Pop Tarts… it's kinda like a magical word. Abracadabra! The closest thing to gluten free pop tarts I have found is Pamela's Figgys in Jammies cookies. I was never a fan of the crust, but I loved the filling. So really I just love warm jam.
When dreaming of fresh hot gluten free pastries, I woke up one morning and was like 'Strawberry Pop Tart with Icing'. It became this vision of what breakfast could be, instead of my smoothie or pancakes.
Now these are not exactly a pop-tart, they are more like a warm European tart. Light, airy and layered pockets.
1 batch croissant dough (from Three Days to Perfection)
1/2 cup organic strawberry jam
1 tbs water
1/2 cup powder sugar
1 tsp lemon juice
2 tsp coconut milk
Roll out croissant dough and slice into 2 x 3 inch rectangles. Scoop 1 tablespoon strawberry jam on half of the rectangles in the center.
Make egg wash by beating egg with 1 tablespoon water in small bowl. Brush on egg wash around the edges of rectangles with 1 inch brush. Place top rectangles egg wash side down on the filled rectangles. Use a fork or pastry wheel to crimp the edges. Poke a few holes in the top with fork.
Lightly cover and let rise in a cool place for 90 minutes. Preheat oven to 400 degrees.
Egg wash top of tarts, add sprinkles if you like. Bake for 15 minutes or until golden color and light.
Remove from oven allow to cool slightly.
In small bowl mix 1/2 cup powder sugar with lemon juice and coconut milk to make icing. Drizzle over cool pastries with fork. Serve them up to your loves!