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Mystical Strawberry Pop Tarts

Recipe by Chef Jill Sonlin (Jill's Gourmet Dreams)
I just had to create mystical Strawberry Pop Tarts since they were used and described so cleverly in our “Garden Spells” novel this month. I added my own magical surprise to them by using sliced organic strawberries within the fruit preserves. This added a subtle yet deliciously unexpected fruit-filled pop to each bite!
Wine Pairing: Medlock Ames Lower Slope 2018 Chardonnay
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Ingredients
  

  • 1 box (contains 2 rolled crusts) store bought refrigerated Pie Crust, makes 4 pop tarts/crust (or can also use homemade pie crust)
  • ½ cup Strawberry Preserves
  • ¼ cup sliced Organic Strawberries, sliced thin
  • ⅛ tsp Apple Cider Vinegar
  • 1 tbsp Cornstarch
  • ¾ cup Powdered Sugar
  • ¼ tsp Vanilla
  • 3-4 tbsp Heavy Cream (or as needed)
  • 1 Egg beaten
  • Sprinkles for topping

Instructions
 

  • Preheat oven to 400 degrees F.
    Flour a surface and roll out one pre-made pie crust to a rectangular shape.
    Using a ruler, measure out a 10 x 10 square, and cut it out of the dough with a knife.
    Then divide the 10 x 10 square into four equal pieces, or four 5 x 5 squares.
    Place each 5x5 square on a baking sheet lined with parchment paper.
    In a saucepan on medium heat, add the preserves, strawberries, vinegar, and cornstarch. Mix well. Heat until slight boiling for 15 seconds, then remove from heat. Stir well. Let cool completely.
    Brush the four 5x5 squares of pastry dough along each of their four edges with the beaten egg. Once preserves are cooled, add 1- 1 ½ Tbsp fruit filling to one half of the pastry square, then fold over non-fruit filling side over top filling side to make a pop tart shaped rectangle. Use the back of a fork to press tines into dough to seal all four sides of each pop tart. Brush tops with beaten egg lightly.
    Place in oven and bake until golden, approx. 12-15 minutes.
    Remove from oven and let cool on wire rack.
    In a bowl, mix powdered sugar, vanilla, and heavy cream together with a wire whisk until smooth and creamy. Add a drop or two of water if needed to get to a good icing consistency. Spread on top of COOLED pop tarts and decorate with sprinkles.