Cherry Poptarts

Cherry Poptarts

makes about 5 (or more if you make them smaller)

Dough:

1 cup flour

7 tablespoons, cold, cut into small pieces

1/4 cup honey

1/4 teaspoon salt

Combine flour and salt in mixing bowl. Add in the butter. Using a pastry cutter or fork, cut butter into flour mixture until butter is coated in flour and is pea sized. Add in the honey. Use a fork to mix the dough until shaggy. Turn the dough out onto a floured surface and work the dough into a cohesive ball with your hands. Wrap in plastic wrap and place in the fridge.

Filling:

12 ounces frozen pitted sweet cherries

1/3 cup sugar

1/4 cup amarena or luxardo cherries

2 tablespoons of juice from amarena or luxardo cherries

squeeze of lemon juice or 1/4 teaspoon citric acid

Combine frozen cherries and amarena or luxardo cherries in a saucepan. Add sugar. Over medium heat cook the mixture until thick and bubbly. This takes about 30 to 40 minutes. Remove from heat and add amarena/luxardo cherry juice and lemon squeeze (or citric acid).

Blend until smooth. Let cool.

Glaze:

1 cup powdered sugar

2 teaspoons beet powder

2 tablespoons milk

Combine all ingredients and whisk until smooth. Add more or less powdered sugar or milk depending upon the consistency you desire.