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| Homemade Poptarts |
Ingredients
- 1 box refrigerated pie crust
- 1/3 cup strawberry jam/jelly
- 1 egg
- 1 TBS water
- 2 TBS sugar
- Single serve packets of Wild Friends Chocolate Coconut Peanut Butter
Directions
- To make rectangular-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 4x3-inch rectangles. Repeat with second pie crust.
- To make each pocket tart, place 2 teaspoons of strawberry jam in center of remaining dough rectangle. With a table knife, spread jam into thin layer staying within 1/4 inch of the edges. Place 1 cut-out dough rectangle over jam; press edges to seal. Use fork to crimp edges.
- In small bowl, beat egg and water until blended to make an egg wash. Lightly brush top of each pocket tart with egg wash. Sprinkle sugar over each. Place on cookie sheets. Refrigerate 10 minutes.
- Before baking, prick each rectangle multiple times with a fork to allow the steam to escape.
- Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheets; cool slightly before serving.
- Once cooled, take a Wild Friends Packet and cut the corner off to make a small hole. Drizzle your desired amount of peanut butter over the top of the baked pastry.
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