Cranberry Puff Pastry Pop Tarts

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Check out this simple and scrumptious last-minute recipe! We’re talking about irresistible puff pastry pop tarts made with store-bought puff pastry, a quick 6-ingredient cranberry compote filling, and a glaze that’s naturally tinted using some of the leftover filling.

Let’s dive into making these tasty treats:

Cranberry Puff Pastry Pop Tarts

Course Dessert
Servings 6


  • 2 sheets of puff pastry 17.3oz, cut into 12 rectangles
  • 1 egg yolk + 1 tsp water

**Cranberry Filling:**

  • 2 cups fresh cranberries
  • cup maple syrup
  • cup freshly squeezed orange juice
  • 2 tsp orange zest
  • 1 tsp vanilla extract
  • Optional: ½ tsp cinnamon

**Cranberry Glaze:**

  • 1/2 cup powdered sugar sifted
  • 2 tbsp leftover compote pressed through a sieve
  • ~1 tbsp milk


  • Preheat the oven to 375F and line a baking sheet with parchment paper.
  • For the filling, toss cranberries, maple syrup, orange juice, zest, and vanilla into a small saucepan over medium heat. Stir and bring to a simmer. Reduce heat to low, let it simmer for 10-12 minutes until it thickens. Remove from heat and let it cool completely.
  • Lay out 6 puff pastry rectangles on a baking sheet. Spread the filling among the 6 rectangles. Top with the remaining puff pastry sheets and use a fork to seal the edges. Cut two small slits in the top of each tart. Brush with the egg wash.
  • Bake for 20-22 minutes until they turn a beautiful golden brown. Allow them to cool, then whisk together all the glaze ingredients and drizzle it on top.

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