Easy giant pop-tart
#food #howto
This particular pop tart is a circle because I did not want to waste crust OR get out my rolling pin. I’m tired. MMMM K?!
Easy Giant Pop-Tart
Ingredients
x2 store-bought pie crusts
1c of leftover cranberry sauce or your favorite jam
1 egg
1 TBS cold water
1c powdered sugar
½ c pulsed freeze-dried strawberries
1 tsp vanilla
2 tbsp orange juice
1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a small bowl mix egg and water together. Set aside.
2. Unroll one of the pie crusts pinching any breakage that may have occurred. Spread the cranberry sauce or jam evenly across the pie crust leaving about ¼ inch around the border.
3. Lay the 2nd pie crust on top of the jam lining up the edges. Using a fork seal the edges by pressing the two crusts together. Poke a few holes in the center of the pop tart to allow steam to escape.
4. Brush the top of the pie crust with the prepared egg wash. Bake for 18- 20 minutes or until golden brown.
5. Remove from the oven and allow to cool for 15 minutes. While the pop tart is cooling, prepare the glaze. In a medium bowl add powdered sugar, freeze-dried strawberries, vanilla, and orange juice. Mix until combined.
6. Spread the glaze over the top of the pop tart and allow the glaze to set before slicing.
**The pop tart will keep in a sealed container at room temp for about 2 days.