Craving a nostalgic breakfast treat without the gluten? Get ready to revolutionize your morning with these homemade Gluten-Free Peanut Butter and Jelly Pop Tarts that are so delicious, you'll forget they're even gluten-free! Imagine biting into a crispy, golden pastry filled with oozing jelly and creamy peanut butter - a childhood classic reimagined for those with dietary restrictions. These pop tarts are not just a meal; they're a culinary experience that will transport you back to lazy weekend mornings, but with a modern, health-conscious twist.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 cup gluten-free all-purpose flour
- 1/4 cup peanut butter
- 1/4 cup sugar
- 1/4 cup cold butter, cubed
- 1/4 cup milk
- 1/2 cup jelly or jam
- 1 egg (for egg wash)
Instructions
- In a large mixing bowl, combine the gluten-free all-purpose flour and sugar. Mix thoroughly to distribute ingredients evenly.
- Add cold cubed butter and peanut butter to the flour mixture. Using a pastry cutter or your fingertips, work the fats into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
- Gradually add cold milk, stirring until the dough comes together and forms a cohesive ball. Be careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the gluten-free flour to hydrate and the butter to firm up.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a surface dusted with gluten-free flour, roll out the chilled dough to approximately 1/8 inch thickness. Use a rectangular cookie cutter or knife to create 16 even rectangles.
- Place 8 dough rectangles on the prepared baking sheet. Spread about 1 tablespoon of jelly or jam in the center of each rectangle, leaving a small border around the edges.
- Cover each jelly-topped rectangle with a matching dough rectangle. Use a fork to crimp and seal the edges completely.
- In a small bowl, beat the egg and create an egg wash by whisking. Brush the top of each pop tart with the egg wash.
- Use a fork or toothpick to poke a few small holes on the top of each pop tart to allow steam to escape during baking.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and the pastry looks crisp.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Once cooled, you can drizzle with a simple glaze made from powdered sugar and milk if desired.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Chill Your Dough: The secret to flaky, tender pop tarts is keeping your dough cold. Don't skip the 30-minute refrigeration step!
- Flour Power: Use a gluten-free flour blend specifically designed for baking to ensure the best texture and flavor.
- Seal Like a Pro: When crimping the edges with a fork, press firmly to prevent the filling from leaking during baking.
- Egg Wash Magic: The egg wash gives your pop tarts that gorgeous golden-brown color and beautiful shine.
- Filling Finesse: Don't overfill your pop tarts. Too much jelly can cause leaking and make sealing difficult.
- Customize Your Flavors: Experiment with different jam flavors or swap peanut butter for almond butter for variety.
- Make Ahead: These pop tarts can be prepared in advance and frozen before baking for a quick breakfast option.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 35mg
