Cherry pop tarts are a delightful option for breakfast or dessert. This simple recipe features a homemade almond-scented cherry filling, flaky store-bought puff pastry, and a quick four-ingredient chocolate icing.
These cherry pop tarts are baked as one large slab, making them easy to assemble, slice, and serve like a pie. The combination of buttery, flaky pastry and a bright cherry filling finished with chocolate icing makes them a crowd-pleaser any time of day.
Why We Love This Recipe
- The flaky, buttery puff pastry produces a lighter, flakier crust than classic pop tarts.
- The cherry filling is lush and bright, with almond extract and lemon zest enhancing the fruit flavor.
- Baked as one giant pop tart, it’s easy to portion and share — like a fun slab pie.
- A simple chocolate icing provides the perfect finishing touch without overwhelming the cherries.
Below are notes on key ingredients used to make these cherry pop tarts.
- Cherries: You’ll need about 3 cups of pitted cherries. Fresh or frozen sweet or sour cherries both work; if using frozen, keep them frozen until you begin cooking. Adjust sugar to taste depending on the cherries.
- Lemon zest: Adds a bright citrus lift to the filling.
- Almond extract: Gives the filling a warm, nutty aroma; vanilla can be used instead if preferred.
- Granulated sugar: Sweetens the filling—amount can be adjusted to taste.
- Cornstarch and water: A cornstarch slurry thickens the cherry sauce so it sets well inside the pastry.
- Puff pastry: Use two sheets of store-bought puff pastry (one package) rolled into rectangles. You can substitute pie dough if preferred.
- Cocoa powder: Unsweetened natural or Dutch-process cocoa is used for the chocolate icing.
See the recipe card below for exact measurements and full ingredient list.
Substitutions & Variations
- Use orange zest instead of lemon, or omit the citrus entirely.
- Swap puff pastry for two sheets of store-bought or homemade pie dough.
- Use vanilla extract in place of almond extract if you prefer.
- For a shortcut, use a can of cherry pie filling, cherry jam, or preserves — just make sure the filling is not too runny to avoid leaks during baking.
Instructions
Step 1: Make the cherry filling. Add pitted cherries and granulated sugar to a medium saucepan and cook over medium heat for 11–13 minutes, stirring occasionally, until the cherries release their juices and soften. Mix cornstarch with water to form a slurry, then stir it into the cherry mixture and cook, stirring, for another minute until thickened. Remove from heat and stir in lemon zest, almond extract, and vanilla. Transfer to a heat-proof bowl and chill completely in the fridge.
Step 2: Preheat the oven to 350°F (175°C). On a floured surface, roll one sheet of puff pastry to roughly a 9.5 x 15 inch rectangle. Transfer it to a parchment-lined rimmed baking sheet. Prepare an egg wash by whisking one egg with 1 tablespoon water and brush a 1-inch border around the pastry. Spread 1 cup of chilled cherry filling over the center, keeping the filling inside the egg-washed border.
Step 3: Roll out the second sheet of puff pastry to the same size and place it over the first. Press the edges together to seal, then crimp with a fork and poke vents across the top to let steam escape.
Step 4: Brush the entire surface with egg wash and bake at 350°F for 20–22 minutes, or until the pastry is deep golden brown. Remove from the oven and cool on a wire rack for at least 30 minutes.
Step 5: Make the chocolate icing. Melt the butter in a heatproof bowl, whisk in the water, then whisk in the cocoa powder, powdered sugar, and vanilla until smooth. Let the icing cool for about 10 minutes so it thickens slightly but remains pourable.
Step 6: Drizzle or spoon the icing over the cooled pop tart. Slice with a long sharp knife or a pizza cutter and serve.
Expert Tips
- Use a cherry pitter to save time when preparing fresh cherries.
- Thaw puff pastry in the fridge according to package directions (typically 6–8 hours) so it’s pliable but still cold.
- Always dissolve the cornstarch in water before adding it to the hot fruit to avoid lumps.
- Seal the edges well to prevent filling from leaking during baking.
- If the icing firms up before use, whisk it or briefly microwave it to make it pourable again.
Recipe FAQs
Yes. The cherry filling can be made 2–3 days ahead and stored in an airtight container in the fridge until you’re ready to assemble the pop tart.
Yes. Most puff pastry sheets take about 6–8 hours to thaw in the fridge; follow the package instructions for best results.
Store leftovers in an airtight container in the refrigerator for 2–3 days. Reheat briefly if you prefer them warm.
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Cherry Pop Tarts
Ingredients
Cherry Pop Tarts
- 3 cups cherries
- 1/3 cup granulated sugar
- 1/2 teaspoon almond extract (or vanilla)
- 1/2 teaspoon vanilla extract
- 1 1/2 tablespoons water
- 1 1/2 tablespoons cornstarch
- 2 teaspoons lemon zest (optional)
- 2 sheets puff pastry (one 17.3 oz package, thawed)
- 1 egg
- 2 teaspoons water (for egg wash)
Chocolate Icing
- 1 tablespoon butter
- 1 1/2 tablespoons water (plus extra if needed)
- 2 tablespoons unsweetened cocoa powder, sifted
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
Cherry Pop Tarts
- Make the cherry sauce: pit and halve or chop cherries. Combine cherries and sugar in a saucepan and cook over medium heat 11–13 minutes until soft. Whisk cornstarch with water and add to the cherries, cooking 1 more minute until thick. Remove from heat and stir in lemon zest, almond extract, and vanilla. Chill completely.
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment. Whisk egg with 1 tablespoon water for the egg wash.
- On a floured surface, roll one puff pastry sheet into a 9.5 x 15 inch rectangle. Transfer to the baking sheet, brush a 1-inch border with egg wash, and spread 1 cup of chilled filling over the center.
- Roll the second puff pastry sheet to the same size and place it over the filling. Press edges to seal, crimp with a fork, and poke vents in the top.
- Brush with remaining egg wash and bake 20–22 minutes until golden. Cool on a wire rack at least 30 minutes.
Chocolate Icing
- Melt butter in a microwave-safe bowl, whisk in water, then add cocoa, powdered sugar, and vanilla. Whisk until smooth.
- Allow the icing to cool about 10 minutes so it thickens slightly but stays pourable.
- Drizzle or spoon over the cooled pop tart, slice, and enjoy.
Notes
Puff pastry: One package (two sheets) works well. Allow time for proper thawing as directed on the package.
Cherries: Use fresh or frozen sweet or Rainier cherries. Do not thaw frozen cherries before cooking.
Filling: You’ll need about 1 cup of cherry filling for the tart and may have extra. Leave cherries whole, halve, chop, or puree after cooking depending on desired texture. For a shortcut, use canned cherry pie filling or thick preserves.
Cornstarch: Always dissolve cornstarch in water before adding to hot fruit to avoid lumps.
Icing: If it firms up, whisk or briefly microwave to restore a pourable consistency. Alternatives include a dusting of powdered sugar or a vanilla glaze.
Storage: Store in an airtight container in the refrigerator for 2–3 days.
Nutrition
Please note that nutritional values are estimates calculated by an online tool.
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