Wake up to a seasonal breakfast with these delicious homemade cranberry pop tarts
Ok, I do apologize because these tarts were so good they didn’t even stay around long enough to get glazed. Perhaps one day very soon I will make these again and they’ll last long enough to be luxuriously layered in sweet icing, but the good news for you, dear reader, that is in case you also don’t want to make icing, these homemade pop tarts will be absolutely delicious without it.
The inspiration for these came from a Food Network Magazine recipe. I couldn’t tell you which edition it was because I’d cut the recipe out long ago and taped it into a notebook, but that’s fine because it’s available online under Grape Jelly Breakfast Tarts.
While I do enjoy a homemade pie crust, which is available on the original recipe, I took their cheat advice and bought Wegman’s rolled-up pie crust to cut the prep time in half. So it’s not 100% homemade, but it could be, so I’m still calling this Homemade Cranberry Pop Tarts 🙂
I will say, my mistake was not letting the rolled-up pie crust come close to room temperature. As you’ll see, the first crust had a tendency to break and flake as I unrolled it. The second crust had sat for a while longer, and didn’t tear as easily as I carefully unrolled the pastry. So there’s some advice for you right off the bat: don’t use chilled pastry dough. Definitely let it come close to room temperature so it will be malleable. This will be fine because you’ll need to chill it anyways once the pop tarts are formed.
While the original recipe called for grape jelly, I had recently made some incredible Cranberry Jelly and I knew that because it was the holiday season, I definitely wanted to use it. Best decision I made! Hands down! This Homemade Cranberry Pop Tart wins because it’s actually a tart Pop Tart! The Cranberry Jelly is incredibly easy to make, so I suggest following the link to the Vegetarian Buffalo recipe page and whipping it up. Yes, to chill will take some time and chilled jelly will work out so much better, but I promise the Cranberry Jelly filled Homemade Pop Tarts are worth it.
Alright, that’s enough building up. Let’s get to making these beautiful puppies:
Homemade Cranberry Pop Tarts
- Premade rolled-up pie crust, brought to room temperature
- Cranberry Jelly
- 1 Egg, beaten
- 1/4 cup 2% Milk
Let’s Get Cooking:
- Carefully roll out the pie crust. Using a toaster pastry press, a knife, or another large cookie cutter, cut out 10 4×3 rectangles, or even more cookie cutter shapes if possible.
- Transfer cut-outs to a parchment lined cookie sheet. Spread half of the cut-outs with about a Tablespoon (or less) of the Cranberry Jelly, leaving about a half inch border along the edges.
- Brush the edges of the cut outs with the beaten egg, then top each pastry with a matching cut out. Crimp the edges with a fork to seal, or use a toaster pastry press to seal the edges.
- Chill the tarts for 30 minutes. Meanwhile, pre-heat the oven to 400 degrees F.
- Once chilled, bake the Homemade Cranberry Pop Tarts for 20-25 minutes, until they’re golden and flaky. Cool for 10 minutes, then brush the tops with milk.
As far as deliciousness, that’s all she wrote. However, if you want to allow these tarts to cool further and then top with icing, here is the original Food Network Recipe for the Grape Jelly Breakfast Tarts:
Breakfast Tart Glaze
- 1 Tbsp Granulated Sugar
- Juice of 2 Oranges (oranges do pair beautifully with cranberries)
- 2 Tbsp Orange Liqueur (optional)
- 3/4 cup Confectioner’s Sugar
- Grated Orange Zest, for topping
Let’s Get Cooking:
- Bring the granulated sugar, orange juice and liqueur (if using) to a simmer in a large skillet over low heat; cook until reduced by half, 5 to 7 minutes.
- Remove from the heat and whisk in the confectioners’ sugar until smooth. Let cool.
- Brush the glaze on the tarts, sprinkle with the orange zest and let set, 5 minutes.
And there you have it, folks! These tarts are delicious, flaky, tart, and perfect in every way. I’ll be making a batch right before I leave for my family Thanksgiving, which will be a bit of a drive, just so everyone can have a bit of these incredible breakfast tarts. Here at Vegetarian Buffalo we love them, and we hope you do too!
Don’t forget to pin this recipe for later!