Pop Tarts - Raspberry

Pop Tarts~Raspberry


Ingredients
1 Packet (2 x 9-inch) Refrigerated Pie Crusts, at room temperature

Raspberry Jam

Egg Wash
1 Egg + 1 Tbsp Of Water or Milk, lightly beaten

Lemon Glaze


1/4 Cup Powdered/Confectioners’ Sugar


About 1 Tbsp Fresh Lemon Juice


Sprinkles (any flavor)


Equipment
2 ½ to 3 inches Cookie Cutter (any shape)
Baking Sheet, lined with parchment paper

Method
Preheat the oven to 375 ˚F/190˚C.

Unroll the pie crust on a lightly floured work surface, cut the dough into desire cookie cutter.

Fill about 2 tsp of raspberry jam in a mound in the center of the dough. Lay the second dough on top of the first dough and gently press down all edges
with your fingertips. Then seal the edges with a fork. Brush the top of the dough with egg-wash.


Place the filled dough on a baking sheet, and bake for about 17 to 18 minutes or until the pastries are golden brown in color.

To make the lemon glaze: While the pastry is cooling, in a small bowl, whisk together the confectioners’ sugar and enough of the lemon juice to make an
easily spreadable, smooth glaze. Spoon the glaze on top of the cooled pastry and top with your favorite sprinkles.


Makes 14 Pop Tarts