I am not kidding when I say this week’s recipe is pop tarts!
That’s right. The goodness you get in a box, my friend Hannah Bryan whipped up at home. I stole all of this from her-photos and all.
This is my favorite junk food so I’m super pumped.
Hannah Troillet Bryan’s Pop Tarts
- Refrigerated pie crust.
- Fruit preserves (your choice) but I do love a cherry pop tart
- 1 egg
This is easy. Let the crusts thaw per package Set the oven to 450 F. Cut the crust into either triangles or squares or both to get the most of the pastry. Place 1-2 TB. on the bottom side of the crust. Place the other piece on top and pinch the sides together so the filling doesn’t leak out. Press the tines of a fork into the edge of each pastry to leave an imprint.
Poke a little fork hole in the top of each one.
Beat the egg with a fork or whisk and cover the top of each pop tart with egg wash.
Bake for 10-12 minutes or until golden brown.
- 2 sticks butter (softened)
- 2.5 cups confectioners sugar
- 2 tablespoons vanilla
- Melting chocolates (optional)
- Beat confectioners sugar into butter 1/2 cup at a time and slowly add vanilla until it’s mixed together well and fluffy.
- For a chocolate glaze, add melted candy chocolate to the top of the whipped icing.
Glazed Icing: (this is more what you would think of when eating a pop tart)
Whisk 1 cup confectioners sugar, 1 tablespoon preserves, and 1-2 tablespoons heavy cream together to create an icing glaze. Spoon over the top of each pop tart and immediately sprinkle with sugar sprinkles. Let the icing dry, either on the baking sheets or on a dry rack.