Homemade Raspberry Pop Tarts
refrigerated pie crusts (or make your own)
milk (or water)
White Icing and Sprinkles (for topping)
Prevent your screen from going dark
Preheat oven to 350.
Cut pie dough into 6 evenly sized rectangles. Repeat with the second pie crust.
Lay parchment paper out onto a baking sheet and carefully place 6 of the rectangles 2″ inches apart.
With a fork gently poke 3-4 sets of small holes into rectangle pieces.
Spread 1 tablespoon of raspberry jam onto each rectangle.
Place a second rectangle over top each Raspberry filled rectangle.
Using a fork lightly press the edges of the rectangles together to make pretty crimped edges.
Using that same fork poke 3-4 sets of holes on the top rectangle pieces.
In a small bowl whisk the yolk of one egg and milk together. Lightly brush each pop tart with mixture.
Place in the oven and bake for 15 minutes or until golden brown.
Remove from oven and immediately drizzle icing and top with sprinkles.
Let cool and serve!
Find it online