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A tray of pastries with sprinkles on top.

Gluten Free Strawberry Poptarts

Birrittella’s Gluten Free Dough: Strawberry Poptarts
Prep Time 25 minutes
Cook Time 30 minutes
Cool Time 5 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American


  • 2 Parchment Paper
  • 1 9x13 Baking Sheet
  • 1 Rolling Pin
  • 1 Fork


  • 1 package Gluten Free Birrittellas Dough
  • 4-5 tbsp Strawberry Preserves
  • 1 cup Powdered Sugar
  • 3-4 tbsp Water
  • 1/2 Zest of Lemon
  • Nonstick Spray
  • Rainbow Sprinkles


  • Preheat your oven to 400 degrees.
  • Spray two sheets of parchment paper with non stick spray.
  • Lay your gluten free dough on top of one of your sheets. Spray with a little more nonstick spray. Add your other piece of parchment on top.
  • Roll out your dough into as much of a rectangle as you can. Make it about a 1/4” thick.
  • Remove your parchment paper from the top.
  • Using a pizza slicer, clean up your edges making it a true rectangle.
  • Slice into 8 smaller rectangles, slicing up four times and one straight across.
  • Seperate the rectangles and add your strawberry preserves to the center of 4 rectangles.
  • Take the other 4 rectangles and place on top of your strawberry rectangles.
  • Seal shut around the corners with a fork. A helpful tip is to drag on the edges rather than lifting up as you seal so the dough doesn’t stick. You can also spray some nonstick spray onto your fork.
  • Transfer your parchment paper onto your baking sheet.
  • Bake for 30 mins.
  • Meanwhile, make your icing by mixing your powdered sugar, zest, and water.
  • Remove from the oven and place onto a wire rack. Let cool for 5 mins.
  • Spoon icing over top and add your rainbow sprinkles for some fun.
  • Let icing harden for a few minutes then serve. Enjoy!
Keyword Dough, Gluten, Poptarts, Strawberry