Gluten Free PB&J Pop Tarts

Flaky Gluten Free Strawberry Hand Pies with a Peanut Butter Glaze

Hello friends,

I don’t know what’s come over me lately, but I’m in love with all things flaky. Baking is such a funny thing, it’s not a “NEED” per se- but isn’t happiness a need? Flaky pastries certainly bring joy and that feels very necessary at the moment.

The crust on these poptarts is my absolute favorite super flaky crust. It’s easy to work with, doesn’t crumble and always steals the show. Feel free to use it not only for this but your favorite apple or chocolate silk pie, you won’t regret it!! It’s crucial to use both the xanthan gum and the psyllium- it’s the combination of the two that give this crust the strength it needs to stand on it’s own without a tin. Also, keeping the butter or nondairy butter cold will give you maximum flake. If you feel your butter is warming up a bit just stash it in the freezer for 5 minutes and continue.

The flavors here are nostalgia comfort food, but I’m sure some of you are saying - but Rachel I can’t have peanut butter!! No worries friend, strawberry pop tarts are spectacular, just add more liquid to your glaze and leave out the peanut butter.

Let me know if you try these - just pop a comment below I LOVE to hear what works for you!!

Happy Baking,

Rachel

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Gluten Free PB&J Pop Tarts
yield: 8

For the crust:
1 ½ cups (210g) gluten free pastry flour (recipe included) or Bob’s Red Mill 1 to 1 gluten free flour
½ tsp (3g) xanthan gum
½ (3g) tsp psyllium husk powder (or the equivalent weight of psyllium husk)
1 tsp(4g) salt
¾ cup(170g) cold butter (or dairy free stick butter)
1 large egg, beaten
1 (16g) Tb apple cider vinegar
¼-1/3 cup (or more) ice water

For the strawberry filling:
½ cup strawberry jam – store bought or homemade

For the peanut butter glaze:
4 teaspoons milk or water
⅔ cup powdered sugar
1 tablespoon creamy peanut butter

Mix the flour, xanthan, psyllium and salt together in a bowl.  Grate the cold butter on the large side of a cheese grater. Tip: If using nondairy stick butter freezing the stick for 5 minutes before grating will make this easier.  With a fork gently mix the butter shreds into the flour mixture.

Beat the egg with the vinegar and water, add to the dry mixture.  Stir and drizzle in the cold water until the dough comes together and is cohesive, it should be about as sticky as a post-it note.  Form into a disk and wrap in plastic wrap for at least 10 minutes. 

Roll the chilled into a large rectangle, on parchment.  Using a pizza cutter slice into 16 rectangles. 

Heat the oven to 450F.  Place 3 Tb mounds of jam onto half of the rectangles.  Wet your fingertips with water and rub the edges and pop another rectangle of dough on top.  Pinch the edges together to seal and crimp the edges with a gf flour coated fork.  Poke holes in each pop tart with the same fork to let steam out and line them up on 2 parchment coated sheet pans 2 inches apart. 

While the tarts are baking mix together the glaze ingredients until they are a smooth consistency and drizzle off of a spoon. 

Bake the pop tarts in the preheated oven for 30-35 minutes until the crust is lightly tan. Let them cool completely.  Spread or drizzle the peanut butter glaze over the tarts and let sit for 5 minutes to set up.  Enjoy!

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Gluten Free Pb&j Poptarts

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