Christmas Tree Pop Tarts
Pop tarts lovers everywhere will want to try their hand at this easy Christmas tree pastry recipe with colorful frosting on top.
Servings: 12
Equipment
- Christmas Tree Cookie Cutter 5-Inch
- Baking Sheet 9 x 13-Inch
Ingredients
For the Pop Tarts
- 2 Sheets puff pastry
- 1 Cup strawberry jam
- 1 egg
For the Fruit Icing
- 2 Cups powdered sugar
- 1 Tablespoon milk
- ½ Cup strawberry jam
- ½ Teaspoon vanilla extract
- ½ Cup sprinkles optional
Instructions
- Start by preheating your oven to 400°F.
- Lay your cold puff pastry sheets flat on a lightly floured surface. If the sheets are warm or even at room temperature, they can be kinda tricky to handle so I like to pull the out of the fridge one at a time while working with them.
- Use your cookie cutter to cut Christmas trees out of the pastries, then knead the leftover dough back together, roll it out to about ¼ inch thick and continue cutting out Christmas trees. Space them out on a parchment paper lined baking sheet.
- To half of the Christmas trees, add about 1 tablespoon of jam and spread it out, leaving space around the perimeter of the entire tree.
- Top each of the jam filled pastries with a clean Christmas tree pastry and pinch the edges together slightly. Then use a fork to press the seams around the edges entirely.
- Crack your egg in a small bowl, whisk it until scrambled, then brush over the tops of each pop tart.
- Bake these for 10 to 12 minutes or until golden brown, then remove them from the oven and allow them to cool.
- While the pop tarts are cooling, whisk the jam, milk, powdered sugar and vanilla together in a large bowl.
- Once the pop tarts have cooled a bit and aren’t piping hot, spread the icing on top of each pop tart and add sprinkles if you like. Make sure to allow the pop tarts to cool some or the icing will melt right off.
Notes
Keep pastry cold: Cold sheets cut clean and puff higher.
Thin jam layer: Too much filling leaks; use a light spoonful.
Seal well: Crimp all around so steam vents but jam stays put.
Cool before icing: Warm pastry melts glaze and dulls the finish.
Work in batches: Keep one sheet in the fridge while you cut the other.
Thin jam layer: Too much filling leaks; use a light spoonful.
Seal well: Crimp all around so steam vents but jam stays put.
Cool before icing: Warm pastry melts glaze and dulls the finish.
Work in batches: Keep one sheet in the fridge while you cut the other.
Nutrition
Calories: 456kcal | Carbohydrates: 74g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 121mg | Potassium: 65mg | Fiber: 1g | Sugar: 47g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg
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