Poptarts-on-a-Stick

Poptarts are a college culinary convenience. For those morning lectures when twenty extra minutes of sleep is much more appealing that a nutritious breakfast, they provided a much needed A.M. sugar influx.

Poptarts-on-a-Stick? Simply genius.

They're a perfect mix of kitsch and cute. With fresh cherries, they're much more delicious than your typical breakfast pastry, but the prepared pie crust makes them functionally easy to make.

The recipe's below the jump.


Brooke McLay's ”We-Love-Bakerella”: Bite-Size Cherry PopTart Pops
For the Poptarts
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts
Wooden Popsicle sticks

For the glaze
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

Directions

1. In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes.  Just use a butter knife to score your pie crust before cutting). 
2. Place a wooden Popsicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges.   Gently lay a second rectangle over the top of the cherry filling.  Press the edges of the rectangles together with a fork.  Transfer to a baking sheet.  Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown. 
3. In a small bowl, combine powdered sugar, milk, and vanilla to make glaze.  Tint with food coloring, if desired.  Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. 

You could easily substitute a different fruit, or even preserves, for the cherries. So many delicious possibilities. Enjoy!