A quick and easy spin on a classic breakfast pastry.
Total Time
30min
4.8
4 Ratings
Author: Bird Pick Tea & Herb
Servings:
4
Ingredients
•
1
Pie Crust
•
1
cup
Strawberry Preserves
•
1/2
tsp
Bird Pick® Premium Matcha
•
1
cup
Powdered Confectioners Sugar
•
1 1/3
Tbsp
Kemps Half & Half
•
1/2
tsp
Vanilla Extract
•
to taste
Sprinkles
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Roll out a single Pie Crust (1) into 1/4-inch thick sheet of dough. Trim around the edges to square it off.
3.
Cut the sheet of dough down the middle and stack the two halves. Then, slice the dough into four equal rectangles. They should be approximately 3x4 inches.
4.
Smear about 2 tablespoons Strawberry Preserves (1 cup) in the center of 4 of the rectangles.
5.
Dip your finger or a pastry brush in a bowl of water. Trace the outer edges around the filling. Place the other piece of dough on top. Press around the edges with the tines of a fork to seal the pastry together. Prick the tops with a fork.
6.
Repeat the entire process with the other sheet of prepared pie crust, if desired. Arrange the tarts on a foil or parchment lined baking sheet.
7.
Place in the oven to bake for about 15 minutes, or until the tarts are golden and puffy.
8.
Transfer the pop tarts to a cooling rack.
9.
In a bowl, whisk together the Powdered Confectioners Sugar (1 cup), Bird Pick® Premium Matcha (1/2 tsp), Kemps Half & Half (1 1/3 Tbsp), and Vanilla Extract (1/2 tsp).
10.
When the pop tarts are cool, spoon the glaze over the tops and immediately cover them in Sprinkles (to taste). Let the glaze set for a few minutes, and then serve immediately or store at room temperature in an airtight container.
Nutrition Per Serving
CALORIES
479
FAT
9.6 g
PROTEIN
1.2 g
CARBS
98.6 g
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