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Strawberry Pie Pockets

(2)

4 reviews

25 min prep time
50 min total time
5 ingredients
6 servings

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These tasty tarts are easy to make for any occasion, choose your own cutouts for pretty treats.

Inspired Taste

January 18, 2013

Ingredients

1: box Pillsbury™ refrigerated pie crusts, softened as directed on box

1/3: cup strawberry jam or preserves

1: egg

1: tablespoon water

2: tablespoons sugar

Steps

1 Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
2 To make square-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 3 1/2x3 1/2-inch squares. Repeat with second pie crust.
3 To make rectangular-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 4x3-inch rectangles. Repeat with second pie crust.
4 Using heart- or letter-shaped cookie cutters, cut hearts or letters from half of the dough squares/rectangles. (These will be the tops.)
5 To make each pocket tart, place 2 teaspoons of strawberry jam in center of remaining dough squares/rectangle. With table knife or small spatula, spread jam into thin layer to within 1/4 inch of edges. Place 1 cut-out dough square/rectangle over jam; press edges to seal. Use fork to crimp edges.
6 In small bowl, beat egg and water until well blended to make an egg wash. Lightly brush top of each pocket tart with egg wash. Sprinkle sugar over each. Place on cookie sheets. Refrigerate 10 minutes.
7 Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheets; cool slightly before serving. (Filling will be hot.)

1 Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
2 To make square-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 3 1/2x3 1/2-inch squares. Repeat with second pie crust.
3 To make rectangular-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 4x3-inch rectangles. Repeat with second pie crust.
4 Using heart- or letter-shaped cookie cutters, cut hearts or letters from half of the dough squares/rectangles. (These will be the tops.)
5 To make each pocket tart, place 2 teaspoons of strawberry jam in center of remaining dough squares/rectangle. With table knife or small spatula, spread jam into thin layer to within 1/4 inch of edges. Place 1 cut-out dough square/rectangle over jam; press edges to seal. Use fork to crimp edges.
6 In small bowl, beat egg and water until well blended to make an egg wash. Lightly brush top of each pocket tart with egg wash. Sprinkle sugar over each. Place on cookie sheets. Refrigerate 10 minutes.
7 Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheets; cool slightly before serving. (Filling will be hot.)

Expert Tips

Use different shaped cookie cutters to match your occasion.

If you cannot find letter-shaped cookie cutters, you can make a template at home. Choose a thick font and make sure the size of your font will fit within the size of your pocket tart. Print out the letters and cut them out. Then, place the template on top of your piece of dough and use a paring knife to carefully cut out the letters.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 210.2

% Daily Value

Total Fat: 8.8g; 14%
Saturated Fat 3.6g 18%
Cholesterol: 37.7mg; 13%
Sodium: 190.9mg; 8%
Total Carbohydrate: 32.3g; 11%
Dietary Fiber 0.2g 1% Sugars 12.7g
Protein: 1.1g

% Daily Value*:

Vitamin C: 2.60%; 3%
Calcium: 0.80%; 1%
Iron: 1.30%; 1%

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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