january has been lovely so far. seriously lovely. i mean, blustery winds and frigid cold aside. warm blankets. crocheting. knee high socks. eskimo kisses. and birthdays.
celebrating birthdays are always fun, uncomplicated family time, time well spent in my opinion. for a beloved cousin one weekend we gathered together, capturing moments of unbridled laughter, maybe even some good natured ribbing, but mainly for sweet moments shared.
as a gift, a token of my affection for kim, i made pop tarts on sticks. anything mini or bite-size are instantly adorable and these were no different. super easy to make, especially, when you buy the pie dough (!) and use already in the fridge staples like homemade nutella or making use of just that last tidbit of jam that's not quite enough for a piece of toast but just the perfect amount for miniature sweet treats like pop tarts. i made use of the last of my bluebarb jam & gingered rhubarb jam with honey. once baked and slightly cooled, slather with a smidge of milk-icing and top with colorful sprinkles. adorable much?
Pop Tarts on a Stick
lollipop sticks, the round white ones or if you can find, the flat wooden popsicle ones
filling: used jam and nutella
glaze: 1/4 powdered sugar (more or less) with splash of milk
egg wash, as needed
preheat oven to 400F.
make sure the pie dough is at room temp, makes for easier unrolling and handling.
lightly dust counter top with flour. place dough on top. using a biscuit cutter of size & shape of your choice, cut out pieces. i used square and circles.
on cookie sheet, place first layer down, not too close. place sticks about 1" on the dough, lightly tapping to indent. put in a small glob, maybe about 1/2 tsp of filling, of your choice, in the middle. around the edges, dabble with a bit of egg wash. put on second layer of dough on top. press edges to seal, with a fork create a border around shapes.
bake for 8-10 minutes, until lightly golden.
allow to cool before transferring, gently to wire rack to cool completely.
in a bowl, add the powdered sugar with splash of milk. you want a nice thick consistency, not too watery. slather on top of tarts and sprinkle with jimmies. allow to harden before handling.
i ended up with about 20 pop tarts and leftover dough was turned into a gallette that served two.