Using our most beloved PIE CRUST recipe, we’ve got several PALEO “pop tarts” recipes coming your way in the coming month. Because why not?! Our PIE CRUST recipe is amazing and getting to enjoy everyone’s childhood favorite again is so fun and also spectacular! You can also use our PIE CRUST MIX now available from our friends over at LEGIT BREAD COMPANY!
First up PALEO BROWN SUGAR POP TARTS, as this is my fav!!! A few others we have coming, pumpkin pie, chocolate fudge, raspberry. So many possibilities right!
For ease, you can make a pattern for each tart crust or you can free hand them with a ruler. It’s easiest to cut a piece of paper that is 6”x8” so you can lay that on the crust once it’s rolled out, cut out around it and with two more cuts, you’ve got 4 already done.
These do take a little prep work but having an adventure in the kitchen is so fun! Plus to have control over the ingredients makes all the difference! These are SO GOOD and being able to enjoy a childhood favorite again is such a warm fuzzy! We all need a few more warm fuzzies right about now don’t we?
These are so tasty and also freeze well. Enjoy!!!
A few of our other favorite pie recipes:
brown sugar cinnamon pop tartsCourse: breakfast, treatDifficulty: moderate
paleo pop tarts extrodiare
1 recipe of our PIE CRUST
1 egg, whisked for egg wash
- cinnamon sugar filling
¼ cup coconut sugar
¼ cup maple sugar
2 tsp ground cinnamon
1 tblsp Otto’s Cassava Flour
½ cup + 2 tblsp maple powdered sugar
1 tblsp of filling
1½ tblsp coconut milk
¼ tsp vanilla
- Prepare pie crust as instructed, divide in half. Place in a bowl, cover with plastic and set aside. Pre-heat oven to 400° and line baking sheet with parchment paper or liner.
- Add filling ingredients to a small bowl and stir to combine, set aside.
- Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring 3”x4” each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough to get 6-7 small rectangles. Place them on your prepared baking sheet evenly spaced.
- Using a pastry brush, egg wash each of the “bottoms” and spoon approximately ½ – 1 tblsp filling in the center.
- Using the remaining half of dough, roll out the same as you did for the bottoms, getting 6-7 “tops” measuring 3”x4” each. Brush each “top” with egg wash and lay that side down onto the “bottom” covering filling. Gently press all edges to seal and then finish using the tines of a fork. Using a toothpick, place several holes in the top to allow for steam while baking.
- Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, place back in the oven and continue baking until golden brown. Approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove from the oven and place on a cooling rack. While warm, you can sprinkle a little more filling on top and the heat will melt it just a little bit.
- While pop tarts bake/cool, make glaze by adding all ingredients together and stir until well combined. Once cooled, spoon onto each pop tart or thin out the glaze and drizzle on top. If you have any filling left over, you can sprinkle that on top of the glaze as well.