Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tarts

Apple Cinnamon Pop Tart

Apple Cinnamon Pop Tarts.

Sometimes when I set down to write out the blog posts the words just flow out like wine and other times I am at a loss for words, because…. well….

Apple Cinnamon Pop Tarts.

What really can I say about having your own little apple filled pocket pie all to yourself?

Better than the store bought ones for sure, this copy cat recipe is going to change your life.

Wait until you see how easy it is to make these and then I will blow your mind with all the different filling possibilities too!

Like Blueberry Pop Tarts and Cherry Pop Tarts!?

What other flavors can we come up with to stuff into this flaky pastry of goodness??

Well first start here with the apple cinnamon ones and then let me know what’s on your mind!

You can use canned apple pie filling for an even easier time with this recipe or make my apple filling recipe which is essentially the same type of thing only, you know… homemade!


5.0 from 3 reviews
Apple Cinnamon Pop Tarts
 
Ingredients
  • For the Dough:
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 2 tablespoons (28g)
  • Salt 1 teaspoon (6g)
  • Unsalted Butter COLD 1 cup (226g)
  • Milk ¼ cup (60ml)
  • For the Apple Filling:
  • ½ Recipe Apple Filling OR 1 can Apple Pie Filling
Instructions
  1. For the Dough:
  2. In the workbowl of a food processor combine the flour, sugar and salt.
  3. Dice the cold butter into small ½" pieces and add to the flour mixture
  4. Pulse it several times to create a course mealy consistency
  5. Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
  6. Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
  7. For the Apple Filling:
  8. Prepare the recipe as listed on that blog post with video tutorial
  9. To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
  10. Refrigerate until cold and it will thicken more as it cools
  11. To prepare the pop tart dough:
  12. You will have to knead it with extra flour to get it to a roll-able, pliable consistency
  13. Roll the dough to less than ¼" thick
  14. Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
  15. You can re-roll the dough several times to utilize all the pieces.
  16. Fill each rectangle of dough fill with 2 tablespoons of apple filling.
  17. Cover with another rectangle of cough and with a fork crimp the edges to seal.
  18. On a parchment lined sheet pan spaced 1" apart, brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
  19. Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant
Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.

Freeze raw or baked pop tarts for up to 1 month.

Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking
 

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10 Comments

  1. Sigh, I don’t ever see me losing a pound…Thanks for another great recipe. My husband doesn’t care for fruit pies so I rarely make them for home since I don’t need to be tempted by and entire pie. I think this recipe will let me have my pie and eat it too! Gretchen you are the best.

  2. Hi Gretchen,
    I am making your delicious Apple pop tarts today. I notice something in the measurements. I try to always uses grams instead of ounces because the measurement is more accurate in grams. As I was measuring the ingredients I always use a scale. I notice the salt, sugar butter and flour was off in measurements. For example the salt in your recipe shows 6g and I weigh 3g on my scale, flour was 250g for 2 cups, my scale says 278g for 2 cups, sugar 28g my scale 24g. Maybe my scale is off. I notice the difference when I was adding the 6 g of salt. It was too much for 1 tsp. I just wanted to bring this to your attention. I love everything you do and I love watching your videos. Thanks for sharing. Have a great day.

    Efrain AKA Chef E

    1. HI Efrain, thanks! This is why you will either use volume (cups measure) OR grams but not both. You see the way you measure a cup of flour may be very different than how I measure a cup of flour. The standard and most followed weight for a cup of flour is 125g. So chances are you are measuring heavy with the cups (most people DO- and why their recipes come out poorly) so just stick to the weights measure, no need to double check me with your scale since I already know 1 cup of sugar is 200g / flour 125g etc etc
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  3. I’m surprised you don’t need egg wash around the edges of the pop tart to keep them together while baking

    I can’t rate it yet, but it looks perfect. Portion controlled.

    1. Yeah, I was surprised too, but this dough is really sticky and as long as you mash the two pieces together it will stay

  4. It was delicious! It was my labor day project.

    I tried making a half test batch of the dough, and it wasn’t enough for the food processor bowl. But I got it working. Should have made a full batch of dough, as I made a full batch of filling.

    My dough, in Los Angeles’ drier weather, wasn’t as sticky. Still, I needed some flour to make it more pliable.

    I tried the 4″ x 4″ size, will do a rectangle of 3″ x 4″ next time.

    Looking forward to making that filling and your carmel apple cake this fall. Will make these pies again too. Aldi had a good price on cherry pie filling.

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