Gluten-Free Pop-Tarts

Instructions

Place all dry ingredients into a large bowl, and whisk to combine. Add the cold, cubed butter, and using a pastry cutter or a fork, combine the butter with the dry ingredients. You can use your hands too! Mix until the mixture resembles a coarse meal. Create a well (a large hole) in the center of the flour mixture, and set it aside.

In a small bowl, combine the egg and buttermilk with a fork and whisk. Slowly add the buttermilk and egg to the well you have created in the flour, gradually whisking the egg with a fork, combining small amounts of flour at a time. Continue mixing until the dough thickens, and form into a ball (you can use your hands again!) Wrap tightly in plastic wrap (or for a greener alternative, Bees Wrap). Allow dough to rest for 30 minutes in the refrigerator before rolling.

Mix the raspberry jam, cornstarch, and lemon juice together in a small bowl. Set aside.

Preheat the oven to 350 degrees Fahrenheit. Remove dough from the refrigerator and let it rest for 2-3 minutes before handling. Lightly flour a rolling pin, and lightly flour your work surface. Roll out the dough to a large rectangle shape, about ⅛ of an inch thick. Using a ruler or a tape measure, cut out squares of 4x3" rectangles, until no dough remains. Make sure you have an even number of squares. For 5-6 pop-tarts, you should have 10-12 squares of dough.

Place half of the squares on a parchment-lined baking sheet. Brush around the border of the rectangles using the egg wash. Add 1 tablespoon of the jam mixture to the center and spread, but not too much. Be sure to leave a border around the edge so the jam does not seep through. Place the remaining half of the rectangles on top of these jam-filled ones, pressing down lightly so they stick together. With a fork, press down on the edges to crimp them together. Poke a few holes in the top of each pastry with the fork, to allow steam to escape.

Brush the pop-tarts with more eggwash and bake for 20-22 minutes. Remove and transfer to a wire rack to cool completely.

Once the pop-tarts have cooled completely, add powdered sugar to a medium-sized bowl. Add 1-2 teaspoons of water at a time, whisking together until the icing becomes smooth and slightly thick. Keep adding water until it reaches the consistency you like. Be careful to not make it too thin, or the icing will spread too much. If you add too much water, don't worry, just counter it with more powdered sugar.

Spread icing onto each pop tart and top with rainbow sprinkles. Allow icing to set. You can serve these at room temperature, but warmed up in the microwave for 10-15 seconds they are perfect!