Move over boxed breakfast pastries—these homemade cherry pop tarts are flaky and just sweet enough thanks to a jam filling and a simple two-ingredient icing. They use only four basic ingredients, and the bright pink icing gets its color naturally from cherry jam.
While I often use homemade components in these pastries, store-bought versions work perfectly well for a quicker, semi-homemade result. For the flakiest pastry, I prefer an all-butter vanilla pie crust, but you can also use store-bought pie crust or puff pastry. No matter which dough you choose, these easy cherry pop tarts are a favorite homemade breakfast treat.
Ingredients for Homemade Cherry Pop Tarts
The ingredient list is short and approachable. You can use homemade or store-bought components depending on how much time you have. You’ll also need a little flour for dusting and a teaspoon of water for the egg wash. Suggested options and substitutions are listed below:
- Pie crust. For the flakiest pastry, use an all-butter vanilla pie crust. Store-bought pie crust or puff pastry are convenient alternatives.
- Cherry jam. Homemade cherry jam gives excellent flavor and color, but quality store-bought cherry preserves work just as well. Other jams may be substituted if you prefer a different fruit.
- Egg. An egg wash helps the pastry brown beautifully. If you prefer not to use egg, seal the edges with water and brush the tops with milk or cream, or use a plant-based milk for a vegan option.
- Powdered sugar. Powdered sugar thickens the jam into a glossy, spreadable icing and balances the fruit’s tartness.
To make these dairy-free, choose a dairy-free crust. To make them vegan, use a vegan crust and brush with plant-based milk instead of an egg wash.
How to Make Homemade Cherry Pop Tarts
These cherry breakfast pastries are straightforward to make. The most important steps are rolling the dough to the right thickness and sealing the edges well so the jam doesn’t leak. A short video tutorial is available if you prefer a visual guide.
Rolling out the Pie Dough
Roll one pie crust at a time to about 1/8″ (3 mm) thick. Aim for a rectangle rather than a circle: it makes cutting even 3″ by 5″ (8 cm by 13 cm) rectangles much easier and reduces wasted scraps. A bench scraper with a ruler, a pastry wheel, or a knife are all useful tools for cutting the shapes.
Filling and Baking the Homemade Pop Tarts
Place the dough rectangles on a parchment-lined baking sheet, leaving about 2″ (5 cm) between each for crimping. Spoon a heaping teaspoon of cherry jam into the center of each rectangle and spread it slightly, keeping at least a 1/2″ (12 mm) border so the filling won’t leak.
Dock the top pieces of dough 3–4 times with a fork to create vents. Brush the edges of the bottom pieces lightly with egg wash (egg whisked with one teaspoon of water), then place the vented rectangle on top. Press the edges to seal and use a fork to crimp them closed. Brush the tops lightly with remaining egg wash.
Bake at 400°F (205°C) for roughly 13–17 minutes, until the tops are a deep golden brown. Cool the pastries on the pan or transfer them to a wire rack and let them cool completely before adding the frosting.
How to Make Two-Ingredient Cherry Icing
While the pastries cool, whisk together cherry jam and powdered sugar until combined. Powdered sugar thickens the jam into a spreadable frosting that keeps the cherry flavor and gives a bright pink color. For the smoothest result, sift the powdered sugar first, or stir vigorously to break up any lumps.
When the pastries are fully cooled, spread about a teaspoon of frosting onto each one and let the icing set for 1–2 hours before stacking or serving.
FAQs about Homemade Cherry Pop Tarts
They resemble flaky toaster strudels because of the layered pastry, but people often call homemade versions Pop Tarts as well. Use store-bought pie crust if you want a less flaky texture.
Store covered at room temperature for up to three days. For longer storage, freeze in an airtight container for up to three months. Refrigeration can make the crust a bit soggy, so it’s not recommended.
Yes. With the jam sealed inside the pastry and the frosting preserved by powdered sugar, they are safe at room temperature for up to three days when stored in an airtight container.
Yes. Use a vegan pastry such as store-bought puff pastry and brush the tops with plant-based milk instead of an egg wash.
Other Recipes You May Enjoy
If you’re craving more cherry desserts, consider cherry pie, mini cherry pies made in a muffin tin, or custard-based black cherry and cherry pie ice creams for a frozen take.
Dish Cleanup: A Lil Messy
I rate cleanup on a scale from 1 to 5; these pop tarts score about a 3. You’ll typically need a rolling pin, a few small bowls, a pastry brush, and baking sheets. Using larger sheets can reduce splatter and make cleanup easier. If icing dries on bowls, a 10-minute soak will dissolve the sugar and speed washing.
Easy Homemade Cherry Toaster Strudels Recipe
Thanks for stopping by! If you make these homemade cherry pop tarts and enjoy them, please leave a review to let others know how they turned out.
Homemade Cherry Pop Tarts
Ingredients
- 2 pie crusts — store bought or homemade for a flakier pastry
- 1 cup cherry jam, divided
- 1 large egg
- ¾ cup powdered sugar
Instructions
Making the Cherry Pop Tarts
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Preheat the oven to 400°F (205°C).
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On a lightly floured surface, roll out one pie crust at a time to a rectangle about 1/8″ (3 mm) thick.
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Cut 3″ by 5″ (8 cm by 13 cm) rectangles—about 10 from one pie crust with rerolled scraps. Place half of the rectangles at least 2″ (5 cm) apart on a parchment-lined baking sheet.
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Add a heaping teaspoon of cherry jam to the center of each rectangle, keeping the jam at least 1/2″ (12 mm) from the edges.
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Whisk the egg with 1 teaspoon water and brush the edges of the bottom rectangles. Dock the top rectangles with a fork, place them over the jam, press to seal, and crimp the edges with a fork. Brush the tops with egg wash.
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Bake 13–17 minutes until the pastries are deep golden brown. Remove and let cool.
Making the Cherry Frosting
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While the pastries cool, stir about 3 tablespoons of cherry jam with the powdered sugar until thick and smooth. If the jam contains large fruit pieces, strain them for easier spreading.
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Once cooled, spread about a teaspoon of frosting on each pastry and let the frosting set for 1–2 hours before stacking or serving.
Video
Notes
For a thicker frosting, add 1 extra tablespoon cherry jam and 1/4 cup (30 g) powdered sugar.
Store covered at room temperature for up to 3 days or freeze for up to 3 months. Avoid refrigerating to prevent soggy crust.
Recommended Supplies
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Baking sheet
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Bench scraper or pastry wheel
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Pastry brush
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Rolling pin
Nutrition
I’d love to see how your cherry hand pies turn out—take a photo and tag @floralapronblog or use #floralapronbakes to share your results.