Macerated Cherry Nutella Pop Tarts are pretty much everything you want in a dessert: flaky pastry, creamy chocolate and a boozy fruit filling!

I love adding liqueurs to desserts and savory dishes. Grand Marnier is one of my favorites. It adds a delicate hint of orange that brightens everything from pan sauces to buttercream frosting. And I especially love using it to macerate fruit. 

Macerated Cherry Nutella Pop Tarts are pretty much everything you want in a dessert: flaky pastry, creamy chocolate and a boozy fruit filling!

I suppose this is technically a turnover recipe since pop tarts normally use tart or pie dough. But pop tarts sounded more fun so let’s go with it. I knew I wanted to use macerated cherries but once the puff pastry was ready to be filled I felt like they were missing something. Cue the Nutella. I’ve never been obsessed with this stuff the way some of my fellow pastry chefs are but it’s pretty tasty. And it works amazingly well with the boozy cherries.

Macerated Cherry Nutella Pop Tarts are pretty much everything you want in a dessert: flaky pastry, creamy chocolate and a boozy fruit filling!

Chocolate, cherries, hazelnuts and orange. It’s pretty much a match made in heaven.

Macerated Cherry Nutella Pop Tarts are pretty much everything you want in a dessert: flaky pastry, creamy chocolate and a boozy fruit filling!

Macerated Cherry Nutella Pop Tarts
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 pop tarts
Ingredients
  • 1 cup cherries, pitted
  • 2 tablespoons Grand Mariner
  • 1 tablespoon granulated sugar
  • 1 teaspoon cornstarch
  • 3 sheets puff pastry, chilled
  • all-purpose flour for dusting
  • 9 tablespoons Nutella
  • 1 egg, lightly beaten with 1 tablespoon water
Instructions
  1. Place the cherries, Grand Marnier and sugar into a small bowl and stir. Cover and place in the refrigerator for 1 hour, stirring periodically.
  2. Place the macerated cherries into a small saucepan and bring to a simmer over medium-low heat. In a small ramekin, stir together some of the liquid from the cherries with the cornstarch and add it back to the saucepan. Use a potato or avocado masher to smash the cherries, optionally leaving some bigger pieces for texture. Continue to simmer, stirring frequently, until the cherries are very soft and the liquid has reduced and thickened, approximately 7-10 minutes. Allow the mixture to cool.
  3. Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.
  4. Lightly dust a clean kitchen surface with flour. Remove one puffy pastry sheet from the refrigerator and roll it out slightly with a rolling pin (work quickly because the dough will become difficult to work with as it warms up). Slice the sheet in half and then slice each half into thirds to create 6 smaller rectangles. Place onto one of the prepared baking sheets. 3 rectangles will serve as the bottom of the pop tarts. On each of these rectangles spread 1 tablespoon of Nutella followed by 2 tablespoons of the cherry mixture, leaving a small border around the edges to prevent filling from escaping.
  5. Top with the remaining 3 rectangles and use a fork to press the edges together. Place the baking sheet in the refrigerator for 15 minutes. Repeat this process with the remaining sheets and filling, dividing the pop tarts between the two prepared baking sheets.
  6. Remove the baking sheets from the refrigerator and brush the pop tarts with egg wash. Use a knife to poke 3 holes in the top of each pop tart.
  7. Bake for 20-25 minutes or until the dough is cooked through and golden brown on top.

 

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  • http://www.climbinggriermountain.com Lauren @ Climbing Grier Mountain

    High-five on the cherry love today! These look flipping epic!

  • http://tutti-dolci.com Laura (Tutti Dolci)

    So gorgeous, I’m loving the cherries!

  • http://philosophyandcake.blogspot.com How to Philosophize with Cake

    Woah those look awesome! Love the strawberry + nutella combo, that’s a classic. :)

    • Jennifer Farley

      Nutella works well with cherries, too ;)

  • http://realfoodbydad.com Matt Robinson

    These look amazing, such beautiful pictures too!!

  • http://tramplingrose.com Rachel

    Y’know, I’m not normally a fan of cherries…But along with puff pastry & Nutella & booze? Yeah, I’d eat that. :)

  • http://whatjewwannaeat.com Amy @ What Jew Wanna Eat

    Love the flavor combo- is it breakfast time yet??

  • http://www.londonbakes.com Kathryn

    Love the combination of flavours in these and the hint of booze in the cherries – a really decadent dessert!

  • http://littlekitchie.blogspot.com Marie @ Little Kitchie

    These flavors sound amazing!!

  • http://www.kitchenbelleicious.com Kitchen Belleicious

    my son is sitting here with my looking at the blogs and he says WOW! LOL! they look amazing and perfect for my two boys for breakfast time (and myself)

  • http://www.happyvalleychow.com Happy Valley Chow

    I’ve always wanted to make homemade pop tarts, these look awesome!

  • http://diethood.com Kate @ Diethood

    Cherries and Nutella??? Lawwwwwd! Complete and utterly YES to this!

  • http://addalittle.wordpress.com Millie l Add A Little

    Cherries and nutella are such an amazing combination! Love it!

  • http://pastrychefonline.com Jenni

    Such a gorgeous flavor combination, Jennifer. When I saw your photo on G+, I literally almost fell over!

  • http://www.countrycleaver.com Megan {Country Cleaver}

    This is just too beautiful for words!

  • http://www.figandpie.com ambrosia

    I totally want to make pop tarts, and I think this will be the recipe I’ll try!

  • http://georgiapeachonmymind.com Leah

    mmm this sounds like a delicious combination! Love the cherry and nutella together!

  • http://www.piesandplots.net Laura Dembowski

    Boozy baked goods are always a winner!

  • http://scrummylane.com Helen @ Scrummy Lane

    Ahhh … love at first sight! Such an amazing combination of flavours in these little treats. Gorgeous photography, as usual!

  • http://notjustbaked.com/ fabiola@notjustbaked

    I have been craving cherries for days! I think they just made it to the farmers market this week too. Perfect for pop tarts!

  • pearl

    These look awesome! Do you think they would freeze well after they’ve been stuffed so that I could take one out and bake it any time I want one?

    • Jennifer Farley

      I don’t see why not! Go for it :)