After Christmas, our HEB had Pillsbury Pie Crusts on major sale and Zach convinced me to buy a fridge-full of them with no clue what we'd end up using them for. After a week of pie crusts staring me in the face every time I went to grab a Diet Coke (which is often), I was on a mission to put at least some of them to good use. Then it hit me: homemade pop tarts. Or semi-homemade, anyway. We already had everything we needed to make them so I got busy. And y'all, best decision ever.
Not only are these homemade pop tarts easy to make, but they're absolutely delicious. The recipe I followed called for strawberry preserves and while I'm sure that would be tasty, I opted for cherry pie filling instead. Basically because I'm pregnant and want all the sugar and can eat that stuff straight from the jar with a spoon. So these pop tarts are mini pies, pretty much, which is why they're so delicious. A flaky crust with a warm cherry filling, topped with rich vanilla frosting. I ate 3 within the first 30 minutes of making them...and the rest disappeared soon after.
You could fill them with just about anything: fresh strawberries, Nutella, PB&J, cookie butter, jelly, etc. I think Nutella+strawberries+almonds (my crepe of choice) will be my next pop tart feat.
You could whip up these tasty treats on a Saturday morning for breakfast, or make them festive with heart sprinkles for a Valentine's Day party. The possibilities are endless and no matter what the occasion, they're sure to be a hit. My boys loved them and they're pretty tough critics; we'll definitely be making them again soon. There's something about the buttery crust, sweet cherry center, and sugary frosting that makes these homemade pop tarts irresitable to all. The frosting is arguably the best part- it's so sweet and delicious...Bear and I were eating the extra with a spoon. You might have to add additional milk or powdered sugar until you reach the right consistency but once you do, you'll know. And you should definitely taste-test because you'll want to lick the bowl.
1 (15 ounce) package refrigerated pie crusts
1 (21 ounce) can cherry pie filling
2 cups confectioners sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 tablespoon sprinkles, or as needed
1. Preheat oven to 425 degrees F. Line baking sheets with parchment paper or foil.
2. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of cherry pie filling in the center of 8 squares, and spread the filling out to within 1/4 inch of the edge of the pastry square (a little goes a long way). Top each with another pastry square, and use a fork to crimp the squares together, sealing in the filling. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
3. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and top with sprinkles. Let frosting cool and harden, then enjoy!
Bear and I are headed out for a few Friday errands before the fun weekend ahead. We're trying to get lots done yet find time to relax before the baby comes next month, which is a hard balance but no matter what I just want to enjoy this time with Bear. So Chick Fil A and Toys R Us stops will likely be happening today, as well.
Hope you have a great weekend!