This is a fun treat to make for a party, and can be easy if you are use jam you already have on hand and pre-made pie crust. They’ll definitely be a hit, and kids would have fun helping make these!
I used some cherry jam I had already made and just love the tart taste with the sweet pie crust. Any jam would do, really, but give this combo a try! As you can see, you don’t need many ingredients. (I was making these for a party and short on time, so I used pre-made piecrust…. shhhhhhhh.)
I used a 2 1/2″ cookie cutter and cut 32 circles out for 16 final turnover pops.
Place your sticks on half of the circles then top with approx 1 teaspoon of jam.
Brush edges with egg wash, place the second circle on top, and crimp with a fork.
Brush the tops with the egg wash and sprinkle with a little sugar. (I used turbinado.)
Cut holes in each mini cherry pie for venting.
Bake for approx 10-12 minutes and cool on a wire rack.
As you can see, it’s super easy to make these little poptart-style, cherry turnover pops. If you’d like to make fresh jam for these, I’ve placed info in the notes on a quick recipe for that. Enjoy!
Cherry Turnover PopsPrint Recipe
- 1 cup of jam
- 1 package of premade piecrust
- 1 egg, beaten with 1 Tbs water
- 2 Tbs sugar for dusting, preferably turbinado
- 16 6" pop sticks
Heat oven to 425 degrees
Roll out the piecrusts and cut out 32 circles. (You'll meed to re-roll out the scraps to get all of your circles)
Place 8 circles on two cookie sheets, reserving the rest for the tops
Add the pop sticks to 16 rounds, by gently pressing then into the dough
Spoon a full teaspoon of jam into the center of each round
Brush dough edges with the egg wash ad add the second round on top
Seal the edges with a fork
Brush the tops with egg wash and sprinkle with sugar
With a small sharp knife, make a few slits in the pie tops for venting
Bake for 10-12 minutes
Cool on rack
To make a fresh jam filling, combine 1 cup of pitted, smushed cherries, 3 Tbs sugar and 2 tsp cornstarch into a small pot over medium heat. Add 1/4 cup water and heat until the mixture thickens, approx 20 minutes. Let cool at least half an hour in the fridge.