Frosted Cherry Pop Tart Recipe
These homemade frosted cherry pop tarts are sweet, flaky, gooey, and so satisfying! These are so easy to make, and perfect for breakfast! The crunchiest, flakiest dough, gooey cherry filling, and sweet frosting on top! Don't forget the sprinkles! The perfect nostalgic recipe that the whole family will LOVE!
Equipment
- 1 Stand mixer For making the pie dough
- 1 Medium pot For making the cherry filling
- 1 Baking sheet For baking the pop tarts
- 1 Bowl For mixing the glaze
- 1 Immersion blender or regular blender
Ingredients
Cherry Filling
- 2 Cups Canned cherries with juice (reserve 2 tbsp for the frosting)
- 1/3 Cup Sugar or your preferred sweetener
- 1 1/2 Tbsp Cornstarch mixed with 1 1/2 Tbsp water to make a slurry
Pie Dough
- 2 Cups All-purpose flour or your preferred flour (plus more for rolling out the dough)
- 1 Tbsp Sugar
- 1 Tsp Salt
- 1 Cups Unsalted butter cold and cubed (plus 2 tbsp to brush over the top of the pop tarts)
Frosting
- 2 Cups Powdered sugar
- 1 Tbsp Unsalted butter Softened
- 2 Tbsp Whole Milk or your preferred milk
- 2 Tbsp Cherry juice reserved from the can
- 1 Tbsp Sprinkles Optional
Instructions
Cherry Filling
- Add canned cherries with juice (remember to reserve 2 tbsp for later), and sugar to medium pot.
- Heat medium pot to medium-high heat, and simmer cherry mixture for 10 minutes.
- Use immersion blender (or regular blender) to blend the cherries mixture until smooth. Add cornstarch slurry (equal parts cornstarch and water mixed together until smooth) into cherry mixture while whisking.
- Continue cooking over medium heat for another 2-5 minutes or until thick.
- Cover and place in freezer to cool for 20-30 minutes.
Pie Dough
- Add flour, sugar, salt, and cubed cold butter to stand mixer.
- Pulse until combined completely until small pea-sized pieces of flour and butter are seen.
- Then slowly add 1/4-1/2 cup very cold water to the stand mixer while pulsing just until the dough comes together into a ball in the stand mixer.
- Then form the dough into a ball, wrap in plastic wrap, and place in the freezer for 10-15 minutes to chill.
Frosting
- Combine the powdered sugar, milk, and cherry juice until smooth and spreadable.
Pop Tart
- Preheat oven to 350 degrees Fahrenheit.
- On a floured surface, with a floured rolling pin, roll out the dough until thin.
- Then use a plastic lid, or a ruler, to cut out 12, 5 1/2 inch by 3 1/2 inch rectangles, to make 6 pop tarts.
- Add 3 tablespoons of cherry mixture into the center of your 6 pie dough rectangles. Brush the edges with melted butter.
- Add pie dough rectangles on top of each bottom pie dough rectangle, covering the cherry mixture. Then crimp all sides with a fork to seal. Then use a fork to add vent holes on the top. (work fast while the dough is still cold. If the dough becomes hard to work with, place back in the freezer for 5 minutes).
- Brush the tops with melted butter and then bake in the oven for 25-30 minutes or until golden brown.
- Then remove from the oven and allow to cool completely.
- Add frosting to the top of each pop tart with a spoon. Then add sprinkles. Enjoy!
Video
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1gCalories: 729kcalCarbohydrates: 105gProtein: 5gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 87mgSodium: 402mgPotassium: 151mgFiber: 2gSugar: 55gVitamin A: 1623IUVitamin C: 2mgCalcium: 32mgIron: 3mg
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