Now you can have fun, delicious "pop-tarts" without the guilt! Don't be deceived by the fact that these are gluten-free, dairy-free, grain-free, and low in sugar. These cassava flour "pop-tarts" have just the right amount of sweetness - with apple cinnamon goodness on the inside and a delectable flakey crust on the outside. Whether warm or at room temperature this satisfying treat really hits the spot!
Heat a large pan over medium heat. Add coconut oil.
Add peeled, sliced apples to the pan.
Add cinnamon, salt, and lemon juice. Cook 4-5 minutes until apples are fork tender.
For a smooth textured filling, put cooked apple mixture into a food processor and blend for a few seconds until smooth. Don't over-blend. If a chunkier filling is desired, place only half the apples in food processor to blend, then combine with the rest of the cooked apples.
In a small dish, mix 2 tsp tapioca starch with 2 tsp water to form a slurry.
Place blended apple filling back into pan on the stovetop, add slurry, mix, and cook for a few additional minutes to remove any starchy flavor from the tapioca.
In a large bowl, whisk egg. Add maple syrup and thoroughly blend. Then add cassava flour, xanthan gum, salt, baking soda, Spectrum Organic Vegetable Shortening or butter, and water. Blend into a dough, first by mixing with a spoon and then using your hands to fully incorporate ingredients. If dough is too dry, add additional water - 1 Tbsp at a time. If dough is too wet, add additional cassava flour - 1 Tbsp at a time.
Roll out half the dough on parchment paper. This will form the bottom layers of the pastries.
Cut dough to the size and shape desired with a pastry wheel or pizza cutter. This recipe makes 8 - 3" x 3 1/2" "pop-tarts" (depending how thin dough is rolled out) but can be made into whatever size or shape is desired.
Transfer each cut-out piece of dough onto a baking sheet lined with parchment paper.
Spoon a heaping tablespoon of apple filling into the center of each cut-out piece of pastry, ensuring to leaving enough room around the perimeter for the top and bottom pastries to connect and be sealed together.
Roll out and cut remaining dough to match the sizes and shapes of the bottom halves.
Place 1/4 cup filtered water into a small bowl. Dip finger into the water and run wet finger along the edge of each pastry bottom.
Carefully lay each top, cut-out pastry over bottom pastry with filling. Press down along the edges to seal. For a decorative effect press down using a fork around the edges of pastry.
Bake at 375 degrees for 25-30 minutes, until edges begin to brown.
Let cool before icing.
Mix powdered sugar, cinnamon, vanilla and water until smooth. If icing is too thick, add additional water in 1 tsp increments until desired consistency is reached. Drizzle desired amount of icing over cooled "pop-tarts." Sprinkle with colored sugar if desired.