Wednesday, December 1, 2010
Gluten Free "Poptarts"
These turned out pretty good. :) I got the recipe from the internet and wanted to share. They were not hard to make at all.
1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix discard the yeast packet
1 stick butter
1/2 c shortening
¼ cup ice cold water
Jam or jelly for filling pastries
1 tsp water
Sugar to taste - large crystal sugar is fun
Cut the butter and shortening into the Pamela's Gluten-Free Bread Mix until well incorporated. Pea-sized pieces of butter and flour should remain.Use the paddle attachment on a heavy duty stand mixer and blend for about 1 minute. Pour ¼ cup ice cold water into mixture and mix completely.
Roll out dough between parchment paper. Cut dough into pieces about 4-½ inches tall by 7-inches wide (you will be folding this over to create a 4-½ inch tall by 3-½ inch wide tart). Roll dough to about 2/8 or 3/8-inch thick.
Place jam in the center of the dough, use a finger with water to run around the edges so that the dough will stick together, fold over and crimp the edges with a fork.
To make your pastry shiny, use an egg wash. Take one egg (or egg white) and mix with 1 tsp water. Whip with a fork. Brush on the top of the dough of your completed tart before baking. Sprinkle with sugar or large sugar crystals before placing in the oven.
If preferred, bypass the egg wash, bake as instructed, let cool then glaze
Bake at 350° for about 20 to 25 minutes. Edges should start to brown.
Try all different kinds of fillings. Most pie fillings will work great.