Who doesn't love a poptart? Flaky pastry, fruit filling, glaze. What? You've never had a flaky pop tart?
Start rolling. Here's a photo taken by the brilliant photo journalist (and my neighbor) Priscilla Robinson. That's Belmont with her tongue out and my hand trying, unsuccessfully, to get her out of the shot.
When you make a pie, there's always a bit of leftover dough. My mom used to top it with cinnamon and sugar and bake it for a pastry snack. I tend to make pasties or other savory pies.
But the best use of leftover dough and jelly is the Pop Tart. Roll out the leftover dough scraps. Usually overworked dough becomes tough. With a pastry such as this, you want it less flaky.
Cut the pastry into rectangles. Put about 2 tspns of jam, off-center, on the pastry. Spread the jam.* Brush a little water over the edges of the rectangle. Fold over the pastry, and seal with a fork. Dock the dough with a toothpick, being careful to create a passable hole. If the dough isn't docked, the pastry will bloat up and not be pretty.
Bake at 425 for 10 minutes. When cool, top with glaze (1 tspn milk in 1/4 cup powdered sugar) and finish with colored sugar.
Super cute, no?
* I eat very few sweets so all the wonderful jelly and jam I get from friends sits on a shelf for years. Not anymore! I use it in these cute toaster pastries.