Crafted for a delicate balance of buttery flakiness and vibrant flavor, these gluten-free homemade cherry vanilla pop tarts elevate a nostalgic treat into a gourmet delight. The perfectly tender, golden pastry is made with a custom 1-to-1 gluten-free flour blend, which often includes a touch of almond or coconut flour to create a rich, melt-in-your-mouth texture. Unlike their store-bought counterparts, these are free from preservatives, so every bite delivers a genuinely fresh, clean taste.
Tucked inside the buttery crust is a bright, luscious cherry jam filling, bursting with the sweet and tart essence of real cherries. The fruit is cooked down with a hint of sugar and citrus to create a thick, jam-like consistency that won’t leak out during baking. This real fruit filling offers a delicious taste of summer, transforming each pastry into a handheld pie.
Whether enjoyed as a decadent breakfast or a thoughtful dessert, these artisan pastries are a triumph of homemade baking. The thoughtful preparation ensures a superior taste and texture, with a flavor that is far more vibrant and complex than any packaged variety.
Egg Wash
Add tapioca, cornstarch, brown rice flour, oat flour, sugar, salt and xanthan gum to the bowl of a food processor fitted with the steel blade attachment and pulse to combine.
Add the 2 sticks of butter and pulse until the mixture resembles coarse crumbs.
Add three of the eggs, one at a time, and pulse just until the mixture comes together.
Turn out onto a work surface, dusted with rice flour and knead just until it comes together.
Divide in half, pat each half into a disk, and wrap well with plastic.
Refrigerate for 2 hours or up to 2 days.
Roll one-half of the pie dough into a 14-inch rectangle.
Fill with desired filling.
Fold the edges and crimp as desired.
Variations
Brown Sugar-Cinnamon Filling
¼ cup softened butter
½ cup packed dark brown sugar
4 teaspoons brown rice flour
½ teaspoon ground cinnamon
⅛ teaspoon salt
Instructions
Mix togetrher ingredients.
Wild Berry
Ingredients
1 cup frozen mixed berries
¼ cup sugar
1 tablespoon cornstarch
Instructions
For filling, bring 1 cup frozen mixed berries to a simmer in a small saucepan over medium heat.
Reduce heat to medium-low and simmer, mashing occasionally, until softened, about 2 minutes.
Stir together sugar and cornstarch in a small bowl; add to berry mixture.
Cook, stirring constantly, until thickened and bubbly, about 5 minutes (mixture will go from cloudy to translucent, and purple color will deepen once starch is fully cooked).
Transfer mixture to a small bowl; chill until fully cooled, about 30 minutes. Tint ⅓ of glaze teal and tint remaining glaze purple. Spread cookies with purple glaze and drizzle with teal glaze.
Strawberry
Ingredients
1 cup chopped strawberries
¼ cup sugar
1 tablespoon cornstarch
Instructions
For filling, simmer 1 cup chopped strawberries in a small saucepan over medium heat.
Reduce heat to medium-low and simmer, mashing occasionally, until softened, about 5 minutes.
Stir together ¼ cup sugar and 1 tablespoon cornstarch in a small bowl; stir into strawberries.
Cook, stirring constantly, until thickened, about 5 minutes (mixture will go from cloudy to translucent, and red color will deepen once starch is fully cooked).
Transfer mixture to a bowl; chill until cooled, about 30 minutes. Spread pastries with untinted glaze.
Hot Fudge Sundae
Ingredients
4 ounces softened cream cheese
¼ cup powdered sugar
1 teaspoon vanilla
Instructions
For dough, in Step 1, reduce flour to 2 ½ cups. Add 2 tablespoons unsweetened cocoa powder to dough along with flour.
For filling, beat 4 ounces softened cream cheese in a small bowl with an electric mixer at medium speed 30 seconds.
Add ¼ cup powdered sugar and 1 teaspoon vanilla.
Beat until smooth. Spread cookies with untinted glaze and drizzle with hot fudge ice cream topping.
