Back to school pop tarts

Ingredients

• Favorite pie crust, can use gluten free
• Strawberry preserves
• Favorite cookie cutter shapes
• Small bowl of water

Directions

1. Preheat oven to 400 and line a baking sheet with parchment paper or a spat mat.
2. Gently roll out your favorite pie crust onto a lightly floured surface. Cut 2 pieces of a matching shape & repeat until you're out of dough. You can re roll and repeat.
3. Place each pie crust on the baking sheet. Fill with a Tablespoon or 2 if your favorite preserves. Make sure to leave 1 inch border around the edge to prevent overflow.
4. Use your finger to dampen the edge of pie crust and cover with matching piece. Use a fork to crimp and seal the edges. Repeat with remaining pieces.
5. Bake at 400 for 10 min. Reduce temperature to 350 & cook for an additional 15 minutes.
6. Let cool.

Prepare glaze topping

• 1 cup powdered sugar
• 4 tsp milk
• 1/4 tsp vanilla

Directions

1. In a small bowl mix together all ingredients with a small bowl.
2. Glaze each pop tart. Make sure to add sprinkles after glazing each pop tart as the glaze dries quickly.