4½ oz (little more than half a cup) of prepared cranberry sauce
1 package ready-made pie crust (or homemade, if you’re ambitious)
1 tsp orange zest
2 TBSP Fresh orange juice
1 cup powdered sugar
1/4 tsp cinnamon
Preheat oven to 350℉. Line your baking sheet with parchment paper.
Roll out the pie dough, and cut out 12 rectangles 5″ x 3″ for full size pop-tarts.
Spread about 1½ tbsp of cranberry sauce onto the middle of 6 of the rectangles. I know you’ll be tempted to be generous with your filling, but I caution you to be judicious; You have to fold the dough over and press it closed; you don’t want too much filling.
Place a rectangle of dough on top, and crimp the edges with a fork. Using the fork, poke a few air holes on top. Place on your baking sheet and bake for 15-17 minutes, or until the edges just barely begin to brown. Remove from oven and let cool.
While your pop-tarts are baking, make the orange cinnamon glaze. Combine all ingredients and mix until smooth.
Once the pop-tarts have cooled, drizzle with the orange cinnamon glaze. Let glaze set before enjoying.