See? I told you: you give me a long weekend and all I do is make and eat breakfast food.
Pop tarts are my husbands choice of breakfast on the go. I got in his car recently to find a LOT of pop tart wrappers. I wish I had taken a picture (blogger fail). Trust me, it was a surprising amount of pop tart wrappers.
And seeing as I’ve been in a breakfast kind of mood lately, I decided I’d try my hand at making these and, at least temporarily, end the piling on of wrappers in his car.
I’ve been doing a lot of things from scratch lately and I decided that I needed a little break from that :)
SO, don’t judge: these are made with store bought pie crusts. And they’re still DELICIOUS! And almost more importantly, they’re easy.
Strawberries are RIPE in Tennessee right now and I feel like people are practically giving them away. Naturally, strawberries are my filling of choice for these little pastries. You can use a different berry if you so desire.
We start by cutting our berries into quarters and mixing them in a pot with sugar and honey. After mashing the berries as best you can, we’ll let that simmer for about 45 minutes, stirring rather often.
While that simmers, let’s prepare our dough. This is easy as it merely requires opening the box and unrolling it. :) Or if you’re fancy like I sometimes try to be, you make this pastry dough from (my all time favorite) Joy the Baker.
Either way you do it, get that dough rolled out and ready to cut. I cut my dough as evenly as possible into rectangles. Don’t worry if they’re uneven, you can fix that later.
With a whisked egg, brush around the edges of all of your pastry rectangles.
Once the strawberries are done, we’ll spoon as generous a serving as possible into HALF of the pastry rectangles. It might spill over the sides a bit but just go with it.
With the egg brushed sides facing each other, place a pastry rectangle on top of each strawberried pastry. Seal the sides by clamping them together with a fork and then poke a few small holes in the top of each pastry.
Place pop tarts on a baking sheet lined with parchment paper and bake in the oven on 425 degrees for 10-15 minutes, depending on the size of your pop tarts. Once done, let cool while the glaze is prepared.
The glaze (like our dough) is simple. Place 1 cup of confectioners sugar in a medium bowl and pour in a little milk at a time while continuing to stir. Once the sugar is thoroughly dissolved yet still thick, it’s done! Add a drop of food color in if you so desire.
Drizzle just a little of the icing on the top of each pop tart and let it set. This should only take a couple minutes and it’s better than continuing to dump glaze on top only to have it continue to slide off the sides (yea, I did that at first). Once the glaze is a bit dry, add another layer until you’re happy with the thickness of it.
Top with a few sprinkles and we’re done! Next: eat ALL of them! No, don’t do that. Save at least a few for your husband to actually eat for breakfast over the coming week. That’s the generous thing to do.