Pop tarts! Yes!
Indulgent, buttery, flaky homemade pop tarts. Not your average pop tart.
I don't buy pop tarts. My kids are deprived of storebought, prepackaged treats like that. Sorry, Hostess and Little Debbie. I would just prefer baking my own treats! You know, real butter, real sugar. That kinda thing.
I made two different kinds of pop tart-ish treats: raspberry jam filled, and pecan filled. First, the jam filled.
I pulled out my favorite scallop-edged heart cookie cutter, rolled the pie dough to about 1/8 inch thick, and cut plenty of hearts.
Then I spooned about 1/2 a teaspoon or so of jam in the center of the heart and spread it gently, leaving 1/4 inch of an edge around the heart. Using my fingertip, I dabbed a little water around the edge and laid another heart on top. I used a fork to seal the edge.
I placed the hearts on a parchment paper-lined cookie sheet and baked till the hearts were puffed and golden, about 10 minutes. Some of the jam oozed out, but not too much.
I cooled the hearts on a wire cooling rack, then made a glaze with powdered sugar, a drizzle of vanilla, and a splash of milk. I spread the cooled tarts with the glaze and sprinkled with jimmies. Voila! Pop tarts!!
Next came Pecan Kringle Tarts. I have a recipe from Betty Crocker for Danish Kringle, so I used that filling for these mini tarts.
Same idea. I cut the pie dough into scalloped squares, and put about 1/2 a teaspoon of the filling in the center.
I sealed the edges with a fork and put them on a cookie sheet to bake for about 10 minutes.
Once cool, I used the same vanilla glaze to top these little pastries, along with some chopped pecans.
I couldn't resist.
Flaky, sweet, and delicious! The perfect way to use some leftover pie crust.