I love this recipe because not only are these poptarts delicious, but they are also hassle-free. Honestly, recipes don’t get easier than this. Not to mention it’s a great recipe to use all year round. Just swap out your cookie cutter shape and center filling, and you’re set for any season!
Here’s what we need for this homemade poptarts recipe.
- 1 pack of premade frozen pie crust
- ½ cup of raspberry or strawberry jam
- 1 egg
- 1 cup Powdered sugar
Preheat your oven to 375. Thaw out your premade pie crust dough. I typically put mine in the refrigerator the night before, so it is ready to use the next morning. Once the dough is thawed out, unroll it onto a piece of parchment paper. Using your heart-shaped cookie cutter, begin cutting heart shapes from the dough and placing them onto a cookie sheet lined with parchment paper. Make sure when cutting out your dough you are cutting out 2 shapes per poptart so that you have a bottom and a top.
Once all shapes are cut out and placed onto a cookie tray, it is time to start assembling.
Fill the center of each heart with 1 tsp of jam. You can use a spoon or a piping bag filled with jam (I find this to be the easiest)
After filling out each poptart with jam, mix an egg wash for the poptart edges and tops. To make an egg white mixture, simply crack 1 egg in a bowl, whisk, and add 2 tablespoons of water. Brush the edges of each poptart with egg wash before placing your pie crust, heart-shaped dough on top. Lightly press the edges. Then using a fork, lightly press prongs into the edges of each poptart to prevent any jam from escaping. Lastly, using a small knife, create 3 slits into the top of each poptart for air to escape while baking. Then brush the top of each poptart with egg wash before placing it into the oven.
Bake at 375 for 10-12 minutes. Once poptarts are lightly golden on the edges, remove them from the oven and cool.
While poptarts are cooling, mix the icing. Add 1 cup of powdered sugar and 1 tablespoon of water in a small bowl. Continue adding 1 tablespoon of water at a time until you get the consistency you would like. I typically like my icing to be the same consistency as toothpaste. Feel free to add food color if you would like.
Once poptarts are cooled, you may begin icing. I prefer to use a piping bag to ice my poptarts – I find that it is less messy, and I have more control. However, you can also apply icing with a spoon or knife. Lastly, top each poptart with sprinkles. Do not wait too long after icing to add sprinkles, as the icing dries quickly and will not adhere once it’s dry.