Prep 0 mins
Cook 0 mins
- Take pie dough, roll out as usual. Cut into rectangles.
- Spread jam on half of them, leaving a half inch or so on the edges without jam. Cover with the other half of the rectangles. Crimp the edges with a fork.
- Bake till the pie dough is done.
- You can frost these with a simple glaze, like powdered sugar and milk, or leave plain. You can either make up a batch of these, or just do one or two with leftover dough the next time you make a pie.
This recipe was good! But since i didnt have any pie dough lieing around i used a sheet of puff pastery instead... it worked fine! It was flaky and crunchy and looked a little inflated. I also put peanut butter on it as an icing.
FABULOUS!!! I am never buying store brought pop tarts ever again! I used a gluten free pastry mix and strawberry jam. I froze them and toasted them straight away without defrosting. I have to say I have my own recipe for home made pop tarts, but it doesn't come close to this. I will try again with variations like they do in the store ones. Thanks for posting. Miss Pixie x x x :D
My DH liked them more than our DS's, they are used to the 'processed' tasting ones, with a ten year shelf life! I used blackberry jam. Thanks Queen Dragon Mom