Who doesn’t like Pop Tarts? This is so perfect to make for kids and their lunches! This is using my pie crust recipe and then simply using this to hold any filling you desire! I put these in the toaster too and it was perfect (not that you need to, they’re so good either way!) Enjoy!
| Servings |
dozen
|
Ingredients
- 1/2 cup cold butter chopped in cubes
- 1 1/2 cups all purpose flour
- 1 tsp. salt
- 1 tsp. cold milk
- 1/2 cup brown sugar
- 1 1/2 tsp. cinnamon
- 1 tbsp. flour
- 1 cup powdered sugar
- 2-3 tbsp. heavy cream
- 1/2 tsp. cinnamon
Ingredients
|
|
Instructions
- Preheat the oven to 400 degrees For the crust: cut butter into the dry ingredients with a pastry blender until mixture is granular.
- Add cold milk sprinkling on gradually and mix with a table knife.
- Work mixture into a ball.
- Divide into two equal parts and refrigerate for 30 minutes or up to 2 days. When ready to make your pop tarts, roll out into a thin rectangle.
- Using a pizza cutter cut off the rough edges of the pie dough and cut into 6 even rectangles. Repeat with your other half of pie dough
- Place a rectangle on a baking sheet, brush with egg wash on the edges, place your 1 tablespoon of filling smoothing out leaving room at the edges for sealing.
- Place another rectangle pie piece on top of the filled one and using the tines of fork, press the edges to seal. Continue with the rest of the pieces until all twelve are done. Prick with a fork a couple times on the top to vent the steam.
- Brush the pop tarts and brush with egg wash and bake off in the oven for 12-15 minutes or until lightly golden brown.
- For the Icing: 1 cup powdered sugar 2-3 tablespoons heavy cream 1 tsp. cinnamon
- mix in a small bowl, spread over pop tarts and sprinkle with sprinkles (optional)
Share this Recipe
Just made thEse and they were delicious, but I had to add quite a bit more milk- like 6 tsp. to mine to be able to make a ball and roll out.