Homemade Gluten Free  Pop Tarts

These homemade gluten free pop tarts are so much better than anything store-bought! They're flaky, with a sweet jam filling and topped with raspberry icing.


INGREDIENTS - GF pie crust mix - Cold butter - Ice water - Raspberry jam - Powdered sugar - Freeze dried raspberries - Milk

STEP 1: Empty the pie crust mix into a large bowl. Using a pastry blender or two knives, cut the cold butter into the mix until coarse and crumbly

STEP 2: Add ice cold water, one tablespoon at a time, and stir until dough comes together. Chill for 1 hour.

STEP 3: Roll the dough out to a 9x12 inch rectangle. Use a knife to cut out 3x4 inch rectangles of dough. 

STEP 4: Arrange half of the rectangles on the prepared baking sheet. Scoop 1-2 teaspoons of jam onto the centers of each one.

STEP 5: The remaining rectangles will be the tops of the pop tarts. Arrange on top of each and use a fork to crimp the edges. Bake for 28-30 minutes.

STEP 6: To make the icing, stir the powdered sugar with the ground freeze dried raspberries in a small bowl. Add the milk and stir to combine. Drizzle or spread onto cooled pop tarts.