Poppy Choccy Orange Pop Tarts
We all try to eat healthily especially for breakfast but sometimes we need to indulge and these are perfect for those occasions. Specially designed for Coeliac UK easy & fun food on the go. Brilliant for the children to make as well.
Credited to: Jane Devonshire
Kcal:
Difficulty: Pretty easy
Serves 3
Ingredients
- 1 pack of Ready Rolled Gluten Free Puff Pastry (I used Jus Rol)
- 3 Heaped Dessertspoons of your favourite Gluten Free Chocolate Spread (I used Nutella)
- 1/2 Pack of Orange Jelly
- 100gm Icing Sugar
- Orange Juice
- Orange Gel Food Colouring Optional
- Popping Candy Optional
- 1 egg for egg wash
Notes: *Search our online food and drink information for suitable products
Method
You will need a baking tray.
- Preheat oven to 220 / 200 / 7.
- Roll out the pastry but leave it on the paper it comes in. This just saves time as we won’t need to line our baking tray. Gently fold pastry in half horizontally and press lightly, then lay flat again so pastry is marked across the middle. Cut the pastry vertically so you three equal strips.
- Spread a dessertspoon of chocolate spread on the top half of each of the pastry strips leaving a 1.5 cm edge
- Using scissors or a sharp knife cut the jelly cubes into thin strips about the depth of a 10p coin and lay 3-4 squares of the thin jelly strips on top of the chocolate spread.
- Brush egg wash around the edges and fold over the pastry to make a pocket for the filling. Carefully using a fork, press around the edges to ensure they are sealed. Egg wash the top and place in the oven for 15-20 minutes until risen and golden.
- Leave to cool completely.
- Make the icing using the icing sugar and orange juice, water is fine if you don’t have juice. Mix together until a thick paste is achieved. Add in Orange Gel food colouring if using.
- Liberally ice the top of your pop tarts and sprinkle over popping candy, if you like. When set, pack up in a box and eat on the go!
