Homemade Lemon Poppyseed Pop Tart

Lemon Poppyseed Homemade Pop Tart

Selina Russell
When life gives you lemons, make gluten-free breakfast pastries! These sweet and zesty lemon poppyseed pop tarts deliver melt-in-your mouth deliciousness to brighten any brunch.
4 from 1 vote
Prep Time 20 mins
Cook Time 8 mins
Total Time 28 mins
Course Breakfast, Brunch
Servings 6

Ingredients
  

For the crust:

  • 1 cup Nature’s Eat’s Almond+ Ultimate Nut Flour
  • 1 cup  grain free pancake mix
  • ¼ tsp sea salt
  • ½ cup cup granulated sweetener
  • ¼ cup dairy free butter, melted
  • 1 tsp pure vanilla extract
  • 1 egg at room temperature, beaten
  • ¼ cup almond milk

For the filling:

  • 1 cup dairy-free vanilla yogurt
  • 1 tsp pure vanilla extract
  • 2 tbsp lemon juice

For the icing:

  • 1 tbsp almond milk
  • ¼ cup sugar-free powdered sweetener
  • 1 tsp lemon zest for garnish
  • sprinkle of poppyseeds for garnish

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, whisk the flour, pancake mix, salt and sugar. Mix well. Add the butter, vanilla, egg, and milk and whisk until fully combined.
  • Place the dough on a lightly-floured surface and dust with flour to ensure dough won’t stick to the rolling pin. Roll out the dough to about ¼ in thick and slice it into rectangles, making about 12. 
  • In a separate bowl, mix together all of the filling ingredients. Spoon about 1-2 tsp of filling into the center of half of the rectangles of dough and spread it into an even layer. Leave a clean border on all sides of the rectangle.
  • Place the remaining rectangles of dough on top of the filling-coated dough. Using a fork, press all around the clean edge to seal. Pierce the top of the pastries 1-3 times with the fork. 
  • Place the prepared pastries on the baking sheet and bake until the pastries are lightly golden brown, about 8 minutes. Allow them to cool completely when done. 

For the glaze:

  • In a bowl, mix the powdered sweetener and 1 tablespoon of milk at a time until a thick paste forms.
  • Spread the glaze thickly on top of each cooled pastry and sprinkle with lemon zest and poppyseeds.