Grown Up Pop Tarts
I decided to use a round cookie cutter for my Pop Tarts. Who said they had to be rectangular? Not me! Once you have all of your circles cut out you will have some leftover scraps. Don't even think about throwing them out! Cut them up and we can make a snack out of those too!
Brush the pie crust edges with the egg wash and then place a spoonful of your filling in the middle. I *highly* recommend using the lemon curd as your filling. Not only was it absolutely delicious, but it was the perfect consistency. The pumpkin butter held up great as a filling too! The preserves were a little runny. I think next time I will add a little cornstarch to thicken it up.
Top it with the other pie crust and then crimp the edges with a fork. Use a toothpick and poke several holes in the top to let the air escape.
As for those pie crust scraps, I brushed them with a little of the egg wash and then sprinkled them with cinnamon sugar and baked them up!
Bake for 15-20 minutes or until lightly golden brown. Check on the cinnamon sugar pieces early because they are smaller and won't take quite as long to cook up. Make sure to let the Pop Tarts cool a bit before you eat them or you will burn your mouth very badly. Take your guess as to why I know this to be true *blush*
(notice the one with the preserves oozing out! cornstarch next time folks!)
- Refrigerated Pie Crust (or make your own)
- filling of your choice (one spoonful per Pop Tart)
- 1 egg, beaten + 1 teaspoon water (egg wash to hold the Pop Tart together)
I decided to use a round cookie cutter for my Pop Tarts. Who said they had to be rectangular? Not me! Once you have all of your circles cut out you will have some leftover scraps. Don't even think about throwing them out! Cut them up and we can make a snack out of those too!
Brush the pie crust edges with the egg wash and then place a spoonful of your filling in the middle. I *highly* recommend using the lemon curd as your filling. Not only was it absolutely delicious, but it was the perfect consistency. The pumpkin butter held up great as a filling too! The preserves were a little runny. I think next time I will add a little cornstarch to thicken it up.
Top it with the other pie crust and then crimp the edges with a fork. Use a toothpick and poke several holes in the top to let the air escape.
As for those pie crust scraps, I brushed them with a little of the egg wash and then sprinkled them with cinnamon sugar and baked them up!
Bake for 15-20 minutes or until lightly golden brown. Check on the cinnamon sugar pieces early because they are smaller and won't take quite as long to cook up. Make sure to let the Pop Tarts cool a bit before you eat them or you will burn your mouth very badly. Take your guess as to why I know this to be true *blush*
(notice the one with the preserves oozing out! cornstarch next time folks!)
Enjoy!
4 comments:
I love pop tarts and have yet to see a lemon version. These are awesome!!
I made pop tarts this weekend too! I can't say I won't buy anymore from the store, but homemade is so amazing! I love that you used lemon curd!
Oh lemon curd! YUM! That sounds delicious!!
Wonderful filling. I love the thought of grown up poptarts....I used to adore those things.
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