Kellogg’s Frosted Strawberry Pop-Tarts Toaster Pastries

Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

Pop-tarts…one of the few junk foods that I can honestly say without any shame that I really DO miss since we transitioned to a gluten free diet. I know, I know – the original boxed version that you buy in the store isn’t good for you, it’s more of a dessert than a breakfast food, and it’s chock full of things I can’t pronounce, but they do have the ability to transport me back to my childhood in a single bite.

Seriously, when I walk down the breakfast aisle at the grocery and pass the Pop-tarts I instantly flashback to 1985 – I am in my feetie pajamas, laying on the orange shag carpet in our family room anxiously awaiting Saturday morning cartoons. All the while I am chowing down on as many Strawberry Pop-tart’s as I can before my parents wake up.  Of course, at some point in my nostalgic flashback inevitably my kids snap me back into reality and I realize Pop-tarts are no longer allowed which honestly leaves me feeling a bit bummed out.

Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

When I first learned that Nicole of Gluten Free on a Shoestring had written a book featuring ALL of my childhood favorites I knew I had to get my hands on a copy! I am such a huge fan of Nicole’s site and all of her other books that I knew this one, Gluten-Free Classic Snacks, wouldn’t disappoint and I also knew that there would be Pop-tarts!!! 

Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

As soon as the book arrived I dove in, flipping through 300+ pages of childhood food nostalgia. Girl Scout Cookies, Keebler Townhouse Crackers, Hostess Twinkies, Little Debbie Oatmeal Creme Pies, and just about every single candy bar a girl could ever wish for – they were all there just waiting for me to start baking.

Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

Of course, Pop-tarts had to be first and all I can say is WHOA! Nicole, you have outdone yourself. I may have to quit my day job for a while so that I can cook my way through your book and relive all of my favorite childhood foods with my kids. Ok, so I won’t quit blogging, but I do plan on baking more Classic Snacks in my free time. 

Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

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Gluten Free Frosted Strawberry Pop-Tarts Toaster Pastries recipe by @gfshoestring on @beardandbonnet www.beardandbonnet.com

Gluten Free Kellogg’s Frosted Strawberry Pop-Tarts Toaster Pastries

  • Author: Nicole Hunn from Gluten-Free Classic Snacks
  • Prep Time: 1 hour 40 mins
  • Cook Time: 10 mins
  • Total Time: 1 hour 50 mins
  • Yield: 12 1x

Scale

Ingredients

For the crust:

  • 2 ¼ cups all-purpose gluten-free flour, plus more for sprinkling
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • 8 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon pure vanilla extract
  • 1 egg at room temperature, beaten
  • 46 tablespoons milk, room temperature

For the filling:

  • ¾ cup seedless strawberry jam or jelly

For the glaze:

  • 2 cups confectioners’ sugar
  • 1 tablespoon lukewarm water, plus more by the half-teaspoonful
  • Multicolored gluten-free nonpareils for sprinkling

Instructions

  1. For the crust: Preheat the oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, whisk the flour, cornstarch, salt and sugar to combine well.
  3. Create a well in the center of the dry ingredients, and add the butter, vanilla, egg and milk, mixing to combine after each addition. The dough will be thick. Knead the dough with your hands until it’s smooth, adding more milk by the half-teaspoonful as necessary to bring the dough together.
  4. Place the dough on a lightly-floured surface and dust it lightly with flour to prevent the dough from sticking to the rolling pin. Roll out the dough to ¼ inches thick and slice it into 3 ½ x 4 ½-inch rectangles (there should be at least twenty four rectangles). If the dough becomes difficult to handle at any point, wrap it in plastic wrap and place it in the freezer to chill briefly.
  5. Place 1 tablespoon of strawberry jelly on the center of the half rectangles of dough, and spread it into an even layer, leaving a ¾-inch border clean on all sides of the rectangle. Cover with the remaining rectangles of dough and press all around the clean edge to seal. Using a sharp knife, pastry or pasta wheel, cut off about ½ inch of dough around all sides of the pastry. Place the pastries 2 inches apart from one another on the prepared baking sheet. Dock the pastries by piercing them randomly on top with a toothpick or wooden skewer. Place the baking sheet in the center of the preheated oven and bake until the pastries are very lightly golden brown around the edges and just set in the center, about 8 minutes.
  6. Remove the pastries from the oven and allow them to cool on the baking sheet for 10 minutes before transferring to the wire rack to cool completely.
  7. For the glaze: In a medium-sized bowl, mix the confectioners’ sugar and 1 tablespoon of the water until a thick paste forms. Add more water by the half-teaspoonful as necessary to create a thickly pourable glaze. Spread the glaze thickly on top of each cooled pastry and sprinkle them lightly with nonpareils. Allow them to set at room temperature before serving.
  8. The finished pastries can be stored in a sealed glass container at room temperature and should maintain their texture for at least 3 days. For longer storage, wrap them individually in freezer-safe wrap, and freeze them for up to 2 months. Defrost the pastries at room temperature or unwrap and defrost them in the toaster.

Notes

Recipe published on B&B with permission from Nicole Hunn and Da Capo Press | Lifelong Books

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8 Comments

  1. Jen S July 9, 2015 at 7:55 am

    I love love gfoas! Thanks for spreading the word!

    Reply
    1. Meg July 9, 2015 at 12:10 pm

      Me too Jen! I cook from Nicole’s site and books all of the time. I just cannot get enough!

      Reply
  2. Nicole Hunn July 10, 2015 at 12:06 pm

    Thank you so much, Meg! Yours look even prettier than the ones in the book!!

    xo Nicole

    Reply
    1. Meg July 11, 2015 at 8:11 pm

      You are too sweet, thank you so much Nicole!

      Reply
  3. ChristinaL30 July 10, 2015 at 1:42 pm

    I can’t wait to make these for my boys, but I have a “technical” question: The instructions say to leave a 3/4″ margin when applying the fruit filling, but then we cut off 1/2″ later? Couldn’t we just leave a 1/4″ margin, and have a somewhat bigger pastry? I don’t really have any experience trying to make anything like this, so I’m not sure if that will make the filling ooze out, but I’m wondering what I would do w/the scrap dough once it’s cut off. (Would there be enough for another pastry? A half pastry?) Thx for any advice or insight.

    Reply
    1. Meg July 11, 2015 at 8:42 pm

      I copied Nicole’s instructions to the letter for these. I didn’t have that much dough left over really, I will note that it is very important to have a good seal around the edges so that the filling doesn’t ooze out. I made that mistake on a couple of them 😉

      Reply
  4. Chad Dyle June 12, 2017 at 7:06 pm

    My daughter was recently diagnosed with Celiacs and Diabetes. We have been replacing some of her favorite foods and was super excited to find this recipe. I’m just getting into baking (other than dumping a box into a bowl), but I’m having a problem. I followed the instructions, but my dough isn’t really very dough-like. It is pretty wet. I double checked myself, so I know that I did it correctly. My daughter has a dairy allergy, so we used Earth Balance butter. Could that have been a problem? Other than that, we used Bob’s Red Mills GF Flour and everything else was regular off the shelf items.

    Reply
    1. thismess June 24, 2017 at 12:10 am

      Hmmm…so sorry you had issues with the dough. Did you start with 4 tablespoons milk and increase the milk gradually by the 1/2 teaspoonful as needed until the mixture formed a dough or did you start out with all 6 tablespoons milk? If you started with all 6 tablespoons it would probably be too wet to begin with. Let me know if this helps you out or if we need to keep troubleshooting, I definitely want to help you and your daughter make the treats that she loves!

      Reply

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