Happy Fourth of July! Here’s just a little breakfast idea — PB&J Poptarts! Quick and easy, a great little treat on Independence Day!
Ingredients
for the pastry
1 recipe pie dough*
1 large egg
1 tablespoon heavy cream
For the filling
3/4 cup + 2 tablespoons strawberry jam or grape jelly
For the glaze
3/4 cup smooth/creamy peanut butter
1/2 teaspoon vanilla extract
1/4 – 1/3 cup milk (depending on desired thickness)
1 1/2 cups powdered sugar
sprinkles or chopped peanuts, for garnish, optional
Directions
Heat oven to 350F. Line baking sheets with parchment paper or silpat.
Roll out each round of dough to 9 × 15-inch rectangle, about 1/8-inch thick. Using a sharp knife or pizza/pastry wheel, trim the edges so that they are straight, then cut into nine 3 × 5-inch rectangles.
In a small mixing bowl, whisk together the egg and cream. Using a pastry brush, brush the egg wash on nine of the rectangles, then spoon a tablespoon and a half of strawberry spread into the center of each rectangle, leaving a 1/4-inch of space around the edges. Place a second rectangle of dough on top of the nine assembled ones. Using your fingers, press around the edges of the dough. Using a fork, crimp the edges of the pop tart. Brush with egg wash. Using a toothpick, prick 8 holes in the tops of the pop tarts.
Place in the oven and bake for 28 to 32 minutes, or until golden brown on top. Remove from the oven and allow the pop tarts to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely (or until barely warm).
Meanwhile, to make the glaze, in a medium mixing bowl, combine the peanut butter, vanilla, milk and powdered sugar. Whisk until smooth, adding more milk if needed. Spread over the pop tarts, top with sprinkles or chopped peanuts, if desired. Allow the glaze to set before enjoying.
*If you look through my site, mostly at the pie recipes, you’ll see my standard pie dough recipe. You can use this, or use store bought. I used store bought this time, as a cheat!
