Posted by : Misty Hampton Monday, 23 June 2014

Untitled 2



  • Pop Tarts
  • 4 tablespoons butter, melted
  • 10 phyllo sheets, divided
  • 1/2 cup raspberry jam
  • Vanilla Glaze
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 to 3 tablespoons water- See more at:



    • 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.
    • In a small mixing bowl whisk together powdered sugar, vanilla and 2 tablespoons water; whisk until smooth and thoroughly combined. If the glaze is too thick for your liking, add 1 more tablespoon water and whisk until smooth.
    • Drizzle each pop tart with vanilla glaze. Glaze will harden as it stands.- See more at:

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