Homemade Gluten Free Strawberry Pop Tarts Recipe

Shape and chill the dough. Turn the dough out onto a piece of parchment paper and gently bring it together with your hands if needed. Divide into two equal pieces and shape each into a round disc. Wrap each disc tightly in plastic wrap, place on a flat surface, and chill in the fridge for at least 2 hours (up to overnight). If using vegan butter, chill for at least 5 hours so the dough stays firm.

Make the berry filling. While the dough chills, add the strawberries, raspberries (if using), maple syrup, a splash of lemon juice and tapioca flour to a small saucepan. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jammy strawberry filling. Remove from heat and let cool to room temperature before using.

Preheat the oven and prep the pan. When you’re ready to assemble, preheat your oven to 350° Fahrenheit. Line a cookie sheet or baking sheet with a piece of parchment paper and set aside so it’s ready for your pop tarts.

Roll out the first disc. Place one chilled disc of pastry dough on a lightly floured piece of parchment. Place another piece of parchment (or plastic wrap) over the top and use a rolling pin to roll the dough into a large rectangle about ⅛–¼ inch thick. If the edges crack, gently press them back together with your fingers.

Cut the dough into rectangles. Use a sharp knife or pizza cutter to trim the edges so you have a clean rectangle, then cut the dough into evenly sized inch rectangles. You’re aiming for pairs that will become the tops and bottoms of your homemade pop tarts. Transfer the rectangles to your prepared baking sheet in a single layer and place the sheet in the fridge to keep them cold.

Repeat with the second disc. Roll out the second disc the same way: between parchment, with a rolling pin, into a large rectangle. Cut into evenly sized rectangles to match the first batch. These will become the tops of each pastry.

Fill the pop tarts. Remove the first tray of rectangles from the fridge. Add a small spoonful of the cooled strawberry filling to the center of half of the rectangles, leaving a clean border around the edges so you can seal them.

Seal the edges and vent. Place a second rectangle of pastry dough over the top of each filled piece. Gently press around the edges of the pastry with your fingers, then crimp all the way around with a fork to seal. Use a toothpick or fork to poke holes in the top of each pastry so steam can escape while baking.

Bake until golden brown. Brush the tops lightly with egg wash if desired for shine, then bake on the middle rack for 20–25 minutes, or until the pop tarts are lightly golden brown around the edges. Rotate the cookie sheet halfway through baking so they cook evenly.

Cool on a rack. Remove the pop tarts from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Let them cool completely to room temperature (or chill them) before adding the icing so it doesn’t melt off the top of each pastry.

Make the icing. While the pastries cool, add the powdered sugar to a small bowl, then whisk in the milk and vanilla extract until smooth. If you’d like a naturally pink icing, whisk in beet root powder (optional). Adjust with a little more milk or tapioca flour as needed to get a drizzle-able consistency.

Frost and serve. Spoon or drizzle icing over the top of each pop-tart, letting it drip down the sides. Add dye-free sprinkles if you like that classic toaster pastries look. Let the icing set, then enjoy right away or store in an airtight container in the fridge. You can gently reheat them in a toaster oven for that freshly baked, flaky crust texture.