Strawberry Poptart
Strawberry Jam and Vanilla-Strawberry Glaze
Baker Alejandra Luaces of Hell Yeah Gluten Free | Atlanta
Adapted by StarChefs | March 2023
INGREDIENTS
Pie Dough:
375 grams gluten-free flour
25 grams sugar
3 grams salt
2 grams xanthan gum
250 grams butter, cubed
Strawberry Jam:
2 cups strawberries, tops removed
2 tablespoons Champagne vinegar
2 tablespoons grapefruit juice
Salt
70 grams cane sugar
Glaze:
50 grams heavy cream
300 grams powdered sugar
¼ teaspoon vnlla Extract Co. pure vanilla extract
14 grams puréed strawberries
14 grams Jell-O strawberry gelatin mix
To Assemble and Serve:
Egg wash
Finishing sugar
METHOD
For the Pie Dough:
In a food processor, pulse all ingredients together until butter is coated with flour. Slowly stream in water until a shaggy dough forms. Transfer dough to a floured bench. Knead until well combined. You should still see large pieces of butter in the dough. Wrap dough tightly in plastic wrap and refrigerate 2 hours, or up to 4 days.
For the Strawberry Jam:
In a saucepan over medium heat, combine all ingredients. Cook 20 minutes, or until strawberries are macerated. Blend with an immersion blender until thoroughly combined. Cook additional 20 minutes, stirring constantly. Transfer to an airtight container and refrigerate.
For the Glaze:
In a mixing bowl, combine all ingredients. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
Remove Pie Dough from plastic wrap and let come to room temperature. On a floured work surface, roll out Pie Dough into two 5½ by 3½-inch rectangles. Place 1 dollop Strawberry Jam in the center of 1 rectangle, leaving about 2 centimeters of space around the edges. Using a small pastry brush, brush edges with egg wash. Place the second rectangle on top of the other, pressing lightly around the edges to seal. Using a fork, crimp edges. Brush top with additional egg wash. Sprinkle with a pinch of finishing sugar. Transfer poptarts to a silpat-lined sheet tray and freeze overnight. The next day, heat oven to 350°F. Bake poptarts 15 minutes. Lower oven temperature to 325°F. Rotate and bake additional 15 minutes, until poptarts are deeply golden brown. Let cool. Once cooled, cover with desired amount of Glaze.
