Recipe adapted from Crepes of Wrath
You will need:
- One store-bought package of two refrigerated pie crusts (or make your own pie crust dough from scratch and roll it out to 1/8″ thickness)
- Strawberry preserves
- 1 c. powdered sugar
- 1-2 T. milk (or non-dairy milk)
- Parchment paper
- Rolling pin
Makes 6 pop-tarts.
1. Remove pie crusts from package and let them sit out until the dough warms up to room temperature.
2. Preheat oven to 425° F
3. Roll out the dough and cut two rectangles from the center of the pie crust, each approx 6-inches tall x 5-inches wide. Set the edge scraps of dough aside for rolling out later.
4. Place one teaspoon of preserves on the top center of each pie crust rectangle (you can spread the preserves out a bit with the back of your spoon if you like, but I leave the heap in the center as I love the variation of jam bites and plain crust bites when eating my pop-tarts).
5. Repeat steps 3-4 with second pie crust roll.
5. Carefully transfer the filled pop-tarts to your parchment-lined baking sheet.
6. Crimp the dough edges together by pressing down with fork tongs and carefully pierce holes through the top layer of each tart with a toothpick or skewer.
7. Bake at 425° F in the middle rack for 8-12 minutes, or until the corners and edges are just turning golden brown. Let cool completely before removing them from the baking sheet.
8. Roll out the edge scraps of dough and cut two more approx. 6-inch x 5-inch rectangles. Fill, bake, and let them cool as above.
9. In a small bowl, combine 1 cup powdered sugar and 1 tablespoon of milk and stir until smooth. Continue adding tiny bits of the second tablespoon of milk until the icing is smooth and spreadable, but not runny. Think cinnamon roll icing, somewhere between cake frosting and donut glaze.
10. Spread one layer of icing over the tops and let it dry. Spread a second layer of icing over the first layer and cover the top with sprinkles immediately, before the icing dries.
Store in the refrigerator in ziploc bags for up to three days.
I had one of these this morning right out of the fridge and it was amazing – just like I remember!
- Fill with blueberry preserves and cover the tops with blue or purple sprinkles.
- Cover the tops with sprinkles or coarse raw sugar before baking and eat them unfrosted!