These Pop Tart Fruit Pastries really hit the spot and they are so cute! I have been gluten free for about 9 years now, and every once in a while I crave something I used to eat. Whether it’s a good donut (my favorite was always the chocolate frosting with cream in the middle.. yumm), fried cheese curd, or just a crusty piece of bread – I sometimes really miss being able to eat it.
But you know what? It has forced me to get creative and find alternatives. I’m so thankful gluten free products have come as far as they have, especially for my girls. It allows us to feel included and satisfy our cravings once in a while!
Well, one afternoon, I was craving a pastry. I have found GF puff pastry at the store in the past, but didn’t have any on hand, so I decided to try to make my own! I have a recipe that I use for pie crust, so I decided to start there and then just got going! They turned out so good and knew I had to make them again and share the recipe.
Ingredients
Let’s chat ingredients really quickly. My favorite gluten free flour is this one from King Arthur! It has always worked well in any recipe. I also use Earth’s Best dairy free butter, and dye free sprinkles. I have some that I use from Pick N Save, but these are also so cute and they have a ton of color options!
But do they work with regular flour and butter?
So I know my recipe works gluten and dairy free, but I really want everyone to be able to make them! So I asked if anyone would be willing to try my recipe with regular flour and butter. I got so many people willing to help – so thank you!! And the best news… they do! They work great both ways, so this recipe is for EVERYONE!
I cannot wait for you all to try these Pop Tart Fruit Pastries and let me know what you think. They are so cute for dessert, a brunch, or just because! Let me know if you make them!
Looking for other dessert options? Here are all of our dessert recipes!
Pop Tart Fruit Pastries
Ingredients
Dough
- 1 1/4 cup flour (gluten free or regular)
- 1 stick cold butter – cubed (DF works too)
- 5-6 Tbsp cold water
Filling / Egg wash
- jam of choice (I used raspberry)
- 1 egg (whisked)
Icing
- 1 cup powdered sugar
- 1-2 Tbsp milk (I used oat milk)
- sprinkles (optional, but so fun!)
Instructions
- Preheat the oven to 375.
- In a food processor, pulse the flour and cubed cold butter until combined.
- Once the butter has broken apart, add in 5-6 T of cold water and pulse until fully combined. Start with 5, and add as needed!
- Form into a ball and roll out dough until 1/8 in thick or so – it doesn't need to be very thick.
- Using a round cookie cutter (about 3-4 inches), cut out circles. You'll have to repeat this process (and the last step) until you use up all the dough.
- On a pan lined with parchment paper, put half of the circles down. Place a spoonful of your favorite jam in the center leaving room on the outside to seal the top piece of dough.
- Take another circle of dough and press it out with your hands just slightly, making it a little bigger than the bottom piece.
- Cover jam and use your finger or a fork to press down the sides. It's important to make sure the sides are sealed or the jam will come out. Repeat until you've used all the dough.
- Scramble one egg and egg wash the tops. Skip if you can't do egg, or just use milk.
- I didn't need to do this, but you can take a fork and poke a hole in the top for steam to come out, like you would a pie!
- Bake for 15-20 minutes or until golden brown.
- While they bake, mix 1 cup of powdered sugar and 1-2 T of milk. Start slowly and add. You want just enough liquid so it mixes. Not too thick but not too runny! A tiny bit of vanilla would be good too!
- Once the pastries have cooled completely, top with icing and sprinkles! Enjoy!!
