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fresh michigan cherry pop-tarts

Course Breakfast
Prep Time 25 minutes
Cook Time 35 minutes
chilling time 30 minutes
Total Time 1 hour 30 minutes
Servings 9 pop-tarts

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

Instructions

  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.
  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.

  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 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). Repeat 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. 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.

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