Fresh Michigan Cherry Pop-Tarts

There’s nothing better than fresh Michigan cherries…

That’s all.

Okay, not really… but seriously, they are SO GOOD.

It’s funny though… I used to think I didn’t like cherries because I had only had a maraschino cherry, which is THE MOST DISGUSTING THING ON THE PLANET (as I’ve stated before), but then I tried a REAL Michigan cherry pop-tarts and my mind was forever blown. Like woah. So juicy, tart, sweet, and delicious.

Anywho, some of our friends went to Traverse City, Michigan (basically the cherry capital of the whole wide world) this summer and were extra sweet and brought us back a bunch of fresh Michigan cherries that they had HANDPICKED. So kind!!! Thanks, Danny and Kelley 

I thought about what I wanted to do with these delicious babies for about one day, then decided on making cherry pop-tarts before I ended up eating them all just as is, ha! Now I have to say… as pop-tarts go, I was DEFINITELY a brown sugar fan as a kid, but as an adult, I find I’m enjoying new kinds like HOMEMADE CHERRY POP-TARTS. Yes please!

Ready for that recipe?! I thought so.

One more thing… if you don’t have fresh cherries, you could use frozen ones or another fresh stone fruit, but I highly recommend FRESH CHERRIES if you can find them/swing it.

OK, I’m done talking.

… for now

INGREDIENTS

• 1 box (2 sheets) frozen puff pastry, thawed
• 3 cups stemmed and pitted fresh cherries
• 1 large egg, beaten
• 1 tablespoon water
• 1/4 cup honey, melted
• 1 tablespoon cornstarch
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Few sprinkles of flour
• coarse sugar, garnish

How to make Triple Layer Peanut Butter Chocolate Brownies

Step 1:

PREP: Thaw puff pastry sheets. Stem and pit your cherries. Make egg wash: whisk together egg and water until well combined and yolk is completely broken and incorporated into the water. Line a baking sheet with parchment paper.

Step 2:

In a large mixing bowl, combine pitted cherries, melted honey, cornstarch, lemon juice, vanilla extract, and salt, then mix to combine/coat cherries using a rubber spatula or wooden spoon. Once the cherries are coated, smash about ½ of them using the back of your mixing utensil against the edge of the bowl.

Step 3:

On a floured work surface, roll out one pastry sheet using a floured rolling pin to about ¼-inch thick (this only took me about 4 back-and-forth rolls total – two vertically, two horizontally). Slice the rolled-out pastry sheet into nine rectangles, then transfer them to the parchment paper-lined baking sheet (these are the bottoms of the pop-tarts).

Step 4:

Repeat the process of rolling and slicing with the second pastry sheet. Using a pastry brush, brush the edges of the bottom rectangles (the ones on the parchment paper-lined baking sheet) with the egg wash, then top ¼-⅓ cup of cherry mixture in the middle of the rectangle. Place the top rectangles over the cherry filling, lining them up the edges (best you can ha!) then crimp the edges together with a fork.

Step 5:

Continue until all nine pop-tarts are sealed then slice 2-3 slits in the tops using a sharp knife so the pop-tarts can vent while baking. Brush the tops of the pop-tarts with egg wash, then top with coarse sugar. Chill the Pop-Tarts in the refrigerator for about 30 minutes.

Step 6:

While the pop-tarts are chilling, preheat your oven to 375°F. Bake the pop-tarts for 30-35 minutes, or until the tops are golden brown, rotating the baking sheet halfway through. Remove pop-tarts from the oven and allow to cool slightly on the pan, then serve warm!

KITCHEN EQUIPMENT NEEDED

• Oven
• Baking sheet
• Parchment paper
• Rolling pin
• Mixing bowls
• Spoon or spatula
• Pastry brush
• Sharp knife
• Fork
• Measuring spoons
• Cooling rack (optional)

WHAT TO EAT WITH THESE FRESH MICHIGAN CHERRY POP-TARTS

There’s something magical about baking on a Sunday morning, especially when I surprise my two kids with Fresh Michigan Cherry Pop-Tarts. They’re nothing like the boxed ones, more like little hand pies bursting with tart-sweet cherry goodness.

I even let the kids help crimp the edges, which they take very seriously! After a beautiful morning, we usually switch gears and make something hearty like Creamy Cashew Pesto Pappardelle for lunch. Dinner is more nourishing, like Roasted Plantain and Red Pepper Rice Bowls, a hit for all the right reasons.

To round out our week, I love serving Carrot Cake Waffles for brunch, Summer Corn Goat Cheese Pasta Salad on hot days, Sriracha Shrimp Lettuce Wraps for something spicy, or Caprese Peach Salad for light dinners, and a batch of Peanut Butter Cookies just because.

FAQ

What are these cherry pop-tarts made of?

Cherry pop-tarts made with puff pastry, fresh cherries, honey, lemon juice, vanilla, cornstarch, and a few other pantry basics.

What does a fresh Michigan cherry pop-tart taste like?

It tastes fruity and sweet. The cherries burst with juicy flavor, and the pastry is golden.

Can I use frozen cherries instead of fresh?

Yes.

Can I make these cherry pop-tarts ahead of time?

Yes.

Can I use store-bought cherry pie filling?

You can.

How do I reheat cherry pop-tarts leftovers?

Use a toaster oven or oven at 350°F for 5–7 minutes to keep the crust crispy.

Can I make them smaller for snacks?

Yes.

Do I need to peel the cherries for these cherry pop-tarts?

Nope.

What if I don’t have coarse sugar?

You can use regular granulated sugar or skip the sugar topping.

Can I freeze baked pop-tarts?

Yes.