Cooking and Serving: 33 minutes | 12 toaster pastries
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, omit if your blend already contains it | ¼ cup (36 g) cornstarch
Description
Prep Time: 25 minutes | Cook Time: 8 minutes | Total Time: 33 minutes | Servings: 12 toaster pastries
Ingredients
2 ¼ cups (315 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) cornstarch
¼ teaspoon kosher salt
¾ cup (150 g) granulated sugar
8 tablespoons (112 g) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
1 (50 g (weighed out of shell)) egg, at room temperature, beaten
¼ cup (2 fluid ounces) milk, at room temperature, plus more half-teaspoonful as needed
½ cup (109 g) packed light brown sugar
1 tablespoon (9 g) cornstarch
½ teaspoon ground cinnamon
1 cup (115 g) confectioners’ sugar
¼ teaspoon ground cinnamon
2 teaspoons lukewarm water, plus more
Instructions
PREPARE THE CRUST
In a large bowl, place the flour, xanthan gum, cornstarch, salt, and.
granulated sugar, and whisk to combine well.
Create a well in the center of the dry ingredients and add the melted butter,.
vanilla, beaten egg, and 1/4 cup milk and mix to combine. The dough will be.
Knead the dough with your hands until it’s smooth, adding more milk half-teaspoonful as necessary to bring the dough together.
Divide the dough into two equal parts and work with one at a time, covering.
the other with plastic wrap or a towel to prevent it from drying out.
Place the first piece of dough on a lightly floured surface and dust lightly.
with more flour to prevent it from sticking. Roll out the dough about.
1/4-inch thick, moving the dough frequently and sprinkling it with more flour.
Slice it into rectangles approximately 3-inches x 4-inches. Reroll each.
rectangle a bit more until it’s a bit less than 1/4-inch thick.
Gather and reroll scraps, and repeat with the other half of the dough. There.
should be at least 24 rectangles in total. If you have fewer, try for at.
least an even number of rectangles because you’ll be pairing them.
PREPARE FILLING/ASSEMBLE PASTRIES.
Placing all the filling ingredients in a small bowl and mixing them to.
Place about 1 tablespoon of filling in the center of of half of the.
rectangles of dough and spread it into an even layer, leaving about a.
1/2-inch border clean on all sides.
Cover the filling on each rectangle with a matching rectangle, and press all.
around the clean edge to seal. Trim any unmatched or jagged edges.
Place the pastries about 2-inches apart from one another on the prepared.
baking sheet. Dock the pastries toothpick or the tines of a fork.
BAKE THE PASTRIES
Place the baking sheet in the center of the preheated oven and bake until the.
pastries are very lightly golden brown on the edges and set in the center,.
Remove from the oven and allow the pastries to cool completely.
MAKE THE GLAZE/GLAZE THE PASTRIES.
In a small bowl, place the confectioners’ sugar and ground cinnamon, and mix.
to combine well. Add the 2 teaspoonful of water and mix until combined into a.
Add more water pourable glaze.
Spread the glaze generously on top of each cooled pastry. Allow to set.
completely at room temperature.
BAKE THE PASTRIES
Place the baking sheet in the center of the preheated oven and bake until the.
pastries are very lightly golden brown on the edges and set in the center,.
Remove from the oven and allow the pastries to cool completely.
MAKE THE GLAZE/GLAZE THE PASTRIES.
In a small bowl, place the confectioners’ sugar and ground cinnamon, and mix.
to combine well. Add the 2 teaspoonful of water and mix until combined into a.
Add more water pourable glaze.
Spread the glaze generously on top of each cooled pastry. Allow to set.
completely at room temperature.
Notes
Originally published on the blog in 2012. In 2020, recipe revised somewhat, all
photos, video and most text new.
Nutrition information.
Nutrition information is an estimate, per pop tart, created using an online
nutritional calculator. It is provided as a courtesy and should not be relied
Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 81mg | Potassium: 29mg | Fiber: 1g
| Sugar: 22g | Vitamin A: 262IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
A stack of two gluten free pop tarts one with a bite.
stack of two gluten free pop tarts one with a bite.