These gluten free pop tarts are so buttery and flaky that you’d never even know they’re gluten free! They’re stuffed with peanut butter and strawberry jelly, and topped with peanut butter icing. It tastes JUST like a pb & j…only better.
How to make flaky gluten free pie dough
This is my go-to gluten free pie dough recipe and for so many reasons. For one, it’s super easy to make, as any pie dough, and two, it always turns out so buttery and flaky. Here’s the secret to getting that delicious texture WITHOUT the gluten:
- Eggs – Because this dough lacks the strength of gluten, it dough needs a bit of help binding together. Adding eggs to the dough help bring it together, giving it a moldable consistency that won’t break.
- Vinegar – To achieve that flaky texture, the acidity in vinegar is used to lighten the dough and give it that tender consistency.
- Egg wash – Again with the eggs! But for a perfectly golden crust on top, the dough is brushed with a light egg wash.
- Chilling – The dough must chill for about an hour, which is less than typical dough. This is because you don’t want the dough to be SUPER firm, otherwise it will crack easily when rolling it out. It’s a soft dough, so working with it when lightly chilled makes it much more malleable.
Tips for making homemade pop tarts
After the dough has chilled, it’s time to build these peanut butter and jelly pop tarts. This is easily one of my favorite baking processes because it requires precision that’s easy to achieve, so it’s low stress with high reward! To ensure you have an enjoyable pop tart-making experience, here’s what you need to know:
- Rolling – When rolling the dough, it’s likely it will crack due to the lack of gluten. It’s easy to work with once it’s rolled out and softened, but the process of rolling can get tricky. Switch between pressing the dough out with your fingers and rolling it smooth with a rolling pin. And always make sure the surface underneath is well floured, otherwise the pie dough might stick.
- Piping – Each pop tart is filled with both peanut butter and jelly. To ensure you get a bit of each in every bite, use a piping bag to pipe lines of the pb & j within each rectangle. It makes this entire process so much easier and cleaner!
- Crimping – To seal, brush the inside seam of the filled half of the dough with the egg wash. Then lay the other half of dough on top and lightly press down with your fingers to seal it in. Then use a fork to crimp along the edges to ensure nothing leaks out. But don’t press too hard, as this dough is rather delicate.
Signs that the pop tarts are done
The pop tarts are brushed with an egg wash before baked. This not only provides a beautiful golden crust, but it also signals when the pop tarts are ready. You know they’re done when the edges are a very light golden brown and the center is pale with a glossy sheen .
What is the best type of strawberry filling to use?
Preserves? Jam? Jelly? Which one is best? It all depends on your preference as ANY will work, but some are better options than others.
They wall work on a spectrum, where preserves are made with roughly mashed fruit, jam is made with finely mashed fruit, and jelly is made with the juices from mashed and strained fruit. For this recipe, I prefer jam because it’s nice to have some bit of texture without any major pieces. It also works best for drizzling on top, as no fruit chunks get stuck in the piping nozzle.
As for flavor, this is also up to your preference. Any fruit flavor will work here, as long as it’s classic to a PB & J like grape or raspberry.
What is the best peanut butter to use?
For the best outcome, use traditional creamy peanut butter like Jif or Skippy. It holds its shape well, so it won’t leak out the sides of the pop tart.
Can I make this with regular pie dough?
Sure! See my recipe for homemade brown sugar cinnamon pop tarts where I use regular all purpose flour pie dough.
Can the pop tarts be toasted in a toaster?
Due to the icing, these pop tarts can not be toasted in a toaster. BUT they actually taste really good cold because they mimic that classic pb & j flavor even more.
How long do gluten free pop tarts keep?
Store these pop tarts in an air tight container in the refrigerator and they will keep for up to 5 days.
Can I fill them with something different?
For more pop tart recipes, check out my:
- Brown Sugar Cinnamon Pop Tarts
- Cookies & Cream Pop Tarts
- Snickerdoodle Puff Pastry S’mores Pop Tarts
- Strawberry Pop Tart Shortbread
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make these gluten free peanut butter and jelly pop tarts. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print