Imagine biting into a warm, flaky pastry filled with sweet, vibrant cherry filling that's a million times more delicious than anything you'll find in a box. These homemade Cherry Pop Tarts are not just a recipe—they're a journey back to childhood memories, crafted with love and bursting with real fruit flavor. Whether you're a baking novice or a seasoned pastry pro, this recipe will transform your kitchen into a bakery that'll have everyone begging for seconds!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled
- 1/4 cup cold water
- 1 cup cherry pie filling
- 1 egg (for egg wash)
- Powdered sugar for icing
- Milk for icing
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Mix thoroughly to distribute ingredients evenly.
- Cut the chilled unsalted butter into small cubes. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Gradually add cold water, stirring gently until the dough just comes together. Be careful not to overwork the dough. Form the dough into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes to allow the butter to firm up.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to approximately 1/8 inch thickness. Use a rectangular cookie cutter or knife to cut the dough into 3x4 inch rectangles. You should have 16 rectangles in total.
- Place 8 dough rectangles on the prepared baking sheet. Spoon about 1-2 tablespoons of cherry pie filling into the center of each rectangle, leaving a small border around the edges.
- Cover each filled rectangle with the remaining dough rectangles. Use a fork to crimp and seal the edges completely, preventing the filling from leaking.
- In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush the top of each pop tart with the egg wash to create a golden, shiny finish.
- Use a fork or toothpick to poke a few small holes on the top of each pop tart to allow steam to escape during baking.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the pastry looks crisp.
- Remove from the oven and let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, mix powdered sugar with a small amount of milk, adding milk gradually until you reach a smooth, drizzling consistency.
- Once the pop tarts are completely cooled, drizzle the icing over the top of each pastry. Allow the icing to set for 10-15 minutes before serving.
Tips
- Keep your butter super cold: The key to a flaky, tender crust is using chilled butter and handling the dough minimally.
- Don't overfill: Too much cherry filling can cause leaks, so stick to 1-2 tablespoons per pop tart.
- Crimp edges thoroughly: Use a fork to create a tight seal and prevent filling from escaping during baking.
- Let them cool completely before icing: This ensures your icing sets perfectly and doesn't melt right off.
- Experiment with fillings: While cherry is classic, feel free to try raspberry, blueberry, or even chocolate fillings for variety.
- Store properly: Keep pop tarts in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
