Pop Tarts

Preheat your oven to 350°F or 175°C

Begin by making the a Savoury pie dough: https://glutenfreeguy.ca/recipes/recipe/63-pie-pastry-savoury

Divide pastry in half and roll dough out to 3mm or 1/8inch thickness on a well floured work surface.  If you try and keep the pastry square you'll get more pieces out of the dough.

Cut 8cm or 3inch by 10cm or 4inch rectangles.  Place half of them onto a parchment paper lined baking sheet (the bottoms) and the other half aside for later use.  You'll need the same number of pieces on your baking sheet as you have set aside (the tops).

Whisk your egg and lightly brush the outside 1.5cm or .5inch of each pastry on your baking sheet.  Then using a tablespoon, spoon about 1 tablespoon of the jam on each bottom.  Make sure that you don't go onto the egg wash or some of your jam will ooze out during the baking process.

Now take all of your tops and place them on top of the bottoms and gently press all of the edges together.  At this point you can use a fork to press a fork pattern along the outside edge of each pop tart.

Take a knife a cut three small slits on each pop tart to allow steam to escape.  You only want to cut the top pieces of dough and not the bottom, so be careful.

Brush the entire tops with more egg wash.

Bake in your oven for 20-25 minutes or until golden brown.

Let cool completely before proceeding.

For the icing, combine all of the ingredients while withholding some of the whipping cream.  Mix/stir with a spoon and add a few drops of whipping cream at a time if the consistency isn't desired.  The ideal consistency that you're looking for is an icing that is stiff enough to hold its shape, but also viscous enough that it leaves a smooth surface for decorating.  If you end up adding too much whipping cream you can always add a little bit more powdered/confectioners sugar to thicken it up.

These should sit out in the open air for 24 hours for the icing to setup and then stored in an air tight container for up to 5 days.

Each batch makes approximately: 4-8 pop tarts depending on the size you end up making.  In the video the pop tarts were much larger.

I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it.  You can make this pastry as good as I do without compromising on any quality.  Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.