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GF Cinnamon Pop Tarts

Gluten free, made with healthier ingredients, and so fun and easy to create!

The other day, my husband sent me a meme on Instagram that said, “Can we please stop screwing around and just frost the whole pop tart? We have the technology.” LOL - but for real, why don’t we? This revelation, combined with a now sparked pregnancy craving for Pop Tarts, inspired me to try and make my own homemade Pop Tarts! Once I started making them, I was hooked. I had so much fun recreating different versions and flavors of this childhood classic, and now I can't stop. Not only are these sweet little pockets of nostalgia gluten free and made with more natural ingredients, but they're also TOTALLY frosted, edges and all!

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 3 Pop Tarts


For the Pastry & Filling: 

1 (18oz) package gluten free puff pastry sheet (I like Gee Free)

Egg wash (recipe below)

½ teaspoon vanilla

1 tablespoon maple syrup

½ cup brown sugar (can sub with coconut sugar)

2 teaspoons cinnamon

2 teaspoons gluten free flour

Cinnamon frosting (recipe below)


Preheat oven to 375°

1. If frozen, allow puff pastry to thaw. Once completely thawed, gently unroll and place on a sheet pan lined with parchment paper.

2. Using a paring knife or pizza cutter, cut the puff pastry into 6 equal rectangular sections.

3. Brush the edges of each puff pastry section with egg wash (this serves as glue and helps to seal them up tightly for baking).

4. In a bowl, whisk together the vanilla and maple syrup with fork until combined.

5. To this bowl, add the brown sugar, cinnamon, and gluten free flour. Mix again with a fork until evenly combined and a crumby filling forms.

6. Distribute the filling evenly into 3 of puff pastry sections, leaving enough room on the perimeter of each to be able to seal tightly.

7. Place the remaining puff pastry sections over the crumb prepped ones.

8. Using a fork, press down on the edges of each prepped pop tart to seal the edges tightly.

9. Bake for 25 minutes, and allow to cool for 10 minutes after baking (to prevent the frosting from melting too much).

10. Distribute the frosting evenly among the cooled pop tarts and allow to harden for 10 minutes. Enjoy warm immediately or save in an airtight container for up to a week.


For the Egg Wash:

1 egg

1 tablespoon almond milk


1. Whisk together until combined.


For the Frosting:

½ cup coconut sugar

1 ½ teaspoons cinnamon

1 teaspoon brown sugar (can sub with coconut sugar)

¼ teaspoon xanthan gum

1 ½ tablespoons almond milk

1 ½ teaspoons vanilla extract


1. Add coconut sugar, cinnamon, brown sugar, and xanthan gum to a bowl. Whisk together with a fork to combine.

2. Add heavy cream and vanilla extract to the bowl, and return to whisking until well-combined and a smooth, thick glaze forms. The more your stir, the more you’ll activate the xanthan gum to get a thicker, more decadent result.


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