Search recipe:
- Homemade Pop Tarts
-
- 2 whole Refrigerated Pre-made Pie Crusts
- 1/2 c. Fruit Jam, Any Variety, Plus 1 Tablespoon For Icing
- 1 tbsp. Cornstarch
- 1 Egg
- 1 c. Powdered Sugar
- 1 tbsp. Heavy Cream (or More As Needed)
- Sprinkles
- Directions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper and set aside. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off, about 1 inch off all sides, to create two 9-inch squares. Then cut each square into three 3-inch stripes, or 6 total. Spoon 1-2 tablespoons of jam on one end of each strip. Brush a rectangle of egg around the jam, to glue the sides together. Fold the dry end over the end with jam. Use a fork to crimp the edges together on all sides. Repeat with remaining pie crust strips. Move the pop tarts to the prepared baking sheet. Bake for 15–18 minutes, until golden. Cool. After the pop tarts have cooled for several minutes, whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons 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 of on a dry rack. Serve warm or at room temperature.
- Provided by:
- Sommer Collier
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Cheri's Desert Harvest
Cheri Romanoski Tucson, Arizona, 85719View details |
|
Cotton Country Jams
Amanda Hawkins / Ernie & Joe Riley Phoenix, AZ, 85040View details |
|
Moonrise Farms
Jimmy Videle & Lorraine Wiesen Concho, AZ, 85294View details |
|
Mother Nature's Farm
Wade Kelsall Gilbert, AZ, 85233-1542View details |
|
San Simon Chili Company
Jane Wyatt Safford, Arizona, 85546View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
|
Simmons Honey Ranchito
Ray & Kerry Simmons Douglas, AZ, 85607View details |
|
Sunflower Farms
Scottsdale, Arizona View details |
|
Terra Verde Farms
Sandi and Hugh Sabel Rimrock, Arizona,View details |
|
The Micro Farm Project
Phoenix, Arizona View details |
Popular Ingredients:
All Ingredients
Featured Recipe
Citrus Swordfish
make the salsa; In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell peppers, sugar, and cilantro. Mix well and refrigerate covered. in a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in a bowl and turn to coat well. Marinate the swordfish in the mixture for 30 minutes. prepare an outside grill with an oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high. grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. serve the grilled fish with the salsa.
