America, the country of incredibly delicious, but usually oh so unhealthy, food. One of my absolute favorites or pop-tarts. In the States Glutino has gluten free versions but unfortunately they are not available in the Netherlands and as I was so in the mood for them I decided to make my own.
Pinterest had suggested I might like a gluten free recipe for poptarts which I had saved ages ago. Since having the recipe I bought jam as that was the only ingredient I don’t usually have in my pantry, it was now time to make some room in the closet! The taste of these pop-tarts came a long way in the original taste I remembered from way back when, although I did find they were relatively dry. This most likely is because I hadn’t rolled out my dough thin enough and they probably should’ve gone in the oven even longer. Despite this they were amazing. As you can see my creation is nowhere near the pinterest photo, I guess I will just have to make them again to improve this delicious treat !
*Original recipe from she knows*
Gluten free pop-tarts
Ingredients (12 pieces)
For the dough
- 315 grams gluten free flour, a little extra for dusting the dough
- 36 grams corn flour
- a pinch of salt
- 150 grams of sugar
- 112 grams unsalted butter / plant margarine
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 4 to 6 tablespoons (lactose-free) milk at room temperature
For the filling
- Approximately 100-150 grams of jam
For the coating
- 230 gram icing sugar (I had quite some left-overs so you can probably take about 2/3s of this)
- 1 table spoon lukewarm water
- Pre-heat the oven at 180C
- Place a baking sheet on an oven tray
- Combine the (corn) flour, salt and sugar in a large bowl
- Make a hole in the middle of the dry ingredients and add in the butter, vanilla extract, egg and milk in the middle. Mix until a thick dough forms. Knead with your hands until it is smooth, add a couple of drops of milk at a time if the dough is not smooth enough.
- Dust the counter and rolling pin with flour. Roll out the dough until it is roughly 6mm thick. Cut out rectangles of 9cm x 12cm. If the dough warms up too much it will become sticky, wrap it in plastic wrap and pop it into the freezer for a couple of minutes.
- Spread out 1 table spoon of jam in the middle of half of the rectangles. Leave a border where you will stick together the sides of the top rectangle. After pressing together the sides of the two rectangles, use a fork to poke some holes in the top.
- Place the pop-tarts 3cm apart on the oven tray and bake them roughly 8 minutes until golden brown (mine only turned golden-brown on the sides, probably because my dough was too thick).
- Let the pop-tarts cool completely, in the meantime prepare the coating. Combine the icing sugar with 1 table spoon of water until a thick paste forms. Add water a couple of drops per time in order to get the right consistency. If you want you can add some food dye to the icing.
- Spread the icing on top, once the poptarts have cooled completely. If you like you can add some decorations on top. Let the icing harden a little before serving them (if you can wait this long…)
- The best way to save the pop-tarts is in an airtight container, maximum 2-3 days. You can also wrap them in plasticwrap and freeze them.