Here’s a gluten-free Pop Tarts recipe that’s delicious, flaky, and easy to customise with your favourite fillings like jam, chocolate, or cinnamon sugar.
Gluten-Free Pop Tarts Recipe
Ingredients
For the pastry:
2½ cups gluten-free all-purpose flour (with xanthan gum)
1 tbsp granulated sugar
1 tsp salt
1 cup (225g) cold unsalted butter, cut into cubes
1 large egg
4–6 tbsp ice water
1 tsp apple cider vinegar
For the filling (choose one or mix & match):
Fruit jam or preserves (strawberry, raspberry, etc.)
Nutella or melted chocolate
Brown sugar + cinnamon (¼ cup brown sugar + 1 tsp cinnamon)
For the glaze (optional):
1 cup powdered sugar
1–2 tbsp milk (dairy or non-dairy)
½ tsp vanilla extract
Sprinkles (optional)
Instructions
Make the dough
In a large bowl, whisk together the flour, sugar, and salt.
Cut in the butter using a pastry cutter or fork until crumbly.
In a separate bowl, whisk the egg, vinegar, and 4 tbsp cold water.
Gradually add the liquid to the flour mixture, stirring until a dough forms.
Add more water if needed, 1 tbsp at a time.
Divide into 2 disks, wrap in plastic, and chill for 30–60 minutes.
Roll & fill
Preheat oven to 180°C (350°F).
Roll out one dough disk between two sheets of parchment to ⅛ inch thickness.
Cut into rectangles (approx. 3 x 4 inches).
Place half the rectangles on a parchment-lined baking tray.
Spoon about 1 tbsp filling into the center of each.
Place another rectangle on top, press edges with a fork to seal.
Poke a few holes on top with a fork.
Bake
Bake for 20–24 minutes, or until lightly golden.
Let cool completely before glazing.
Add glaze
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle or spread over cooled tarts. Add sprinkles if desired.
Let the glaze set before serving or storing.
Storage
Store in an airtight container at room temp for 2–3 days, or refrigerate for up to a week.
Can be frozen (unglazed) for up to 1 month.
