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These are not the Pop-Tarts you ate after school; buttery, flaky pastry is covered with a creamy glaze and speckled with pink sugar and edible flowers, all encasing deep red cherry preserves.

Saganaki provides a floor show when a slab of fried cheese is splashed with brandy and set aflame at the table, and spanakopita sounds off with an audible crackle — and a shower of flaky pastry — when diners bite down on the spinach- and feta-filled phyllo packets.

Flaky pastry, warm, runny cheese, what’s not to like?

Say yes to the flaky pastry, sized like a Pop-Tart and draped with frothy sabayon.

It takes no fewer than six thwacks to break through the salty-sweet pastry top of the next course, a take on cottage pie that buries beneath a flaky pastry crust a fluffy, infused potato mousseline and a roasted-carrot purée with grilled snap peas and ground rib-eye patty.