As a mom of a three year old, I am always looking for an easy sweet treat that we can make together. She loves helping her momma bake and these pop tarts were a perfect fit for my mini me to help me make. I took a shortcut and used store bought pie crust because I didn’t have a lot of time but if you have a favorite pie crust recipe then you can use that instead. The benefit of using the store bought crust is you can use part of the box as a guide to cut out the rectangles for your pop tarts. The width of the box is the perfect width of an actual pop tart. You can estimate on the length like I did. This sweet treat took me about 50 mins to make from start to finish. My daughter helped me crimp the edges, spread the icing and of course top them with sprinkles. Here’s how to make your own! I hope you enjoy them as much as my family did!
Makes 7-8 pop tarts 1 package of refrigerated pie crusts
1/4 cup raspberry jam or any fruit jam, divided 2 cups of confectioners' sugar
3 tablespoons of milk
1/2 teaspoon of vanilla extract Rainbow Sprinkles
Thank 1. Preheat oven to 425 degrees. Line baking sheets with parchment paper. 2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Use a pizza cutter and cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of raspberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use the pizza cutter to trim the pastries if needed. Move the pop tarts to the lined baking sheets. 3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. 4. While the pop tarts are baking, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. 5. Spread icing on completely cooled tarts and top with rainbow sprinkles.