Cherry Homemade Pop Tarts

Step 1

Make the jelly by combining pitted cherries, juice of 1 lemon, and coconut sugar in a small saucepan over medium heat. Bring to a simmer and place lid on pot allowing the cherries to break down. When cherries become soft, use a masher or fork until cherries are more of a jam consistency. If liquid cooks away too quickly, add a little water to allow the jam to form. Set aside when right consistency is achieved.

Step 2

Make the pastry dough by adding dry ingredients to a medium-large bowl. Stir until combined. Add cubed butter and work into the flour mixture with your hands until you have little pebbles. Next, work sourdough starter into the dough with your hands until a ball is formed. If dough is too sticky, add a little flour until a soft dough ball is formed. If too soft, set in the fridge for a few minutes to firm up.

Step 3

Preheat oven to 375℉. Flour a surface and set dough on the flour, then flip it around so each side is covered in flour. Use your hands to shape the dough into a rectangle. Using a rolling pin, roll out dough  into a large rectangle. lifting the dough and rotating it with each roll to prevent sticking to the surface. When 1/8″-1/4″ thick, use a pizza cutter and slice narrow side of dough into 5 equal slices, then cut the longest side of dough in half. Use the pizza cutter to trim any excess edges for a perfect rectangular shape.

Step 4

Use a dough cutter to carefully transfer 5 rectangles to a parchment paper lined baking sheet and then spread 1 tbsp cherry jelly over each rectangle. Spread the jelly out leaving the edges empty. Place the top layer of dough on top and carefully press down on all sides to create a seal. Use a fork to finish the seal by pressing down along the edge of each pop tart. Bake for 23 to 25 minutes until golden brown. Remove from oven, let cool for a few minutes, then place on a rack to cool.

Step 6

Create the glaze while the pop tarts bake. Mix cream and sifted maple sugar in a small bowl with a spoon until you have a smooth consistency. Add more cream for a thinner consistency. Drizzle glaze over the top of each cooled pop tart. Sprinkle with dye free sprinkles.

Tip

Homemade pop tarts can be cut into halves or quarters after being fully cooled, then frozen on a baking sheet. Place pop tart pieces in a freezer safe container or bag to store. These make great lunchbox additions. You can also try our peach homemade pop tarts! Just place a frozen pop tart in the lunchbox and it will be thawed by the time lunch rolls around.