Gluten Free Peanut Butter and Jelly Pop Tarts

The final dish
As seen on
Butternut bakery
Total Time
1 hour 50 minutes
Prep Time
1 hour 30 minutes
Cook Time
20 minutes
Rating
4 out of 5 stars
(1)

Ingredients

6 pop tarts
  • 2 1/2 cups (345g) gluten free baking flour
  • 2 tbsp granulated sugar
  • 1/2 tsp salt
  • 1 cup (220g) unsalted butter, cold and cubed
  • 2 large eggs, cold
  • 1/4 - 1/3 cup ice cold water
  • 1 tsp vinegar
  • 1/2 cup creamy peanut butter
  • 1/2 cup strawberry jam
  • 1 large egg, for brushing on top
  • 3/4 cup (75g) powdered sugar
  • 2 tbsp creamy peanut butter
  • 2 tbsp milk
DessertsKid-FriendlyBakingDairy
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Preparation

Chef’s notes

STORAGE – Keep the pop tarts in an airtight container in the refrigerator where they will keep for up to 5 days. They taste great warm, but they also taste so good cold as well! Because of the icing, these pop tarts cannot be heated up in the toaster.
PIE DOUGH – The dough can be chilled for up to 4 days (or frozen in a freezer-safe bag for up to 4 months). You do not have to make all 6 pop tarts at once, so you can make 3 with half of the dough and keep the remainder either in the refrigerator or the freezer.
BUTTER – You can swap the butter with vegan butter baking sticks for a dairy-free version!
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