Serve hot or room temperature, use or freeze within a few days of baking. Spread frosting of choice onto the top of each pop tart, garnish with sprinkles if using.Īllow frosting to dry fully, before transferring to an airtight container or baggies. Place 4 of the squares on a lined baking tray leaving a minimum of 1 cm in space between them. Measure and cut out 8 even squares around 10cm x 8cms each. Using a rolling pin roll out the pastry on a floured surface until it is around 3mm thick. Remove from oven, place pans on a cooling rack, if you’d like.Īllow pastries to cool to room temperature before removing from the cookie sheet. Preheat the oven to 180☌/350☏/Gas mark 4. Use a fork to poke holes in the top of each pastry to allow steam to escape – a few will help prevent filling from exploding out of the sides as they bake.īake pastries for about 15 minutes, until they each have browned to a golden crust. Whisk egg together with 1 tablespoon cold water, brush this egg wash over the top of each pastry. Use a fork to press edges of the dough down. Top each with one of the reserved rectangles, press the edges to seal. Spread an even layer of about 2 tablespoons of filling onto the center of each of the rectangles on the baking sheet, leaving about a ½ inch border along the edges of the rectangle. Gather any scraps, needs to pull together, re roll and continue cutting into rectangles until all the dough is used up.Ĭarefully arrange half of the dough rectangles in a single layer on the cookie sheet, spaced evenly. Using a sharp knife or cookie cutters, cut the dough into 3×5 inch rectangles. Scatter a little bit of corn starch on your clean work surface, roll the ball of dough out to about slightly thinner than ¼″ thick. or turn your normal toaster on its side, and toast them frosting-side up.Keeping an eye out for drippage! If youre a pop tart lover then you have to try this gluten free and dairy free giant strawberry pop tart With a flaky gluten free pastry and a luscious. So, use in a toaster oven rather than a traditional "pop up" style toaster. One word of warning, though: Without the source material chemicals and stabilizers, the frosting on these ones is actually fairly heat sensitive, and will melt when toasted. Want to dye your frosting? Go for it - with whatever food colouring you like, including natural food colours.Ĭhoose your gluten free sprinkles and filling based on your needs, also! Heads up on Frosting Stability. Not only is this homemade gluten-free pop tarts recipe safe for those with food allergies to gluten, it also gives you control over artificial dyes. The source material needs to be safe to eat for a long time, the homemade version does not. and far better for you.Īs a fresh food item, this gluten free pop tarts recipe does not rely on - or contain - any of the additives the original requires for its shelf stability. The great thing is, while the taste and feel is accurate, I find these gluten-free toaster pastries are actually BETTER than the original source material.
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