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Sangria Poptarts

Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 6 poptarts



  • 2 roll-out pie crusts
  • 1 egg beaten


  • 1 bottle red wine
  • can mandarin oranges drained
  • can crushed pineapple drained
  • 1-2 cups frozen fruit
  • 1/2 cup cherry bourbon
  • 1/2 cup sugar
  • 1-2 tablespoons cornstarch


  • 1 cup powdered sugar
  • 1 tablespoon Filling
  • 1-2 tablespoons cream or milk



  • Combine all filling ingredients except cornstarch in a saucepan, mashing with a potato masher (or the back of a fork) until just slightly chunky.
  • Bring to a boil, and let boil for 45 min - 1 hour, stirring regularly. Once mixture has reduced to a jam, remove from heat and let cool. If your pie crusts need to defrost, take them out now.
  • Preheat oven to 400 F. Line a baking sheet with parchment paper.
  • Mix 1 cup jam with cornstarch.
  • In a separate bowl, beat the egg.
  • Roll out the pie crusts, one at a time, to approximately a 9" square. Cut each pie crust into three 3" strips.
  • Spoon jam onto one side of each rectangle, leaving the edges uncovered.
  • Brush the edges of the rectangle with egg, then fold the uncovered side of the rectangle over the jam side, and seal the edges tightly.
  • Press the edges with a fork, then brush the top of the poptart with egg.
  • Bake poptarts for 15-18 minutes.
  • Let cool.


  • Combine powdered sugar, filling, and cream to create glaze. Spoon over cooled poptarts and let dry. Top with sprinkles if desired and enjoy!