We headed South this Saturday for a Southern Adventure for the week and are very excited to be spending this Fourth of July week in the South. Our first stop was Grifton, NC just outside of Greenville to see Charles’ parent’s new house and hangout for the day. It was so nice to see them, and to have some real home cooked food, with barbecue chicken, grilled corn and some Southern style green beans. Plus, some delicious blueberry cobbler! The next day we headed down 95 and 26 to Charleston, SC for a wedding. We had to stop in Husk for a late lunch and some simply amazing food because I have been wanting to go for three years now! The journey continued yesterday to Bluffton, SC, then on to Savannah today. Before hitting the road to head South though there were gluten-free strawberry “pop-tarts”. Which would be a simple and easy thing to bring to a cookout this July 4th. No fork or napkins necessary!
Part One of our Southern Adventure...
Part One of our Southern Adventure...
We had to stop by the Alma mater since we were in the area.
Drinks and lunch at Husk didn't disappoint!
Even Charles liked the pimento cheese, and the we just had to try the Cheerwine compressed Watermelon.
For our entrees...when in Charleston...shrimp and grits and cat fish Po boy. Everything was SOO good.
Okay on to the "pop-tarts":
The “pop-tarts” turned out better than I could have hoped, and you would never know they were gluten-free. They had a fresh strawberry puree filling with just a little corn syrup to help thicken the filling. The pastry was flaky and the consistency of store bought pop-tart which is what I was hoping for...this is not a hand pie in disguise! The frosting has a nice hint of lemon from a little lemon zest mixed in with the powdered sugar and water, and I just had to top them with sprinkles like a good pop-tart should be. So, whether you are gluten-free or not you should give these a try this Fourth of July weekend!
Filling made! Nothing beats fresh strawberries this time of year.
Filled, egg washed and into the oven!
Time for the glaze...a little lemon zest is going to make these a little more "grown-up"...never mind the sprinkles I am going to add.
Oh and I found the perfect card to go with this post! The little things is what Charles and I are all about...especially this week.
A pink box was definitely necessary for these "pop-tarts."
These were part of a virtual cookout: What do you like to bring to your cookouts this summer?
Don’t forget to check out these amazing recipes!
Makes approximately 8 gluten-free pop-tarts
3 cups King Arthur gluten-free flour
1/2 teaspoon salt
3/4 stick unsalted butter, cubed and frozen
6-7 tablespoons ice cold water
Half a pint of strawberries, hulled and pureed
1/4 cup light corn syrup
1/2 cup powdered sugar
Zest from one lemon
3-4 teaspoons of water
1. In a large mixing bowl or in the bowl of a food processor, whisk or pulse together the salt and gluten-free flour.
2. Then either using a fork/pastry blender or the food processor, incorporate the butter into the dry ingredients until it is like coarse sand or very small peas. Then slowly incorporate the cold water, until the dough is just coming together and can be molded into a ball. Form the dough into a ball, cut in half and wrap each half in plastic wrap. Refrigerate for 20-30 minutes.
3. While the pie dough is chilling, prepare the strawberry filling. In the food processor or a blender, puree the strawberries. Then pour the pureed strawberries into a small sauce pan, and whisk in the corn syrup. Heat on medium-high heat for 10-15 minutes, until the strawberry filling begins thicken somewhat. Then let the filling cool to almost room temperature.
(I used the time while the filling was cooling to wash the dishes.)
4. Then on a lightly gluten-free floured surface, press the first dough ball into about a 3” x 5” rectangle. Then roll out the dough until it is about 1/8 inch thick. Trim the dough so that it is a rectangle. Then cut into the dough into about 2 1/2” x 4 rectangles or your desired size. Press half of the pieces down slightly in the center length wise creating a nice spot for the filling to rest. Fill the center with about 1 tablespoon of strawberry puree. Then gently place another rectangle on top of the filled side. Crimp the edges using the tongs of a fork. Place the pop-tarts into the refrigerator to chill and then repeat this process with the other dough ball.
5. While the pop-tarts are chilling position a rack in the upper 1/3 of an oven, and pre-heat the oven to 350 degrees F.
6. Once the oven is preheated, whisk together one egg and about 2 tablespoons water to create and egg wash. Brush the top of each pop-tart with the wash and then bake in the pre-heated oven for 25-30 minutes or until lightly golden on top. Remove from the oven and let the pop-tarts cool on a cooling rack.
7. While they are cooling prepare the glaze by mixing all of the ingredients together. (Water should be added one tablespoon at a time until desired consistency is reached.) Once the pop-tarts are almost at room temperature, generously spoon the glaze on top and if you want top with sprinkles. Let the glaze dry before stacking if you are taking these to a cookout this Fourth of July weekend. Store at room temperature and Enjoy!