A box of Pop-tarts was a staple in my kitchen before Brittany was diagnosed with Celiac. I used them as a fast breakfast food on days when one of the kids was extra late for school or if Bryan was late for work. In our A.C. (“after celiac”) years, Pop-Tarts didn’t seem as practical. But one day when I needed to use some fresh blueberries and some gluten free phyllo dough, an idea was born. Why not make gluten free pop-tarts? These pop-tarts can be made with any sort of fruit filling you like and have a short prep time. After test tasting them the only thing I could think of was, “Why did I not learn how to make fruit filled pop-tarts sooner?”
Fruit Filled Pop-Tarts Recipe
I used my “how to make fresh fruit pie filling recipe” for the center. I suggest using whatever fruit is in season. Peaches, strawberries, blackberries, blueberries or raspberries would all work well. If you don’t have fresh fruit, you can substitute drained can fruit and make the fresh fruit pie filling from this. If you prefer not to make your own pie filling at all, substitute a can of fruit pie filling.
For the topping, you can use your either vanilla or almond extract in the recipe. I used almond because I am partial to the taste, but you can substitute vanilla if you prefer. If you don’t have to worry about gluten-free dishes, substitute regular phyllo dough or canned crescent rolls for the gluten free phyllo dough. The GF Phyllo dough is easy to cut into squares. Spread a small amount of filling on top of one square and then top with another square. Use a fork to press the edges so they are sealed.
- 1 package gluten free phyllo dough cut into four inch squares OR 2 cans crescent rolls, unrolled and cut into 4 inch squares.
- 1 batch of Fresh Fruit Pie Filling (https://simplysouthernmom.com/how-to-make-fresh-fruit-pie-filling/)
- OR 1 can fruit pie filling (16 ounces)
- 3 Tablespoons Confectioner's Sugar
- ¼ teaspoon vanilla OR almond extract
- few drops milk
- Cut phyllo dough into four-inch squares. Spread 2 tablespoons pie filling on half of the phyllo squares.
- Top each square with a reserved square of dough. Using a fork, press down all the edges so that the pop-tart is sealed. Using a knife, cut a slit in the top of each pop-tart.
- Bake at 350 degrees Fahrenheit for 8 to 10 minutes until pastry is done.
- While pastry is baking, mix together confectioner's sugar, extract and enough drops of milk to make a paste. Drizzle the liquid over the warm pop-tarts.
Have you ever made your own fruit filled pop-tarts? What kind did you try?