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.
