There is something truly magical about biting into flaky pastry stuffed with sweet, vibrant cherry jam, especially when it’s made from scratch and lovingly crafted without gluten. This Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe captures the nostalgic charm of classic toaster pastries, but with a wholesome, gluten-free twist that makes it just as delightful and accessible for those with dietary needs. The flaky crust, glossy cherry glaze, and a sprinkle of red sugar make for a treat that’s as joyful to make as it is to eat, perfect for breakfast, snacks, or anytime you want a touch of homemade sweetness.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role to build the perfect gluten-free cherry pop-tarts. From the flour that forms the sturdy yet flaky crust to the luscious cherry jam that bursts with flavor, these components combine to create a balanced, irresistible pastry.
- 2 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour: This gluten-free blend is perfect for achieving a tender, flaky texture just like traditional flour.
- 1 tbsp granulated sugar: Adds a touch of sweetness to the dough, balancing the tart cherry filling.
- 1/2 tsp salt: Enhances all the flavors, especially the buttery notes in the crust.
- 3/4 cup unsalted butter, cold and cut into pieces: The secret to flaky layers in the pastry, keep it very cold for best results.
- 6-7 tbsp ice cold water: Added gradually to bring the dough together without making it sticky.
- 1 egg, beaten: Used to brush over the pastries for a beautiful golden finish.
- 3/4 cup cherry jam: The star filling, bursting with sweet-tart cherry flavor.
- 2 tsp cornstarch: Thickens the cherry jam filling, preventing it from becoming runny during baking.
- 1 cup powdered sugar: For the glaze, adds sweetness and a smooth finish.
- 1 tbsp milk: Helps thin the glaze to just the right consistency for drizzling.
- 1 tbsp cherry jam: Mixed into the glaze for enhanced cherry flavor and lovely color.
- 2 tsp red sanding sugar: Sprinkled on top for a gorgeous sparkle and a bit of texture.
How to Make Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe
Step 1: Prepare the Pastry Dough
Begin by pulsing together your gluten-free flour mix, sugar, and salt in a food processor until well combined. Add the cold, cubed butter and pulse just until your mixture resembles small peas with some larger pieces remaining. This texture is crucial for flaky layers in the final crust. Transfer this mixture into a bowl and slowly add ice-cold water—one tablespoon at a time—until you can pinch the dough together into a cohesive ball. Pat it into a flat disc, cover it, and chill in the refrigerator for about 30 minutes to firm up the butter.
Step 2: Make the Cherry Filling
While the dough rests, combine the cherry jam with cornstarch in a small bowl. Stir thoroughly until there are no lumps, ensuring your filling will be thick and luscious rather than runny. Set it aside while you prepare the dough for shaping.
Step 3: Roll and Shape the Pop-Tarts
Preheat your oven to 350ºF and line a baking sheet with parchment paper. Roll the chilled dough out into two rectangles approximately 8 by 9 inches and 1/4 inch thick. Cut each rectangle into six smaller rectangles, about 3 by 4 inches. Arrange six pastry rectangles on your baking tray—the others will top your pop-tarts. Spoon around two tablespoons of the cherry filling onto each base rectangle, leaving a generous half-inch border around the edges. Top each filled pastry with a reserved dough rectangle and seal the edges by pressing gently with your fingers, then crimp the edges with a fork to keep the filling inside as much as possible. Don’t forget to poke holes on top to allow steam to escape during baking.
Step 4: Bake the Pastries
Brush the tops of your assembled pop-tarts lightly with beaten egg for that golden, glossy finish (you won’t need all the egg). Bake in the preheated oven for 23 to 25 minutes, until the edges turn a lovely golden brown. Once baked, let them cool completely on a wire rack—this step is essential before adding the glaze so it doesn’t melt away.
Step 5: Add the Cherry Glaze and Finishing Touches
Mix the cherry jam and milk until smooth, then stir this into the powdered sugar until you achieve a glaze that’s thick and spreadable. If needed, adjust with a bit more powdered sugar or milk to get it just right. Drizzle the glaze generously over the cooled pop-tarts using a spoon, then sprinkle red sanding sugar on top for a festive sparkle. Allow the glaze to dry completely before serving for the best presentation and texture.
How to Serve Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe
Garnishes
A sprinkle of extra red sanding sugar adds a delightful crunch and pops of color, but you can also dust the glaze lightly with powdered sugar or crumble some freeze-dried cherries on top for an extra burst of flavor and visual appeal.
Side Dishes
These cherry pop-tarts pair beautifully with a cup of hot coffee or tea for a cozy morning. For a more indulgent treat, serve alongside a small bowl of vanilla yogurt or whipped cream to balance the tang of the filling.
Creative Ways to Present
Slice the pop-tarts into smaller bite-sized squares for a brunch spread or arrange them on a pretty platter with fresh cherries and mint leaves for a charming, rustic look. They also make fantastic gifts when wrapped in parchment paper and tied with a pretty ribbon—perfect for sharing your love of this Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe.
Make Ahead and Storage
Storing Leftovers
Store leftover pop-tarts in an airtight container at room temperature for up to two days to keep the crust crisp. For longer storage, refrigeration is best but may soften the pastry slightly.
Freezing
You can freeze these pop-tarts before glazing for up to one month. Wrap each pop-tart individually in plastic wrap, then place in a freezer-safe bag or container. Thaw at room temperature before baking. If you’ve already glazed them, freezing is possible, but the texture of the glaze might change slightly.
Reheating
Reheat your pop-tarts in a toaster oven or conventional oven at 325ºF for about 5-7 minutes to refresh their flaky texture. Avoid microwaving if you want to preserve crispness, though microwave reheating works in a pinch.
FAQs
Can I substitute cherry jam with another flavor?
Absolutely! This recipe is very versatile. Feel free to use your favorite jam or preserves such as raspberry, strawberry, or apricot to create different flavors of gluten-free pop-tarts.
What if I don’t have a food processor? Can I make the dough by hand?
Yes, you can! Use a pastry cutter or two forks to cut the cold butter into the flour mixture until pea-sized pieces form. Then continue with the recipe as usual.
Is there a way to make this recipe vegan?
Yes, substitute the butter for a vegan butter alternative and the milk in the glaze for almond or oat milk. Instead of egg wash, brush the tops with almond milk before baking.
Why is it important to keep the butter cold?
Cold butter creates pockets of steam during baking that lead to flaky layers in the crust. If the butter warms too much, it blends completely with the flour, resulting in a denser pastry.
Can I make the glaze thicker or thinner?
Yes! Add more powdered sugar to thicken the glaze or more milk to thin it out. You want it thick enough that it won’t run off the pop-tart but loose enough to drizzle easily.
Final Thoughts
Making these Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe has truly become one of my favorite kitchen adventures. They’re a charming, delicious throwback with a modern twist, perfect for sharing or savoring as a special treat. I can’t wait for you to try this recipe and fall in love with the flaky crust, mouthwatering cherry filling, and that irresistible glaze. Trust me, once you make these, you’ll want them in your go-to recipe collection forever.
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Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 Pop-Tarts
- Diet: Gluten Free
Description
This recipe guides you step-by-step on how to make homemade gluten-free Pop-Tarts with a delicious cherry jam filling and a sweet glaze topping. Using a 1-to-1 gluten-free baking flour and cold butter ensures a flaky, tender crust. Perfect for a nostalgic breakfast or treat, these toaster pastries are customizable with your favorite jam flavors and can be adapted to dairy-free and vegan diets.
Ingredients
For the Pastry:
- 2 cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, cut into small pieces and very cold
- 6–7 tbsp ice cold water
- 1 egg, beaten
For the Jam Filling:
- 3/4 cup cherry jam
- 2 tsp cornstarch
For the Icing:
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp cherry jam
- 2 tsp red sanding sugar
Instructions
- Prepare Pastry Dry Mix: In a food processor, pulse together the gluten-free flour, sugar, and salt to combine evenly.
- Add Butter to Dry Mix: Add the very cold, small pieces of unsalted butter to the food processor and pulse until the butter is pea-sized with some slightly larger pieces remaining for flakiness.
- Form Dough: Remove flour mixture from the food processor into a bowl. Gradually add ice cold water, one tablespoon at a time, mixing until the dough can be pinched together without crumbling. Stop adding water once dough holds together, then form into a ball.
- Chill Dough: Flatten the dough ball into a disk, cover with parchment paper or plastic wrap, and refrigerate for 30 minutes to firm up the dough and make it easier to roll.
- Make Cherry Jam Filling: In a small bowl, stir together cherry jam and cornstarch until smooth, ensuring no lumps remain, then set aside.
- Preheat Oven: Heat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
- Roll and Cut Pastry: Once chilled, roll dough into two equal rectangles about 8 by 9 inches and approximately 1/4 inch thick. Cut into twelve smaller rectangles about 3 by 4 inches each.
- Assemble Bottom Layer: Place six rectangles on the parchment-lined baking sheet. Spoon about two tablespoons of cherry filling onto each, spreading it but leaving a 1/2 inch border around the edges.
- Top Layer and Seal: Place the remaining six dough rectangles on top of the jam-spread rectangles. Gently press the edges to seal and crimp all edges with a fork to prevent filling leakage. Poke several holes on the pastry tops using the fork to allow steam release during baking.
- Egg Wash: Lightly brush the tops of the pastries with the beaten egg to promote golden browning during baking. Use just enough to cover the surface.
- Bake Pastries: Bake in the preheated oven for 23-25 minutes until the edges are lightly browned and the crust appears baked through.
- Cool Pastries: Remove from oven and allow pop-tarts to cool completely on the baking sheet before glazing.
- Make Glaze: In a small bowl, whisk together cherry jam and milk until smooth. Add in powdered sugar and whisk until thick and spreadable without lumps. Adjust consistency by adding more powdered sugar or milk if necessary.
- Glaze and Decorate: Spoon or drizzle the glaze evenly over each cooled pop-tart, then immediately sprinkle red sanding sugar on top while the glaze is still wet.
- Dry and Serve: Let the pop-tarts sit until the glaze is fully dried and set before serving.
Notes
- Refer to the original blog post for step-by-step photo guidance.
- To make these dairy-free, substitute the butter with vegan butter and milk with unsweetened almond milk.
- For a vegan version, also brush almond milk instead of egg on top before baking.
- Feel free to substitute cherry jam with any of your favorite jam flavors for variety.
- Using very cold butter is essential to achieve a flaky, tender crust.
- Add the ice water slowly one tablespoon at a time to avoid overhydrating the dough; environmental factors may affect water needs.
- Crimping the edges well helps prevent filling from leaking out, though slight oozing is normal during baking.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
