Cinnamon Apple Pop Tarts
Flaky pastry and gooey cinnamon apples make these cinnamon apple pop tarts the best fall snack. Homemade pie crust forms the base of the pop tart. Fresh apples, brown sugar, fall spices and butter combine to make the deliciously sweet filling. The pop tarts are topped with a vanilla glaze and sprinkled with cinnamon for the finishing touch.
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Servings: 8 pop tarts
Ingredients
Dough
- 3 cups (360 grams) all-purpose flour spooned and leveled
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon kosher salt
- 1 cup (224 grams) unsalted butter cold and cut into small pieces
- 6-8 tbsp (90-120 grams) ice cold water
Cinnamon Apple Filling
- 3 medium apples about 360 grams, peeled and chopped into ¼ inch pieces, about 2 cups
- ⅓ cup (67 grams) brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 4 tablespoons (56 grams) unsalted butter
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 egg
Glaze
- 1 cup (120 grams) powdered sugar
- pinch of kosher salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk any milk works
Instructions
Dough
- In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea.3 cups (360 grams) all-purpose flour, ¼ cup (50 grams) granulated sugar, 1 teaspoon kosher salt, 1 cup (224 grams) unsalted butter
- With the processor running, add 6 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoon of water at a time if dough isn't coming together.
- Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.
Apple Filling
- In a small saucepan or sauté pan on medium heat, combine chopped apples, brown sugar, cinnamon, nutmeg, butter, lemon juice and salt.3 medium apples, ⅓ cup (67 grams) brown sugar, packed, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 4 tablespoons (56 grams) unsalted butter, 1 teaspoon lemon juice, ¼ teaspoon kosher salt
- Stir until the butter and brown sugar have melted, the mixture is simmering and the apples have softened, about 5 minutes.
- Mix 1 teaspoon cornstarch with 1 teaspoon water in a small bowl and pour into the apple mixture. Continue to simmer while stirring for another 2 minutes or until filling thickens.1 teaspoon cornstarch
- Remove from the heat and allow the filling to cool for at least 15 minutes.
Assembly
- Prepare a sheet pan with parchment paper.
- Starting with one dough disc at a time, roll out the dough into a rough rectangle that is about ⅛ inch thick and measures about 13 x 11. Trim the edges of the rectangle down to a 12 x 10 rectangle.
- Cut 8 smaller rectangles out of the dough but cutting down the middle lengthwise and then horizontally four times. Each rectangle will be 3 x 5 inches (see picture in post).
- Place each rectangle on the prepared baking sheet and place sheet in the refrigerator.
- Repeat these steps with the other dough disc. Remove the baking sheet with the other rectangles from the refrigerator.
- Place 2 tablespoons of the cooled apple filling on the center of each rectangle on the baking sheet, spreading to about ½ inch of each edge.
- Place another dough rectangle over the filling first sealing with your fingers around the edges and then and crimping the edges with a fork. Using the fork, also poke a few holes in the top of dough to allow steam to escape while cooking.
- Place the baking sheet in the freezer for 15 minutes or the refrigerator for 30 minutes prior to baking.
- Remove the baking sheet from the fridge or freezer. Combine 1 beaten egg with 1 teaspoon of water in a small bowl. With a pastry brush, brush each pop tart with the egg wash.1 egg
- Bake at 350 degrees Fahrenheit for about 25-30 minutes until lightly golden brown.
- Remove the baking sheet from the oven and allow the pop tarts to cool completely before glazing them.
- Once cool, spoon about 1 tablespoon of glaze over each pop tart, using the back of the spoon to spread it as close to the edges as you wish.
Glaze
- In a small bowl, combine the powdered sugar, pinch of salt, vanilla extract and 1 tablespoon of milk, whisking until mixed. The glaze should be a pourable consistency. If it is too thick, add additional milk by the teaspoon until pourable. If too thin, add additional powdered sugar by the tablespoon until you reach the desired consistency.1 cup (120 grams) powdered sugar, pinch of kosher salt, 1 teaspoon vanilla extract, 1-2 tablespoons milk
Notes
- Freezing the prepared and unbaked pop tarts prevents too much spreading during baking.
- For less glaze on top, halve the recipe and drizzle the glaze over the top instead of spreading it over the whole pop tart.
- Store the baked pop tarts in a covered container at room temperature for 1-2 days or in the refrigerator for up to 5.
- Any apples work in this recipe. I used Honeycrisp apples. Fuji, Pink Lady or even Granny Smith could be used.