Mixed Berry Pop Tarts (Low FODMAP)
For the Pastry
- 2 cups plain low FODMAP flour
- 1 tbsp caster sugar
- 1 tbsp cinnamon
- 70 grams cold butter
- 1/4-1/2 cup ice cold water
For the Filling
- 1.5 cups raspberry/blueberry mix
- splash water
- 2 tbsp caster sugar
- 1 tbsp corn flour
- 1 egg
- 1/2 cup icing sugar
- splash low FODMAP milk
In a large mixing bowl, sift the flour and add caster sugar and cinnamon.
Cut the cold butter into small cubes and add them into the bowl with the flour.
Using a rubbing motion with your thumb, index and middle fingers, rub the butter into the flour until there are no large lumps and the mixture takes on a wet sand-like texture.
Turn the mixture onto a floured surface and add the cold water a tablespoon at a time, gathering and kneading the dough together until it is smooth and stays together.
Shape the mixture into a ball, wrap it and place it in the fridge to chill for 40 minutes.
While the dough is chilling, make the filling. In a saucepan over a low heat, combine the berries, water, sugar and corn flour until thickened and the berries have broken down.
Set the mixture aside to cool.
Take the dough out of the fridge, and preheat the oven to 180C. Line a baking tray.
Cut the dough in half, and on a floured surface, roll it out with a rolling pin until it is around 5mm thick.
Cut the dough into 10cm x 7cm rectangles (you should get 14 altogether using both halves of the dough).
Lay 7 of the rectangles out on the baking tray, and top with around 1.5 tbsp of the berry mixture.
Lay the other 7 rectangles on top of the berry mixture to make the tops. Use a fork to seal the pop tarts on all sides.
In a small bowl, whisk the egg and brush it over the top of all the pop tarts to glaze.
Bake in the oven for around 20 minutes or until golden brown.
If desired, make icing by combining icing sugar and a splash of milk to your desired consistency and drizzle over the top.