Servings 10

PREP TIME 30 mins

COOK TIME 10 mins

TOTAL TIME 40 mins

INGREDIENTS  

• All-purpose flour for dusting optional
• 14.1 ounce package of refrigerated pie crusts contains two pie crusts
• 10-12 tbsp cherry pie filling
• Water
• 1½ cups powdered sugar
• 2-3 tbsp whole milk
• 1 tbsp lemon juice ½ a lemon
• Sprinkles optional garnish

INSTRUCTIONS 

• Lightly flour a hard surface with the all-purpose flour and then roll out and flatten your pie crusts to a ¼ inch thickness using a rolling pin.
• Use a knife or pizza cutter to cut even 3 inch by 4 inch sized rectangles out of the dough. If there’s leftover dough, combine the dough and roll it out again to create as many rectangles as possible.
• Fill half of the rectangles with ½ – 1 Tablespoonful of cherry pie filling.
• Use a pastry brush to wet the edges of each rectangle containing the filling with water.
• Place the empty rectangles atop the rectangles with cherry filling, lining up the edges.
• Press down on the edges of each pop tart with the tip of a fork to seal them.
• Spray the tops of the pop tarts with cooking spray and then use a knife to create 2-3 slits on the tops of all the pop tarts.
• Cook in the air fryer at 350 degrees Fahrenheit for 7-8 minutes or until lightly browned along the edges. You will need to do multiple batches.
• Once the pop tarts are done cooking, set them aside to cool.
• In the meantime, whisk the powdered sugar, whole milk, and lemon juice in a medium bowl until smooth.
• Drizzle the glaze over the cooled pop tarts, top with sprinkles, optional, and then plate and serve cool.