Homemade strawberry pop tarts are flaky, buttery pie crust pieces with warm strawberry jam inside.
Topped off with powdered sugar icing and sprinkles, this recipe is sure to become a breakfast favorite!
– 1 box Refrigerated Pie Crusts (2 Count), softened – 1/2 cup Strawberry preserves Eggwash – 1 large Egg – 1 Tablespoons Water Icing – 1 cup Powdered sugar – 3 teaspoons Milk – 2 Tablespoons Rainbow sprinkles
– Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
– Unroll one softened pie crust onto a flat surface and use a pizza cutter to cut off the round sides, turning it into a square.
– Set these rectangles to the side and repeat this with the remaining pie crust.
– Place one teaspoon (or up to 2 teaspoons) of strawberry jam in the direct center of the pie crust.
– Divide the square into 6 equal sized rectangles.
– In a small bowl, whisk together the egg wash. Run the eggwash on the crust, around the edges surrounding the filling. This will help hold the pieces together better.
– Place one of your reserved pie crust squares on top of each filled piece.
– Use the prongs of a fork to crimp the edges together. This will keep the filling from leaking out as they bake.
– Place them onto your prepared baking sheet once finished.
– Brush eggwash over the top of the pie crusts.
– Bake in the oven for about 8 minutes or until slightly browned. Allow the pop tarts to cool on the baking sheet for 5 minutes.
– In a bowl, whisk together the powdered sugar and milk needed for the icing.
– Drizzle icing over the top of the baked pop tarts.
-Sprinkle with some rainbow sprinkles, if desired.