You know the pop tarts that you get from stores? They are not the fresh ones you can make at home. By the way, they won’t taste the same they’ll taste better!
All Recipes Homemade Pop Tarts
Ingredients
• 1 (15 ounce) package refrigerated pie crusts
• 1/4 cup strawberry jam, divided
• 2 cups confectioners' sugar
. 2 tablespoons milk
. 1/2 teaspoon vanilla extract
. 1 tablespoon colored decorating sugar, or as needed
.
Directions
. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
All Recipes Homemade Pop Tarts
Ingredients
• 1 (15 ounce) package refrigerated pie crusts
• 1/4 cup strawberry jam, divided
• 2 cups confectioners' sugar
. 2 tablespoons milk
. 1/2 teaspoon vanilla extract
. 1 tablespoon colored decorating sugar, or as needed
.
Directions
. Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.