Imagine the cozy aroma of tart cranberries mingling with citrusy orange wafting through your kitchen—the ultimate promise of these Cranberry Orange Pop Tarts. With their tender, buttery pastry hugging a jewel-bright, homemade cranberry-orange jam and finished with a glossy citrus glaze, they’re the toast of any brunch table or holiday morning. Whether you make them for a nostalgic breakfast treat or to bring a splash of color to your dessert spread, these pop tarts are pure joy in every flaky bite.
Ingredients You’ll Need
You only need a handful of pantry staples, but each ingredient in this recipe plays a key role in building layers of flavor, flaky texture, and gorgeous color. Don’t underestimate simple ingredients—they truly make these Cranberry Orange Pop Tarts unforgettable.
- All-purpose flour: The foundation of a sturdy, flaky pastry that holds the luscious filling.
- Granulated sugar (for pastry): Just a touch brings out the butteriness and balances the tartness inside.
- Salt: Absolutely essential for depth and enhancing every other flavor in the pastry.
- Unsalted butter, cold and cubed: The key to unbelievably flaky, indulgent pastry—make sure it’s straight from the fridge!
- Ice water: A splash at a time ensures your dough comes together perfectly, without becoming tough.
- Fresh cranberries: Tart, vibrant, and bursting with natural pectin; they create a filling that’s both punchy and jewel-like.
- Orange juice: Adds bright, citrusy zing to both the filling and the sweet glaze (fresh-squeezed gives you the best flavor).
- Granulated sugar (for filling): Sweetens the cranberries just enough without masking their bold character.
- Orange zest: Intensifies that sunny orange flavor and really makes the glaze pop visually and aromatically.
- Cornstarch (slurried): Thickens the jam filling so it stays put inside each pop tart bite.
- Powdered sugar: Forms the base of the irresistible, drippy glaze crowning your Cranberry Orange Pop Tarts.
- Optional toppings (orange zest or festive sprinkles): Adds a playful, colorful finish to make your homemade treats truly special.
How to Make Cranberry Orange Pop Tarts
Step 1: Make the Buttery Pastry Dough
Start by whisking together your flour, sugar, and salt in a big bowl—think of this as setting the stage for ultra-tender layers. Toss in your ice-cold, cubed butter, cutting it into the flour until the pieces are about pea-sized and the mixture looks sandy. Drizzle in your ice water, a tablespoon at a time, mixing gently until the dough just barely comes together (don’t overwork it, or you risk losing that signature flakiness). Shape into two discs, wrap tightly in plastic, and let the dough chill for at least an hour. This rest time is crucial for tender pop tarts that hold their shape.
Step 2: Cook the Cranberry Orange Filling
While your dough is relaxing in the fridge, it’s time for the real star: the cranberry-orange filling. In a saucepan, combine fresh cranberries, orange juice, sugar, and bright orange zest. Let the mixture simmer gently over medium heat—the cranberries will burst and turn beautifully ruby-red as they create their own jammy sauce. Stir in your cornstarch slurry, then cook for another minute or two to thicken. Once glossy and jammy, transfer to a bowl and cool completely; this prevents soggy pastry later.
Step 3: Roll, Shape, and Fill Your Pop Tarts
Grab one dough disc and roll it out on a generously floured surface to about 1/8-inch thick. Slice into rectangles about 3×4 inches each—aim for even pairs to sandwich that lovely filling. Arrange half your rectangles on a lined baking sheet, spoon 1–2 tablespoons of cranberry-orange jam in the center of each, and keep the edges clean so you get a tidy seal. Top with the remaining rectangles, then crimp those edges tight with a fork to lock in all the fruity goodness.
Step 4: Bake Until Golden and Flaky
Before baking, use a fork to poke a few vent holes on top of each pop tart (this stops any unwanted explosions in the oven). Slide the tray into a preheated 375°F oven and bake for 20–25 minutes, or until the pastries are golden brown and deliciously fragrant. Let your Cranberry Orange Pop Tarts cool completely before glazing—trust me, patience pays off for that perfect finish.
Step 5: Glaze and Top Your Cranberry Orange Pop Tarts
While the pop tarts cool, whip up a simple glaze by whisking powdered sugar with just enough orange juice to form a smooth, pourable icing. Spread it generously over each cooled pop tart, then scatter over extra orange zest or festive sprinkles for a pop of color. The glaze sets up into a sugary sheen and the citrus aroma makes these treats truly irresistible.
How to Serve Cranberry Orange Pop Tarts
Garnishes
Don’t skip the finishing touches! A fresh dusting of orange zest brings out the fruitiness of the Cranberry Orange Pop Tarts, while a handful of holiday sprinkles adds playful, celebratory color—especially perfect for brunch spreads or gift baskets.
Side Dishes
Pair these pastries with a bowl of creamy Greek yogurt, a citrus fruit salad, or a mug of hot tea or coffee. The tart cranberry and sweet orange flavors sing best alongside mild or tangy accompaniments that won’t steal the spotlight.
Creative Ways to Present
Pack your Cranberry Orange Pop Tarts in wax paper sleeves for grab-and-go breakfasts, or stack them in a rustic basket for a holiday brunch buffet. For dessert, cut pop tarts into smaller bars and drizzle with extra glaze—a fancy, shareable spin. They even make adorable homemade gifts when wrapped in cellophane and tied with a ribbon.
Make Ahead and Storage
Storing Leftovers
Keep leftover Cranberry Orange Pop Tarts fresh by storing them in an airtight container at room temperature for up to two days. For longer freshness, tuck them in the fridge where they’ll last for up to five days without losing their delightful chew.
Freezing
To freeze, arrange unglazed (or fully glazed and set) pop tarts on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep beautifully for up to three months—just allow to come to room temperature before enjoying, or reheat directly from frozen.
Reheating
For the crispest result, pop the Cranberry Orange Pop Tarts in a toaster oven at 350°F for a few minutes until the pastry is warm and the glaze is just glossy. You can also reheat in the microwave, but the crust may soften a bit—still delicious if you’re in a hurry!
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work perfectly in this recipe—just use them straight from the freezer and expect the filling to take 1–2 minutes longer to cook. The flavor and texture of your Cranberry Orange Pop Tarts will be just as wonderful.
What if I don’t have orange zest?
If you’re out of fresh oranges for zest, you can skip it or substitute a pinch of lemon zest for a different citrus twist. The flavor will be a bit different, but your Cranberry Orange Pop Tarts will still be vibrant and tasty.
Can I make the pastry ahead of time?
Yes! The pastry dough can be made up to three days ahead and kept tightly wrapped in the fridge. You can even freeze it for up to a month—just thaw overnight in the refrigerator before rolling it out.
How can I make these vegan?
Swap the butter for your favorite plant-based baking stick or vegan butter, and use a dairy-free milk in the glaze instead of orange juice if you want a slightly different flavor. The rest of the Cranberry Orange Pop Tarts ingredients are naturally free of animal products.
Do I need to glaze the pop tarts?
While the glaze adds a beautiful finish and extra sweetness, you can enjoy Cranberry Orange Pop Tarts plain, dusted with powdered sugar, or even with a dollop of whipped cream alongside if you prefer.
Final Thoughts
If you’re craving a homemade breakfast treat or looking for a delightful way to brighten the holidays, these Cranberry Orange Pop Tarts truly deliver—flaky, tangy, and fun to make. I can’t wait for you to experience the big flavors and cheery colors in every batch!
Print
Cranberry Orange Pop Tarts Recipe
- Total Time: 1 hour 55 minutes
- Yield: 8–10 pop tarts
- Diet: Vegetarian
Description
Flaky homemade pastry filled with tart cranberry-orange jam and topped with a sweet glaze. A festive twist on classic toaster pastries—perfect for breakfast or holiday treats.
Ingredients
For the Pastry:
- 2 ½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter, cold and cubed
- 6–8 tbsp ice water
For the Filling:
- 1 cup fresh cranberries
- ½ cup orange juice
- ½ cup granulated sugar
- 1 tbsp orange zest
- 1 tbsp cornstarch (mixed with 1 tbsp water)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- Optional: orange zest or festive sprinkles for topping
Instructions
- Make pastry: In a bowl, whisk flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Gradually add ice water until dough just comes together. Divide in half, wrap in plastic, and chill 1 hour.
- Prepare filling: In a saucepan, combine cranberries, orange juice, sugar, and zest. Cook over medium heat until cranberries burst and mixture thickens (8–10 minutes). Stir in cornstarch slurry and cook 1–2 minutes. Cool completely.
- Assemble pop tarts: Roll out chilled dough on a floured surface to ⅛-inch thickness. Cut into rectangles (about 3×4 inches). Place half the rectangles on a lined baking sheet. Spoon filling into center (1–2 tbsp each), leaving edges clear. Top with remaining dough rectangles and crimp edges with a fork.
- Bake: Poke tops with a fork to vent. Bake at 375°F (190°C) for 20–25 minutes, until golden brown. Cool completely.
- Glaze: Whisk powdered sugar and orange juice until smooth. Spread over cooled pop tarts and top with zest or sprinkles.
Notes
- Filling can be made 2–3 days ahead and refrigerated.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- For crispier pop tarts, reheat in a toaster oven before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast / Dessert / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
