Easy Lemon Poptart Pastries

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Easy Lemon Poptart Pastries

Easy Lemon Poptart Pastries

I have got to tell you how I came to make these Easy Lemon Poptart Pastries. My kids were driving me crazy after dinner one night. They insisted we go out for dessert somewhere. I was not in the mood to leave the house but I did like the idea of having something a tad bit sweet. When I suggested we make something I heard all kinds of grunts and groans but it was only because they didn’t want to wait. After scanning the pantry items, nothing looked good. I was starring at bags of flour and sugar. I wasn’t in the mood to bake. I just wasn’t.

I had a couple boxes of pie crust in the fridge for that week. I was planning on making a Chicken pot pie for dinner. It’s one of our favorite recipes.  It’s easy too!  After seeing the refrigerated pie crusts packages I remembered I have lemon pie filling!  Ding! Ding!  A super easy idea came over me.  My kids love lemon and they love pie so I decided to attempt to make some super easy lemon poptart pastries with these two ingredients.  Easy right?!  I thought so.

I grabbed the bag of flour, dusted the countertop, unrolled the dough and got to work!

Easy Lemon Poptart Pastries Instructions:

Dust the countertop with flour and begin slowly unrolling the dough.  If it’s too hard, let it set at room temperature for about 15 minutes to make it easier to handle.  I made sure to rub a tiny amount of dough on the top part of it too.  I rolled it a little bit thinner than how it came in the package.

Next, I opened the lemon pie filling and poured a small line where I thought it should go on the dough.  I did about three at a time.

I then placed another layer of dough on top of the first one with the filing.  I pressed down the edges in between the filling part.

I used a knife to hand cut the rectangle poptarts.   If the edges are not sticking, you can use water to help it stick.  Simply place your finger in a cup of water and run your wet finger along the inside edge of the dough.  Press the two pieces together and voila!  it sticks perfectly.

Once I cut them all out I would roll the remaining scraps of dough into a ball and roll it out to start this process over again until I used all the dough.

I preheated the oven to 350 degrees.  I used a large cookie sheet with a silicone mat to protect the crust.  (If you have never tried these silicone mats, I highly suggest you get a set.  They will make almost anything you bake on them come out with the perfect crust!  Making cookies on them is my favorite!  The best deal I have ever found are this set of two Silicone Baking Mats sold on Amazon here.  I’ve had them for over 6 years now and won’t bake without them.)

I placed all the poptarts on the baking sheet and used a fork to press the edges together for a decorative look.

Before placing them in the oven I gently coated it with an egg wash.  I whipped one egg up in a bowl until light and fluffy, then brushed it over each pastry.

Bake it at 350 degrees for about 10 to 15 minutes.  Two refrigerated pie crust packages make about 10 large poptarts.  You could make a lot more if you just cut them smaller.

Let cool and enjoy!

Here are a few process photos.  Feel free to Pin It on Pinterest for later too:


Easy Lemon Poptart Pastries

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