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Apple Pop Tarts Recipe

Megan
Apple pop tarts are a homemade apple pastry made with buttery, flaky pie crust filled with a warmly spiced apple pie filling.  These apple cinnamon pop tarts are topped with a sweet cinnamon maple icing. They’re an easy to make fall flavor twist on the classic childhood treat.
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Prep Time 45 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 9 pop tarts

Equipment

  • 1 sauce pan
  • 1 knife and vegetable peeler
  • 1 food processor
  • 1 baking sheet
  • 1 - 2 sheets parchment paper
  • 1 mixing bowl

Ingredients
  

Apple Pop Tarts

  • 3 cups apples (about 2 - 3 medium apples)
  • 1 tablespoon unsalted butter or coconut oil
  • ½ cup (100 g) light brown sugar
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon (15 ml) lemon juice or apple cider
  • 1 tablespoon cornstarch mixed with 1 tablespoon (15 ml) water
  • 2 sheets pie dough or puff pastry
  • 1 large egg mixed with 1 tablespoon (15 ml) water

Cinnamon Icing

  • 1 cup (120 g) powdered sugar
  • 1 tablespon (15 ml) maple syrup
  • 1 teaspoon ground cinnamon
  • 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream

Instructions
 

  • Peel, core and dice 3 cups of apples from about 2 - 3 medium apples into ½  inch thick cubes. Place slices of cold butter on the bottom of a large pan or pot. Heat the butter over medium high heat. Once the butter begins to melt, add the sliced apples to a large sauce pan or pot on top of the butter. Gently toss the apple slices in the butter. Top the diced apples with light brown sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, lemon juice and a pinch of salt. Gently mix the apples in the sugar, spices, extract and juice until well combined. Cook the apples for about 8 - 10 minutes or until the apples release their juices and the juices begin to thicken into a sauce like consistency.
    3 cups apples, 1 tablespoon unsalted butter or coconut oil , ½ cup (100 g) light brown sugar, ½ teaspoon salt , 1 teaspoon ground cinnamon , ½ teaspoon ground ginger , ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1 tablespoon (15 ml) lemon juice or apple cider, 1 tablespoon cornstarch mixed with 1 tablespoon (15 ml) water
  • In a small bowl mix 1 tablespoon cornstarch with 1 tablespoon (15 ml) water to make a slurry. Add the slurry to the mostly cooked apples. Stir well to combine. Cook the apples an additional 3 minutes. Once the apple pie filling is made, remove the filling from the heat and cool to room temperature. Once the filling has cooled enough to room temperature, add the filling to a food processor. Process until the apple become the consistency of applesauce.
  • While the apple pie filling is cooling, make sure to pull the pie dough to thaw at room temperature for about 30 - 45 minutes and preheat the oven to 375 F (190 C). Line a large baking sheet with parchment paper.
    2 sheets pie dough or puff pastry
  • Gently press or roll out 2 disks of pie dough so each it is completely flat and measures roughly 9 x 12 inches (23 x 30 cm). Cut any rounded edges into straight lines. Then cut the dough into 6 - 9 evenly sized rectangles (per disk of dough for a total of 12 - 18 small rectangles). Alternatively, leave the dough as two large 9 x 12 rectangles.
  • Drop about 1 tablespoon of apple pie filling into the center of the 6 - 9 rectangles. Make sure to leave a ¼ inch border around the pastry. The remaining rectangles are for topping the pop tarts. For the larger 9 x 12 version, add all the apple pie filling and leave a 1 inch border. Brush the untopped border with an egg wash.
  • Top each of the small or large pop tart(s) with the top pie dough rectangle(s).  Use a fork to seal the edges of the bottom and top pastry together. Brush the top puff pastry pie crust with the egg wash. Use a small knife to create some decorative cuts or a fork to create small holes to help release the steam.
    1 large egg mixed with 1 tablespoon (15 ml) water
  • Bake the apple pie pop tarts for 20 - 25 minutes or until the apple pie tarts are  golden brown in color. Cool the apple spiced pop tarts on the hot baking sheet for 20 - 25 minutes or until completely cooled.
  • Make the icing by whisking powdered sugar with maple syrup, cinnamon and milk or heavy cream until smooth and well combined. Transfer the pop tarts to a cooling rack. Top each cooled pop tart with the icing. Allow the icing to set for about 45 minutes and enjoy.
    1 cup (120 g) powdered sugar, 1 tablespon (15 ml) maple syrup , 1 teaspoon ground cinnamon , 2 - 3 tablespoons (30 - 45 ml) milk or heavy cream

Notes

Store: Transfer any leftover pop tarts in a single layer an airtight container in the fridge for up to 3 - 4 days or at room temperature for 1 - 2 days.  
Make Ahead: Make the apple pie filling 1 - 2 days ahead. Store the filling in an air tight container in the fridge. Use store bought pie dough or use a homemade pie dough made up to 2 days before using in the recipe.
Keyword Apple Cinnamon Pop Tarts, Apple Pie Pop Tarts, Apple Pop Tarts, Apple Pop Tarts Recipe
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