Cole Saladino/Thrillist

Thanksgiving Pop Tarts Recipe

Total Time:  1 hour, plus freezing time
Yield:  8


  • 2 boxes refrigerated pie crusts (4 crusts)
  • 1 cup Thanksgiving leftovers (shredded turkey, stuffing, gravy, yams, green beans, etc.) mashed together
  • 1 cup fresh cranberries
  • 2 tablespoons granulated sugar
  • ¼ cup water
  • 3 ½ cups powdered sugar
  • 1 ½ teaspoons corn syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt


  • Unroll pie crusts and cut out 16 5x3-inch rectangles. Spoon 2 tablespoons of leftovers down the center of half of them. Top them with remaining rectangles. Using the tines of a fork, press down on the edges to seal them shut. Poke a few holes in the centers of each tart with a toothpick. Cover and freeze for 2 hours.
  • Preheat oven to 375°F. Bake frozen tarts uncovered until golden, 25 to 30 minutes. Immediately transfer tarts to a wire rack to cool.
  • In a small saucepan, combine the cranberries, granulated sugar, and water; simmer until jammy, about 8 minutes. Transfer to a mixing bowl. Add powdered sugar, corn syrup, vanilla, and salt. Using an electric mixer, beat at medium speed until smooth. 
  • Spoon the glaze over the pop tarts and let them sit until glaze hardens, about 10 to 15 minutes.