Pie Crust Breakfast Pastries with Jam
Homemade Pie Crust Breakfast Pastries, similar to classic Pop-Tarts, are quick, easy, and endlessly customizable. With a flaky pie crust, sweet jam filling, and optional glaze, these pastries are perfect for breakfast, brunch, or an anytime treat.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4–6 pastries
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 boxes of pie crust
1/4 cup fruit jam per pastry (adjust to taste)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Trace pastry squares onto pie crust and cut out using a pizza cutter or knife.
- Place squares on the baking sheet and spoon ~2 tablespoons of jam in the center, leaving a border around the edges.
- Lay another pastry square on top of the jam and seal edges with a fork.
- Bake for 5–7 minutes, until edges are lightly browned and pastry is cooked through.
- Prepare icing while baking:
- Lemon Icing: Combine 1 1/2–2 cups powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon heavy cream over low-medium heat, stirring until smooth.
- Fruit Icing: Mix 1 cup powdered sugar, 1 tablespoon cream, and 1 tablespoon fruit jam.
- Pour icing over baked pastries and add sprinkles immediately if desired.
- Serve warm or allow to cool for later enjoyment.
Notes
Different Jam Flavors: Raspberry, strawberry, blueberry, or apricot.
Chocolate Drizzle: Melt chocolate and drizzle over icing.
Savory Twist: Swap jam for cream cheese and herbs.
Gluten-Free: Use pre-made gluten-free pie crust.
Store in an airtight container at room temperature up to 2 days; refrigerate for 3–4 days.
Reheat in the oven at 350°F (175°C) for 3–5 minutes.
Nutrition
- Serving Size: 1 pastry
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
