There is something undeniably comforting about biting into a sweet, frosted pop tart. These Gluten-Free Homemade Cherry Vanilla Pop Tarts take everything you love about the classic breakfast pastry and elevate it into a homemade treat bursting with real fruit flavor and buttery, flaky goodness. Made from scratch with either a custom gluten-free flour blend or a convenient gluten-free all-purpose flour option, these pastries deliver a bakery-quality experience that is far superior to anything found in a box.
The star of this recipe is the luscious cherry vanilla filling. Sweet cherries are cooked down with sugar and lemon juice until they transform into a thick, jam-like filling that is rich, vibrant, and packed with natural fruit flavor. A touch of vanilla enhances the cherries beautifully, creating a filling that tastes like a cross between cherry pie and homemade preserves.
Surrounding the filling is a tender, golden pastry crust that bakes up beautifully crisp around the edges while remaining delicate and flaky inside. The finished pastries are topped with a silky vanilla glaze that adds just the right amount of sweetness. Whether you enjoy them warm from the oven, as a special breakfast, a brunch centerpiece, an afternoon snack, or a delightful dessert, these gluten-free cherry vanilla pop tarts are guaranteed to become a family favorite.
The recipe includes two crust options. The first uses individual gluten-free flours for exceptional texture and flavor, while the second utilizes gluten-free all-purpose flour for convenience. Both produce delicious results and pair perfectly with the homemade cherry filling.
Prep Time
30 minutes
Chill Time
2 hours
Bake Time
20 to 25 minutes
Total Time
2 hours 55 minutes
Yield
8 Pop Tarts
Option 1: Custom Gluten-Free Flour Blend Crust
¾ cup plus 2 tablespoons tapioca flour, plus extra for dusting
¾ cup cornstarch
¼ cup plus 2 tablespoons superfine brown rice flour
¼ cup oat flour
2 teaspoons granulated sugar
¼ teaspoon sea salt
1½ teaspoons xanthan gum
2 sticks cold salted butter, diced
3 large eggs
Option 2: Gluten-Free All-Purpose Flour Crust
2½ cups gluten-free all-purpose flour
3 tablespoons granulated sugar
½ teaspoon salt
2 sticks cold butter, diced
1 large egg yolk, beaten
1 teaspoon pure vanilla extract
¼ teaspoon vanilla bean flecks
¼ cup ice-cold water
Cherry Vanilla Filling
4 cups pitted cherries
1 cup granulated sugar
2 tablespoons lemon juice
¼ cup cornstarch
⅛ teaspoon ground cinnamon, optional
1 teaspoon pure vanilla extract
2 to 4 tablespoons water, if needed
Egg Wash
For Option 1
1 large egg
1 tablespoon water
For Option 2
1 large egg
2 tablespoons milk
Vanilla Glaze
1½ cups powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract
Pinch of salt
Sprinkles, optional
Brown Sugar Cinnamon Filling Variation
¼ cup softened butter
½ cup packed dark brown sugar
4 teaspoons brown rice flour
½ teaspoon ground cinnamon
⅛ teaspoon salt
Wild Berry Filling Variation
1 cup frozen mixed berries
¼ cup granulated sugar
1 tablespoon cornstarch
Strawberry Filling Variation
1 cup chopped strawberries
¼ cup granulated sugar
1 tablespoon cornstarch
Hot Fudge Sundae Filling Variation
4 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder for a chocolate crust variation
Hot fudge topping for serving
Prepare the Dough
For Option 1, combine the tapioca flour, cornstarch, brown rice flour, oat flour, sugar, salt, and xanthan gum in a food processor. Pulse several times until thoroughly mixed. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the eggs one at a time and pulse just until the dough begins to come together.
Transfer the dough to a lightly floured surface and gently knead until smooth. Divide into two equal portions, shape into disks, wrap tightly, and refrigerate for at least 2 hours or up to 2 days.
For Option 2, combine the gluten-free all-purpose flour, sugar, and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse cornmeal. In a small bowl, whisk together the egg yolk, vanilla extract, vanilla bean flecks, and ice water. Add the liquid mixture to the flour mixture and pulse until a dough forms.
Gather the dough into a ball, wrap tightly, and chill for at least 30 minutes or overnight.
Prepare the Cherry Vanilla Filling
Place the cherries, sugar, lemon juice, cornstarch, cinnamon, and vanilla extract into a medium saucepan.
Cook over medium heat, stirring frequently, until the cherries begin releasing their juices. If needed, add a few tablespoons of water to help create a sauce.
Bring the mixture to a gentle boil. Reduce the heat to medium-low and continue cooking for 8 to 10 minutes, stirring frequently, until the filling thickens into a rich, glossy, jam-like consistency.
Remove from the heat and allow the filling to cool completely. For best results, refrigerate until thoroughly chilled before assembling the pastries.
Assemble the Pop Tarts
Preheat the oven to 375°F. Line baking sheets with parchment paper.
Roll out the chilled dough on a lightly floured surface until approximately ⅛-inch thick.
Cut the dough into evenly sized rectangles. Place half of the rectangles onto the prepared baking sheets.
Spoon approximately 2 tablespoons of cherry filling into the center of each rectangle, leaving a border around the edges.
Place a second rectangle over each filled pastry.
Press around the filling and seal the edges firmly with a fork.
Whisk together the appropriate egg wash ingredients for your chosen crust option and brush over the tops.
Use a fork or toothpick to create several small vents in the tops of the pastries.
Bake
Bake for 20 to 25 minutes or until the pastries are lightly golden brown around the edges.
Remove from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Cool completely before glazing.
Prepare the Vanilla Glaze
Whisk together the powdered sugar, milk, vanilla extract, and salt until smooth and spreadable.
Spread the glaze over the cooled pop tarts.
Add sprinkles if desired.
Allow the glaze to set before serving.
Filling Variations
For the Brown Sugar Cinnamon Filling, simply mix all ingredients together until smooth and use in place of the cherry filling.
For the Wild Berry Filling, simmer the berries until softened. Stir together the sugar and cornstarch and add to the berries. Continue cooking until thickened and glossy. Cool completely before using.
For the Strawberry Filling, cook the strawberries until softened. Stir in the sugar and cornstarch mixture and cook until thickened. Cool before filling the pastries.
For the Hot Fudge Sundae Filling, beat the cream cheese until smooth. Add the powdered sugar and vanilla and continue beating until creamy. For a chocolate pastry variation, add cocoa powder to the dough before mixing. Fill the pastries with the cream cheese mixture and drizzle the finished pastries with hot fudge topping.
Keeping the dough cold throughout the process is essential for creating flaky layers in gluten-free pastry.
The cherry filling should be completely cooled before assembling the pastries to prevent excess moisture from softening the dough.
If the dough becomes difficult to handle while rolling, return it to the refrigerator for 10 to 15 minutes before continuing.
Store finished pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For longer storage, wrap individually and freeze for up to 3 months.
Warm the pastries in a toaster oven before serving for the best texture and flavor.
