Homemade Brown Sugar Cinnamon Pop Tarts (Gluten-free)
Healthier gluten-free brown sugar cinnamon pop tarts will take you right back to your childhood! Flakey gluten-free and paleo dough is stuffed with a cinnamon sugar filling, baked until perfectly golden, then topped with a cinnamon glaze. These homemade Pop Tarts are gluten free, paleo friendly, dairy free, and can be made nut-free!
Ingredients
Dough
- 2 1/2 cups almond flour
- 1 cup tapioca flour
- 1/4 cup solid coconut oil or butter
- 1/4 cup maple syrup
- 1 egg room temp
- 1 tsp vanilla extract
- sea salt
Filling
- 3/4 cup coconut sugar
- 1 tbsp cinnamon
- 1/4 cup cashew or almond butter
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract & pinch of sea salt
Glaze/icing
- 1 cup monk fruit powdered sugar or regular powdered sugar
- 3-4 tbsp milk of choice, as needed
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
Instructions
- In a food processor or in the bowl of a stand mixer, pulse together the almond flour and tapioca flour until well mixed. Then add in the coconut oil, processing a minute or so until the dough resembles wet sand. Add in the remaining ingredients, processing another minute or so until a uniform dough forms.
- Chill the dough. Dump the dough onto a piece of parchment paper. Form it into a ball. Cover it in saran wrap or fold the parchment paper over on itself and store the dough in a bowl in the fridge for 2 hours.
- Mix the filling. In a small bowl, combine all of the filling ingredients until well mixed.
- Preheat the oven to 350F. Remove the chilled dough from the fridge. Roll it out on parchment paper, into a large, thin rectangle about 1/8" thick (I made mine extra thick in these photos - don't be like me! lol). I like to place a piece of parchment paper on top of the dough, use a rolling pin to roll it out, then remove the top piece of paper.
- Lift the rolled out dough (using the parchment paper) and place it onto a baking sheet. Use a knife to cut the dough into 8 rectangles (three cuts from the top down and one through the center sideways) about 4x5". Spread them out about 2 inches apart on the piece of parchment paper.
- Fill the pop tarts. Add some cinnamon sugar filling to the center of half of the squares, leaving some space around the edges so that it doesn't ooze through. Then place an empty square on top. Use a fork to seal the edges shut.
- In a small bowl, whisk together 1 egg and 1 tsp water. Brush each tart lightly with the egg wash - don't use too much. Then bake the tarts for 20-24 minutes until golden. Remove from the oven and let cool completely before icing.
- Mix together the icing, cinnamon, and milk (starting with the lesser amount) until you reach desired glaze consistency. Ice each tart!
Video
Notes
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- Note: For smaller portions: You can make mini pop tarts for smaller portions, creating 8 smaller tarts rather than 4 large ones. The baking time will need to be adjusted, checking in on them around 12-15 minutes.
- Can I Freeze Pop Tarts? You can freeze the pop tarts for up to 3 months. Once the pop tarts are completely cooled, place the pastries into a freezer bag and store in the freezer. Thaw the pop tarts in the refrigerator overnight and either pop them in the toaster or air fryer to toast them up or reheat in the microwave for 30 seconds-1 minute.
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- Can I make the dough ahead of time? Yes! You can prepare the dough, cover the bowl with saran wrap, then store in the fridge overnight. You may need to let the dough sit on the counter for 5-10 minutes before you roll it out.
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- Can I just use a 1:1 gluten-free flour instead? The pastry dough was formulated specifically with almond flour and tapioca flour. The mix of the two creates the perfect flakey dough. I wouldn't recommend trying to sub any other flours - unless you are nut-free, then you can use Tiger Nut flour in place of almond flour!
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- Storing leftover pop tarts: They will stay fresh for up to 5 days in the fridge and 3 days out on the counter