Toaster Pastry

SERVES: 8  COOK TIME: 15 minutes  TOTAL TIME: 35 minutes

Ingredients

Pastry:

1 package of thawed frozen rolled pie crusts (we used a 2 ct.)
1 can Solo Raspberry Cake and Pastry Filling (put 2 tbsp to the side)
1 large egg

Icing:

1 cup powdered sugar
2-3 tbsp of milk
2 tbsp Solo Raspberry Cake and Pastry Filling
1/2 tsp vanilla extract

Instructions

Preheat oven to 400F. Unroll crust onto a sheet of parchment paper and cut as many rectangles as you (the amount differs on the size you would like). Beat the egg in a small bowl for your egg wash. Lay out half of your rectangles onto a parchment lined baking sheet. Add about 1 and 1/2 tbsp of raspberry filling, then brush the edges with your egg wash. With the other half of your rectangles, place them on top of each rectangle with the filling. Gently pinch the edges to seal and then, using a fork crimp the edges. Poke holes in the top of the pop tart and then brush the entire top, including edges, with the egg wash. Bake for 12-15 minutes and let cool. Once cooled, whisk together icing ingredients and spread over each pop tart. Add sprinkles if you would like!

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