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Homemade Cherry Pop Tarts

Ingredients

  • cups all-purpose flour I always used unbleached
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter cut into ½" pieces
  • 6 tablespoons shortening
  • 6 tablespoons ice cold water
  • 1 large egg mixed with 2 tablespoons milk

For the filling:

  • ¾ cup Bonne Maman Cherry Preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Instructions

To make the dough:

  • In a food large processor, combine the flour, sugar and salt.
  • Add the butter and shortening and pulse until the mixture resembles a coarse meal.
  • Add the water and pulse just until the dough starts to hold together. Don't over process.
  • Remove dough from food processor and divide in half.
  • Form each half into a disc and wrap each with plastic wrap.
  • Refrigerate at least 30 minutes or overnight.

To make the filling:

  • In a small saucepan, combine the cornstarch and 1 tablespoon cold water.
  • Whisk until smooth.
  • Add the cherry preserves and heat over medium until it comes to a boil.
  • Simmer stirring constantly for 2 minutes.
  • Remove from the heat and let cool until ready to use.

To make the pop tarts:

  • Preheat the oven to 350 degrees F.
  • Remove the dough from the refrigerator and allow it to rest on the counter for 10-15 minutes.
  • On a clean surface dusted with flour, roll the dough to about ?" thick large enough to cut into a large rectangle. You may also want to dust the dough with some flour before rolling.
  • Cut the rectangle into 9 equal pieces by cutting two lines across on the long side and two lines down the short side side. Set aside scrap dough.
  • Place the 9 individual pieces of dough on a parchment lined baking sheet.
  • Beat together the egg and milk and brush the mixture all over the cut pastry pieces.
  • Place 1 tablespoon of the filling in the center of each pastry.
  • Roll out the second pastry disc to the same dimensions and cut into 9 individual pieces.
  • Prick the dough with a fork, to create vent holes.
  • Place each piece of vented dough over the filling. Press the edges together firmly with a fork to seal. Repeat until all pockets are formed.
  • Brush the tops of the pockets with a little bit of the egg and milk mixture.
  • Gather all remaining scraps of dough and divide in half. Roll out to ?" thick and cut into ~2-3 additional pop tarts.
  • Bake in preheated oven for 25-30 minutes or until golden brown.
  • Remove the pastries to a wire rack and cool.
  • Serve and enjoy!
  • Store any leftovers in the refrigerator.