Homemade Pop Tarts

Cook Time
15 mins

Calories
175

Serving Size
8

Carbs
26.4

Fat
7.5

Protein
1.3

Photo by: BakeMore

description

Using Pie Crust - from scratch or store bought

ingredients

Pie crust, refrigerated or homemade (see below)
Jam or Preserves
Glaze or Egg Wash
Sugar

Homemade Pie Crust

1-1/2 cups sifted flour
1/2 teaspoon salt
1/4 cup shortening
1/4 cup unsalted butter
3 tablespoons cold water

Glaze

1 cup powder sugar
milk to thin

directions

Preheat the oven to 425 degrees to 450 - depending on how crispy you like them

Unroll 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. I also took the rounded edges that I cut off and rolled them together to form more pop-tarts. They weren’t as “pretty” as the others, but I hate to waste food.

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.

Take one pie crust rectangle, fill with a tsp of jam. Cover with another piece of pie crust. Crimp all four edges. Repeat until you run out of pie crust. Bake at 450F for abou7-8 minutes or until slightly brown. Set aside to cool. Once cooled, pour glaze on to Pop-tart and decorate with sparkling sugar.

To Make the Glaze:

Place powdered sugar in bowl. Pour milk slowly until it has a consistency of really thick syrup.

Make the Pie Crust

Combine flour and salt in bowl. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in food processor. Use the pulse button just until it starts to pull away from the sides. Be very careful not to overwork the dough.) Place dough on a lightly floured surface and roll into a square/rectangle. Cut out long strips about 2 inches wide, and 3 inches long. Repeat till you run out of dough.

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