Pop Tart Fruit Pastries
These pastires are so so good and can be made GF/DF but also regular!
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!!