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Homemade Gluten-Free Cherry Pop-Tarts with Glaze Recipe

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4.4 from 71 reviews

  • Author: Sophia
  • 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

  1. Prepare Pastry Dry Mix: In a food processor, pulse together the gluten-free flour, sugar, and salt to combine evenly.
  2. 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.
  3. 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.
  4. 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.
  5. Make Cherry Jam Filling: In a small bowl, stir together cherry jam and cornstarch until smooth, ensuring no lumps remain, then set aside.
  6. Preheat Oven: Heat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Bake Pastries: Bake in the preheated oven for 23-25 minutes until the edges are lightly browned and the crust appears baked through.
  12. Cool Pastries: Remove from oven and allow pop-tarts to cool completely on the baking sheet before glazing.
  13. 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.
  14. 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.
  15. 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

Find it online: https://sophiasrecipe.com/homemade-gluten-free-cherry-pop-tarts-with-glaze-recipe/