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These apple cinnamon pop tarts are made with a simple and flaky pastry crust, stuffed with an apple filling and topped with cinnamon icing. While this recipe calls for a homemade crust, feel free to use store-bought pie crust to bring back those childhood memories!
When it comes to autumn, I'm all about using apples - from apple empanadas to apple crumble tart to apple scones. I even use them in savory dishes like apple cider chicken!
But I'm also all about nostalgia and recreating childhood favorites and that's where these apple cinnamon pop tarts come into play.
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Why You Will Love These Pop Tarts
- Homemade crust - Making your own pastry crust for pop tarts ensures a flaky, buttery texture that's hard to match with store-bought versions. You have control over the thickness and texture of the crust, making it exactly how you like it.
- Reduced preservatives - Most commercial pop tarts contain preservatives to extend their shelf life. By preparing them at home, you eliminate preservatives, making your treats healthier and fresher.
- Fun with kids - Homemade pop tarts invite creativity in terms of shapes, sizes, and designs. You can experiment with different decorative finishes, glazes, or toppings, turning them into a fun and artistic baking project with your kids. PS, if you're looking for another flavor, give these strawberry pop tarts a try.
Ingredient Notes
- Pop tart pastry - Homemade pastry is very simple to make. Just use a food processor to blend together the flours, salt, cinnamon butter and vodka. This recipe creates a super buttery and flaky crust that melts in your mouth.
- Butter - Unsalted butter adds some fat to the filling.
- Apples - Choose a variety of apples that that are firm and have a slight tartness, such as Granny Smith. And if you have a ton of apples, feel free to make a Dutch apple cake or apple custard pie.
- Sugars - Light brown sugar is used to sweeten the apple filling while confectioners sugar is used for the glaze.
- Lemon juice - A splash of lemon juice can enhance the apple filling's flavor and prevent the apples from browning.
- Cornstarch - Helps thicken the apple filling as it cooks.
- Cinnamon - Ground cinnamon is a key spice for flavoring the apple filling. Adjust the amount to your taste preferences. It is also used in the glaze.
- Salt - A pinch of salt balances the sweetness.
- Milk - Needed to thin the glaze to make it spreadable over the pop tarts.
- Vanilla extract - A small amount of vanilla extract can enhance the overall flavor profile.
Ingredient Swaps
Like any recipe, you can switch up some of the ingredients. Some variations include:
- I'm a big fan of homemade crust these days, but you can use store-bought pie dough if needed.
- Speaking of homemade crust, I use vodka limit gluten formation and create a flaky crust. However, you can use more iced water if you don't want/have vodka.
- I like using light brown sugar, but you can use granulated sugar for added sweetness.
- While I use Granny Smith apples, Honeycrisp apples are good substitutes.
- To make the pop tarts dairy-free, you can substitute vegan butter or coconut oil for regular butter and use oat milk instead of milk.
- Cornstarch can be replaced with arrowroot powder, tapioca starch or potato starch as a thickening agent.
How to Make Apple Cinnamon Pop Tarts
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Pulse together the dry ingredients.
Step 2: Add the butter and pulse until it becomes coarse meal.
Step 3: Add the water and vodka and pulse until it just comes together.
Step 4: Turn the dough on a floured surface and form into a ball. Cut in half and press into a flat disk. Wrap each in plastic wrap and place in the fridge for 1 hour.
Step 5: Prepare the apple filling by adding all of the ingredients to a skillet and cooking for 10 minutes or until the apples are soft.
Step 6: Once done, add to a food processor and puree until smooth.
Step 7: When you're ready, dust a clean surface lightly with flour. Take on disc of dough out, then gently roll it out to a thickness of ⅛ inch, extending it to a size of 9x12 inches. Proceed to slice it into 3x4 inch sections, resulting in a total of 9 rectangles.
Step 8: Transfer to a parchment-lined baking sheet. Brush egg wash on the rectangles before adding 1 tablespoon of the filling.
Step 9: Take out the second disc of dough and repeat forming into rectangles. Place on top of the assembled ones and press the edges and crimp with a fork. Poke some holes in each to allow steam to escape before brushing with egg wash.
Step 10: Place in the fridge for 30 minutes before baking at 400°F for 15-20 minutes.
Step 11: While the pop tarts are cooling prepare the glaze by mixing together the cinnamon glaze ingredients.
Step 12: Spread over the top of each cooled pop tart.
Recipe FAQs
Yes, you can use store-bought pie crust to save time. Just make sure it's properly thawed and rolled to the desired thickness.
You could even use puff pastry and if you have extra, try this puff pastry apple pie.
Firm and slightly tart apples like Granny Smith or Honeycrisp work well. However, you can use your favorite apple variety for a unique flavor.
No. You can keep chunky if you want added texture. I puree to make it more similar to the store-bought variety.
When it is golden brown and doesn't bounce back when you touch it, it is done.
Ensure the icing has fully hardened before you store your apple cinnamon pop tarts in an airtight container.
You can keep at room temperature for 2 days or in the fridge for up to 5 days.
Yes Let the homemade pop tarts cool completely before placing in a freezer bag for up to 3 months. When ready to eat, throw them in the oven at 350°F for 10 minutes or until heated through.
DO NOT throw in the toaster, as the icing will melt right off.
Pro Tips/Recipe Notes
- Cook the apples until they become soft which leads to the apple butter-like consistency.
- If you want to save time, you can use apple butter for the filling.
- Place the pop tarts in the fridge for at least 30 minutes before baking to keep the butter cold and create a flaky pastry crust. You can also put in the freezer for 15 minutes.
- Make sure you seal the pop tarts well with your finger or fork, or the filling will leak out.
- Do not skip poking the holes as it allows the steam to escape from the pop tarts.
- Make sure the pop tarts are cool before adding the glaze, otherwise it will just drip off the sides.
Other Recommended Breakfast/Dessert Recipes
If you’ve tried these apple cinnamon pop tarts or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! And for something a bit different, try this peach strudel. You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Apple Cinnamon Pop Tarts
Ingredients
Pop Tart Crust
- 2 cups all-purpose flour
- ½ cup whole wheat flour
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup butter, chilled and diced
- ¼ cup ice water
- ¼ cup cold vodka
Egg Wash
- 1 egg
- 2 teaspoon milk or water
Apple Filling
- 2 tablespoon unsalted butter
- 2 Granny Smith apples, peeled, cored and diced into ¼" cubes
- 2 tablespoon light brown sugar
- 2 teaspoon lemon juice
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 tablespoon cornstarch
Cinnamon Icing
- ¾ cup confectioners sugar
- 1 tablespoon milk, plus more as needed
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
Instructions
- Using a food processor, pulse together the flours, salt and cinnamon until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
- Mix together the water and vodka. Add to the food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Cut in half and then press each into a flat disk. Cover with plastic wrap and refrigerate for an hour.
- While dough is resting, make the apple filling. Heat butter in medium skillet over medium heat. Add apples, sugar, lemon juice, cinnamon and salt. Cook for about 10 minutes or until apples are soft. Add cornstarch to thicken. Remove from heat and let cool. Add to food processor and puree until smooth.
- Once ready, lightly flour a clean surface. Take out ½ the dough and roll the crust down to ⅛" thick and 9x12" in size. Cut into 3x4" pieces so you'll end up with 9 rectangles. Using a spatula, transfer the rectangles to a parchment-lined baking sheet.
- In a small bowl, whisk together the egg and milk. Brush the egg wash on each of the rectangles. Spoon a heaping tablespoon of filling into the center of each rectangle, leaving ½" of space around the edge.
- Take out the second piece of dough and roll out to the same size as the first. One at a time, place a second rectangle on top of the 9 assembled ones. Use your fingers to press around the seems and then use a fork to form the edges. Poke holes in the tops of each filled pastry to allow steam to escape. Brush with egg wash. Place the pop tarts in the fridge for 30 minutes.
- Preheat oven to 400°F. Bake the pop tarts for 15-20 minutes or until lightly browned, rotating halfway through. Let the pop tarts cool on the pan for 5 minutes before transferring to a wire rack to cool completely before glazing.
- Whisk all of the ingredients in a medium bowl until it reaches spreading consistency. You want a thick glaze that is easy enough to spread. Spread over the top of each pop tart. Allow the icing to cool for 15 minutes so the frosting can set.
Notes
- Cook the apples until they become soft which leads to the apple butter-like consistency.
- If you want to save time, you can use apple butter for the filling.
- Place the pop tarts in the fridge for at least 30 minutes before baking to keep the butter cold and create a flaky pastry crust. You can also put in the freezer for 15 minutes.
- Make sure you seal the pop tarts well with your finger or fork, or the filling will leak out.
- Do not skip poking the holes as it allows the steam to escape from the pop tarts.
- Make sure the pop tarts are cool before adding the glaze, otherwise it will just drip off the sides.
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