Making pop tarts was never a goal of mine. I don’t even like them. However, when you live a gluten free life it’s easy to drool over even the most mundane foods. Here’s how my love affair with pop tarts went down. We have a relative who is planning to get married at sunrise in a fairly remote destination and, although no one has asked me to make anything, by nature I start dreaming up tables set with delicious foods fit for royalty…which I shouldn’t do since no one asked me to. Now let’s demystify pop tarts!
The pastry’s everything. Not all pastry is created equal and gluten free should be almost impossible to make flaky and light. Brittany Angell has experimented with all things gluten free so that the rest of us don’t have to fail. I appreciate how she is taking away the NO, one recipe at a time. Her flaky pate brisee turns out light and flaky, is easy and doesn’t have to be chilled. Of course you can use any recipe for Pate Brisee to make this. I used a premixed blend of flour and tweaked a few other things in Brittany’s recipe because I don’t like to keep different kinds of flour on hand and the results were excellent. I’ll share this in my next post so there’s no guessing game. Here’s my first attempt for Valentine’s Day. They looked like the Play-Do version but tasted wonderful.!
Fillings are easy. What ever your heart desires. Nutella, jams, thinly sliced apple with cinnamon sugar, or this pretty sophisticated fig and bacon filling with maple bourbon glaze. Have fun with the fillings. The art is in how you put it together.
Okay, so now you have Brittany’s recipe for flaky pastry and one recipe for the fig and bacon filling which, by the way, I would reserve for very sophisticated palates. Here is my 2nd attempt to make pop tarts. These turned out so pretty and the texture~only a truly gluten free person will appreciate this~was what I remember from back when I could the finest pastries from the bakery. Everyone loved them.
These are lovely with a paste of figs soaked in orange juice, bacon, walnuts and spices tucked between flaky layers and baked. But you’ll notice that the glaze doesn’t show up. What ever they tell you in recipes you need to make sure the pastry is cool and that the glaze is thick enough to not end up all over the counter. I’d say that you can start with a cup of powdered sugar and then add just enough liquid flavoring like milk and vanilla or orange or lemon juice, etc to make it just wet enough to slowly slide off the spoon.
To assemble once you’ve rolled out the two rectangles of pastry. Whisk together 1 egg white and a tablespoon of water. Brush the surface of the pastry with this mixture and then cut the pastry into 3X4 inch rectangles. Place 2 tablespoons of filling on one rectangle and cover with the other rectangle. Pinch the edges together with your fingers, then using the tines of a fork press all the edges in a pretty pattern. Brush more egg white over the tops, prick the tops with the fork to let steam out. Place on nonstick cookie tray and bake at 350 for 25-35 minutes until golden around the edges. Once the pop tarts are cool to the touch you can glaze them. And then serve them. To anyone. Because they taste incredible.