Homemade Raspberry Poptarts

1. 1

   Mix Raspberry jam and cream cheese, set aside.

2. 2

   Roll out pie crust slightly thinner than you would for a pie and into a rectangle shape. Cut crust into 12 equal sized rectangles.

3. 3

   Spoon 1-2 Tbsp. of the Raspberry mixture onto the middle of a rectangle. Cover with another rectangle. Press edges together. Use fork to seal edges of the rectangle.

4. 4

   Wrap in plastic wrap and place in the freezer. Repeat for the following rectangles. Makes 6 small poptarts.

5. 5

   Once frozen, approximately 4-6 hrs, they can be cooked. Preheat over to 375 degrees Fahrenheit. Unwrap poptarts and place on a foil lined cookie sheet. Bake for 17-20 minutes or until golden brown. Remove and allow to cool.

6. 6

   While poptarts cook, prepare the glaze. Mix powdered sugar and water. Add enough water to reach a thick glaze. (One option is to use a drop or two of lemon juice to the glaze mix to add a little flavor to your glaze.)

7. 7

   Once poptarts are cooled, drizzle or spread glaze on them. Now they are ready. Enjoy!

* Per serving · 4 servings · Values may vary.