Pop Tarts
Ingredients 2 refrigerated pre-made pie crusts ½ cup fruit jam, any variety, plus 1 Tbsp. for icing 1 Tbsp. cornstarch 1 Egg 1 cup powdered sugar 1 Tbsp. heavy cream (or more as needed) Candy Sprinkles
Directions 1. Preheat oven to 400ºF. Line a baking sheet with the Silicone Baking Sheet with Rim and set aside. 3. In a small bowl, mix ½ cup jam with cornstarch. Crack the egg into a second small bowl and whisk. 4. Flour a large work surface and lay both pie crusts out on it. Roll the circles to 11 inches across. With the cutting side of the Empanada Maker cut out circles of dough. Place two dough rounds on the inside of the Empanada Maker, Spoon 1-2 tablespoons of jam on one dough circle. Brush egg around the edges of the 2nd circle, firmly press Empanada Maker to seal. Repeat with remaining dough. 6. Place on Silicone Baking Sheet with Rim. Bake for 15–18 minutes, until golden. Cool. 7. Allow pop tarts to cool. Whisk powdered sugar, 1 tablespoon jam, and 1-2 tablespoons cream together to create an icing glaze. Drizzle over pop tarts then sprinkle with sugar sprinkles. Serve warm 21 or at room temperature.
