Pie crust, refrigerated or homemade 
Jam or Preserves (I used raspberry)
Glaze or Egg Wash
Sparkling Sugar

Preheat the oven to 375°
Roll out one of the pie crusts and square the edges. Cut into rectangles. Place 1 tsp of jam in the center of a rectangle and top with another piece of crust. Crimp all four edges. Repeat until all of the pie crust is used. Take the rounded edges that you cut off and roll them together to form more pop-tarts. Brush with egg wash.
Place on a baking sheet lined with parchment paper. Bake the pop-tarts for about 7 – 8 minutes or until slightly brown. Once cool, pour glaze over and decorate with sugar. If you don’t want to add extra sugar with the glaze, you can use an egg wash on the tops with some white sugar.

To Make the Glaze:
1 cup powder sugar
milk to thin
Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.


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