Strawberry Rhubarb Pop Tarts

Photography by Lesley Rozycki

Photo by Lesley Rozycki

Makes 12 – Pastry – 30 mins

Ingredients
2 pkg. pie dough or scratch

Strawberry rhubarb jam
1 c. Confectioners sugar
5 Mead Strawberries
1-2 tbsp. Water
Sprinkles

Directions
Preheat the oven to 350 degrees.

On a floured surface, roll out your pie dough. Cut the dough into 3"x5" rectangles. (You should get 12 rectangles.)

Take a rectangle and spoon a tablespoon and a half of the jam onto the middle of the piece of dough. Carefully place another piece of dough on top and seal the edges with a fork.  Repeat this process until you have 12 pastries.

Place the pastries onto a parchment lined cookie sheet and bake for 20 mins or until the edges are lightly browned.

In a small bowl, mash the strawberries. Add the confectioners sugar, water and stir together. Allow the pop tarts to cool for at least 10 minutes before icing.

Spoon the icing on to the pastries and add the sprinkles before serving.