Pop Tarts-Style Pastries

This recipe was not tested by Bob’s Red Mill. *Indulgent* Gluten Free, High Fiber.

Share this Recipe
Share this Recipe
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 4.17
You:
Rate this recipe!
Servings 4people
Submitted By Carla Spacher from Carla's Gluten Free Recipe Box
This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 4.17
You:
Rate this recipe!
Servings 4people
Submitted By Carla Spacher from Carla's Gluten Free Recipe Box
This recipe was not tested by Bob's Red Mill. *Indulgent* Gluten Free, High Fiber.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a bowl, add all dry ingredients together and whisk thoroughly.
  2. Add butter and shortening. Using a pastry cutter or 2 knives, cut the butter and shortening into the dry ingredients until you can no longer see any pieces of either.
  3. Add milk mixture cut it in until you can mold the dough like clay with your hands. With your hands form it into a ball; refrigerate for at least 1 hour.

  4. Cut the dough in quarters. Keep one portion out and refrigerate the others until ready to roll it out. There is no need to cover the dough, as it does not dry out easily.
  5. Sprinkle a flat clean surface with potato starch. Dust hands and top of the dough patty and roll out to about 1/8-inch thick. I usually place a pastry mat or silicone mat on my counter top; and place a sheet of parchment paper on top of the mat. The mat prevents the parchment paper from sliding around during the rolling.
  6. Cut the dough in the desired sizes. I chose 3 - 5-inches. Keep the scraps, roll them all up together and refrigerate until you roll out your next dough pieces.

  7. Preheat oven to 325°F.

  8. Brush the inside edges (about 1/2-inch or more, all the way around) of each rectangle with egg white.

  9. Fill with 1-1/2 tablespoons of filling, avoiding 1/2-inch of the outer edge. If you use too much filling the dough may crack.

  10. Top one filled dough sheet with a plain dough sheet and press edges together. Use a long wide knife or thin spatula to lift the dough.

  11. Use a fork depressed around outer edges for decoration.

  12. Poke several holes in the tops with a large 2 prong fork.

  13. Brush the tops of your gluten-free pop tarts with egg white (you can use water for dairy-free, but the water will not brown much).

  14. Add parchment paper to a baking sheet. Lift the uncooked pop tarts from the rolling surface with a long wide knife or very thin spatula and add the to the baking sheet. Bake for 10 minutes.

  15. Increase temperature to 375°F and bake for an additional 15 minutes, depending upon how brown you want them. Be careful not to overcook them or they'll be dry.

  16. Remove from baking pan onto a cooling rack. Do not serve until cooled down because the filling will be very hot.



    Serve slightly warm and refrigerate leftovers in an airtight container or ziplock bag.



    To rewarm reheat in toaster oven or oven.



    Serves 4.



    - These pastries are very flaky. If you'd prefer to make them less flaky and sturdier for rewarming in a regular toaster use a little less shortening and a little more butter, and increase the xanthan gum by about 2 teaspoons.
Recipe Notes

*Set aside for 10 minutes.

-If using a non-dairy milk use one high in protein such as almond or soy milk.

- For a refined-sugar-free recipe use evaporated cane juice crystals or agave syrup.