![]() Make a batch for a special weekend treat or enjoy all week long by reheating in a toaster oven. We hope you LOVE these apple butter pop tarts! They’re: Pop them in the oven and get ready because gluten-free pop tarts are really happening, friends! Starting to look like pop tarts, right!?Ī dollop of apple butter goes between two squares of dough, and then we crimp and seal the edges with a fork.Ī final “x” on the top allows steam to escape during baking and prevents cracking. Then we roll out the dough and cut it into cute little squares. Next we add apple butter and maple syrup to the dough, which provides moisture and natural sweetness. Not only is it easier, but it quickly breaks up the vegan butter while keeping it cold, which maximizes flakiness! You can make the dough in a bowl using a pastry cutter or fork, but our preferred method uses a food processor. Sea salt and cinnamon add flavor to the dough. The flaky gluten-free dough for these pop tarts relies on a combination of gluten-free flours for a balance of structure and tenderness: almond flour, brown rice flour, sorghum flour, and arrowroot starch. ![]() We hope you love them as much as we do! Let’s pop to it! How to Make Gluten-Free Pop Tarts Plus, they’re surprisingly easy to make and require just 9 ingredients. They’re buttery, flaky, cinnamon-infused, and everything you want in a fall treat. Alternatively, if your glaze is too runny, add in a bit more powdered sugar 1 tbsp at a time.Subtly sweet, a little toasty, and totally nostalgic are all perfect descriptors for fall and for these mini apple butter pop tarts! Whether you grew up eating pop tarts or not, these vegan and gluten-free treats are sure to steal your heart. If your glaze is too stiff add in a bit more milk. Add in powdered sugar and beat on low until smooth. Remove from the oven and allow to cool for 5-10 minutes before glazing.īeat cream cheese and milk until smooth and there are no lumps. Place in the center rack of your oven and bake for 18-20 minutes or until they are a light golden brown. Use a skewer to poke a few holes into the tops of the pop tarts. Use a sharp knife to trim off any excess if necessary.īrush the tops of each pop tart with egg wash and sprinkle with a bit of granulated sugar. Place remaining dough cut outs on top of the pie filling and use a fork to press the edges down. Spoon about 1 heaping tbsp of apple filling onto half of the dough cut outs. Set the cut pieces of pie dough onto prepared baking sheets – 12 per sheet – and brush the edges with egg wash. Cut each rectangle into 12 equal rectangular pieces. Lightly flour the top and use a rolling pin to roll each piece of dough into a rough rectangle that is about 1/4 inch thick. Once your pie dough has chilled, remove the dough from the fridge and set on a lightly floured work surface. Preheat your oven to 375F degrees and line two baking sheets with parchment paper. Cook until apples are fork tender and juices have thickened. Place all ingredients into a medium sauce pan over medium high heat. Wrap with plastic wrap and chill for 30 – 60 minutes. ![]() Turn dough out onto a cool work surface and shape into two equal rectangles that are about 1 inch thick. Next, drizzle the cold water mixed with lemon juice over top of the mixture and use a fork to gently toss the mixture until a ragged dough forms. Slowly begin to work the butter into the flour with your fingers or with a pastry cutter until pea sized chunks of butter remain. ![]() Add in the cold, cubed butter and gently toss the cubes to coat them in the dry ingredients. In a large bowl, whisk together flour, sugar and salt until combined. I mean really, how can you compete with homemade buttery, flaky pie crust and juicy fruit filling? So next time your craving pop tarts, I challenge you to make your own – I promise you wont regret it.Īpple Cinnamon Pop Tarts with Cream Cheese Glazeġ/2 cup ice water (+ up to 2 tbsp more if needed) But once I could smell their sweet, fruity aroma coming from our oven, I knew ,as always, she was right. So being the adoring mother that she is, instead of buying them from the store, she vowed to make us a homemade version that she promised would taste “a million times better.”īeing the stubborn little mule that I was as a child, I at first refused to believe that a homemade version could possibly be as good as the store-bought ones. As an adult I of course couldn’t agree more with her reasoning, but as a child, all I wanted was to eat pop tarts. She said they were unhealthy and wouldn’t even think about putting them in our pantry. Growing up my mum absolutely refused to buy us pop tarts. ![]()
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