Easy, gluten-free recipes for every diet

' & ! ( "

JULY 8, 2015

Kellogg’s Frosted
Strawberry Pop-Tarts
Toaster Pastries
8 COMMENTS % SHARE

Jump to Recipe · Print Recipe

" # Pin
Tweet 14 $ !
Share 14
SHARES

Pop-tarts…one of the few junk foods that I can

honestly say without any shame that I really DO
miss since we transitioned to a gluten free diet.
I know, I know – the original boxed version that
you buy in the store isn’t good for you, it’s more
of a dessert than a breakfast food, and it’s
chock full of things I can’t pronounce, but they
do have the ability to transport me back to my
childhood in a single bite.

Seriously, when I walk down the breakfast aisle

at the grocery and pass the Pop-tarts I instantly
flashback to 1985 – I am in my feetie pajamas,
laying on the orange shag carpet in our family
room anxiously awaiting Saturday morning
cartoons. All the while I am chowing down on as
many Strawberry Pop-tart’s as I can before my
parents wake up. Of course, at some point in
my nostalgic flashback inevitably my kids snap
me back into reality and I realize Pop-tarts are
no longer allowed which honestly leaves me
feeling a bit bummed out.

When I first learned that Nicole of Gluten Free

on a Shoestring had written a book featuring
ALL of my childhood favorites I knew I had to
get my hands on a copy! I am such a huge fan
of Nicole’s site and all of her other books that I
knew this one, Gluten-Free Classic Snacks,
wouldn’t disappoint and I also knew that there
would be Pop-tarts!!!

As soon as the book arrived I dove in, flipping

through 300+ pages of childhood food
nostalgia. Girl Scout Cookies, Keebler
Townhouse Crackers, Hostess Twinkies, Little
Debbie Oatmeal Creme Pies, and just about
every single candy bar a girl could ever wish for
– they were all there just waiting for me to start
baking.

Of course, Pop-tarts had to be first and all I can

say is WHOA! Nicole, you have outdone
yourself. I may have to quit my day job for a
while so that I can cook my way through your
book and relive all of my favorite childhood
foods with my kids. Ok, so I won’t quit blogging,
but I do plan on baking more Classic Snacks in
my free time.

PRINT

Gluten Free Kellogg’s

Frosted Strawberry Pop-
Tarts Toaster Pastries
★ ★ ★ ★ ★ 5 from 1 reviews

Author: Nicole Hunn from Gluten-Free

Classic Snacks
Prep Time: 1 hour 40 mins
Cook Time: 10 mins
Total Time: 1 hour 50 mins
Yield: 12 1x

PRINT

PIN

Ingredients SCALE 1X 2X 3X

For the crust:

2 ¼ cups all-purpose gluten-free

flour, plus more for sprinkling

¼ cup cornstarch

¼ teaspoon salt

¾ cup granulated sugar

8 tablespoons unsalted butter,

melted and cooled

1 teaspoon pure vanilla extract

1 egg at room temperature,

beaten

4–6 tablespoons milk, room

temperature

For the !lling:

¾ cup seedless strawberry jam or

jelly

For the glaze:

2 cups confectioners’ sugar

1 tablespoon lukewarm water,

plus more by the half-teaspoonful

Multicolored gluten-free
nonpareils for sprinkling

Instructions
1 For the crust: Preheat the oven to
350°F. Line a large rimmed
baking sheet with unbleached
parchment paper and set it aside.

2 In a large bowl, whisk the flour,

cornstarch, salt and sugar to
combine well.

3 Create a well in the center of the

dry ingredients, and add the
butter, vanilla, egg and milk,
mixing to combine after each
addition. The dough will be thick.
Knead the dough with your hands
until it’s smooth, adding more
milk by the half-teaspoonful as
necessary to bring the dough
together.

4 Place the dough on a lightly-

floured surface and dust it lightly
with flour to prevent the dough
from sticking to the rolling pin.
Roll out the dough to ¼ inches
thick and slice it into 3 ½ x 4 ½-
inch rectangles (there should be
at least twenty four rectangles). If
the dough becomes difficult to
handle at any point, wrap it in
plastic wrap and place it in the
freezer to chill briefly.

5 Place 1 tablespoon of strawberry

jelly on the center of the half
rectangles of dough, and spread
it into an even layer, leaving a ¾-
inch border clean on all sides of
the rectangle. Cover with the
remaining rectangles of dough
and press all around the clean
edge to seal. Using a sharp knife,
pastry or pasta wheel, cut off
about ½ inch of dough around all
sides of the pastry. Place the
pastries 2 inches apart from one
another on the prepared baking
sheet. Dock the pastries by
piercing them randomly on top
with a toothpick or wooden
skewer. Place the baking sheet in
the center of the preheated oven
and bake until the pastries are
very lightly golden brown around
the edges and just set in the
center, about 8 minutes.

6 Remove the pastries from the

oven and allow them to cool on
the baking sheet for 10 minutes
before transferring to the wire
rack to cool completely.

7 For the glaze: In a medium-sized

bowl, mix the confectioners’
sugar and 1 tablespoon of the
water until a thick paste forms.
Add more water by the half-
teaspoonful as necessary to
create a thickly pourable glaze.
Spread the glaze thickly on top of
each cooled pastry and sprinkle
them lightly with nonpareils.
Allow them to set at room
temperature before serving.

8 The finished pastries can be

stored in a sealed glass container
at room temperature and should
maintain their texture for at least
3 days. For longer storage, wrap
them individually in freezer-safe
wrap, and freeze them for up to 2
months. Defrost the pastries at
room temperature or unwrap and
defrost them in the toaster.

Notes

i Recipe published on B&B with

permission from Nicole Hunn
and Da Capo Press | Lifelong
Books

Did you make this recipe?

Tag @thismessisours on Instagram and
hashtag it #thismessisours

Recipe Card powered

by

I am a participant in the Amazon Services LLC

Associates Program, an affiliate advertising
program designed to provide a way for sites to
earn advertising fees by advertising and linking
to amazon.com. This means if you make a
purchase using these links above – your cost
remains the same, but I earn a small percentage
to help support this blog. Thank you so much
for your support!

Save

SHARE THIS

! " Save #

PREVIOUS POST

Hushpuppy
Panzanella

NEXT POST

Chile and Lime

Infused Jicama
Sticks

YOU MAY ALSO LIKE

APRIL 9, 2020

Kid Approved Fruity

Avocado Toast

APRIL 1, 2020

Individual Strawberry
Crisps

MAY 20, 2019

Apple and Berry Rosé

Sangria

8 COMMENTS

Jen S
JULY 9, 2015 AT 7:55 AM

I love love gfoas! Thanks for spreading the word!

REPLY ↓

Meg
JULY 9, 2015 AT 12:10 PM )
Me too Jen! I cook from Nicole’s site and books all
of the time. I just cannot get enough!

REPLY ↓

Nicole Hunn
JULY 10, 2015 AT 12:06 PM

Thank you so much, Meg! Yours look even prettier than

the ones in the book!!

xo Nicole

REPLY ↓

Meg
JULY 11, 2015 AT 8:11 PM )
You are too sweet, thank you so much Nicole!

REPLY ↓

ChristinaL30
JULY 10, 2015 AT 1:42 PM

I can’t wait to make these for my boys, but I have a

“technical” question: The instructions say to leave a
3/4″ margin when applying the fruit filling, but then we
cut off 1/2″ later? Couldn’t we just leave a 1/4″ margin,
and have a somewhat bigger pastry? I don’t really have
any experience trying to make anything like this, so I’m
not sure if that will make the filling ooze out, but I’m
wondering what I would do w/the scrap dough once it’s
cut off. (Would there be enough for another pastry? A
half pastry?) Thx for any advice or insight.

REPLY ↓

Meg
JULY 11, 2015 AT 8:42 PM )
I copied Nicole’s instructions to the letter for these.
I didn’t have that much dough left over really, I will
note that it is very important to have a good seal
around the edges so that the filling doesn’t ooze
out. I made that mistake on a couple of them

REPLY ↓

Chad Dyle
JUNE 12, 2017 AT 7:06 PM

My daughter was recently diagnosed with Celiacs and

Diabetes. We have been replacing some of her favorite
foods and was super excited to find this recipe. I’m just
getting into baking (other than dumping a box into a
bowl), but I’m having a problem. I followed the
instructions, but my dough isn’t really very dough-like.
It is pretty wet. I double checked myself, so I know that
I did it correctly. My daughter has a dairy allergy, so we
used Earth Balance butter. Could that have been a
problem? Other than that, we used Bob’s Red Mills GF
Flour and everything else was regular off the shelf
items.

★★★★★

REPLY ↓

thismess
JUNE 24, 2017 AT 12:10 AM )
Hmmm…so sorry you had issues with the dough.
Did you start with 4 tablespoons milk and increase
the milk gradually by the 1/2 teaspoonful as needed
until the mixture formed a dough or did you start
out with all 6 tablespoons milk? If you started with
all 6 tablespoons it would probably be too wet to
begin with. Let me know if this helps you out or if
we need to keep troubleshooting, I definitely want
to help you and your daughter make the treats that
she loves!

REPLY ↓

LEAVE A COMMENT

RATE THIS RECIPE

☆☆☆☆☆

COMMENT

NAME *

EMAIL *

WEBSITE

SAVE MY NAME, EMAIL, AND WEBSITE

IN THIS BROWSER FOR THE NEXT
TIME I COMMENT.

POST COMMENT

Search …

NEWSLETTER

SUBSCRIBE TODAY FOR THE INSIDE

SCOOP!

Your email address

SIGN UP

ABOUT MEG

Life can get pretty complicated, especially

around dinner time. Whether you’ve got picky
eaters, or bonafide allergy concerns, we’ve got
some inspiration that’ll get you excited to bring
all of those wants, needs and like-to-have’s
around your family table. I’ve put together a
couple of quick articles and guides to help you
get started on your journey, or maybe just to
help you get to know us a little better. So dig in
and see what we’re all about. Just don’t judge –
because we’re a total mess! more

// OUR LATEST INSTAGRAM POSTS //

& F O L LOW M E !

PRIVACY POLICY SITE MAP