FOR THE POPTARTS
~ Cherry/Strawberry pie filling (but only the gel, not the cherries/strawberries)
~ 1 pkg. prepared pie crusts
FOR THE GLAZE
~ 1 c. powdered sugar
~ 1 T. milk
~ 1/2 tsp. vanilla
~ food coloring and sugar sprinkles (optional)
Unroll pie crusts and using a pizza cutter to slice them into 2 1/4″x 3″ rectangles (I used a piece of card stock cut to size).
Spoon some of the filling gel into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 350 degrees for 8-10 minutes, or just until the edges begin to brown.
In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptarts, sprinkle with colored sugar, and allow the glaze to harden slightly before serving. (I was too anxious and didn't let them cool all the way so the icing ran a bit.) I left some without icing as DH doesn't like iced poptarts.
Enjoy!
Note: You can also adapt this recipe to make home made poptarts. Just increase the size of the rectangles and for some more substance, blend/mash the strawberries/cherries to have little bits inside.
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