Use whatever shape you want to personalize your treat!
1 box refrigerated pie crust (2 crusts)
For cinnamon brown sugar filling:
½ cup brown sugar
1 teaspoon cinnamon
4 teaspoons flour
For Nutella filling, you will need about 1 teaspoon per pop tart, depending on size. Buy yourself a jar, it’s awesome!!
Unroll your pie crusts and cut out desired shapes. I used hearts that were about 3 ½ inches. Be sure to have an even amount (one for the top, one for the bottom). Re-roll any scraps if needed.
Mix together your filling ingredients in a small bowl.
Beat your egg in another small bowl. Lay out half of your crust cut-outs. Brush the entire surface lightly with the beaten egg. Place about 1 teaspoon (depending on the size of your tart) of filling in the center of the bottom crust. Leave an small edge around the sides for sealing. Place the top crust over the filling and press to seal. Use a fork to pinch closed. Poke a few fork holes in the top to allow steam to escape.
Let refrigerate for about 20 minutes. Preheat your oven to 350°.
Line a baking sheet with parchment paper and bake your pop tarts about 15-20 minutes, depending on size. Let cool and enjoy.
To store for later, place pop tarts in a single layer on a wax paper-lined cookie sheet and freeze until solid. Then transfer to a freezer safe container until ready to use. Defrost and bake according to above directions.
Toast already baked pop tarts to reheat (watch that they don’t burn).
Source: Smitten Kitchen
Printed at CrazyforCrust.com