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Poptart

Source of Recipe

Angela Lowry


Recipe Introduction

Origins Unknown

List of Ingredients

1/4 tsp salt
1 3/4 cup white rice flour
1/4 cup bean flour
3/4 cup + 2 tbsp GFCF margarine
2 eggs
1 tsp red wine vinegar
cold water as needed
favourite canned pie filling or fruit spread
(see cinnamon streusel filling filed under MYO)


Recipe

1. Sift together:
1/4 tsp. salt
1+3/4 cup white rice flour
1/4 cup Bean Powder

2. Add:
3/4 cup +2 Tbs.. GFCF margarine

3. Cut margarine into flour mixture with a pastry blender until well blended.

4. Add:
2 eggs
1tsp. red wine vinegar

5. Gradually add while mixing enough cold water to form a ball.

6. Flour(rice) a board or wax paper well.

7. Divide dough in half, form two balls Flour top of one ball and roll out dough. (keep dusting top with flour as you roll out).

8. For POPTARTS use rectangular cookie cutter approx. size of pop tart, Cut two pieces the same size.

9. Apply 2 Tbsp. GFCF pie filling or 100% fruit spread to one piece.

10. Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.

11. Prick the top with a fork.

12. Bake at 350deg. on Cookie sheet for 15-20 minutes or until done.

13. When cool drizzle with 10x sugar or GFCF icing.

14. Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking!

15. Bake them and freeze with wax paper between then toast in toaster to serve.