Go Back Email Link
–+ servings
Close up image of gluten-free pop tarts broken in half, with the filling clearly shown.
No ratings yet

Gluten-Free Pop Tarts

Homemade gluten-free pop tarts with a laminated, flaky pastry filled with strawberry preserves and topped with a smooth strawberry glaze. A nostalgic treat with real buttery layers, thick filling that stays put, and sprinkles on top.
Print Recipe Pin Recipe Rate this Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 9 pop tarts
Metric - US Customary

Ingredients

For the Pastry Dough:

  • 2½ cups (350 g) gluten-free flour blend - I recommend using Cup4Cup Gluten-Free Flour
  • 1 tablespoon (12 g) granulated sugar
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup (227 g) unsalted butter - cold and cubed
  • ⅔ cup (160 g) sour cream - cold

For the Strawberry Filling:

  • 1 cup (250 g) strawberry preserves
  • 1 tablespoon (8 g) cornstarch

For the Egg Wash:

  • 1 (50 g) large egg
  • 1 tablespoon (15 g) water

For the Glaze:

  • 1½ cups (180 g) powdered sugar - sifted
  • 2 tablespoons (30 g) whole milk
  • 1 tablespoon (22 g) corn syrup
  • 1 tablespoon (16 g) strawberry preserves or jam
  • ½ teaspoon vanilla extract
  • 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 2½ cups (350 g) gluten-free flour blend, 1 tablespoon (12 g) 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 (227 g) unsalted butter (cold and cubed) to the dry ingredients. Use a pastry cutter or your fingers to 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.
  • Add ⅔ cup (160 g) sour cream to the dough and stir until it starts to come together. The dough will be shaggy at first.
    A large dollop of sour cream sits on a mixture of flour and small pieces of butter, ready to be combined for baking delicious Gluten-Free Pop Tarts.
  • Knead the dough in the bowl or on a lightly floured surface until it forms a ball. Shape it into a rectangular block, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
    Mixing bowl with pop tart dough in the bowl.
  • Place the chilled 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 toward the center.
    Image of pop tart dough partially rolled out on parchment paper.
  • Fold the bottom third over the top, like a letter.
    Image of pop tart dough not yet rolled out
  • Rotate the dough 90 degrees and repeat the rolling and folding process four more times.
    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 in plastic wrap and refrigerate for at least 1 hour. If chilled longer, let it sit at room temperature for 10 to 15 minutes before rolling.

For the Filling:

  • Stir together 1 cup (250 g) strawberry preserves and 1 tablespoon (8 g) cornstarch in a small bowl until 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 the oven to 350°F. 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.
  • Whisk together 1 (50 g) large egg and 1 tablespoon (15 g) water. Brush the tops of the assembled pop tarts lightly with the egg wash.
    Image of uncooked pop tarts laying on baking sheet.
  • Bake at 350℉ 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:

  • Whisk together 1½ cups (180 g) powdered sugar, 2 tablespoons (30 g) whole milk, 1 tablespoon (22 g) corn syrup, 1 tablespoon (16 g) strawberry preserves or jam, and ½ teaspoon vanilla extract until smooth. The glaze should be thick but spreadable. Add 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.
  • Spoon the glaze over the cooled pop tarts. Add sprinkles while the glaze is still wet. Let the glaze set before serving.
    Close up image of finished gluten-free pop tarts.

Notes

  • Flour blend: I recommend Cup4Cup for the most tender, flaky result. My second choice is Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). I haven't tested other blends for this recipe.
  • Don't skip lamination. Rolling and folding the dough multiple times is what creates the flaky layers. It takes extra time but makes a big difference.
  • Filling swaps: Raspberry, blueberry, or apricot preserves all work in place of strawberry. For a cinnamon-sugar version, use the filling from my giant brown sugar pop tart recipe.

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
QR Code linking back to recipe