Gluten free, made with healthier ingredients, and so fun and easy to create!
My nesting instincts are in full swing and I’m just having so much fun in the kitchen cooking, baking, taste testing, and creating new recipes! Between my recent craving for Pop Tarts, and my newfound love of creating homemade versions of this classic childhood fave, this is the latest addition to the collection. The fresh strawberries and maple syrup baked inside give these gluten free babies a natural sweetness and the kind of juiciness you can only get from real, fresh berries. Two frosting options allow you to get creative with your recreations, too! Next up on the homemade Pop Tart tour? I’m thinking S’mores or Blueberry...
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)
1 cup strawberries, finely chopped
1 tablespoon maple syrup
1 teaspoon vanilla extract
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. Add the strawberries, maple syrup, and vanilla extract to a bowl, and stir until combined and the berries are evenly coated.
5. Distribute the filling evenly into 3 of puff pastry sections, leaving enough room on the perimeter of each to be able to seal tightly.
6. Place the remaining puff pastry sections over the crumb prepped ones.
7. Using a fork, press down on the edges of each prepped pop tart to seal the edges tightly.
8. Bake for 25 minutes, and allow to cool for 10 minutes after baking (to prevent the frosting from melting too much).
9. Distribute the frosting evenly among the cooled pop tarts and sprinkle each with sprinkles. 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 tablespoon almond milk
1. Whisk together until combined.
For the Frosting:
Option 1 (made with more natural sugars):
3 tablespoons heavy cream
½ cup coconut sugar
1 teaspoon vanilla extract
Option 2 (closer to the old school frosting):
½ cup confectioners sugar
1 teaspoon milk (whole or 1%)
1 ½ teaspoons vanilla extract
1 teaspoon brown sugar
For Option 1:
1. In a bowl, whisk together the heavy cream and vanilla extract with a fork until combined.
2. Add the coconut sugar, and return to whisking until a smooth, thick frosting forms.
For Option 2:
1. In a bowl, whisk together the milk and vanilla extract with a fork until combined.
2. Add the confectioners sugar and brown sugar to the bowl, and return to whisking until a smooth, thick frosting forms.