Homemade Fancy Pop Tarts

Pie Dough: 

1. In a food processor, pulse together the flour, salt and sugar until just combined. 
2. Add in the butter and pulse again until you have pea sized lumps of butter.
3. Transfer this mixture to a large bowl and add the ice water, 1 Tbsp at a time, until the dough just comes together. You can start by mixing the water in with a fork, but eventually you will need to use your hand to knead the dough as you add the water. Make sure to work quickly so as not to melt the butter. Only add enough water for the dough to just combine, it shouldn’t be sticky at all. 
4. Divide the dough in half and shape each piece into a thick disc. Wrap in plastic wrap and place in the fridge to rest, at least 30 minutes. 

Cherry Filling:

1. To a medium saucepan over low heat add the cherries, salt, orange zest and lemon juice. Cover with a lid and let cook until the cherries soften. 
2. Once softened, remove the lid and use a potato masher to help break down some of the cherries. 
3. In a separate bowl whisk together the sugar and cornstarch. Add to the simmering cherries and let cook for an additional 2 minutes, or until the liquid becomes thick. 
4. Remove from heat and let cool.  

Cinnamon Sugar Filling

1. In a medium bowl whisk together all the ingredients and until just combined. Set aside until ready to use. 

Assembly: 

1. Lightly dust a clean work surface with flour and lay out a rested piece of dough. Lightly flour the top of the dough and then roll it out into a rectangle that is ⅛” (3mm) thick. 
2. Use a pizza or pastry cutter to cut the dough down into a 9x12” (22x30cm) rectangle. Save the excess, trimmed dough in the fridge to make more pop tarts later. 
3. Make a mark every 3” (7.5cm) along the bottom of the dough. Using the markers as a guide cut all the way across the dough, forming 4 strips. 
4. In a small bowl whisk together the egg and splash of milk. Brush the strips of dough with the egg wash. 
5. Add your filling of choice to the center, bottom half of each strip, making sure to leave about a ½” (12mm) border around the edge. For the cinnamon sugar you can add a little more because it doesn’t spread but for jams, add no more than 1-2 Tbsp. 
6. Fold the top of the dough down over the filling, making the two edges meet at the bottom. Use a fork to crimp the 3 open edges shut. Then crimp the other side that has been folded over to match. If you’d like, use a chef knife to cut the edges so they are perfectly straight. 
7. Place the pop tarts on a parchment lined baking sheet and place in the freezer to firm up, for at least 10 minutes. 
8. Repeat with the second piece of dough. 
9. Preheat the oven to 375℉ (190℃). 
10. When ready to bake, brush the tops of the pop tart with more egg wash and then bake for 20-30 minutes, or until deeply golden brown.  
11. Remove the pop tarts from the oven and let cool completely. 

Icing:

1. In a medium bowl add the powdered sugar and 1 tsp of water at a time, whisking constantly, or until the sugar dissolves and the icing drizzles but is still thick enough to hold onto the pop tart. 
2. Drizzle the icing over the cooled pop tarts and add sprinkles, if desired. Serve immediately.