Gluten Free "Pop Tarts"

These flaky pastries are sure to bring you back to your childhood in one bite! If you have allergies and can't enjoy this classic breakfast item anymore, this one is for you! The dough is super flaky and buttery - you would never know there is no butter in them! I filled mine with raspberry jam, and I must say the tart jam paired with the sweet frosting is a match made in pop tart heaven.


These could also be made into savory hand pies if you were so inclined! I would recommend cutting the dough into larger discs if doing savory to prevent them from cracking when you form them together.



Ingredients:

2 cups white rice flour

1 cup gluten free oat flour

1 tablespoon granulated sugar

1/2 teaspoon kosher salt

1 cup Earth Balance Vegan Buttery Spread, Cold

1 large egg

1/2 cup oat milk

Raspberry Jam or filling of choice

Miss Jones Vanilla Frosting, warmed in the microwave for 30 seconds

Sprinkles


Method of Preparation:


In a medium bowl, whisk together the flour, sugar, and salt.


Using your fingers or a pastry cutter, work the butter into the dry ingredients until their are pea-sized pieces of butter. Make a well in the center and pour in the milk and whisked egg. Stir to combine but do not overtax the dough! Press the dough into a ball, then form into a large disc. Wrap the disc in plastic wrap and refrigerate for at least 30-minutes.


Cut the dough in half and keep half of it in the refrigerator. Preheat the oven to 350 degrees F.


Lightly flour a work surface and roll the dough out to 1/8-inch-thick. Use a round cutter (the size can vary depending on how large you want the empanadas to be!).


Repeat rolling out all of the dough and cutting them into circles. Re-roll the dough scraps as well.


Place 1 tablespoon of your favorite jam, nut butter or hazelnut spread into the center of one of the discs, then top with a second disc of dough. Press down around the edges to seal, then use a fork to crimp the edges closed. Place on a parchment lined baking sheet.


Repeat until all of the hand pies are filled. Bake for 20 to 25 minutes or until the edges are golden brown. While the hand pies are warm top each hand pie with 1 tablespoon of the warmed frosting and spread. Add the sprinkles and enjoy! :)


Note: These are super flak and crumbly in texture - I advise eating with a fork!




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