Cherry Pop Tarts

Steps

1. 1In a saucepan over medium heat, combine the cherries, lemon juice, sugar, and corn starch.
2. 2Cook, stirring constantly and mashing up the cherries a bit with a spoon, until the fruit has broken down and the sauce has thickened, about five minutes.
3. 3Remove from the heat and let cool.
4. 4Preheat the oven to 375 degrees F and line a rimmed baking sheet with parchment paper.
5. 5On a lightly floured surface, or in between two pieces of plastic wrap or wax paper, roll out half the pastry into a large rectangle, about 10x12 inches.
6. 6Cut the pastry into 8 rectangles, 3x5 inches each.
7. 7Place the pastry rectangles on the prepared baking sheet, leaving 2 inches in between them.
8. 8Repeat the rolling and cutting with the other half of the pastry.
9. 9Spoon 1 1/2 tablespoons of the prepared filling onto the middle of each pastry rectangle on the baking sheet.
10. 10Top with the second set of pastry rectangles and press the edges together.
11. 11Seal the edges of each pop tart with a fork and poke a few holes on the top for venting.
12. 12Bake for 25-30 minutes or until the pastry is golden brown.
13. 13Let the pop tarts cool for 10 minutes on the baking sheet, and then move them carefully to a wire rack to cool completely.
14. 14In a small bowl, whisk together the powdered sugar, milk and vanilla until smooth.
15. 15If the glaze is too thick add a bit more milk, a teaspoon at a time until its smooth.
16. 16Spoon it over top of the cooled pastries, and top with sprinkles if desired.