i thought maybe our cherries were starting to turn so i searched for some recipes to use them up and found this one — but alas our cherries were just fine and delicious! i decided to make them anyway!
adapted from the family kitchen
FOR THE MINI POP TARTS
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1 pkg. prepared pie crusts
FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)
In a small saucepan, combine cherries, sugar, and cornstarch . 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 2″x 2″ squares (I used a ruler to measure mine into equal sizes.)
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 poptarta in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.
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. Enjoy!