Description
Gluten-Free Frosted Blueberry Pop-Tarts are homemade toaster pastries featuring a flaky, gluten-free crust filled with sweet blueberry preserves, topped with a vanilla glaze and colorful sprinkles. They’re a nostalgic and delicious treat made without gluten or artificial ingredients.
Ingredients
- 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1 cup cold unsalted butter, cubed
- 2 tbsp granulated sugar
- 1/2 tsp salt
- 1 large egg
- 4–6 tbsp ice water
- 1/2 cup blueberry preserves or jam
- 1 tsp cornstarch (optional, to thicken jam)
- 1 egg (beaten, for sealing the edges)
- 1 cup powdered sugar
- 2–3 tbsp milk or dairy-free milk
- 1/2 tsp vanilla extract
- Gluten-free sprinkles, for topping
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add 1 egg and 4 tbsp of ice water. Mix just until the dough comes together, adding more water if needed. Do not overwork the dough.
- Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out each disk of dough between two sheets of parchment paper to about 1/8 inch thickness.
- Cut the dough into equal-sized rectangles using a knife or pastry cutter.
- Place half of the rectangles on the prepared baking sheet. Spoon 1–2 teaspoons of blueberry preserves onto the center of each.
- Brush the edges with a beaten egg, then top with a second rectangle of dough. Press the edges to seal and crimp with a fork.
- Prick the tops with a fork to allow steam to escape.
- Bake for 20–25 minutes or until golden brown. Allow them to cool completely on a wire rack.
- To make the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Spoon or drizzle over cooled pop-tarts.
- Top with gluten-free sprinkles and let the glaze set before serving.
Notes
Chilling the dough is key to achieving a flaky crust—don’t skip it.Use thick jam or preserves to prevent leaking during baking.Customize with different fillings like strawberry, raspberry, or chocolate.For a dairy-free version, use vegan butter and non-dairy milk.Store leftover dough in the fridge for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 pop-tart
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
