Kristin's Homemade Berry Pop-tarts!

These homemade pop-tarts were a success!  After some trial and error, I came up with a dough that I was happy with in pop-tart form. This recipe will make 8 normal-sized pop-tarts - we made some large and some smaller, but it's really up to you.  If you find your dough getting sticky (i.e. too warm), just pop it in the refrigerator for a bit to let it firm up.  You can use your favorite berry jam for filling. I prefer the kinds that have less sugar, myself, so you really get the berry flavor. Enjoy!

Kristin's Homemade Berry Pop-tarts!

Makes 8 normal-sized poptarts

 

Preheat the oven to 425F.   Line a cookie sheet with parchment paper or a silicon mat.

 

Mix together pastry dough as follows:

 

In a large bowl combine:

2 cups Kristin’s gluten-free flour mix

1 tsp salt

3 Tbsp sugar

 

Chop in with a pastry cutter, until fine crumbs are formed:

2/3 cup butter

 

Add and mix in briefly by hand, just until a dough forms (you don’t want to over-mix or it gets too warm):

1/3 cup buttermilk (you can make this by mixing 2 tsp vinegar into scant 1/3 cup milk)

2 tsp extra light olive oil

 

Roll out between sheets of plastic wrap until you have a nice, thin and even rectangle, approx. 1/8 – ¼” thick and 12”x24” long.  Pull off the top layer of plastic wrap. 

Use a pizza cutter, trim the tops and sides so it’s all even.  You can save the extra bits to roll out again.  Slice long-ways down the middle of the dough.  Slice into smaller rectangles.  

On each of the bottom rectangles, scoop and spread evenly, leaving ½” around all edges:

 ~2 Tbsp berry jam (not jelly)

 

Fold the top rectangles over the bottom rectangles, using the plastic wrap to help you do this.  Press down through the plastic wrap to seal around the tops, sides and bottoms of each pop-tart. 

Peel back the plastic wrap.  You can use the pizza cutter to trim each rectangle apart before lifting and placing carefully on your prepared baking pan.

 

Roll out any extra dough and make into 1 or 2 poptarts, as before.

 

Gently poke holes in the top of pop-tarts before cooking using a fork. 

We made some giant ones, just for fun!

Bake poptarts for ~20 minutes until they’re a light golden brown.  Don’t worry if a little jam leaks out.  Once it’s cooled, it easily separates from the pop-tart.

Let cool on the pan 10 minutes. Then lift and let fully cool on a wire rack.

Mix together the following glaze:

½ cup powdered sugar

¾ tsp vanilla extract

Milk, by teaspoon until desired consistency (2-3 teaspoons usually does it)

 

Spread glaze evenly over pop-tarts.  Sprinkle with colored sugar sprinkles, if desired.  

Enjoy!