Coffin Pop Tarts
Nutrition Facts
10 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
200 |
|
| % Daily Value* | ||
| Total Fat 10g | 12% | |
| Saturated Fat 4g | 20% | |
| Cholesterol 10mg | 3% | |
| Sodium 210mg | 9% | |
| Total Carbohydrate 29g | 10% | |
| Dietary Fiber 0g | 0% | |
| Sugars 10g | ||
| Includes Added Sugars 10g | 19% | |
| Protein 2g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 0% | |
| Iron | 6% | |
| Potassium | 0% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 package Pillsbury Pie Crust (2 pieces)
- 1 tbsp All Purpose Flour
- ½ - ¾ cup Raspberry or Strawberry Jam
- 3 - 4 tbsp Vanilla Icing
Method of Preparation
Step 1
Preheat oven to 350°F. Lightly grease a cookie sheet.
Sprinkle flour on a cutting board and unroll 2 pie crusts. Place on top of each other.
Step 2
Cut out the shape of a coffin through both pieces of dough.
Step 3
Separate the two layers, keeping the two pieces next to each other.
Spoon jam into the center of one piece, be careful not to overfill.
Step 4
Place the matching piece on top and seal the edges with a fork.
Bake for 20 minutes or until lightly golden brown.
Step 5
Remove from oven and allow to cool.
Fill a piping bag with vanilla icing (store bought or homemade) and drizzle over the top.
