Generally I’m not a cherry fan (unless it’s a cherry lime rickey – which are phenomenal) but there are a few things that are delicious cherry flavored. These Poptarts are one of those things. First of all, how perfect would these be for Valentine’s Day? Everyone would go nuts over them! Plus with the cookie cutter that I used they are only about 2-2 1/4 inches tall so they truly are mini (which is another thing that I love). I’ll be the first to admit that I love store bought Poptarts… or used to. Maple and brown sugar, frosted or unfrosted, were my flavor of choice. If I would have been able to figure out a healthier way to make that flavor you better believe I would have. But lets be real, the store bought variety doesn’t exactly make the cut for my label looking. The ingredient list is horrific.
What do you do when you don’t want to eat the store bought? Make your own! Essentially you’re working with a pie crust and some filling. Easy peasy right? I decided to only glaze half of them and leave the other half unglazed so you’re certainly welcome to do all or nothing or ‘halfsies’ like I’ve done! Serve these in any shape and any flavor – choose your favorite!
Items used in this post:
Homemade Sweet Cherry Mini Poptarts
Be still my heart! Have you seen a more adorable Poptart? These Homemade Sweet Cherry Mini Poptarts are equally delicious. Made with whole wheat, cherry preserves and a scrumptious cherry glaze (optional)!
- 2 c. white whole wheat pastry flour
- 1/8 tsp. salt
- 2/3 c. cold butter
- 2-5 tbsp. ice cold water
- 1/2 c. cherry preserves
- 1 tbsp. butter melted
- 1 tbsp coconut sugar
- 1 c. organic powdered sugar
- 1-2 tbsp. milk
- 1 tbsp. cherry preserves
Preheat oven to 375 F and line a baking sheet with parchment paper or a silicone baking mat.
To prepare crust, mix flour and salt in a large bowl, then cut in butter with a fork or pastry cutter until well combined. Using a tablespoon, drizzle cold water over the mixture and mix with a wooden spoon until it starts to form a dough. It should be moist enough to form into a ball, but not too sticky to knead.
Add more flour if it gets too wet. Turn onto a floured surface, shape into a disc, and then using a rolling pin, roll into a large rectangle. Place a sheet of plastic wrap over the dough while rolling to reduce sticking and cracking.
Using a heart shaped cookie cutter cut 30 hearts and carefully transfer 15 of them to the baking sheet. Place about 1/2 tbsp. of cherry preserves onto 15 of the hearts, leaving a 1/4 inch border to seal the edges. Use your finger to dot water around the edges so the two hearts stick together.
Top the hearts with another and seal lightly with a fork. Poke a few holes in the top of each, brush melted butter on top of each, sprinkle with coconut sugar and bake for 15-20 minutes, or until golden brown. Let cool for a few minutes, then top with glaze if desired.
- In a small bowl mix together powdered sugar, milk and cherry preserves.