The ultimate summer breakfast treat, homemade cherry pop tarts with cherry glaze!

AP flour sugar salted butter ice cold water egg



cherries granulated sugar lemon juice cornstarch almond extract



cherry sauce juice powdered sugar

STEP 1: Freeze the flour & sugar in a food processor bowl while you cube the butter. Add the cubed butter to the flour & sugar & freeze for 5 minutes, then remove and pulse into pea size chunks.

STEP 2: While the food processor is on, stream in the water. Remove, press dough together, wrap it & refrigerate for an hour.

STEP 3: Bring ingredients for filling to a simmer over low-medium heat. Remove & allow to cool.

STEP 4: Roll half the crust into a 1/8" thick rectangle. Cut the edges to form a perfect square or rectangle & slice into 3x4" rectangles.

STEP 5: Drop 1 Tbsp cherry filling on half of the pastries, place another sheet of dough on top, crimp the edges with a fork & poke a few holes on the top.

STEP 6: Make egg wash & brush onto pastry. Freeze pop tarts for 20 minutes, then remove and bake at 350F for 30 min. Repeat with the other half of the pastry from the fridge.

STEP 7: Combine ingredients for the glaze and mix until smooth. Spread glaze on top of the pop tarts and top with red sprinkles.

Click the link below for the full recipe!