Step 1

In the bowl of a food processor, pulse together the flours, salt and sugar with the cold butter or shortening pieces until a thick crumbly mixture forms. Add the eggs and continue to pulse until a dough forms. The dough will be sticky.

Step 2

Gather the dough with a rubber spatula and divide it into two equal parts. Wrap each potion in plastic wrap or parchment and flatten into disks. I use a food scale to make sure my dough it split equally, but this is not mandatory.

Step 3

Refrigerate the wrapped dough for at least one hour and up to 2 days before proceeding.

Step 4

In a medium bowl, combine the filling ingredients and set aside. Whisk together the egg wash ingredients as well. Preheat your oven to 350° F.

Step 5

Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper. Leave the other portion of dough in the refrigerator while you slowly roll out the dough to a 9 x 12” rectangle. To make sure the dough doesn’t stick, I like to carefully flip it once or twice. You can also use the heel of your hand to shape the dough into a rectangle. It should be 1/8-1/4” thickness. Use a pizza cutter to clean up the edges of the rectangle. The dough can be repaired as often as needed.

Step 6

If the dough becomes too sticky to work with at any point, allow it to chill for several minutes.

Step 7

Use the pizza cutter to cut the dough into 9 rectangles, each about 3 x 4 inches. You will make 2 cuts to each side to get 9 rectangles. At this point, place the cutting board in the refrigerator or freezer to chill while you repeat the process with the other portion of dough that has been chilling.

Step 8

Line a large baking sheet with parchment paper and remove the chilling rectangles from the fridge, transferring each one to the baking sheet about 1” apart. Very lightly brush each rectangle with egg wash.

Step 9

Spoon about 1 1/2 tablespoons of filling on 9 rectangles, spreading out gently, avoiding the edges. Carefully place a rectangle of dough, egg wash side down, over each of the rectangles with the filling. No big deal if their size doesn’t match exactly.

Step 10

Use a plastic fork (they won’t stick to the dough) to very gently seal the edges of each pastry, then prick the top of each pastry with the fork 3 times to allow steam to release while baking.

Step 11

Lightly brush the tops of the pop tarts with the egg wash, the bake in the preheated oven on the middle rack for 22 minutes, or until beginning to turn golden brown. Allow them to cool on the baking sheet for 5-10 minutes, then carefully transfer to wire racks (I used a large thin spatula to transfer).

Step 12

In a small bowl, whisk together the powdered sugar (of your choice) with the cinnamon, vanilla and 3 teaspoons of the milk. Slowly add in drop by drop more of milk to get the consistency you want for the glaze - thick enough not to drizzle down the sides of the pastries, but thin enough to spread easily.

Step 13

Once the pop tarts have cooled, spoon the glaze in the center of each pop tart and spread gently outward. The glaze will begin to harden in 15-20 minutes and should be fully hardened after about an hour. Serve right away, or store them to keep longer. I recommend storing them loosely covered at room temperature for the two days. Paleo baked goods made with almond flour can loose their crispness if placed in an airtight container at room temperature, so I try to avoid doing this. You can keep them longer in the refrigerator in an airtight container, for up to one week. Enjoy!