Homemade poptarts

Pre-made pie crust & jarred jam make it easy

Poptarts sure are nostalgic for many of us. If there's someone in your life that's a particular fan, what better treat for a special occasion than a homemade version? With the help of refrigerated pie crust and a jar of your favorite jam, it couldn't be easier. 

I initially tested three flavors: strawberry, blackberry, and Nutella. While the blackberry and Nutella were good enough, take my word for it that strawberry is the only flavor you need. There's just something about the potency of that scrumptious strawberry flavor that works best in a poptart. Why mess with perfection? 




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HOMEMADE POPTARTS
Yield: 6 poptarts

WHAT YOU'LL NEED
2 whole refrigerated pre-made pie crusts
1/2 cup fruit jam, plus 1 TBS for icing (I used strawberry)
1 TBS cornstarch 
1 egg 
1 cup powdered sugar
1 TBS heavy cream (more as needed) 
sprinkles 

WHAT YOU'LL DO
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside. 

2. In a small bowl, mix jam with cornstarch. In a second small bowl, whisk the egg. 

3. Flour a work surface and roll each pie crust into circles, about 11 inches across. Cut the edges from the circles to make 9-inch squares. Cut each square into three even strips. Note: My dough was not a perfect square and my strips were not exactly even. That's okay! 

4. Spoon 1–2 TBS of jam on one end of each strip. Brush egg around the edges of the dough to act as glue, then fold the strip over to form a pocket for the jam. Use a fork to crimp all sides. Repeat to make six poptarts. 

5. Move the poptarts to the prepared baking sheet (a spatula helps). Bake 15–18 minutes, or until golden. Cool completely on a wire rack. 

6. To make the icing: Whisk powdered sugar, 1 TBS jam, and 1–2 TBS cream together to create a glaze. Spoon on top of each poptart and immediately top with sprinkles. Let the icing dry.

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Think poptarts are a touch juvenile? Don't let the name fool you. These really have more of a hand-pie consistency. I'm also happy to report that while these are super scrumptious right out of the oven, they hold up overnight, too. You can always reheat them in the oven before digging in, but they are plenty yummy at room temperature — a fact I wouldn't have believed until I lived it. 

Shout out to Sommer Collier at The Pioneer Woman for bringing these babies into my life!