Description

These Flaky Homemade Gluten-Free Pop Tarts with strawberry filling are a delightful twist on the classic breakfast treat, crafted with a blend of gluten-free flours and filled with homemade strawberry jam. The pastry is tender and flaky, perfectly encasing a luscious, jammy strawberry filling, topped with a vibrant pink hibiscus glaze for a beautiful finish.

Ingredients

Scale

For the Gluten-Free Dough

¾ cup Bob’s Red Mill gluten-free oat flour
½ cup + 1 tablespoon Bob’s Red Mill millet flour (plus more for rolling)
¼ cup + 2 tablespoons Bob’s Red Mill sweet rice flour
¼ cup + 1 tablespoon Bob’s Red Mill tapioca flour
1½ tablespoons granulated sugar
¾ teaspoon Bob’s Red Mill xanthan gum
¼ teaspoon + 1 pinch kosher salt
¾ cup cold unsalted butter (sliced into 12 tablespoons)
4–6 tablespoons ice water
1 large egg (whisked)
Optional: 2 tablespoons heavy cream or milk

For the Strawberry Jam Filling

1½ lbs fresh or frozen strawberries (thawed)
1½ tablespoon fresh lemon juice
3 tablespoons granulated sugar
1½ tablespoon Bob’s Red Mill cornstarch
¼ cup water (for pureeing fresh strawberries)

For the Pink Hibiscus Icing

3 tablespoons dried hibiscus tea leaves or 3 hibiscus tea bags
½ cup water
1½ cups powdered sugar (sifted)
½ teaspoon honey
Optional: Sprinkles

Instructions

Mix Dry Ingredients: In a large bowl, whisk together oat flour, millet flour, sweet rice flour, tapioca flour, sugar, xanthan gum, and salt until well combined.
Cut in Butter: Add the cold, sliced butter to the flour mixture. Using your hands, quickly work the butter into the flour until pieces are almond-sized, creating a crumbly dough texture.
Add Ice Water: Gradually add 1 tablespoon of ice water at a time, mixing with a fork or hands until the dough holds together when pinched but is not sticky. Knead gently until just combined, then divide the dough into two equal portions.
Roll and Fold Dough: Lightly dust your work surface with millet flour and roll out each dough piece into a ¾-inch thick rectangle. Dust the top with millet flour, fold the dough into thirds like a letter, then fold into thirds again to form a square. Press into 1-inch thick rectangles, wrap in plastic wrap, and chill for at least 1 hour or overnight.
Prepare Strawberry Jam Filling: If using frozen strawberries, puree until smooth. For fresh strawberries, puree with ¼ cup water and strain through a fine mesh sieve into a pot. Whisk sugar and cornstarch together and add with lemon juice to the puree. Bring to boil over medium heat, then simmer gently, whisking occasionally, for about 40 minutes until thick and jammy. Cool completely in the fridge.
Roll Dough and Cut Rectangles: Dust work surface, remove one dough portion from fridge, and let soften 5-10 minutes. Roll into a 9×12-inch rectangle, dusting and flipping to prevent sticking. Repair cracks as needed. Cut into nine 3×4-inch rectangles and refrigerate. Repeat with second dough portion and scraps to make additional rectangles.
Assemble Pop Tarts: Brush egg wash over one rectangle’s surface. Place 1 heaping tablespoon of chilled strawberry jam in the center. Cover with a second rectangle and seal edges firmly without squeezing jam out. Crimp edges with a fork. Place assembled pop tarts on a parchment-lined baking sheet about 1 inch apart.
Vent and Chill: Use a chopstick or skewer to poke 9 vents in the top of each tart. Chill the assembled pop tarts for 15 minutes while preheating the oven to 400°F (204°C).
Brush Tops: Before baking, brush the tops of the pop tarts with remaining egg wash or optional heavy cream/milk for a shiny, golden finish.
Bake: Bake the pop tarts for 39-42 minutes until tops are golden brown and crisp. Remove from oven and gently press the tarts to release any steam and flatten slightly. Cool completely on a wire rack before icing.
Prepare Hibiscus Icing: Boil water and steep hibiscus leaves/tea bags for 10 minutes until deep red. Strain and chill to room temperature. In a bowl, whisk powdered sugar with honey and 1½ tablespoons of hibiscus tea concentrate, adding more tea gradually to achieve a thick glaze that holds shape briefly when drizzled.
Ice and Decorate: Spoon 1-2 teaspoons of hibiscus glaze over each cooled pop tart, spreading gently. Decorate with sprinkles if desired. Let set before serving.

Notes

Use chilled butter and ice water to ensure a flaky pastry.
Do not overwork the dough to maintain tenderness.
Folding the dough layers helps build flakiness despite gluten free flours.
Chilling the dough is important to help maintain structure while rolling and baking.
Ensure jam is completely cooled before filling to prevent dough from becoming soggy.
Venting the tops allows steam to escape, preventing soggy pop tarts.
The hibiscus icing adds a lovely floral note and vibrant color.
Pop tarts can be stored in an airtight container for up to 3 days or frozen for longer storage.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Keywords: Gluten-Free Pop Tarts, Homemade Pop Tarts, Strawberry Jam, Gluten-Free Breakfast, Flaky Pastry, Hibiscus Icing