Homemade cherry pop tarts are a delightful twist on a childhood favorite. These feature a flaky puff pastry crust and a simple homemade cherry filling made from fresh cherries. The result is tender, jammy centers with crisp, golden edges—far better than any store-bought version. Make them while cherries are in season for the best flavor.
These pop tarts are easier to make than they look. The filling is just a few pantry ingredients cooked briefly on the stove, and using ready-made puff pastry keeps the assembly quick. Kids and adults will both enjoy them warm or at room temperature, and they make a lovely treat for breakfast, snack time, or dessert.
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Cherry Recipes
If you have access to fresh cherries—whether from your backyard tree or a local market—there are so many delicious ways to use them. Fresh cherries add brightness and natural sweetness to baked goods, sauces, and breakfasts. These pop tarts are one of my favorite seasonal treats, but cherries also shine in oat bars, smoothies, granola, and ice cream sandwiches. Using fresh fruit in recipes elevates the flavor and keeps desserts tasting light and vibrant.
How to Make Homemade Pop Tarts
If you love warm hand pies, pastries, or classic pop tarts, this recipe is perfect. The easiest shortcut is to use frozen puff pastry sheets—just thaw them and cut into rectangles. The cherry filling takes only minutes to cook: cherries, a touch of lemon, sugar, and a slurry of cornstarch and water to thicken. Spoon a small amount of cooled filling onto one half of each pastry rectangle, top with a matching piece, and crimp the edges with a fork. An optional egg wash gives a glossy finish during baking.
Simple Pink Glaze Recipe
A light pink glaze adds a pretty finishing touch and a hint of extra sweetness. Mix icing sugar with a splash of milk, a little almond extract for depth, and a teaspoon or two of the reserved cherry cooking liquid (strained from the filling) to create a naturally tinted pink glaze. Wait until the pop tarts are at least room temperature before glazing so the icing sets nicely.
Cherry Pop Tarts
Cherry Pop Tarts
These cherry pop tarts combine flaky pastry with a simple, bright cherry filling. They’re quick to prepare using puff pastry and deliver fresh cherry flavor in every bite. Make a batch for brunch, school lunches, or a weekend treat.
Baking
Baking, Cherry
8
Fraîche
Ingredients
Cherry Pop Tart
- 2 cups fresh pitted cherries, halved
- 1 tablespoon fresh lemon juice
- ¼ cup sugar
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 2 sheets puff pastry dough, thawed (about 450 g total)
- 1 egg, beaten (optional, for egg wash)
Cherry Glaze
- 1 cup icing sugar
- 1-2 tablespoons almond milk or other milk
- ¼ teaspoon almond extract
- ¼ teaspoon cherry filling liquid (reserved and strained from the cooked cherries)
Instructions
Make the Cherry Filling
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In a saucepan over medium heat, combine the cherries, lemon juice, and sugar. Cook, stirring occasionally, until the mixture becomes bubbly and the cherries soften, about 5–7 minutes.
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Whisk the cornstarch and water together in a small bowl to make a slurry. Stir the slurry into the cherries and simmer for another 1–2 minutes until the mixture thickens. Remove from the heat and allow the filling to cool; reserve a tablespoon of the liquid (strained) for the glaze if desired.
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Preheat the oven to 400°F (200°C). On a lightly floured surface, unroll the thawed puff pastry sheets and cut each sheet into eight equal rectangles. Arrange the bottom halves on a parchment-lined baking sheet, leaving some space between each.
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Spoon about 1½ to 2 tablespoons of the cooled cherry filling onto the center of each rectangle. Place a matching pastry rectangle on top and press the edges together to seal. Use a fork to crimp the edges and make a few small vents on top so steam can escape during baking.
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Optionally brush the tops with the beaten egg for a golden finish. Bake for 12–15 minutes, or until the pop tarts are puffed and lightly golden. Transfer to a cooling rack and let them come to room temperature before glazing.
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To make the glaze, whisk together the icing sugar, almond milk, almond extract, and the reserved cherry liquid until smooth and the desired consistency is reached. Drizzle over cooled pop tarts and allow the glaze to set for a few minutes before serving.
Recipe Notes
If you prefer, melted butter can be used instead of the optional egg for brushing the tops; it will give a slightly softer sheen.