Gluten free Giant Pop Tart

Ingredients

• 560 grams Ready to roll gluten free puff pastry ((2x 280g ready rolled puff pastry sheets))
• 6 Tablespoons Strawberry jam
• 1 Egg ((for egg washing pastry))
• 300 grams Powdered sugar (Icing sugar)
• 2 Tablespoons Cold water
• 3 Tablespoons Whole milk
• 1 Teaspoon Vanilla extract
• Sprinkles if desired

Instructions

1. 1

   --- How to make a giant pop tart ---

2. 2

   Preheat the oven to 220°C/425°F/Gas mark 7

3. 3

   Place a sheet of rolled puff pastry on a large baking tray lined with parchment paper.

4. 4

   Spread jam evenly over the puff pastry leaving a 1cm gap all around the edges of the puff pastry.

5. 5

   On the second puff pastry sheet pierce the pastry with a fork evenly.

6. 6

   Beat the egg in a small bowl and brush the edges of the bottom puff pastry around the 1cm gap that was left.

7. 7

   Carefully place the top puff pastry layer on top of the jam puff pastry lining up the edges.

8. 8

   Gently press down around the edges with a fork to make a crimped edge sealing the pastry sheets together.

9. 9

   Brush the whole pastry with egg wash and place in the oven for around 20 minutes until the pastry has risen and golden brown in color.

10. 10

    Leave the pastry to cool for a minimum of 15 minutes before making the icing.

11. 11

    --- How to make the icing ---

12. 12

    In a bowl sieve the powdered sugar. Add the water, milk and vanilla until the icing looks thick and smooth.

13. 13

    Pour icing on top of the cooled pastry and spread evenly. Add sprinkles to decorate if desired.

14. 14

    I recommend leaving the icing to set before slicing the pop tart.