Special request poptarts #poptarts
1 (14-ounce) box refrigerated pie crusts (2 count)
1 cup strawberry jam or strawberry preserves
1 large egg + splash of water
icing
1 cup powdered sugar
2 to 3 teaspoons milk
1/2 teaspoon clear vanilla extract
2 tablespoons jam
Lightly flour your work surface. Unroll both pie crusts. Roll each to 1/4 inch thick. With a sharp knife, square the edges of each circle. Cut each crust into 4 rectangles. Gather the scraps of dough together. Roll them out to form 8 additional rectangles.
Spoon strawberry jam in the center of 8 rectangles. Form pop tarts by placing remaining rectangles on top. Seal the pastries by crimping the edges with a fork. In a ramekin, beat the egg with a splash of water. Brush top of toaster pastries with egg wash.
Arrange pop tarts on the prepared baking sheet, with room between each. Create vent holes: lightly pierce the top of each pastry a few times with the tines of fork. Bake 15 to 18 minutes, or until edges are golden blonde. Cool pastries on a wire rack.
Assemble the icing. Whisk together powdered sugar, milk, and vanilla extract. If needed, add a tiny pinch of salt and whisk again. With a spoon, frost the top of each pop tart with icing.
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