These Homemade Patriotic Pop Tarts are made with flaky pie crust and stuffed with homemade cherry or blueberry filling. Top off with vanilla glaze and fun red, white and blue sprinkles for a tasty treat or breakfast item!
Any patriotic holiday needs these homemade pop tarts for a grand celebration!
Making your own pop tarts are easy to do and I was inspired to make a different variety from my pumpkin pie ones that are a year-round hit. I also wanted another sweet treat to go with my American Flag dessert.
- cherries - for this recipe I used frozen but you can also use fresh
- blueberries - a canned blueberry filling works for this recipe
- sugar - use regular granulated
- lemon - the lemon is used if the cherries are really sweet
- cornstarch - helps thicken the cherry mixture
- pre-made pie crust - keep it easy by buying store bought
- egg - this is used to make a wash that is brushed on the pastry as a "glue"
Please see recipe card for quantities and instructions
In a medium saucepan over medium heat place cherries and water and simmer for abut 10 minutes until cherries are soft
Add sugar and stir.
Next add in cornstarch that has been dissolved in water to the mixture
Bring to boil and when thickened remove from heat and set aside.
Take your pie crust and cut the rounded edges off to form a rectangle then cut into 3 equal pieces.
Place pie filling on lower half of strips and brush with egg wash. Next fold the strips down.
Crimp the edges of the crust with a fork; place in 400 degree oven and bake for about 18 minutes.
Look at that golden crust! Now you are just ready to frost them.
Make a glaze using powdered sugar, vanilla extract (I used clear) and a bit of milk. Frost each and then add fun sprinkles!
You may have noticed too that I made pie crust stars with the leftover dough edges.
I would recommend freezing them without the glaze by wrapping them individually in plastic wrap and storing in a larger bag. When ready to eat, remove from freezer, heat in a toaster then add your glaze. I have not tested in a toaster with the glaze on.
These will last for about 2 days in a air tight container on the counter or keep in the refrigerator for up to 5 days.
For this recipe I made a homemade cherry pie filling and used a canned blueberry filling. Any canned pie fillings should work or even jams (think strawberry, raspberry, etc.)
- By using an egg wash around the edges and crimping with a fork, that should ensure that the filling does not ooze out during baking. If it does, you can scrape it off of leave it on for a rustic look.
- Also be sure when making the cherry filling that the cornstarch and water contain no lumps before adding to cherry mixture for a smooth consistency.
- Using a clear vanilla extract will make sure the glaze is white and not tinted brown
Get the Recipe
- 2 cups pitted cherries
- ⅛ cup water
- ⅓ cup sugar
- ⅛ cup cornstarch
- 1 teaspoon lemon juice (I only use this if my cherries are too sweet)
- 4 pie crusts from box
- 1 cup blueberry pie filling (from can)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract (Clear if possible)
- 1-2 tablespoons milk (2% or whole)
- Place the cherries in a saucepan with the water and cook over medium heat and cover. Bring to boil and cook until cherries soften (about 10 minutes)
- Add the sugar and stir
- Make a cornstarch mixture with the water (making sure there are no lumps) and stir into mixture. Stir constantly until mixture thickens then remove from heat.
- Begin making the pop tarts by reheating you oven to 400° and line cookie sheets with a silpat mat or parchment paper
- Take each pie crust and cut off the rounded edges to create about a 9" square
- Cut each square into 3 equal strips
- Place about a little less than 2 tablespoons of filling (use cherry for 6 and blueberry filling for the other 6) on bottom half of each strip (see step by step). Be sure to leave about an ½" around the edges
- Beat the egg with a fork
- Brush the edges of pie crust with egg wash
- Fold them in half and crimp around the edges with a fork
- Bake for about 18 minutes until golden brown
- Cool on a rack for about 10 minutes
- Make the glaze by combining the powdered sugar, extract and milk with a fork. The mixture should just be spreadable but not too thin. Add milk a little bit at a time.
- Frost each pop tart and add sprinkles
Please see step by step instructions in post
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 276mgCarbohydrates: 55gFiber: 2gSugar: 20gProtein: 4g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
I was originally inspired to make pop tarts from The Pioneer Woman. I use my own spin on them.
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