GLUTEN FREE POP TARTS RECIPES

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
• In a small mixing bowl, mix together the jam and cornstarch; set aside.
• Make the pie crust per the directions, and roll them out into rectangles. Slice each pie crust rectangle into 3 even strips lengthwise, this will create 6 long strips total between the two pie crusts.
• Place a heaping tablespoon of the jam mixture onto the bottom half of each strip, leaving about ½ of space around the edges. Brush the edges around the jam with the egg wash.
• Fold the pastry in half. Use a fork to seal the seams. If any cracks appear in the pastry try to pinch the dough together to create a seal and prevent jam leaking during the baking process. Repeat for the remaining pastry strips.
• Poke steam holes with a fork in each pop tart and transfer them to the baking sheet. Brush the top of each pastry with the egg wash.
• Bake for 20-22 minutes, or until the pastry is golden brown and cooked through. Allow to cool completely before adding the glaze.
• In a medium bowl, mix together the powdered sugar and milk. Add more or less milk for consistency.
• Drizzle the icing over the gluten free pop tarts. If desired, decorate the tops with sprinkles before the icing sets up.

Steps:

• Make crust: In a food processor, pulse together almond flour, coconut flour, sweetener, xanthan gum, baking powder, and salt. Add butter and pulse until mostly pea- sized, then add egg and pulse just until incorporated. Remove from food processor and pat into a smooth flat disc and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours. Place chilled dough between 2 pieces of parchment paper and roll into an 11-inch square, about 1/4 inch thick. If dough cracks, pinch it back together. Place dough on a large baking sheet and place in freezer for 10 minutes.  Preheat oven to 350°. Cut dough into 8 rectangles that are about 2 1/2 inches wide and 5 1/2 inches long. Spoon 1 tablespoon jam onto each of 4 rectangles and spread into an even layer, leaving a 1/2-inch border around edges. Top with remaining 4 rectangles and use a fork to crimp edges. Return to freezer for 15 minutes. If dough starts to stick or is too warm, you can place back in freezer first before crimping.  Brush with an egg wash and bake until golden and edges start to feel firm, 20 to 25 minutes. Let cool completely.  Make glaze: In a small bowl, whisk together sweetener, heavy cream, and vanilla. Spread over center of cooled pop tarts.