Typically, Valentine’s Day= Chocolate.
But here on First and Full, I thought I would change it up with these delicious Cherry- Berry Pop Tarts.
I’m embarrassed by how many pop-tarts I ate growing up. I was a huge fan of the s’more variety but the strawberry were a close second. There was something addictive about the crunchy pasty shell, super sweet filling, and artificially colored glaze on top. I still wouldn’t turn down a Pop-Tart if that’s all was available, but if offered these homemade ones vs. the old classic, mine would win every time!
These homemade pop-tarts are flavorful and full of REAL ingredients. Not necessarily a healthy treat but less guilt-inducing. The pie dough is delightfully crunchy, cooked to a nice golden brown, full of sweet homemade jam, and topped with a light creamy glaze. I’m sure your Valentine with go crazy for these sweet treats!
I tried the recipe with homemade pie dough as well as a store bought dough and they both were delicious. If you are looking for a simple pie dough recipe HERE is the one I used.
I love these Cherry Berry Pastries so much I have already started working on some fun new fillings.
Homemade Cherry Berry Pop-Tarts
2 sheets of pie dough
1 C Cherries, frozen
2 C Mixed berries, frozen
1 tbsp lemon juice (juice from half a lemon)
2 tbsp sugar
1 tbsp cornstarch
2 tbsp cold water
1 tsp milk (or water)
1 C powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
- Preheat oven to 350 degrees.
- Roll out pie dough into a rectangle; about 1/8th of an inch thick.
- Cut into 8 rectangles. Put in the fridge so it can firm back up.
- Repeat step 2 and 3 for the other sheet of pie dough.
- To make filling: add cherries, berries, lemon juice, sugar, cornstarch, and water to sauce pan. Heat up to a simmer. Stir occasionally as berries start to cook down. Add more cold water as needed.
- When the filling is done, it will be thick like store- bought jelly. Strain the seeds out of the jelly with a fine mesh sieve. Set aside to let cool.
- Remove dough from refrigerator. Take first sheet of rectangles and spoon 1 tbsp of filling mixture in the middle.
- Top with another rectangle of pie dough.
- Crimp edges with a fork. Prick the pastry with a fork to allow steam to escape.
- Brush tops with egg wash. (Egg wash: whisk egg and milk together till well combined)
- Bake for 15- 18 mins. Let cool for 5 minutes.
- Glaze: whisk powdered sugar, milk and vanilla extract till smooth. Drizzle over top cooked and cooled pastries.
- Add holiday sprinkles if you want! Enjoy!
You are welcome to use fresh fruit! I used frozen to simplify the recipe.