for this recipe Lemon Flower Cookies
|1 pouch||Shirriff Lemon Pie Filling|
|0.33 cup||cold water|
|2 cup||boiling water|
|1 package||Shirriff Pie Crust|
|4 - 6 tbsp||cold water|
|1 cup||powdered sugar|
|2 - 3 tbsp||2% Milk|
|Coconut /graham crumbs/ lemon zest|
Preheat oven to 350°F (175°C)
Prepare pie dough according to package
On a lightly dusted surface, roll the dough to ¼’ thickness. Using a flower shaped cookie cutter, cut out pie dough and store in the fridge.
Meanwhile, in a saucepan prepare lemon filling according to package
Combine egg with 1 tsp of water and set aside. Lay pre-cut dough out on your work surface. Using your finger or a pastry brush, brush the edges of the flowers with egg wash. Spoon a tbsp. of the lemon filling into the center of half of the flowers. Cover with remaining flowers and firmly press the edges together to seal.
Bake at 350°F (175°C) for 15 minutes or until edges are golden brown. Allow pop tarts to cool.
Prepare glaze by combining icing sugar and milk. Apply once tarts have cooled
We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.
To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.