Strawberry Pop Tarts

Ingredients

Yield: about 8 pop tarts

• 2 refrigerated pie crusts (use both rolls)
• Strawberry jam
• 1 large egg
• Splash of water
• 1 cup powdered sugar
• 3–4 tablespoons heavy whipping cream
• 1/2 teaspoon Goodmans Vanilla Extract
• Pink food coloring (a drop or two)
• Sprinkles, for topping

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Unroll both pie crusts. Using a heart-shaped cookie cutter, cut out hearts from each crust. You’ll want an even number, so you have tops and bottoms.
3. Place half of the hearts on the prepared baking sheet. Spoon about 1 to 1½ tablespoons of strawberry jam into the center of each, leaving space around the edges.
4. In a small bowl, whisk together the egg and a splash of water. Brush the edges of the jam-filled hearts with egg wash.
5. Top with the remaining heart cutouts. Use a fork to crimp around the edges to seal. Brush the tops and edges with more egg wash.
6. Bake for 13–15 minutes, or until lightly golden.
7. Remove from the oven and let the pop-tarts cool fully before icing.
8. In a bowl, whisk together powdered sugar and 3 tablespoons of the heavy cream until smooth.
9. Add vanilla and pink food coloring.
10. If needed, add the remaining tablespoon of cream a little at a time until the icing is spreadable.
11. Spread icing over the cooled pop-tarts and immediately top with sprinkles. Let the icing set before serving or storing.