Ingredients

The following ingredients have 4 Servings
  • 9 oz jiffy pie crust mix (1 box)
  • 4 Tbsp water (4-5 Tbsp)
  • 4 Tbsp jam (*1 TBSP per pop tart* blackberry, raspberry, blueberry, strawberry, raspberry jam, or apple butter. )
  • 1/2 cup powdered sugar
  • 2 Tbsp milk (1-2 tbsp)

Instruction

  • Preheat the oven to 400F.
  • Make the pie crust according to the box instructions with 4-5 Tablespoons of water. Cut out the face of the Jiffy box to use as a template for the size of your pop-tarts.
  • Roll out the pie crust into a long rectangle and use the template to cut out 8 rectangles. You will need to bunch and re-roll dough a few times, adding water to the mix. Rectangles should be 1/8-1/4 inch in thickness.
  • Line four rectangles on a baking sheet. Place 1 Tablespoon of jelly, jam, or apple butter on the dough and spread out, leaving 1/2-inch perimeter clean. Wet the perimeter of the rectangle with water and top with another rectangle of dough. Use a fork to press down all along the edges. Repeat for remaining dough.
  • Bake at 400F for 10-12 minutes.
  • Top with glaze made by combining powdered sugar and milk in a small bowl with a whisk or spoon. Drizzle onto the warm pop-tarts and decorate with your choice of sprinkles
  • Tip: to make a cinnamon sugar glaze, add 1/4 teaspoon of cinnamon to the glaze. To make a pink glaze, add 1 teaspoon of your red jam (raspberry or strawberry) to the glaze.