2 refrigerated pie crusts, 9-inch rounds
1/3 cup jam, any flavor
2 tablespoons SunButter®, any creamy variety
1/2 cup plus 2 tablespoons powdered sugar
2 tablespoons milk
decorative sprinkles (optional)
Heat oven to 350˚F.
Follow pie crust package instructions for thawing. Place pie crust dough on floured work surface or board. If necessary, roll out dough until just under 1/4-inch thick.
Using a ruler and sharp knife, cut dough into rectangles 2 x 3-inches. Ball up dough scraps and roll out again if necessary to get 12 rectangles.
Transfer 6 dough rectangles to parchment-lined baking sheet.
In small bowl, whisk egg to create an egg wash.
Brush each edge of the 6 dough rectangles with egg wash. Spoon about 2 teaspoons of jam into center of each rectangle. No need to spread it out, heat from baking will do that for you. Immediately top each dough rectangle with additional dough rectangle. Gently press down around edges with your fingers to help seal dough. Using a fork, press down around edges to finish sealing.
Brush remaining egg wash on top of dough, then using fork poke top of each mini pop tart to create small steam vents.
Bake for 15 to 20 minutes until crust is golden brown. Let cool completely.
Whisk powdered sugar, SunButter and milk until smooth, looking for a thick, but spreadable consistency. Spread icing over cooled mini pop tarts, then, if desired, add your choice of sprinkles.
Make and freeze to bake later.