Cranberry Pop-Tarts

  • preparation

    Preparation time

    25 Minutes

  • portions



  • cooks

    Cooks In

    20-22 Minutes


It's always fun working with food bloggers who have so much creativity and the talent to execute an amazing looking and tasting recipe. Amanda of took on our frozen cranberries and turned them into these awesome Cranberry Pop-Tarts! These pastries will be a hit with kids and adults alike. The sprinkles really make for a fun looking treat don't you think?



2 frozen sheets of puff pastry, thawed before using 


Cranberry Filling:

16 oz Cape Cod Select frozen cranberries 

1 1/2 cups granulated sugar 

3 tbsp. orange juice

Zest of one orange 

1 tsp cinnamon 

1/4 tsp nutmeg 

1/4 tsp ginger 

1/4 tsp cloves 

2 tsp cornstarch 

2 tsp cold water 


Egg Wash:

Whisk 1 egg with a splash of water or milk



1 1/2 cups powdered sugar 

2-3 tbsp orange juice 

1/2 tsp vanilla extract 

Start by making the cranberry filling. Add frozen cranberries (do not thaw), sugar, orange juice, orange zest, and spices in a medium saucepan. Bring to a boil and then let simmer for 15-20 minutes until liquid is almost gone. Whisk 2 tsp. of cornstarch with 2 tsp. of cold water until combined and slowly add it to the cranberry mixture. Stir until it thickens, remove from heat and let cool. Place in the refrigerator until cool. 


Preheat oven to 400F. 

Using the 2 thawed puff pastry sheets, cut each sheet into 6 rectangles, 12 in total. Fill half of the rectangles (6) with 2 tablespoons of cranberry filling. Egg wash the edges of the filled sheets. Lay the remaining 6 rectangles on top of the filling and seal using a fork. Egg wash the tops and place in the oven on a parchment lined baking sheet. Bake for 20-22 minutes or until golden brown. 

While pop-tarts cook make your glaze. Whisk together powedered sugar, orange juice, and vanilla extract until smooth. 


Remove pop-tarts from the oven and allow to cool. Glaze tops and top with sprinkles and enjoy! 


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