Leftover Jelly Bean Pop-Tarts
You can never have too many morn meal recipes, so give Leftover Jelly Bean Pop-Tarts a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 15g of fat, and a total of 424 calories. This recipe serves 8. From preparation to the plate, this recipe takes around 30 minutes. If you have salt, heavy cream, cream, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event.
Adjust oven rack to center position and preheat oven to 450°F. Line a baking sheet with parchment paper; set to the side.
Combine flour and salt in a large bowl.
Add butter and blend with a fork, pastry cutter, or your hands. Blend until the mixture is fairly coarse.
Add the cream, bit by bit, gently mixing the dough after each addition, until the dough is cohesive enough to form a ball.
Place dough on a lightly floured surface and roll into a rectangle, about 1/8-inch thick.
Cut out rectangles approximately the size of index cards (3- by5-inches), or smaller if you prefer a more modest portion. Make sure you have an even number of cutouts.
Place jelly beans in neat rows along half of the rectangles, forming color patterns if you'd like. How many beans fit on your pastry rectangles will vary depending on the brand; I was able to get 4 rows of 4 jelly beans on each rectangle. Be sure to leave about half an inch empty on all sides of the pastry.
Place the remaining rectangles of dough on top of the ones with jelly beans. Crimp all four edges by hand or with a fork to ensure that your filling won't ooze out. Poke a few holes in the top to allow steam to escape.
Place the tarts on your prepared baking sheet, and bake until light golden on the edges, 7 to 8 minutes.
Remove from the oven and let cool completely.
While the tarts cool, prepare your icing; combine the confectioners sugar with the cream. After the tarts have cooled, drizzle icing on top.
Garnish with sprinkles if desired.