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Recipe Card
ingredients
- 2 pre-made pie crusts
- 1/2 cup jam
- 1 tablespoons arrowroot powder (or cornstarch)
- 1 egg
- 1/2 cup Nutella®
- Sprinkles (optional), for garnish
Method
Step 1
Roll each pie dough into 12”x9” rectangles.
Step 2
Cut each piece into 9 3”x4” rectangles.
Step 3
Place the 18 rectangles on a lined baking sheet and refrigerate for 10 minutes.
Step 4
In the meantime, mix together the jam and arrowroot powder or cornstarch. Set aside.
Step 5
Remove the baking sheet of pie crust rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle. Half of these will be the tops, and the other half will be the bottoms of your toaster pastries.
Step 6
Add 1 tablespoon of the jam mixture in the center of 9 of the rectangles. Top each of the jam-topped rectangles with one of the jam-free rectangles – egg wash side down. Seal the edges by crimping with a fork all the way around. Gently press the jam so it fills the center.
Step 7
Poke holes in the tops of each filled pastry with a fork to allow the steam to escape. Refrigerate the filled pop-tarts, uncovered for at least 20 minutes and up to 1 hour.
Step 8
In the meantime, preheat the oven to 350°F. Remove the chilled pastries from the refrigerator and brush the tops with the remaining egg wash. Bake for about 24-30 minutes, until they are golden brown. Let them cool on the pan for about 5 minutes, then on a wire rack until cool enough to handle.
Step 9
Using a knife, spread 1 tablespoon of Nutella® on top of each toaster pastry. Sprinkle with sprinkles, and enjoy!
Step 10
Store in an airtight container at room temperature for up to 3 days. Happy Baking!