Do you have memories of eating pop tarts for breakfast as a child? I never knew anyone who made their own pop tarts because they were so accessible in the freezer at the grocery store. I recently fed a pop tart to my 2 year old and my husband asked me why we don’t try to make our own gluten free pop tarts. I had never made pop tarts before but I really wanted to give it a try! These pop tarts are so easy to make that it’s a shame more people don’t make them at home. The pastry is so amazingly flaky that you won’t believe it’s gluten free. You can get really creative with the fillings and glaze toppings. My recipe has a simple red-berry jam filling and white glaze with sprinkles. You can fill them with Nutella, your preferred flavor of fruit jam or cinnamon sugar. You can add a drop of food coloring to the glaze or top with any flavor/color of sprinkles to make them fun for the kids to eat! I hope you and your kids enjoy these gluten free pop tarts as much as I do!!!

Orly’s Gluten Free Pop Tarts (Toaster Strudels)


Recipe Makes 4 Pop Tarts


1 1/4 cups (175 grams) Blends by Orly Sydney Blend

1/2 teaspoon (2 grams) salt

1/2 tablespoon (8 grams) granulated white sugar

1/2 cup (113 grams) cold unsalted butter, diced

4 tablespoons ice cold water

Egg Wash:

1 large egg, lightly beaten

1/3 cup (80 ml) raspberry or strawberry jam


1/2 cup (60 grams) confectioners (powdered or icing) sugar

1 Tbsp milk or cream

Colored Sprinkles (optional)

Food coloring for colored glaze (optional)


Mix: In your food processor, place the Sydney Blend, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 10 seconds). Sprinkle about 3 tablespoons of water over the flour mixture and process the dough just until it holds together when pinched.

Roll out the dough into a 12 x 9 inch rectangle. Cover with a second piece of parchment and roll the dough to a even thickness. Then slide the pastry, along with the parchment paper, onto a baking sheet and place in the refrigerator until the pastry is firm (about 30 minutes).

Once chilled, remove from refrigerator and peel off the top piece of parchment paper. Take a pastry wheel, pizza cutter, or sharp knife and cut the pastry into 8 - 3 x 4 1/2 inch rectangles.

Shape: Next, place four of the rectangles of pastry on a parchment paper lined baking sheet. These will be the bottoms of your Pop-Tarts. With a pastry brush, brush the outside edges of the rectangles with a beaten egg. Spoon a heaping tablespoon of jam in the center of each rectangle. Place a second rectangle of pastry on top of the first. Use your fingertips to gently press down the edges of the top rectangle of pastry to the bottom pastry. Then, with the floured tines of a fork, seal the edges.

Bake: Preheat your oven to 350 degrees F. Brush the tops of the pastry with the egg wash. Using a toothpick or the tines of a fork, prick the tops of the Pop-Tarts as this will prevent the pastry from puffing up during baking. Bake for about 30-35 minutes until the Pop-Tarts are nicely browned around the edges. Remove from oven and place on a wire rack to completely cool.

Glaze: While the Pop-Tarts are cooling, in a small bowl, mix the powdered sugar with just enough milk (or cream) to make a smooth and spreadable glaze. Then, using a pastry brush, brush the tops of the cooled pastries with the glaze. If desired, sprinkle with colored sprinkles. Let the Pop-Tarts sit at room temperature for about 15-30 minutes to allow the glaze to dry.

The Pop-Tarts can be stored, in an air tight container, at room temperature, for about 2-3 days, or they can be frozen.