Homemade Poptarts

Want to impress a breakfast guest?

Look no further...

Poptarts bring back strong memories of sitting in math class trying to listen but really just concentrating hard on the fact that I was about to eat the most amazing cinnamon & sugar filled pastry.  Back then, Poptarts were a treasured and highly sought after snack.  

These days I stay away from Poptarts for various reasons. Reasons I don't think I need to explain.  But sometimes those cravings come back!

If you are with me and have fond memories of savoring those flaky pastries out of the metallic silver pouches, do yourself a favor and make these!  They will transport you back to your sugar filled youth.

Homemade Strawberry Pie Pockets (AKA POPTARTS!)
(Inspired by Pillsbury)

1 box refrigerated pie crust
1/3 cup strawberry jam/jelly
1 egg
1 TBS water
2 TBS sugar
Single serve packets of Wild Friends Chocolate Coconut Peanut Butter


To make rectangular-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 4x3-inch rectangles. Repeat with second pie crust.

To make each pocket tart, place 2 teaspoons of strawberry jam in center of remaining dough rectangle. With a table knife, spread jam into thin layer staying within 1/4 inch of the edges. Place 1 cut-out dough rectangle over jam; press edges to seal. Use fork to crimp edges.

In small bowl, beat egg and water until blended to make an egg wash. Lightly brush top of each pocket tart with egg wash. Sprinkle sugar over each. Place on cookie sheets. Refrigerate 10 minutes.

Before baking, prick each rectangle multiple times with a fork to allow the steam to escape.

Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheets; cool slightly before serving. 

Once cooled, take a Wild Friends Packet and cut the corner off to make a small hole.  Drizzle your desired amount of peanut butter over the top of the baked pastry.


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