Pop-Tart Pastry

This recipe is made from Bob’s Red mill Gluten Free Shortbread Cookie Mix. This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

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Submitted By customer Darren Mullen
This recipe is made from Bob's Red mill Gluten Free Shortbread Cookie Mix. This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Submitted By customer Darren Mullen
This recipe is made from Bob's Red mill Gluten Free Shortbread Cookie Mix. This recipe was not tested in the Bob�s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F.

    In a large mixing bowl, beat butter on medium speed for 30 seconds, or until smooth. Beat in egg yolk, then beat in water. On low speed, beat in cookie mix in 3 stages; first 1/2 cup, then half of the cookie mix, and then remaining cookie mix, until thoroughly blended. Dough will look dry and crumbly. Gather dough into ball with hands and massage until very smooth.

    Roll dough to 1/8 to 1/4-inch thickness. Cut dough into 3.5 x 5.5-inch rectangles from dough, making sure to have an even number of rectangles.

    Place 1 tablespoon of jam (or marmalade, apple butter or choice of filling) on a single dough cut-out (this will be the base of the tart). Spread the jam evenly in center, leaving a ½-inch space along edges.

    Place a second rectangular cut-out on top of layer with jam. Press/fold edges together with fork crimping the edges to seal tarts. Place tart on greased pan and poke decorative holes in top of tarts to allow the air to escape. Sprinkle tops with raw granulated sugar, if desired.

    Bake 12-15 minutes, until bottoms are golden brown. Makes 12 pop-tart pastries.

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