Apple Pop Tarts
These apple pop tarts are made with flaky pie crust or puff pastry and a warmly spiced homemade apple pie filling. They're topped with delicious cinnamon icing and make the perfect breakfast or dessert!
Servings: 8 pop tarts
Calories: 501kcal
Ingredients
Pop Tart
- 2 pie crusts Make your own or use 2 sheets of store bought pie dough or puff pastry
- 1 tablespoon unsalted butter
- 3 apples cored, diced into ½ inch pieces
- ⅓ cup brown sugar light or dark, packed
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh ginger grated, or use 1/2 teaspoon ground ginger
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
Cinnamon Icing
- 1 cup powdered sugar
- 1 teaspoon cinnamon
- 1 pinch salt
- 2-3 tablespoons milk or cream
Instructions
Pop Tarts
- Melt 1 tablespoon of butter in a medium saucepan over medium heat. Add the apples and stir to coat. Add the vanilla extract, lemon juice, brown sugar, cinnamon, nutmeg, ginger*, and salt. Stir occasionally and cook 6-7 minutes, until apples begin to soften.
- In a small bowl, whisk to combine the cornstarch and cold water. Pour mixture into the apples. Stir and cook for another 2-3 minutes until apple mixture thickens. Remove from heat. Allow to cool then puree using an immersion blender, blender or food processor. Puree til smooth.
- Preheat oven to 375 F. Line a rimmed baking sheet with parchment paper. In a small bowl, prepare the egg wash by whisking the egg with 1 tablespoon of water. Set aside.
- On a well floured surface, roll one sheet of pie dough or puff pastry into a 9" x 12″ rectangle. Carefully roll the dough around your rolling pin and then gently roll it out onto the prepared baking sheet.
- Brush the edge of the crust with a 1-inch border of egg wash. Spread the apple filling evenly over the crust. Leave a 1 inch border.
- Roll out second pie dough the same size as the first one. Carefully roll the dough around your rolling pin. Place the second crust over the bottom crust.
- Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the middle of the pop tart. These holes will allow steam to escape while the pop tart bakes.
- Brush the pop tart allover with the remaining egg wash. Bake for 17-22 minutes or until golden brown. Allow the pop tart to cool on the baking sheet for a few minutes then carefully transfer it to a wire rack to cool completely.
Cinnamon Icing
- Combine all the ingredients for the icing in a medium bowl. Whisk til smooth. The icing should be somewhat thick but a little runny so that it's easily spreadable. Spread the cinnamon icing over the cooled pop tart. Use a long, sharp knife to slice in 8 equal pieces.
Notes
Pie Dough: Use homemade or 2 sheets of store bought pie dough or puff pastry.
Ginger: Use 1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger.
Apples: Use three medium peeled, cored, chopped apples. I prefer McIntosh, Granny Smith, and Honey Crisp.
Storage: Store these apple pie pop tarts in an airtight container at room temperature for 2 to 3 days or in the fridge for 4 to 5 days. Reheat unfrosted apple pop tarts in the oven at 350 F for 7-10 minutes. Top with fresh icing.
Nutrition
Serving: 1pop tart | Calories: 501kcal | Carbohydrates: 66g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 451mg | Potassium: 147mg | Fiber: 3g | Sugar: 32g | Vitamin A: 799IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
