Grain-Free Gluten-Free hand pie PopTarts

• Vegan

• Condiments

  • 1/2 cup Jam

• Baking & Spices

  • 1/2 cup Butter or spectrum organic shortening
  • 1 1/4 cup Cassava flour + more
  • 3/4 cup Powdered sugar
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Liquids

  • 1 1/3 tbsp Water
  • 3/4 cup Water + more

Found on kyrabussanich.com

Description

Ingredients

• 1 1/4 cup cassava flour + more for rolling out, if needed
• 2 tablespoons sugar
• 1/2 teaspoon xanthan gum
• 1 teaspoon salt
• 1/2 cup butter or Spectrum Organic Shortening
• 3/4 cup water + more for sealing the pastries together
• 1/2 cup jam of choice
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon + 1 teaspoon water
• Optional: sprinkles or sanding sugar

Directions

• In the bowl of a food processor, mix together the cassava flour, sugar, xanthan gum, salt, and butter. Add the water and pulse to combine. You may need a tablespoon extra, if a dough does not come together. Preheat the oven to 425 and line 2 baking pans with parchment paper. Roll out half the dough using additional cassava flour, if needed to prevent sticking. Cut out desired shapes and sizes. You can easily reroll scraps (Add a little sprinkling of water if the dough is crumbling or hard to stick together). Using a flat pancake spatula, transfer the first batch of the cut pieces to the baking pans, and put a dollop of jam in the very center. Dip your clean finger into the extra quantity of water and run your finger around the edges of each pastry to dampen it. Using the spatula, cover the jammed pastry bottom with a second piece of pastry. Gently press down on the center of the pastry to gently smoosh the jam and spread it evenly onto the pastry bottom. Press your finger down around the edges to seal or crimp the pastry halves together. (I like to use a fork.) Bake until firm to the touch and golden brown, about 28 minutes. Let cool completely before glazing.
• Whisk together the powdered sugar, vanilla extract, and water until smooth and shiny. Drizzle the glaze over each poptart pastry. Sprinkle with sanding sugar or sprinkles, if using. Let set until dry, about 30 minutes.