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Close up image of gluten-free pop tarts broken in half, with the filling clearly shown.
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Gluten-Free Pop Tarts

These homemade gluten-free pop tarts are buttery, flaky, and filled with sweet strawberry jam! Made with a tender gluten-free pastry and topped with a smooth strawberry glaze, they’re a fun and nostalgic treat everyone will love.
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Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 9 pop tarts

Ingredients

For the Pastry Dough:

  • 2 ½ cups gluten-free flour blend - 350g (recommend Cup4Cup)
  • 1 tablespoon granulated sugar - 12.5g
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup unsalted butter - cold and cubed (225g)
  • ⅔ cup sour cream - cold (160g)
  • 1 egg
  • 1 tablespoon water

For the Strawberry Filling:

  • 1 cup strawberry preserves - 250g
  • 1 tablespoon cornstarch

For the Glaze:

  • 1 ½ cups powdered sugar - sifted (188g)
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 tablespoon corn syrup - 22g
  • Sprinkles - optional

**Use the toggle button above to turn the instruction photos on and off!

Instructions

For the Pastry Dough:

  • In a large mixing bowl, whisk together 2 ½ cups gluten-free flour blend, 1 tablespoon granulated sugar, ½ teaspoon salt, and ½ teaspoon baking powder until well combined.
    Mixing bowl with gluten-free flour, sugar, salt and baking powder not yet mixed together.
  • Add 1 cup cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with some larger butter pieces about the size of an almond.
    Large mixing bowl with gluten free pop tart dough being mixed together.
  • In a small bowl, whisk together 1 egg and 1 tablespoon water. Add this mixture and ⅔ cup cold sour cream to the dough, stirring until it starts to come together. The dough will be shaggy at first.
    Ingredients of pop tart dough not fully mixed with sour cream on top.
  • Knead the dough in the bowl or on a lightly floured surface until it forms a ball. The warmth from your hands will help bring the dough together.
    Mixing bowl with pop tart dough in the bowl.
  • Shape the dough into a rectangular block, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
  • After chilling, place the dough on a lightly floured surface. Roll it out into a large rectangle about ¼ inch thick.
    Image of pop tart dough on parchment paper with rolling pin next to it.
  • Fold the top third of the dough towards the center, folding it like a letter.
    Image of pop tart dough partially rolled out on parchment paper.
  • Fold the bottom third over the top third.
    Image of pop tart dough not yet rolled out
  • Rotate 90 degrees and repeat the rolling and folding process four times, turning the dough 90 degrees between each letter fold, to create layers.
    Image of pop tart dough not yet rolled out.
  • You'll notice as the dough continues to get folded that it will become much smoother and break less as it gets folded.
    Image of pop tart dough not yelled rolled out or cut into pieces.
  • Wrap the dough in plastic wrap again and refrigerate for at least 1 hour before rolling it out. If chilled longer than an hour, let it sit at room temperature for 10–15 minutes before rolling.

For the Filling:

  • In a small bowl, mix 1 cup strawberry preserves with 1 tablespoon cornstarch until fully combined and smooth. Set aside.
    Image of mixing bowl with pop tart filling and cornstarch in the bowl with a spoon in it.

For Assembling the Pop-Tarts:

  • Preheat oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  • Divide the chilled dough into three portions for easier rolling. Lightly dust a piece of parchment paper and a rolling pin with gluten-free flour.
  • Roll out each portion into a rectangle about 8x9 inches and ¼ inch thick. Cut into smaller rectangles, about 3x4 inches each. You should have 18 rectangles total.
    Image of pop tart dough laid out on a baking sheet with the pop tarts cut out but not yet separated.
  • Place 9 rectangles on the prepared baking sheet. Spoon about 2 tablespoons of strawberry filling onto each, spreading it evenly but leaving a ½-inch border around the edges.
    Image of pop tart filling on a baking sheet.
  • Place the remaining 9 rectangles over the filling.
    Uncooked pop tarts laying on baking sheet without holes poked in them.
  • Press the edges together with your fingers, then crimp all around with a fork to seal. Poke a few holes in the top of each pastry to allow steam to escape.
    Close up image of uncooked pop tart on baking sheet.
  • Brush the tops lightly with a beaten egg.
    Image of uncooked pop tarts laying on baking sheet.
  • Bake for 23–25 minutes, or until the edges are golden brown. Remove from the oven and let the pop-tarts cool completely before glazing.
    Image of baked pop tarts on baking sheet before frosting.

For the Glaze:

  • In a bowl, whisk together 1 ½ cups powdered sugar, ½ teaspoon vanilla extract, 2 tablespoons milk, and 1 tablespoon corn syrup until smooth. The glaze should be thick but spreadable. Adjust by adding more powdered sugar if too thin or more milk if too thick.
    Image of mixing bowl with pop tart frosting mix and whisk in the bowl.
  • Once the pop-tarts are fully cooled, drizzle the glaze over each one using a spoon.
  • Immediately sprinkle with sprinkles while the glaze is still wet.
    Image of finished gluten-free pop tarts with sprinkles on top.
  • Allow the glaze to set before serving.

Notes

  • Double check all ingredients are gluten-free. If you have celiac disease or are on a gluten-free diet for any reason, always be sure to double check that your ingredients are gluten-free! 
  • Use the right flour blend. I recommend using Cup4Cup flour blend in this recipe. It’s the easiest to work with and creates a dough that folds and handles like a dream. My second choice is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). I cannot recommend other gluten-free flours for this recipe besides these two, as I have not tested them. 
  • Keep the butter and sour cream cold – This ensures a flaky pastry. If the dough gets too soft, refrigerate it for 10–15 minutes before rolling.
  • Don’t skip laminating the dough – Rolling and folding the dough multiple times creates flaky layers. It takes extra time but makes a huge difference!

Nutrition

Calories: 534kcal | Carbohydrates: 75g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 160mg | Potassium: 91mg | Fiber: 4g | Sugar: 43g | Vitamin A: 768IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 2mg
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