So BERRY Glad to See You with these Strawberry Pop Tarts!
Why? Because I need to tell you about these strawberry pop tarts! I finally have them perfected, tasty and aesthetically pleasing as well!
Why do I say finally?
Such a great question! I have sweated in my kitchen (SUMMER!) and a lot of strawberries had to be sacrificed to this recipe to where it is today. I have literally been working on these strawberry pop tarts for about a month now. I usually can work on a recipe a few days at a time and then some just come to me. However, the last recipe that gave me grief was the Paleo Fried Pickles and that was my best recipe to date! (just sayin’!)
Another thing I may add, I am not very experienced with pie crust… My mom has always told me that Pillsbury makes a great pie crust. She has always bought those perfect, flaky frozen pie crusts since I was a kid. Well mom, they aren’t gluten free! So, naturally I tried making my own pie crusts (from scratch). That was a huge bust. I probably tried a good 2 before I said “let’s try something else)
FYI: Coconut oil makes the pie crust way to hard and sometimes there is just no substitute for butter. Sad but true.
So, I got to rather like a mix. Not what I wanted but still great none the less.
Gluten Free Strawberry Pop Tarts 
1 package of Bob’s Red Mill Gluten Free Pie Crust (Find it here: )
20 Tbsp of Butter (or a combination of shortening and butter)
3-4 Tbsp COLD water
Filling
Strawberry Jam (homemade or store bought)
Any flavor will work too.
2 eggs
Glaze
1 cup Confectioner’s Sugar (sifted)
2-3 TBSP Milk (I used Almond Milk)
1/4 tsp Vanilla
1-2 drops Red Food Coloring
Sprinkles
Follow directions according to package on the Bob’s Red Mill GF Pie Crust. I let my pie crust sit in the fridge for 3 days until I did anything with it. However, an hour is okay. Roll out half of the pie crust into an oblong shape and about 1/8 -1/4 of an inch thick on a large piece of saran wrap. Cut into 3 in x 4 in rectangle. ( you make need some gluten free flour or tapioca starch for sticking) I used a knife to cut through the saran wrap so that the rectangles were easy to transfer to prepared pan. You can roll out the extra dough until you get 9 rectangles. Place rectangles on a cookie sheet covered with parchment paper. Place pan in fridge and do the same with the other pie crust. Place other rectangles in the fridge and take out the first ones out.
Crack 2 eggs and whisk them together. Brush on rectangles and then take about 1 tablespoon of jam and spread out on the pie crusts with a 1/4 inch rim all the way around. Take out the other rectangles and brush them with egg wash and place on top of the jelly egg wash side down. Press around the rim with your finger and then take a fork and crimp along the edges. Take a tooth pick and poke 8 holes into the pop tarts to let the jam steam. Brush with egg wash.
Preheat oven to 350 degrees. While the oven is preheating place your pop tarts in the fridge to let them firm up (about 20 minutes) then place into the oven and bake for 25 minutes or until golden brown. Let cool on the pan for about 10 minutes. This will crisp them up a little bit. Whisk up glaze (pink is optional) and spread glaze. Sprinkle with some sprinkles and let dry.
Keep in ziploc baggies on the counter for 3 days, in the fridge for 10 days or the freezer for 3 months (unglazed). And just put in the oven at 250 degrees (F) for 10 minutes.
- Gluten Free Strawberry Pop Tarts
- 1 package of Bob's Red Mill Gluten Free Pie Crust (Find it here: )
- 20 Tbsp of Butter (or a combination of shortening and butter)
- 3-4 Tbsp COLD water
- Filling
- Strawberry Jam (homemade or store bought)
- Any flavor will work too.
- 2 eggs
- Glaze
- 1 cup Confectioner's Sugar (sifted)
- 2-3 TBSP Milk (I used Almond Milk)
- 1/4 tsp Vanilla
- 1-2 drops Red Food Coloring
- Sprinkles
- Follow directions according to package on the Bob's Red Mill GF Pie Crust. I let my pie crust sit in the fridge for 3 days until I did anything with it. However, an hour is okay. Roll out half of the pie crust into an oblong shape and about 1/8 -1/4 of an inch thick on a large piece of saran wrap. Cut into 3 in x 4 in rectangle. ( you make need some gluten free flour or tapioca starch for sticking) I used a knife to cut through the saran wrap so that the rectangles were easy to transfer to prepared pan. You can roll out the extra dough until you get 9 rectangles. Place rectangles on a cookie sheet covered with parchment paper. Place pan in fridge and do the same with the other pie crust. Place other rectangles in the fridge and take out the first ones out.
- Crack 2 eggs and whisk them together. Brush on rectangles and then take about 1 tablespoon of jam and spread out on the pie crusts with a 1/4 inch rim all the way around. Take out the other rectangles and brush them with egg wash and place on top of the jelly egg wash side down. Press around the rim with your finger and then take a fork and crimp along the edges. Take a tooth pick and poke 8 holes into the pop tarts to let the jam steam. Brush with egg wash.
- Preheat oven to 350 degrees. While the oven is preheating place your pop tarts in the fridge to let them firm up (about 20 minutes) then place into the oven and bake for 25 minutes or until golden brown. Let cool on the pan for about 10 minutes. This will crisp them up a little bit. Whisk up glaze (pink is optional) and spread glaze. Sprinkle with some sprinkles and let dry.
- Keep in ziploc baggies on the counter for 3 days, in the fridge for 10 days or the freezer for 3 months (unglazed). And just put in the oven at 250 degrees (F) for 10 minutes.
What is your favorite grab and go breakfast or snack to make?
I am not sure I can decide between Strawberry pop tarts or granola bars!
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Have a great Day!
Deliciously,
Gabby
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This looks like a great recipe. However, the nutritional facts…. are you sure they are correct? The numbers seem quite high.
Hi Kayla! Honestly, I think it is quite high myself. They were generated with my recipe app on my site and lately I have been in the market for a new one simply because it has been high with a lot of my recipes. The calories I don’t think are that high by far. The carbs may be close just because it is from rice flour but that could be a little high as well. Hope this helps some!