Mixed Berry Pop Tarts (Low FODMAP)
Ingredients
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
Other
- 1 egg
- 1/2 cup icing sugar
- splash low FODMAP milk
Instructions
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In a large mixing bowl, sift the flour and add caster sugar and cinnamon.
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Cut the cold butter into small cubes and add them into the bowl with the flour.
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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.
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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.
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Shape the mixture into a ball, wrap it and place it in the fridge to chill for 40 minutes.
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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.
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Set the mixture aside to cool.
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Take the dough out of the fridge, and preheat the oven to 180C. Line a baking tray.
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Cut the dough in half, and on a floured surface, roll it out with a rolling pin until it is around 5mm thick.
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Cut the dough into 10cm x 7cm rectangles (you should get 14 altogether using both halves of the dough).
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Lay 7 of the rectangles out on the baking tray, and top with around 1.5 tbsp of the berry mixture.
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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.
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In a small bowl, whisk the egg and brush it over the top of all the pop tarts to glaze.
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Bake in the oven for around 20 minutes or until golden brown.
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If desired, make icing by combining icing sugar and a splash of milk to your desired consistency and drizzle over the top.
