Gluten Free Maple Cinnamon Breakfast Pastries

I used to love those pop tarts, but they have gelatin in them so I haven't eaten them since I was a kid.  So I also really wanted to taste a "pop tart" again!  Making these was a little time consuming for 8 pop tarts...but they were absolutely delicious!  Bursting with real maple syrup flavor and warmth from the cinnamon.

Also sorry I've been on a bit of a hiatus...I actually had surgery to fix the tendinitis in my wrist that started back when I was a full time decorator so my hand has been a little out of commission for a few weeks leading up to it and after.

Homemade Maple Cinnamon Breakfast Pastries

Recipe adapted from Back to the Cutting Board, made gluten free by Jesicakes
Makes about 8 tarts

Pastry Ingredients

- 2/3 brown rice flour
- 2/3 sorghum flour
- 1/3 tapioca flour
- 1 cup oat flour
- 1/2 tsp xanthan gum
- 1/2 tsp salt
- 6 Tbsp unsalted butter, cold, cut into small pieces
- 3 Tbsp shortening, chilled
- 2 Tbsp real maple syrup
- 6-8 Tbsp ice water
- 1 egg

Maple Cinnamon Filling Ingredients

- 1/2 cup maple or light brown sugar
- 1 1/2 - 2 tsp cinnamon

Maple Icing Ingredients

- 1/3 cup powdered sugar
- 2-3 Tbsp maple syrup
- 1/2 tsp cinnamon

Combine the brown rice flour, tapioca flour, sorghum flour, oat flour, xanthan gum, and salt.

Cut in the chilled butter and shortening.  Make sure not to over blend too much, you don't want to butter getting too soft or warm.  If this begins to happen, just chill the entire mixture until the butter is cold again.

Mix in the maple syrup.

Add 1/4 cup of ice water, then 1 Tbsp at a time until it comes together into a ball.  Knead lightly until combined.  Only add enough water until the dough comes together but isn't too saturated or sticky.

Wrap dough in plastic wrap and refrigerate 15-30 minutes.

While the dough is chilling, mix together the maple or light brown sugar and the cinnamon for the filling and set aside.

Separate the egg white (discard the yolk) and beat until frothy.

Preheat the oven to 350˚F.

Remove the dough from the plastic, cut in half, and roll out on a floured surface or between two pieces of plastic wrap.  Cut in to approximately 3" X 4" rectangles.  I actually used the side of a pop tart box as a template.

Transfer the rectangles to a baking sheet.  Brush approximately 1/2" of the out edges with the egg white.

Add approximately 2 Tbsp of the filling mixture onto the center of the base, leaving at least 1/4" of dough on the edges bare.

Place the top piece over the bottom and the mixture.  Gently press the edges together.

Using a fork, press the edges together.  Also poke holes in the top so the heat can escape the tart while it bakes.  Wash the entire tart with the egg white.

Bake 25-30 minutes until the edges slightly brown.

Cool for 5 minutes.  While the tarts are baking, make the maple icing.  Mix all the ingredients of the icing together.

While warm but not hot, brush the icing on to the centers of each tart.  Allow the icing to set and the tarts to fully cool before packaging or storing.  These last several days in a sealed container but are best the day or two after being made.

These "pop tarts" are flaky, crisp edges, soft center, bursting with the warm of cinnamon and sweetness of maple syrup. Like I said, they're a little laborious, but they are guaranteed to be your new favourite breakfast pastry!