RASBERRY POP TART RECIPES

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Onto sheet of cooking parchment paper, unroll 1 pie crust. Using pizza cutter, cut crust to make 1 large square. Cut square into 1 1/2x1-inch rectangles. Repeat with remaining pie crust.
• To make each pie pop, top half of the rectangles with 1/2 teaspoon jam. Place 1 lollipop stick halfway onto rectangle. Place second pie-crust rectangle over jam. With fork, firmly press edges to seal. Carefully place on cookie sheet.
• Bake 8 to 10 minutes or until edges are light golden brown.
• Meanwhile, in small microwavable bowl, microwave frosting on High about 20 seconds or just until frosting is melted and can be stirred smooth. Add enough food color to make pink frosting when stirred.
• Transfer pie pops from cookie sheet to cooling rack. Spread melted frosting over hot pie pops. Sprinkle with candy decors. Cool completely, about 20 minutes, before serving.

Steps:

• Preheat oven to 400.
• Line a baking sheet with foil.
• Layer 5 pieces of Phyllo sheets on prepared baking sheet, brushing each sheet with the melted butter before adding the next.
• Brush the 5th sheet with butter and spread the raspberry jam, leaving a 1-inch empty border around the edges.
• Layer the remaining 5 Phyllo sheets, brushing each sheet with butter before adding the next.
• Brush the top layer with butter and cut the pastry into 8 rectangles. A pizza-cutter works best. DO NOT remove the pastries
• Bake for 12 to 15 minutes, or until golden brown.
• Remove from oven and let slightly cool.
• Make the glaze.