Make your own version of these store-bought breakfast treats
9. Remove the baking sheet with the bottoms from the refrigerator. Use a measuring spoon to place 1 level tablespoon of the cooled jam mixture in the center of each bottom rectangle on the baking sheet. Dip your finger in water and lightly moisten the edges of each rectangle.
10. Place 1 top rectangle onto each bottom rectangle, making sure all edges are lined up. Firmly press the top and bottom edges of the rectangles together to seal. Use a fork to press sealed edges together to crimp dough. Place the baking sheet with the shaped pop tarts in the refrigerator and chill for 15 minutes. Meanwhile, adjust the oven rack to the middle position and heat the oven to 350 degrees.
11. Place the baking sheet in the oven and bake until the pop tart edges are just beginning to brown, 20 to 24 minutes. Transfer the baking sheet to a cooling rack and let the pop tarts cool on the baking sheet for at least 30 minutes. Serve.
To make icing:
1. In a small bowl, whisk 1 1/4 cups confectioners’ sugar, 2 tablespoons milk and 1 tablespoon softened cream cheese until smooth.
2. Spread 1 teaspoon of icing onto each cooled pop tart. You can also add sprinkles for fun!
Recipe notes
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