Whole Wheat Strawberry Pop Tarts

• 2 whole Whole Wheat Pie Crusts (See Note)
• _____
• FOR THE STRAWBERRY FILLING:
• 1 Tablespoon Butter Sliced
• 1 teaspoon Lemon Juice
• 1/2 cups Sugar
• 1 Tablespoon Cornstarch
• 1 cup Strawberries, Pureed Or Diced Small
• _____
• FOR THE GLAZE:
• 1 cup Powered Sugar
• 1 teaspoon Vanilla
• 1 Tablespoon Honey
• 2/3 Tablespoons Heavy Cream, Or More
• Food Coloring
• Sprinkles

1. Note: see the related blog post link for a recipe for whole wheat pie crust.
2. Preheat oven to 400 degrees. In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool.
3. On a lightly-floured surface, roll prepared pie crust 1/4 inch thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4 inches tall by 3 inches wide. You could really make these any size you want, mine were all different sizes. Spoon a 2-3 tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough on top. Secure edges together by pressing them gently with a fork. Transfer to a cookie sheet and bake in preheated oven for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.
4. To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.

whole wheat pie crusts, butter, lemon juice, sugar, cornstarch, strawberries, sugar, vanilla, honey, heavy cream, coloring, sprinkles

Taken from tastykitchen.com/recipes/breakfastbrunch/whole-wheat-strawberry-pop-tarts/ (may not work)