Homemade Pop Tarts

In a small bowl mix together the Mackays Scottish Three Berry Preserve, cornflour and water.

Line a large baking tray (that will fit in your fridge or freezer) with baking parchment.

On a lightly floured work surface roll out the pastry until it measures 24cm x 36cm (10 x 15 inches). It should be almost this size already. Cut the pastry in half horizontaly and then cut each piece into six rectangles measuring    6cm x 12cm (2.5 x 5 inches). 

Dollop a small tablespoon of the jam mixture in the middle of six of the pastry rectangles and spread it out leaving a 1cm (1/3 inch) border around the edge of the pastry. Using a fork or a small whisk mix the egg with a splash of milk until smooth. Use this egg wash to brush the edges of the pastry around the jam and then put another (unfilled) rectangle of pastry on top and press down lightly around the edges to seal. Put the pop tart on the prepared baking tray. Repeat with the other 10 rectangles of pastry. 

Brush the pop tarts all over with the egg wash. Use a fork to seal the edges and create a nice pattern. Put the pop tarts in the fridge for 30 minutes or the freezer for 15 minutes to chill. 

Preheat the oven to 200 degrees conventional (180 degrees fan, gas mark 6).  

Take the pop tarts out of the fridge or freezer and brush all over with egg wash for a second time. Prick the surface of the pop tarts several times with a fork to let out steam. Put in the oven and bake for 15 minutes or until golden and crispy. Allow to cool completely. 

Sift the icing sugar into a mixing bowl, add a tablespoon of water along with a drop of pink food colouring. Mix well, adding more liquid drop-by-drop until you have a thick but spreadable icing. 

Once the pop tarts are cool add a teaspoon of the icing to the top of each pop tart and spread it out. Sprinkle over the hundreds and thousands and then allow the icing to set before serving. 

The pop tarts will keep will in an airtight container at room temperature for three days.