Pop-Tarts Copycat

Grain-Free Copycat Pop-Tarts 

Grain-Free, Gluten-Free, Nut-Free, Egg-Free

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Pop-Tarts were a rite of passage for most of us, mingled with memories of running out the door to catch the bus and the nostalgic pull of colorful boxes plastered with cartoons. But as adults, those pre-packaged goodies taste underwhelming, overly sweet, and an extra serving of artificial colors and hard-to-pronounce preservatives.

Enter: our fresh-from-your oven, golden brown and flaky, 100% grain-free version! A tender crust featuring our premium Cassava Flour envelopes your favorite filling—go with classic fruit jam or chunky preserves, chocolate hazelnut spread, or nut butter studded with chocolate chips. And don’t forget the toppings! A drizzle of icing and a dash of all-natural sprinkles are the perfect way to complete the look of these treats. And yes, you can still bundle them up in pairs to share with your BFF.

Prep time: 25 mins
Cook time: 30 minutes
Yield: about 6 Pop-Tarts

Pastry Crust Ingredients 

• 1 cup Otto's Naturals - Cassava Flour
• ½ teaspoon salt
• 1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into ½ inch pieces
• ¼ cup ice water

Instructions  

1. In a food processor, combine cassava flour, salt, and butter; pulsing briefly until butter is the size of peas, about 10 seconds.
2. Add ice water, one tablespoon at a time, until just moistened and crumbly.
3. Transfer crumbly dough to a lightly floured work surface and shape into 2 discs. Wrap one in saran wrap and refrigerate while you work with the other.
4. Divide disc evenly into 6 balls and flatten each to about 1/8-inch using the method of your choice. We prefer making rounds using our tortilla press and two pieces of parchment paper, but you can go old school and use a rolling pin if you prefer. Round or rectangle, it’s up to you! If doing rectangles, you’ll want to keep them to around 4x3-inches.
5. Stack, separated with parchment, and refrigerate for at least 30 mins. Repeat with the second disc.
6. After refrigeration, place half the dough pieces on a cookie sheet and add your desired filling, taking care to leave about ¼-inch on the perimeter for the dough to seal.
7. Top with another piece of dough and seal the edges by crimping with a fork, ensuring your filling won’t escape.
8. Poke a few tiny holes in the top with a toothpick or fork to let steam escape during baking; this will keep the flakiness!
9. Pop the tarts back into the refrigerator while your oven preheats, about 15-20 minutes. This will firm the pastry back up and ensure even baking.
10. Bake for about 30 minutes at 350°F, turning pan halfway through. Pastries should be a light golden-brown.
11. Allow to cool on pan for about 5 minutes before transferring to a wire rack to cool completely. They will be delicate until completely cool.
12. Eat now or store for a quick breakfast. These heat up beautifully in the toaster, especially if not pre-frosted.
13. Store in an airtight container at room temperature for 3 days or in the refrigerator for 6. To reheat, pop in the toaster or reheat in a 350°F oven for 10 minutes. You can freeze if un-frosted and reheat the same way.
14. To frost, whisk glaze ingredients and carefully spread on your pop-tarts with the back of a spoon. Add sprinkles for a little color pop!

Cinnamon Sugar or Fruit Filling? Your Choice!

Cinnamon Sugar Filling

• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 1 Tablespoon Otto's Naturals - Cassava Flour

Directions:

1. Mix sugar, cinnamon, and cassava flour in a small bowl
2. Use one heaping Tablespoon per tart, leaving out 1/4" around the perimeter for crimping. Use the back of a spoon or measuring cup to spread evenly. 

Cinnamon Glaze:

• 3/4 cup confectioners sugar or powdered maple sugar
• ~1 Tablespoon milk or water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon vanilla

Fruit Filling

IMPORTANT: If you prefer a fruit filling PLEASE USE JAM (not jelly!). Jelly will leak all over, while jam stays neatly (well mostly) inside your pop tart where it belongs. 

Fruit Glaze 

• 3/4 cup confectioners sugar or powdered maple sugar
• ~1 Tablespoon fruit juice (🤫 we just thawed a few frozen raspberries and crushed them to get some juice out!) 
• 1/4 teaspoon vanilla