Learn how to make homemade cherry pop tarts! This recipe is made from scratch with real ingredients and tastes better than anything that comes out of a box!
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Raise your hand if pop tarts were a part of your childhood. I remember those shiny silver packets well. My mom didn't buy them a lot, but it was always a treat when she did.
My taste buds have grown up and the store bought variety {with 30 ingredients!} no longer calls my name. But these homemade cherry pop tarts definitely call me.
I'll be 100% honest, this recipe is a bit involved. Making pop tarts from scratch takes several steps. Each step is quite simple on it's own and I can assure you the final product is definitely worth it. The cherry pop tarts are much more tender and flavorful than the dry pop tarts I remember!
why you will love this homemade pop tart recipe
- A favorite childhood treat without all the added preservatives.
- Easy homemade pastry crust ~ creates a tender, buttery and flaky pop tart.
- The kids can help make them!
- Make ahead recipe ~ can be prepped the night before and baked in the morning.
ingredients for the easy cherry filling
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Cornstarch and water ~ help to thicken the cherry filling; mix the two together until fully combined.
- Frozen cherries ~ means you can make these homemade cherry pop tarts anytime! You can also substitute other frozen fruit such as strawberries, blueberries or raspberries.
- Granulated sugar ~ just a little to create a perfect filling.
- Vanilla ~ for flavor.
- Almond extract ~ a delicious compliment to cherries.
Add the cherries and granulated sugar to a small saucepan and cook over medium heat until the cherries soften and release their juices, about 5 minutes. Use a fork to smash some of the cherries then add the cornstarch and water mixture and stir until the mixture boils.
Allow to boil for 1 minute, then remove from the heat and stir in the vanilla and almond extracts. Allow the mixture to cool completely. The cherry jam filling can be prepared up to 3 days ahead and stored in the refrigerator.
ingredients for the buttery pastry crust
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- All-purpose flour ~ gives the pastry it's structure.
- Kosher salt ~ helps to balance the flavors. If you only have table salt, start with half the amount.
- Granulated sugar ~ just a little to bring some sweetness to the buttery pastry.
- Unsalted butter ~ we are using cold butter, which creates the lovely flaky texture of the pop tart pastry.
- Egg ~ helps bind everything together and brings softness and tenderness to the pastry.
- Milk ~ helps to bring the dough together.
- Vanilla ~ adds flavor.
how to make cherry pop tarts
Start by lining a half sheet pan with parchment paper or a silicone baking mat and set aside.
In a large bowl mix the flour, sugar and kosher salt until well combined. I just use my pastry cutter.
Then cut in the cold, cubed butter with a pastry cutter or fork until the butter is the size of peas and the mixture will hold together if you squeeze it.
Next in a small spouted measuring cup or bowl, whisk together the egg, milk and vanilla extract and add to the flour mixture. Toss together with a fork until the dough is evenly moistened. If needed, briefly knead together on a lightly floured surface until the dough comes together.
See the detailed instructions in the recipe card for how to roll out the pastry dough.
Now it's time to assemble the cherry pop tarts. Start by preparing an egg wash and using a pastry brush, brush the wash on each of the rectangles.
Then place a tablespoon of the cherry filling into the center of each rectangle, leaving about a ½ inch of space around the edges.
Then take each second rectangle and place the atop each of the assembled bottoms. Use your fingers to press the seams of dough together to seal them. Then take the tines of a fork and crimp the edges together. Finally lightly prick the tops of each pop tart rectangle in several spots to allow the steam to escape.
Refrigerate the prepared cherry pop tarts while you preheat the oven.
{You can also cover the pop tarts and refrigerate for 8-10 hours before baking}. I usually assemble the pop tarts and refrigerate overnight to be baked in the morning.
Bake the pop tarts for 25-30 minutes or until the tops are lightly browned. Allow to cool a bit before serving if leaving unfrosted. If using the cherry icing glaze, allow the pop tarts to cool completely before icing.
tips for success
- Do not be tempted to use more than about 1 tablespoon of filling.
- Make sure to leave a border around the filling before adding the top pastry piece. Otherwise the filling might leak out.
- Be sure to seal the edges of each pop tart well prior to chilling and baking.
- I like to use my bench scraper to trim the very edge of each pop tart after you have crimped the edges with a fork. This helps to really seal the filling inside.
- If glazing, let the cherry pop tarts cool completely. Otherwise the glaze will slide right off. If you have the patience, allow the glaze to firm up before eating. We never make it more than 20 minutes before diving in! It takes about an hour for the glaze to fully set.
can you freeze cherry pop tarts?
Yes! These homemade pop tarts freeze really well.
They can be frozen once assembled and before they are baked. Place the prepared pop tarts in the freezer for an hour or two until they are firm. Then place in an air tight container or zip top bag and freeze for up to 2 months.
Cherry pop tarts can also be frozen after they have been baked. Allow to cool completely; then place in an air tight container or zip top bag and freeze for up to 2 months.
different filling flavors to try
- Brown sugar cinnamon ~ mix light or dark brown sugar {about ½ cup} with cinnamon {2 teaspoons} and all-purpose flour {1 tablespoon}; spread about a tablespoon on each pop tart.
- S'mores ~ I've used both mini marshmallows and store bought marshmallow fluff {1 tablespoon} some crumbled graham crackers {about 1 teaspoon} and finely chopped chocolate {about 1 teaspoon}; use this on each pop tart.
- Strawberry ~ use strawberries in place of the cherries.
- Vanilla cardamom jam from this recipe would be amazing.
- Nutella or cookie butter would also be incredible!
Remember to snap a picture and tag me on Instagram if you make these Cherry Pop Tarts. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more cherry recipes to try
- Cherry Almond Scones
- Blackberry Cherry Pie
- Cherry Shortcake
- Healthier Cherry Lime Muffins
- Cherry Bourbon Crumble Ice Cream
- Cherry Nectarine Crostata
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Cherry Pop Tarts
How to make homemade cherry pop tarts! Made from scratch with real ingredients and tastes better than anything that comes out of a box!
Ingredients
Cherry Filling
- 2 teaspoons cornstarch (6g)
- 2 teaspoons water
- 6 ounces frozen cherries (170g)
- 2 tablespoons granulated sugar (25g)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
Pastry Crust
- 2 cups all-purpose flour (250g)
- 1 tablespoon granulated sugar (12 grams)
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cut in small cubes (226g)
- 1 large egg
- 3 tablespoons milk (45mL)
- 1 teaspoon pure vanilla extract
egg wash
- 1 large egg
- 1 tablespoon milk (15mL)
cherry icing glaze
- ¾ cup confectioners’ sugar (90g)
- 2 ½ teaspoons milk
- ½ - 1 teaspoon maraschino cherry juice
- ½ teaspoon pure vanilla extract
Instructions
- Start by preparing the cherry filling: in a small bowl mix the cornstarch (2 teaspoons/6g) and water (2 teaspoons) until fully combined. Set aside.
- Add the cherries (6 ounces/170g) and granulated sugar (2 tablespoons/25g) to a small saucepan and cook over medium heat until the cherries soften and release their juices, about 5 minutes. Use a fork to smash some of the cherries then add the cornstarch and water mixture and stir until the mixture boils. Allow to boil for 1 minute, then remove from the heat and stir in the vanilla (1 teaspoon) and almond (½ teaspoon) extracts. Allow the mixture to cool completely. Can be prepared up to 3 days ahead and stored in the refrigerator.
- Prepare the pastry crust: Line a half sheet pan with parchment paper or a silicone baking mat and set aside. In a large bowl mix the flour (1 cups/250g), sugar (1 tablespoon/12 grams) and kosher salt until well combined. Then cut in the cold, cubed butter (1 cup/226g) with a pastry cutter or fork until the butter is the size of peas and the mixture will hold together if you squeeze it. In a small spouted measuring cup or bowl, whisk together the egg (1 large), milk (3 tablespoons/45mL) and vanilla extract (1 teaspoon) and add to the flour mixture. Toss together with a fork until the dough is evenly moistened. If needed, briefly knead together on a lightly floured surface until the dough comes together.
- Divide the dough in half and roll out one half into a 9 ½ x 12 ½ inch rectangle on a lightly floured surface. Use a pastry wheel, bench knife or sharp knife to trim the dough to a 9 x 12 inch rectangle. Then cut the dough into nine 3 x 4 inch rectangles. Transfer each rectangle onto the prepared baking sheet.
- To assemble the pop tarts: prepare the egg wash by whisking together the egg (1 large) and milk (1 tablespoon). Using a pastry brush, brush the wash on each of the rectangles. Then place a tablespoon of the cherry filling into the center of each rectangle, leaving about a ½ inch of space around the edges.
- Roll out and cut the second half of the pastry crust as you did the first half. Then take each individual rectangle and place the atop each of the assembled bottoms. Use your fingers to press the seams of dough together to seal them. Then take the tines of a fork and crimp the edges together. Finally lightly prick the tops of each pop tart rectangle in several spots to allow the steam to escape.
- Refrigerate the prepared pan while you preheat the oven to 350°F. (You can also cover the pop tarts and refrigerate for 8-10 hours before baking). I usually assemble the pop tarts and refrigerate overnight to be baked in the morning.
- Bake the pop tarts for 25-30 minutes or until the tops are lightly browned. Allow to cool a bit before serving if leaving unfrosted. If using the cherry icing glaze, allow the pop tarts to cool mostly before icing.
- To make the cherry icing glaze: in a small bowl whisk together the confectioners’ sugar (¾ cup/90g), milk (2 ½ teaspoons), ½ teaspoon of maraschino cherry juice, and vanilla (½ teaspoon). Stir until you have a thick, but spreadable icing. Add a little more milk or cherry juice about a ¼ teaspoon at a time, if needed to reach the appropriate consistency. Spread the icing over the top of each pop tart and allow for the icing to set, 20 or so minutes.
Notes
Store pop tarts in an airtight container at room temperature for up to 3 days.
The pop tarts also freeze well: allow to cool completely then place in an airtight container or zip top bag and freeze for up to 2 months. They can be frozen with the glaze. Allow to defrost overnight in the refrigerator or on the counter for about an hour. If you know you are going to freeze them, wait to glaze the pop tarts until after they have defrosted.
You can also freeze the pop tarts prior to baking them. Place them in an airtight container and freeze for up to 2 months. You may need to add a minute or two to the baking time.
Pastry crust recipe very slightly adapted from Brown Eyed Baker's recipe.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 384Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 96mgSodium: 179mgCarbohydrates: 41gFiber: 1gSugar: 19gProtein: 5g
The nutrition information is an estimate only and may not be entirely accurate.
Heidi | The Frugal Girls
What a fantastic recipe, Tasia... these are bringing back all the childhood vibes! Homemade is so much better, too, because you know exactly what ingredients are going into them. I love the prep ahead tip about freezing before baking, too. Brilliant!
Tasia
Thank you Heidi!
Kathleen
Loving these Tasia, they remind me of my childhood, only so MUCH BETTER! Love that you used real cherries too!
Tasia
Thank you Kathleen! Definitely better than the store bought version!
Ben | Havocinthekitchen
Nope, pop tarts never were a part of my childhood. Truth be told, I don't think I've ever had one in my entire life at all! And I'm not really upset about that because my expectations for this store-bought product are pretty low. But I will definitely have a few those homemade with a luscious cherry filling. They look terrific!
Tasia
Thank you Ben! I know you will love this homemade version; and you are right, no reason to try the store bought variety!