Last night I decided I really wanted Pop-Tarts… I’ve always been a fan of the yummy flavored filling and the sugary icing. So I looked around online, dug up a few Gluten-Free recipes to meld together, and got to baking!
Step 1: Make the dough! Mix up:
- 1.5 Cups Gluten-Free Flour (I used Bob’s Red Mill all-purpose Baking Flour)
- 1/4 tsp xantham gum
- 1 egg
- 1 stick of butter
- 1 tsp Sugar
- Approximately 5 tbsp water
The dough was sticky, but I was able to roll it into balls okay. I think perhaps refrigerating it for a while would make it even better to work with.
Step 2: Roll it
I took some of the dough, put it on a piece of parchment paper, put another piece of parchment paper on top of it and… realized I had no rolling pin…
Never fear – I’ve got these awesome glass water bottles that are nice and rounded, so – I used one of those as a rolling pin!
In the future I think I would try to make it a little thinner, but it can’t be too thin because it needs to be able to hold the filling.
Once I had them all rolled out, I trimmed the edges of the dough to make a little rectangle of dough – for the most part I made these one-at-a-time (though this is a picture of the time I did two at ones). My handy-dandy pizza slicer was perfect for cutting the dough to make the edges straight.
Step 3: Make the Filling
I put the dough aside and decided to make some filling. This go I tried 4 types of filling.
- My roommate likes the cinnamon Pop-Tarts, so I had to make some of those using this mix: 1 egg, 3/4 cup powdered sugar, 1/4 cup brown sugar, 1 Tbsp Cinnamon. This seems to make enough filling that I imagine it would work for almost this entire batch of dough.
- I have always loved the Strawberry Pop-Tarts, so I went ahead and took 1/4 cup Strawberries (sliced up), 1 tsp granulated sugar, 1tsp powdered sugar. I wanted to mash these up, but I don’t have any real tool to do that with – and it seemed silly to use a food processor for such a small amount of stuff, so I got out a bowl and a little ladle, which worked great!
- I have these frozen blueberries that I picked last summer – I’m always so afraid of using them all up that I end up not eating them all.. but since I’ll be getting more this summer I figured I should put these to use. Instead of mashing these up (since I thought of using them last minute and just grabbed them from the freezer!) I just mixed 1/3 cup of them with 2 tsp sugar.
- Because of my failure with butterscotch chips last time I tried, and because I have a stubborn streak in me (and an open bag of butterscotch chips) I decided to try a butterscotch filling… consider it a dessert Pop-Tart (… like the regular ones aren’t really more fit for dessert food….).
Step 4: Placing the Filling!
Pretty much as it sounds. I took a small scoop of filling and placed them in the middle of half of the pastry. (Those rolls along the side of the picture are the dough I cut away from the sides – it was kinda fun to roll it up and toss it aside to be used for the next pastry).
Step 5: Fold it up
Nearing the end here. I folded the pastry by lifting the parchment paper and using that to fold the whole thing over – pressing down the edges before lifting the paper. Then I went over the edges with a fork – to make a nice little indentation pattern (and to help those edges be pressed together.)
Step 6: Cook it!
I put parchment paper on my cookie-sheet (because I only own one cookie sheet, and one small pizza sheet so want to be able to reuse them without having to wash them). To transfer the pastry’s to the cookie-sheet I took the parchment paper they were one, picked it up, and just placed them upside down on the cookie sheet. That way I didn’t have to worry about tearing the pastry while moving them, and it let me take the fork-press to the other side of the pastry. Then I poked some holes in the top with my handy-dandy fork (’cause a number of the recipes said to).
Then it was time to pop it in the oven at
400 for 17 minutes
Step 7: Finishing Touches
Once these were out of the oven I tried frosting them. The cinnamon filling actually served very well for a glaze-topping (and once it had set it got that shiny-solid feel to it that the commercially available Pop-tarts have!) I tried to make a strawberry glaze using powdered sugar, milk and strawberry flavoring (and some coloring)… but I ran out of powdered sugar, and the glaze was too runny… think with a little more work I could make a better strawberry topping.
Step 8: Enjoy!!
So, now it was time to try them. I like sugary things, so felt like perhaps I wanted more sugar in the dough.. but that aside… THESE ARE DELICIOUS!! My roommate called it a “Divine Poptart”!! They are best warm – and while I would hesitate to put them in a standard toaster, I happy to have a toaster oven, which served well for re-heating them this morning.
When I make them again (and I will make them again… I have to see how well they freeze, after all! and there are some variations I have to give a try)… there are a few tweaks I’d like to make. The blueberry filling was lackluster, and needs some work. The strawberry filling is good, but I want even more strawberries in there for stronger flavor. The cinnamon ones… uhm… I want to challenge myself to make them have straighter edges. Yes… those ones are pretty amazingly spot-on! Haven’t tried the butterscotch one yet – but it cooked up fine 🙂
This amount of dough made enough for 2 “commercial sized” ones, and 4 small ones – so it probably would make 4 “normal sized” ones if you wanted to experiment with less flavor varieties.