- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1/2 1/2
- cup canned pie filling or lemon curd
- 1/2 1/2
- cup powdered sugar, if desired
- 3 3
- to 4 teaspoons milk, if desired
Preparation time 30mins
Cooking time 50mins
Adapted from pillsbury.com
Heat oven to 450°F. 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.
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.
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.