(Thank goodness for my helper who was there to clean up any stray sprinkles!)
I came across this recipe on one of my favorite food blogs, Sea Salt with Food. You can find her post on pop-tarts HERE. But if you like ME then keep reading, and I will tell you all you need to know.
I didn't do the pop-tart thing too often as a kid because there was always way to much yucky tasting pie crust in proportion to the amount of frosting and filling. Now we can take control! You can use a store bought ready made pie crust, or make your own favorite version. I like to make my own, because when I do I can add extra flavor with lemon zest, cinnamon, almond flavoring etc (depending on the filling you have in mind). As far as filling, it's as simple as your favorite jelly or jam (or even nutella). The frosting on top is just powdered sugar and lemon juice. Simple, simple, simple, and an exciting treat for your kids!
Here is what you'll need:
- Store-bought double pie crust, or your favorite double pie crust recipe. I used THIS ONE and added lemon zest.
- Egg Wash: one egg+ one tbsp water or milk lightly beaten
- Lemon Glaze: 1/4 cup Powdered Sugar + 1 tbsp fresh lemon juice (or orange, apple, etc. use your imagination!)
- Your favorite Jam or Jelly. I think raspberry tastes the best, personally.
- Sprinkles.
You will also need:
A Cookie Cutter, the larger the better, and a circular shape (i.e. pumpkin, heart, flower) will work best for getting you the most jelly per bite.
Cookie Sheet lined with Parchment Paper, and a Fork.
Directions:
Pre-heat your oven to 375.
Roll out your pie crust, and cut out as many of your shapes with a cookie cutter that you can making sure that you have an even number (for a top and bottom).
Put a mound of jelly into the center of half of your shapes, making sure that you leave enough of the edge dry to allow the top of your pop tart to seal to the bottom.
Lay the second dough on top of the first, and gently press down the edges with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.
Bake for 17 to 18 minutes, or until the tops are a golden brown.
Allow them to cool slightly before topping with the lemon glaze.
To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the powdered sugar and enough of the lemon juice to make an easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.
I think this is a great treat around the holidays because we're making pie crusts anyway, right? Please let me know if you make any especially tasty variations!
