I was extremely excited when this idea hit me. Growing up on all kinds of pop tarts, it dawned on me how easy it actually is to make your own! And when I mean easy, I mean leave #ChefAdrian out of this and turn on the oven! Make them big or small, add multiple fillings and festive toppings, or keep is simple– there are so many ways to mix this up! below is my take on a cherry pie-style tart, minus the pop.
Cherry Sprinkle Pop Tart
Serves 5 – 10 (depending on how small you make them!)
- 2 Refrigerated Pie Crusts (Uncooked Dough)
- Cherry Preserves
- Multi-Colored Sprinkles
- 1 Egg
- Icing (see below)
- 1 Cup of Powdered Sugar
- 2 Tablespoons of Milk (I used 2%)
- 1/4 Teaspoon of Vanilla
- Line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees.
- Roll the pie crust dough and cut into rectangular pieces. You should be able to get about 5-10 pieces from 2 refrigerated pie crusts (depending on how big you make them!)
- Arrange six pieces of dough on the lined cookie sheet. Brush the edges of each piece with egg wash (1 egg beaten+ 1 tablespoon of water)
- Add about 2 tablespoons of filling to each pastry. (I recommend that you do not spread the jelly out)
- Top each piece with the remaining dough. Press down on all sides using a fork to seal the dough.
- Bake approximately 20 minutes or until the pastries are a light golden brown. Remove from the oven and place the tarts on a rack to cool.
To Make The Icing
- Sift 1 cup of powdered sugar into a small bowl. Add in the milk and vanilla. Mix well.
- If the icing is too thin add more powdered sugar. If icing is too thick add more milk.
- Once the pop tarts have slightly cooled, spoon icing on to each tart and top with sprinkles.
These are seriously addicting and taste exactly like store-bought options! Perfect for kids or adults, this is definitely going to become a staple!