Ingredients

All-purpose flour for dusting optional
14.1 ounce package of refrigerated pie crusts contains two pie crusts
10-12 tbsp cherry pie filling
Water
1½ cups powdered sugar
2-3 tbsp whole milk
1 tbsp lemon juice ½ a lemon
Sprinkles optional for garnish

Directions

Lightly flour a hard surface with the all-purpose flour and then roll out and flatten your pie crusts to a ¼ inch thickness using a rolling pin.

Use a knife or pizza cutter to cut even 3 inch by 4 inch sized rectangles out of the dough. If there’s leftover dough, combine the dough and roll it out again to create as many rectangles as possible.

Fill half of the rectangles with ½ – 1 Tablespoonful of cherry pie filling.

Use a pastry brush to wet the edges of each rectangle containing the filling with water.

Place the empty rectangles atop the rectangles with cherry filling, lining up the edges.

Press down on the edges of each pop tart with the tip of a fork to seal them.

Spray the tops of the pop tarts with cooking spray and then use a knife to create 2-3 slits on the tops of all the pop tarts.

Cook in the air fryer at 350 degrees Fahrenheit for 7-8 minutes or until lightly browned along the edges. You will need to do multiple batches.

Once the pop tarts are done cooking, set them aside to cool.

In the meantime, whisk the powdered sugar, whole milk, and lemon juice in a medium bowl until smooth.

Drizzle the glaze over the cooled pop tarts, top with sprinkles, optional, and then plate and serve cool.