I used to inhale a whole box of pop-tarts when I was kid all by myself. Unfortunately I found out in middle school that they had gelatin in them and stop eating them pretty quickly. Now as an adult, I realized I could make my own at home without the gelatin and customize them however I would like. So, I made these heart shaped ones to celebrate love. You can make these pop-tarts gluten free (I did half of my batch this way.) You can even make them vegan (replace butter/shortening with earth balance, milk with almond milk, egg wash with agave/almond milk mixture). If you try them out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.

Crimping your dough helps to seal the sides and let's be real it's pretty cute.

Here are the two different flavors of icing.

My gluten free dough with the strawberry filling really failed. So, I did what anyone would, put it in a mufin tin. Mistakes happen people. Make the best of it.


Strawberry filling

· 2 cups cut strawberries

· 3 tablespoons granulated sugar

· 1½ tablespoons cornstarch

· 1 teaspoon vanilla

Brown sugar cinnamon filling

· ½ cup packed brown sugar

· 2½ teaspoons cinnamon

· 1 tablespoon flour

Crust (double everything if you plan on making both types of pop-tarts)

· 2½ cups flour (all-purpose of gluten free/oat)

· 1¼ teaspoons salt

· 6 tablespoons unsalted butter, chilled and cubed

· ¾ cup vegetable shortening (or butter if you don’t have shortening on hand)

· ½ cup ice water

· egg wash: 1 large egg mixed with 2 teaspoons milk

**double everything if you plan on making both types of pop-tarts


· ¾ cup powdered sugar, sifted

· 1 tablespoon milk

· ¼ teaspoon vanilla

· *1 teaspoon of strawberry filling left over juices or ½ teaspoon cinnamon depending on your filling

**double everything if you plan on making both types of pop-tarts

1. You will need to make your dough the night prior to making your pop-tarts, unless you plan on using store bough pie dough. To make your crust put your flour and salt into a large food processor. Add cold cubed butter and shortening into the processor. When it forms small pea-sized crumbles slowly add in ice-cold water 1 tablespoon at a time mixing in between each tablespoon. When dough starts to clump into large balls (or one clump) your dough is ready. Gluten free dough will most likely need less water.

2. Scoop the dough out onto a floured sheet of parchment paper and roll into a ball. Divide that ball in half and flatten using your hands. Use plastic wrap to tightly wrap each half. Refrigerate overnight.

3. The following morning remove your chilled crust dough and let it sit to become more pliable. Prepare a work surface with flour and lay out one disk of dough on the surface. Roll your dough to be about 1/8 inch thick and cut into whatever shape you are hoping to make your pop-tarts (hearts, rectangles, square, etc.) with a cookie cutter or pizza cutter. Make sure to make an even amount of shapes so that you have enough tops and bottoms.

4. Line baking sheets with parchment paper and lay your cut dough on the sheet. Place the baking sheets in the refrigerator.

5. For the strawberry filling add all ingredients into a bowl and use a potato masher (or just cut your strawberries into small pieces) to mush the strawberries. Mix the ingredients, cover and refrigerate. If you are making brown sugar cinnamon filling add all ingredients into a bowl and mix. Also prepare your egg wash at this point.

6. Remove your dough baking sheets and egg wash the entire top surface of the 1 piece of dough. Scoop a tablespoon of the filling into the center of your dough and spread across the dough (leaving about ¼ inch of space before the edge.)

7. Take a second shaped dough and cover the bottom with the egg wash and place it egg wash side down on top of the filling. Use your fingers to seal the dough around the edges. Repeat with following dough and filling.

8. Use a fork to poke holes on top of the pastries to allow steam to be released while cooking. Crimp and seal and all edges using a fork.

9. Place your baking sheets of pastries into your fridge for 30 minutes. Preheat your oven to 350° F.

10. Once your pastries have chilled remove from the fridge and brush with the leftover egg wash. Place in the oven for 22-30 minutes, wait for the tops to be golden brown.

11. While the pastries are cooking you can prepare your icing. Place your powdered sugar and vanilla extract in a bowl. Slowly add 1 teaspoon of milk at a time, stirring and adding more until you get a consistency that isn’t too liquidity. If you are making strawberry pop-tarts, use a little extra strawberry filling juice to create a beautiful pink color and strawberry flavor. For the brown sugar cinnamon add your cinnamon to the mix. If you are making both, use two separate bowls and add them to their respective bowls.

12. Once pop-tarts are fully cooked, remove from the oven and drizzle icing on top.

13. Pop-tarts can be enjoyed immediately or store in the fridge for several days post-baking.

14. Enjoy!

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