A photo of a giant strawberry pop tart covered with a powdered sugar glaze and freeze dried strawberries.
Print Recipe
5 from 2 votes

Gluten Free Giant Strawberry Pop Tart

If you're a pop tart lover then you have to try this gluten free and dairy free giant strawberry pop tart! It's as delicious as it looks with a flaky gluten free pastry, a luscious strawberry filling and a sweet glaze on top. Kids and adults alike will love this breakfast pastry. 
Prep Time20 mins
Cook Time40 mins
Resting Time1 hr
Total Time2 hrs
Course: Breakfast
Cuisine: American
Servings: 10 servings
Calories: 430kcal
Author: Megan

Ingredients

For the Pastry:

  • 2 cups Gluten Free Flour Blend
  • 2 teaspoons xanthan gum if your blend doesn't already contain it
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup vegan butter cut into small pieces and frozen
  • 5 tablespoons ice cold water

For the Jam Filling:

  • 1 1/2 cups strawberry jam or preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon water

For the Icing:

  • 1 cup powdered sugar
  • 1 tablespoon almond milk unsweetened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoons freeze dried strawberries crushed

Instructions

For the Pastry:

  • In a food processor, add the gluten-free flour blend, xanthan gum (if using), salt and sugar and pulse to combine.
  • Add cold vegan butter pieces and pulse until the butter is the size of peas, with some larger pieces.
  • Remove from food processor and place the flour mixture into a bowl. Add in water one tablespoon at a time just until your able to pinch the dough together. You may not end up using all of the water.
  • Pat into a flat circle, cover with parchment paper or plastic wrap and chill in the refrigerator for about 20 minutes. 
  • While the dough is chilling, make the strawberry filling. Add strawberry jam to a small saucepan and heat over medium heat until warm. 
  • In a small bowl, mix together cornstarch and water and whisk until no clumps remain. 
  • Add the cornstarch slurry to the jam and whisk until combined. Bring the jam to a boil and cook, while stirring, an additional 3 minutes. Remove from the heat and allow to cool completely. 
  • Once the dough is chilled, roll out the dough into two equal rectangles about 8x11 inches each, about 1/4 inch in thickness. I like to place mine back into the freezer for 10 minutes for better handling.
  • Preheat oven to 350F. Place one rectangle of pastry dough on a baking sheet lined with parchment paper.
  • Spoon the strawberry filling onto the pastry and spread with a spatula, leaving about 1/2 inch border.
  • Carefully place the other rectangle of pastry dough on top of the strawberry filling. Gently press the edges closed with your fingers. Crimp all the way around with a fork.
  • Generously poke holes into the top of the pastry.
  • Bake at 350F for 40-45 minutes, until the edges of the crust are lightly browned. Remove from the oven and let cool completely.
  • While the pop tart is cooling, make the glaze. In a small bowl, combine powdered sugar, almond milk, and vanilla. Whisk until combined and no clumps remain. You want the glaze to be rather thick so it doesn't run off the pop tart but still spreadable, so add additional powdered sugar or almond milk to reach the desired consistency. 
  • Once the pop tart is cooled, spread the glaze over the pop tart with a pastry knife. Sprinkle crushed freeze dried strawberries over the top. 
  • Allow to dry completely before slicing and serving. 

Notes

  • You want the vegan butter to be very cold, so I like to cut it in small pieces and then freeze it for at least 30 minutes before using. 
  • If your pastry breaks while placing it on top of the other one, just patch it up. You'll be covering it with frosting anyways!
  • You want to make sure you poke lots of holes into the top of the pastry before baking. This way, air will be able to escape and the pastry won't balloon up in the oven. 
  • If you don't want to cover this giant pop tart with a glaze, you don't have to!
  • The pop tart will keep at room temperature for about 2 days. You can keep it in the refrigerator for 3-4 days, which is my preferred method of storage. Plus, cold pop tarts taste good!