Sunbutter & Jelly Mini Pop Tarts – a delicious recipe with rounds, egg, flavor, SunButter, powdered sugar, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 F.
2
Follow pie crust package instructions for thawing. Place pie crust dough on floured work surface or board. If necessary, roll out dough until just under 1/4-inch thick.
3
Using a ruler and sharp knife, cut dough into rectangles 2 x 3-inches. Ball up dough scraps and roll out again if necessary to get 12 rectangles.
4
Transfer 6 dough rectangles to parchment-lined baking sheet.
5
In small bowl, whisk egg to create an egg wash.
6
Brush each edge of the 6 dough rectangles with egg wash. Spoon about 2 teaspoons of jam into center of each rectangle. No need to spread it out, heat from baking will do that for you. Immediately top each dough rectangle with additional dough rectangle. Gently press down around edges with your fingers to help seal dough. Using a fork, press down around edges to finish sealing.
7
Brush remaining egg wash on top of dough, then using fork poke top of each mini pop tart to create small steam vents.
8
Bake for 15 to 20 minutes until crust is golden brown. Let cool completely.
149
kcal
Calories
8
g
Fat
16
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 refrigerated pie crusts 9-inch rounds, 1 egg, 1/3 cup jam any flavor, 2 tablespoons SunButter (R), any creamy variety, and more.
Yes, Sunbutter & Jelly Mini Pop Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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