Sooo FYI I am not much of a DIY’er! I love to try every now and then when I get the occasional itch, but typically I prefer to buy things already made in their final, intended form, all parts and pieces already put together! When it comes to food however, I love to DIY! I believe this is also called cooking..!! If anything is going to inspire me to round up a bunch of supplies, pieces, ingredients, etc.. and assemble myself, it is most likely food! In this case, my recent cravings, and long time pop tart obsession has inspired a little DIY action.
Pop tarts are one of my ultimate guilty pleasures! Just the words Pop! Tart! instantly makes my mouth start to water, and gets me a little weak in the knees. There is something about that warm, buttery, and crunchy edged exterior that is lightly filled with a sweet (but not too sweet) gooey strawberry goodness that just calls my name! Growing up, unfrosted strawberry pop tarts were my token after school snack. After mowing through 2-3 bowls of cereal when I got home from school, if there were pop tarts in the pantry, they would always find a way to fit in my stomach. And here I am now, all grown up, still finding any way to make pop tarts a part of my life!These DIY Pop Tarts were so easy to make, and it was so cool to get my kids involved, and their creative juices flowing too! I was obviously going to shoot for my classic unfrosted strawberry version. My son went with a Nutella and marshmallow cream filled pop tart sprinkled with graham cracker crumbs, YUM!!! And we made a strawberry jelly and cream cheese concoction for my daughter, topped with rainbow sprinkles, obvs. AND, because my brain was in pop tart overdrive, I made a savory tart too! Sauteed mushroom and garlic with herbed Boursin Cheese! Soo so good! this a new fave for sure! And Bonus, this way you can have pop tarts for dinner AND dessert! Duh!
Refrigerated Pie Crust, room temp.
1/2 lb baby bella mushrooms (roughly chopped)
1/2 sweet yellow onion (finely chopped)
1 T Crushed garlic
fillings of choice(I used strawberry jelly, nutella, marshmallow cream, cream cheese, mushroom mixture, Boursin cheese)
Drizzle 2-3 T olive oil in a skillet over medium-high heat, add mushrooms, onions, garlic, and pepper. After the mushrooms begin to brown, add salt. Saute until the onions become translucent and the mushrooms are fully cooked down. Remove from heat and set aside.
Assemble any other filling ingredients i.e. jam, nutella, cream cheese, etc…
After letting the pie crust reach room temperature, roll it out to an even thickness and cut into approximate 3×5″ rectangles. Beat the egg, and brush the edges of half of the rectangles with the egg wash.
Top the egg washed rectangles with choice of filling. Be careful not to overfill the squares, however the fillings will cook down in the oven, so be a little generous with your filling. Place the remaining pie crust rectangles on top, and seal the edges with a fork.
Place the tarts on a parchment lined baking sheet, and bake in a 350 preheated oven for 9-12 minutes, or until golden brown.
Top with a glaze, sprinkle, crumble or garnishment and of your choice and proceed to stuff face!