Valentine pop tarts
These are adorable little hand-held pies with a sweet fruit filling, easily customizable but always tasty.
YIELDS
10
Ingredients
- 1 box (400g) Ready-to-bake refrigerated pie crusts
- 1/2 cup cherry pie filling, or strawberry jam
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla extract
- Food gel colouring, optional
- Sprinkles, optional
Directions
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- On a parchment-lined or lightly floured work surface, unroll one sheet of pie crust. Cut the pie crust into 10 hearts using a three-inch heart-shaped cookie cutter. Place the hearts on the prepared baking sheet.
- On the same work surface, unroll the other sheet of pie crust and cut it into 10 hearts using the same heart-shaped cookie cutter.
- Spread half a teaspoon of filling, or jam, in the centre of each heart that is on the baking sheet, leaving about one-quarter-inch around the edge.
- Place another heart-shaped crust evenly on top of each jam-topped heart. Press the edges down with your fingers all around the heart and then use a fork to crimp and seal the edges.
- Bake for 15 minutes or until light brown around the edges.
- Meanwhile, make the frosting by combing the powdered sugar, milk and vanilla extract in a medium bowl. Stir until you have a spreadable consistency, adding a small amount of extra milk if required. The frosting can be left white, or coloured using gel colouring.
- Remove the pop tarts from the oven and let them cool on a rack before finishing.
- Frost the centre of each pop tart with desired coloured frosting. Alternatively place the frosting in a piping bag, snip the end off and drizzle over the cooled pop tarts.
- If using a finish with decorative sprinkles. Enjoy!
