desserts

Cherry Turnover Pops

Cherry turnover pops

cherry turnover pops

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.)

cherry turnover pops

I used a 2 1/2″ cookie cutter and cut 32 circles out for 16 final turnover pops.

cherry turnover pops

Place your sticks on half of the circles then top with approx 1 teaspoon of jam.

cherry turnover pops

cherry turnover pops

Brush edges with egg wash, place the second circle on top, and crimp with a fork.

cherry turnover pops

cherry turnover pops

Brush the tops with the egg wash and sprinkle with a little sugar. (I used turbinado.)

cherry turnover pops

Cut holes in each mini cherry pie for venting.

cherry turnover pops

Bake for approx 10-12 minutes and cool on a wire rack.

cherry turnover pops

cherry turnover pops

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 Pops

Print Recipe
Serves: 16 Cooking Time: 10-12 minutes

Ingredients

  • 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

Instructions

1

Heat oven to 425 degrees

2

Roll out the piecrusts and cut out 32 circles. (You'll meed to re-roll out the scraps to get all of your circles)

3

Place 8 circles on two cookie sheets, reserving the rest for the tops

4

Add the pop sticks to 16 rounds, by gently pressing then into the dough

5

Spoon a full teaspoon of jam into the center of each round

6

Brush dough edges with the egg wash ad add the second round on top

7

Seal the edges with a fork

8

Brush the tops with egg wash and sprinkle with sugar

9

With a small sharp knife, make a few slits in the pie tops for venting

10

Bake for 10-12 minutes

11

Cool on rack

Notes

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.

You Might Also Like

2 Comments

  • Reply
    Andy Cottrell-D'Esposito
    September 13, 2017 at 5:15 am

    I made these with a friend of mine last night. They were delicious and fun to make. We only used sticks on the first couple of dozen. We found that the sticks we were using didn’t set very well in the tart.

    • Reply
      Farm to Table
      September 13, 2017 at 8:39 am

      Oh I’m so glad you made them! Aren’t they delicious? You’re right that the sticks aren’t necessary. Just an extra dose of cuteness when serving them at a party. As for keeping the sticks in, I find that if I crimp my dough right up next to the sticks on both sides, that really helps them stay put. Either way, they don’t last long!

    Leave a Reply

    logo
    Food Advertising by