1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup canned pie filling or lemon curd
1/2 cup powdered sugar, if desired
3 to 4 teaspoons milk, if desired
Instructions
1 Heat oven to 450F. Remove pie crusts from pouches;
unroll on work surface. Cut each crust into 12
squares (some of the squares will have a rounded
edge). Place 1 teaspoon filling on each square.
2 Bring all sides together in center; press to
seal. With fingers, pinch dough firmly about 1/4
inch below edges, making a pouch with points
extending over top. Place in ungreased mini muffin
cup OR place mini paper baking cups in each of 24
mini muffin cups, and place popper inside baking
cup. Repeat to make 24 poppers.
3 Bake 11 to 14 minutes or until golden brown. Cool.
Mix powdered sugar and milk until smooth, adding
milk until thin enough to drizzle. Drizzle glaze
over poppers; let stand until set, about 30 minutes.
Originally Submitted
4/22/2012
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