Gluten-Free Giant Strawberry Pop Tart

A giant gluten-free strawberry pop tart with flaky pastry, sweet strawberry jam filling, and vanilla glaze topped with freeze-dried strawberries. Perfect for sharing at brunch or making weekend breakfasts special. Easier than making individual pop tarts and feeds a crowd!

Instructions

Prep the Pastry Dough:

In a food processor, combine 2 cups (280 g) gluten-free flour blend, 1 tablespoon (12 g) granulated sugar, and ½ teaspoon (1/2 teaspoon) salt. Pulse 3-4 times to mix.
Add frozen ¾ cup (84 g) vegan butter pieces to the flour mixture. Pulse 10-12 times until butter is the size of peas, with some slightly larger pieces remaining.
Transfer the flour-butter mixture to a large bowl. Add 5 tablespoons (75 g) ice cold water 1 tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when you can pinch the dough and it holds together (you may not use all 5 tablespoons).
Pat the dough into a flat disc, wrap in plastic wrap or parchment paper, and refrigerate for 20 minutes.

Make the Strawberry Filling:

While the dough chills, add 1 ½ cups (375 g) strawberry jam or preserves to a small saucepan. Heat over medium heat, stirring occasionally, until warm (about 3-4 minutes).
In a small bowl, whisk together 1 tablespoon (8 g) cornstarch and 1 tablespoon (15 g) water until smooth with no clumps remaining.
Add the cornstarch slurry to the warm jam and whisk until fully combined. Bring the mixture to a boil, then reduce heat and simmer for 3 minutes, stirring constantly. Remove from heat and let cool completely.

Assemble the Giant Pop Tart:

Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Remove chilled dough from refrigerator. Divide dough in half. On a lightly floured surface (or between two sheets of parchment paper), roll each half into a rectangle about 8x11 inches and 1/4 inch thick. Place rolled rectangles in the freezer for 10 minutes for easier handling.
Place one rectangle of pastry dough on the prepared baking sheet. Spread the cooled strawberry filling evenly over the pastry, leaving a 1/2-inch border around all edges.
Carefully place the second rectangle of pastry on top of the filling. If the pastry breaks, simply patch it together with your fingers.
Press the edges together gently with your fingers, then use a fork to crimp all the way around the edges to seal.
Use a fork to poke 20-30 holes across the entire top of the pastry (this allows steam to escape during baking).
Bake at 350℉ for 40-45 minutes, until the edges are lightly golden brown. Remove from oven and let cool completely on the baking sheet (at least 1 hour).

Make the Glaze:

In a small bowl, whisk together 1 cup (120 g) powdered sugar, 1 tablespoon (15 g) unsweetened almond milk, and ½ teaspoon (1/2 teaspoon) vanilla extract until smooth. The glaze should be thick enough to spread without running off, but still spreadable. Adjust consistency by adding more powdered sugar (to thicken) or almond milk (to thin).
Once the pop tart is completely cool, spread the glaze evenly over the top using an offset spatula or butter knife. Immediately sprinkle crushed 2 tablespoons (30 g) freeze-dried strawberries over the wet glaze. Let the glaze set for 15-20 minutes before slicing and serving.

Gluten-Free Giant Strawberry Pop Tart

Ingredients

For the Pastry:

For the Jam Filling:

For the Icing:

Instructions

Prep the Pastry Dough:

Make the Strawberry Filling:

Assemble the Giant Pop Tart:

Make the Glaze:

Notes

Nutrition