-inch rectangles. Repeat with the second piece of dough.
Place shaped dough units on a parchment-lined baking sheet. Beat the non dairy milk or egg and brush over the surface of the crust. Place a heaping tablespoon of the filling into the center of each piece.
Carefully, place the remaining shaped dough on top, using a fork to seal well on all sides. Brush with milk or egg wash, then sprinkle with cane sugar. Refrigerate, uncovered, for 30 minutes. Meanwhile, preheat the oven to 350 F.
Bake for 12 to 14 minutes or until lightly golden brown. Cool before frosting and decorating.