Gluten Free Sourdough Poptarts Recipe | Brown Sugar and Cinnamon
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Yield: 6 poptarts
Gluten-free sourdough pie crust is stuffed with a cinnamon brown sugar filling, baked until golden brown and flaky, then topped with a cinnamon glaze.
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Equipment
- Ice packs optional
Ingredients
For the Gluten Free Sourdough Pie Crust:
- 2 ½ cups (340g) high quality gluten free all purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking flour (the blue bag)
- 1 cup (270g) cold gluten free sourdough discard
- 16 tablespoon (220g) unsalted butter cubed, *if using salted, omit the salt
- 2 teaspoon (8g) vinegar
- 4-12 tablespoon milk
- 1 teaspoon (4g) granulated sugar
- 1 teaspoon (6g) salt
For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
For the Brown Sugar Cinnamon Filling:
- ½ cup light brown sugar
- 2 teaspoon ground cinnamon
- 1 tablespoon high quality gluten-free flour
- 1 ½ tablespoon unsalted butter melted
- ⅛ teaspoon pure vanilla extract
For the Cinnamon Glaze:
- ¾ cup powdered sugar
- 2 tablespoon milk
- ½ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
Instructions
For the Gluten Free Sourdough Pie Crust:
- Add the gluten-free flour, sugar, and salt to a large mixing bowl. Whisk together until well-combined.2 ½ cups (340g) high quality gluten free all purpose flour containing xanthan gum, 1 teaspoon (4g) granulated sugar, 1 teaspoon (6g) salt
- Add in the cubed, cold butter and use a dough cutter to work the butter into the flour until it resembles small peas. You can also grate the butter with a cheese grater.16 tablespoon (220g) unsalted butter
- Add in the gluten free sourdough discard, vinegar, and 2-4 tablespoons of milk to the mixture and use a fork to incorporate into large crumbles. Switch to using your hands and press the dough together until there are no dry bits. Add additional milk 1-2 tablespoons at a time until the dough starts to come together to form a ball. I used 11 total tbsp.1 cup (270g) cold gluten free sourdough discard, 2 teaspoon (8g) vinegar, 4-12 tablespoon milk
- Divide the dough in half - measure on a kitchen scale to be accurate - and shape into smooth balls. Use the palms of your hands to press the dough balls into discs.
- Wrap the discs tightly in plastic wrap and chill for 30 minutes, or 2 hours - overnight, and up to 3 days. Chilling overnight can long ferment the dough to make it a little more sour.
For the Brown Sugar Cinnamon Filling:
- In a small bowl, mix the dry ingredients.½ cup light brown sugar, 2 teaspoon ground cinnamon, 1 tablespoon high quality gluten-free flour
- Stir in the melted butter and the vanilla extract. Set aside.1 ½ tablespoon unsalted butter, ⅛ teaspoon pure vanilla extract
For the Egg Wash:
- Whisk together 1 egg and 1 tablespoon of milk in a small bowl. Set aside.1 large egg, 1 tablespoon milk
Rolling and Shaping the Gluten Free Sourdough Poptarts:
- Prep: Lightly flour the counter, or set out a large piece of parchment paper. Set out the bowls of egg wash and brown sugar cinnamon filling. Line a baking sheet with parchment paper (use a tray that can fit in the fridge). This is where the filled and shaped poptarts will rest. I recommend placing flat ice packs underneath of the tray to keep the poptarts cold.
- After having chilled for at-least 30 minutes, remove one of the dough discs from the refrigerator and set on the prepared surface.
- Set a piece of parchment paper over the disc and use a French rolling pin to roll the dough into a rectangle about 10 x 11 inches. Trim the edges to about 9 x 10. You can use the scraps of dough to fill in any corners or wavy edges. I also like to use the flat edge of my dough cutter to straighten up the edges.
- Cut the rectangle of dough into three 3-inch wide strips. Each poptart should be about 5 inches in length x 3 inches in width once folded over.
- Spoon 3 tablespoons of the brown sugar cinnamon filling on one end of each strip.
- Brush the egg wash around the brown sugar. This helps seal the filling inside of the poptart.
- Fold the dry end of each strip over the end with the brown sugar filling. Press firmly around the edges with a fork to seal. Then, poke small holes in the top of each poptart to allow steam to escape. I made 4 holes with the small end of a chopstick.
- Place the shaped and filled poptarts on the prepared baking sheet.
- Repeat this process with any remaining strips and the other refrigerated disc of dough.
- Chill the poptarts for an additional 20 minutes to firm them up. You can skip this if you placed ice packs underneath the cookie sheet.
- Meanwhile, preheat the oven to 350 F.
- Just before baking, brush the tops of each poptart with the remaining egg wash. Bake for 22 to 30 minutes, rotating the pan halfway through, or until golden brown.
- Remove the tray from the oven, allow to cool for 5 minutes, then transfer to a wire cooling rack. Cool completely before glazing.
For the Cinnamon Glaze:
- Whisk together all of the ingredients for the glaze until smooth.¾ cup powdered sugar, 2 tablespoon milk, ½ teaspoon ground cinnamon, ¼ teaspoon pure vanilla extract
- Spoon over top of the cooled poptarts.
- Allow the glaze to set up for 15-30 minutes.
Notes
You can store these poptarts at room temperature for 2 to 3 days, or in the refrigerator for 5 days. The glaze will start to thin if left out at room temp.
- If you love these Homemade Brown Sugar Poptarts, you should check out my Gluten Free Strawberry Poptarts.
Calories: 656kcal | Carbohydrates: 80g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 415mg | Potassium: 75mg | Fiber: 6g | Sugar: 36g | Vitamin A: 1091IU | Vitamin C: 0.03mg | Calcium: 94mg | Iron: 2mg
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