Ingredients:
1 roll of pie crust
Choice of jam (my favorite is Strawberry Rhubarb)
Frosting (my favorite is Cream Cheese)
Sprinkles
Egg Wash:
1 egg
1 tsp of milk
1 tsp of whipping cream
Optional: Cinnamon and Sugar
Instructions:
Preheat oven to 375 degrees
Flour your surface and roll out your pie crust until it is the same thickness. (not too thin)
Cut the crust into rectangles. Make sure you have an even number. (One for the top of the tart and one for the bottom)
Line your baking sheet with parchment paper and place your rectangles side by side.
With a pastry brush or spoon, lightly brush the egg wash onto each cut-out rectangle.
On half of the rectangles, place about 2 tsp of jam (can vary depending on the size). Keep it in the middle of the rectangle-at least a couple centimeters from the edge.
Cover the "jammed" rectangles with the remaining rectangles.
Gently seal the edges with your fingers
Use a fork and press the edges down, while channeling your inner pastry chef.
Coat the tops with more egg wash.
Optional: sprinkle with cinnamon and sugar
Bake at 375 for 12-15 mins, until the crust is cooked through and lightly browned.
Remove from baking sheet and allow for them cool.
12. Ice the Poptarts with your choice of frosting and top with your sprinkles
13. Try not to eat them all at one time, and enjoy!
Tip: Try to keep your crust as cold as possible. Do not let it sit out. Use it right out of the fridge.
Include some bite-size Poptarts. Just trust me, and use your left over crust.
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