The theme of my baby shower was Going to POP. We made all the food ourselves and one of my favorite things we made was Homemade Poptarts. This was one of the easiest things I’ve ever made and I will definitely be making them again in the future.
First, lay out one of the the uncooked 9in pie crusts.
Try to smooth out into as much of a rectangle as you can get. I used a pizza cutter to get a better shape.
Cut each pie crust into 24 squares. 4 rows, 6 columns. You can make them bigger than this, it’s just the POPable size we went with.
Place between 1/2 and 1 tablespoon filling in the center of half of the squares.
Place another square on top and press down the sides using a fork.
Bake according to box directions. Usually 8-10 minutes. Some of the filling came out, but we didn’t mind.
Once they come out, place on cooling rack and let cool. Once cool, drizzle icing and sprinkles on top.
Homemade Poptarts
Ingredients
- 9 in Store Bought Rolled Pie Crust
- 21 oz can Pie Filling any filling (we used apple and cherry)
- Powdered Sugar Glaze 3/4 cup powdered sugar, 1 tablespoon water, and 1 teaspoon vanilla
- Sprinkles
Instructions
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Roll pie crust into a rectangle. Use pizza cutter to make shape.
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Cut dough into 24 squares (4 rows, 6 columns). *Essentially this can be any size you want, but this is the perfect size for kids or parties.
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Lay one side on a cool cookie sheet and spoon between 1/2 and 1 tablespoon of pie filling on each square.
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Top with another square and use a fork to press the sides down to seal each side together.
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Bake at the temperature suggested on the pie crust box (usually 8-10 minutes) or until golden brown.
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Remove from oven and transfer to a cooling rack.
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While they are cooling, mix together 3/4 cup Powdered Sugar, 1 tablespoon water, and 1 teaspoon vanilla to make the glaze.
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Using a pastry bag with a very small tip or a ziploc bag with a small hole cut, drizzle the glaze over each of the poptarts.
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Top with sprinkles and serve.
Tips:
*Each 9in pie crust will make approximately 24-26 pops.
*Each can of pie filling is enough for 2- 9in pie crusts.
*The glaze on top can be made with either milk or water. Water will allow you to not have to refrigerate leftovers (or use the next day). If you use milk you have to refrigerate. We used water and put them on a plate, wrapped in foil, and they tasted great the next day.
WHAT FLAVOR PIE FILLING WOULD YOU USE??
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