Scratch Gluten-Free Brown Sugar Pop-Tarts
homemade gluten-free brown sugar Pop-Tarts that will satisfy your cravings without compromising your dietary needs. This scrumptious creation is both gluten and dairy-free, and it’s a fun project for the whole family to enjoy.
Ingredients
Pastry Dough
- 1 pack Wholly Gluten Free Pie Crust (2) pack
Brown Sugar Filling
- 1 Cup Brown Sugar
- 1 tsp Cinnamon
- 2 tbs Gluten-Free Flour
- Pinch Salt
Pop-Tart Glaze
- 1 Cup Powdered Sugar
- 2 tbs Dairy-Free Milk
- 1/2 tsp Vanilla Extract
Instructions
Make the Brown Sugar Filling
- In a separate bowl, combine the brown sugar, ground cinnamon, gluten-free, and a pinch of salt. Mix until all the ingredients are well incorporated. Set the filling aside while you roll out the dough.
Roll Out the Dough and Assemble the Pop-Tarts
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Take one disc of chilled dough and roll it out on a floured surface to about 1/8 inch thickness. Cut the dough into rectangles, approximately 3×4 inches each. Repeat this step with the other disc of dough.
Fill and Seal the Pop-Tarts
- Place about 1-2 tablespoons of the brown sugar filling onto the center of half of the rectangles you’ve cut out. Leave a small border around the edges to seal the Pop-Tarts. Carefully place the remaining rectangles over the filling and use an oiled or fork dipped in melted plant-based butter to press the edges together firmly, creating a seal. Poke a few holes in the top of each Pop-Tart to allow steam to escape while baking.
Bake to Perfection
- Transfer the assembled Pop-Tarts onto the prepared baking sheet and bake in the preheated oven for 15-18 minutes, or until they turn golden brown. Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze
- In a small bowl, whisk together the powdered sugar, dairy-free milk (or regular milk), and vanilla extract until you get a smooth, thick glaze.
Add the Finishing Touch
- Once the Pop-Tarts are completely cooled, drizzle the glaze over the top of each pastry, using a spoon or a piping bag. Allow the glaze to set for a few minutes before serving.
Notes
Make the Brown Sugar Filling: Cinnamon can be omitted from this recipe.
Roll Out the Dough and Assemble the Pop-Tarts: Dough is easiest to work with when chilled. Placing the dough in the refrigerator for 15 minutes before manipulation and allowing it to rest for five will produce a flakier crust.
Fill and Seal the Pop-Tarts: use an oiled or fork dipped in melted plant-based butter to press the edges together firmly, creating a seal. You can also pinch with your fingers.
Prepare the Glaze: Add more powdered sugar if your glaze is too runny. You want a thick glaze that will set once added to the tops of the pop-tarts.
Add the Finishing Touch: Once your pop-tarts have completely cooled, add your glaze.