Mini peach poptarts
There is something undeniably nostalgic about a pop-tart, but when summer peach season rolls around, store-bought just doesn’t cut it. Say hello to your new favorite weekend baking project: Mini Peach & Cream Pop-Tarts.
Made with a flaky, grain-free almond flour pastry base, stuffed with a quick, homemade spiced peach puree, and finished with a sweet powdered sugar glaze, these little handheld treats taste like sunshine in every bite. Best of all? They are entirely gluten-free, grain-free, and vegan-friendly, meaning everyone can enjoy a taste of summer without the heavy ingredients. Let’s bake!
Mini peach poptarts
Ingredients
For the Peach Puree Filling:
- 2 cups fresh peaches, finely diced
- 2 tablespoons lemon juice
- 1/4 cup coconut sugar, or raw cane sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon arrowroot powder, or cassava flour for thickening
For the Almond Flour Pasty Base:
- 1 cup almond flour
- 1 cup tapioca flour
- 1/3 cup coconut flour
- 1/2 cup non-hydrogenated palm oil shortening
- 1/3 cup coconut sugar, or raw cane sugar
- 1/4 cup maple syrup
- 3-4 tablespoons coconut milk
For the Powdered Sugar Glaze:
- 1 cup powdered sugar, or organic powdered coconut sugar
- 1-2 tablespoons coconut milk, to thin to desired consistency
- 1 teaspoon vanilla extract
- 1-2 teaspoons of your leftover peach puree, optional, for a lovely pastel peach color!
Instructions
Step 1: Make the Peach Puree Filling
- In a small bowl, toss your diced peaches with lemon juice, cinnamon, and coconut sugar.
- Transfer the mixture to a small saucepan over medium heat. Stir in the arrowroot powder (or cassava flour).
- Simmer for about 3–5 minutes, stirring frequently, until the peaches break down and the juices thicken into a glossy, jammy puree.
- Remove from heat and let cool completely before assembling your pop-tarts (hot filling will melt your dough!).
Step 2: Make the Pastry Dough
- In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, and coconut sugar.
- Cut in the palm oil shortening using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the maple syrup and 3 tablespoons of coconut milk until a cohesive dough forms. If it feels too crumbly, add the 4th tablespoon of coconut milk.
- Chill the dough in the fridge for 15 minutes to make it easier to roll out.
Step 3: Assemble the Mini Pop-Tarts
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll out your chilled dough between two sheets of parchment paper until it is about 1/4-inch thick.
- Use your favorite mini cookie cutters (rectangles, squares, or cute shapes) to cut out even numbers of dough pieces (you’ll need a bottom and a top for each).
- Spoon a tiny, measured amount of your cooled peach puree into the center of the bottom pieces, leaving a clean border around the edges.
- Place the matching top dough piece over the filling. Use the tines of a fork to gently press and crimp the edges closed.
Step 4: Bake & Cool
- Bake for 12–15 minutes, or until the edges are lightly golden and set.
- Remove from the oven and let them cool completely on the baking sheet.
- Step 5: Glaze and Serve
- In a small bowl, whisk together the powdered sugar, vanilla extract, and coconut milk until smooth. (Stir in a tiny spoonful of the peach puree if you want a pretty pastel glaze!)
- Drizzle or spread the glaze over the cooled mini pop-tarts.
- Enjoy immediately, or store in an airtight container in the fridge!
Notes
Tried this recipe?Let us know how it was!
