Lay out your crust rectangles on a flat surface. Place 1 tablespoon of apple pie filling in the center of half of them. The filling is made with fresh apples and warm spices. It’s from scratch but only takes 20 minutes to make! Powdered sugar - The base of the frosting. Sift it ahead of time if you want super silky smooth frosting. Pop tarts are such a classic breakfast, similar to toaster strudels as they are baked to perfection. Cut out 3 by 4 inch rectangles using a ruler to be precise (you will need 2 per pop tart), and place half on a baking sheet covered with parchment paper.

Whatever type of dough you choose to use, roll both pieces out on a piece of parchment paper on a flat floured surface. This will make assembling the pop tart easier. Place pop-tarts on prepared baking sheets. Poke each pop-tart with a fork a few times so that air can escape while baking, so they don’t exapnd. Bake for about 13-15 minutes, until golden brown. Cool. Place all of the prepared pop tarts onto a baking sheet lined with parchment paper. Brush with egg wash (Optional. Gives crust a golden shine), then bake in the preheated oven for 20–25 minutes, or until crust is golden brown. Pie dough - I used pre-made pie dough from the store but you can also make your own. I have an almond flour pop tart dough recipe you can use if you want to make homemade gluten free dough too. If you want a flaky crust, use pastry dough. Slice your apples thin. Slice your apples thin to ensure that they bake through in the oven and give your tart a more delicate bite. Biting into a big hunk of raw apple ruins the vibe!The ingredients for these apple cheesecake pop-tarts are pretty straightforward and you probably have most of them on hand, but let’s go over a few that require a bit more detail. Homemade apple cinnamon pop tart is a sophisticated take on a favorite childhood breakfast treat. This version is made with all natural, real ingredients! This apple pie pop tarts post is sponsored by Crunch Pak , but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie! Do not reheat these in a standard toaster. The glaze will melt into a puddle and create a big mess! Use your finger or a brush to paint milk on the edge you left without filling. Roll out the rectangle for the top a bit more so it fits and place it on top. Seal all around the edges by gently pressing with your fingers, then use a fork as well. Cut the excess edges of the pop tart to get a nice and perfect shape.

Chill the dough. The key to any pie or pastry dough is to not let it get too warm, otherwise, the butter will start to get soft making the dough hard to work with. If at any point the dough becomes too difficult to work with, just pop it on a sheet pan and place it in the fridge for 10-15 minutes. This is why it’s so important to chill the dough overnight, or at least for a couple of hours before rolling it out. You’ll also chill the assembled pop-tarts for about 30 minutes before baking to give the dough time to rest and for the butter to firm up. Absolutely! They freeze really well! After the frosting has dried, just place the pop tarts in a ziptop freezer bag and place in the freezer. Don’t forget to label them! Expert Tips: 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. With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts. DOUGH: In a food processor (or mixing bowl) combine the almond flour, brown rice flour, sorghum flour, arrowroot starch, salt, and cinnamon. Pulse (or whisk) to thoroughly combine. Add the vegan butter and pulse (or use a pastry cutter or fork) to combine until crumbly.Spread about 1 Tbsp of apple butter filling on half of the pieces, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the pop tart. The Honeycrisp apple is perfect for fall baking. The crisp texture, sweetness and hints of honey are all the characteristics that make it my favorite apple. Homemade Pie Dough Whisk egg in a small bowl. Use your finger and trace the edges of each of the rectangles containing applesauce with a bit of egg, to help in sealing the pop-tart. Cover the applesauce rectangles with a plain one and seal the edges together with the tines of a fork.

Step 5 : Add the frosting! First, make sure the pop tart has cooled down slightly before adding the frosting. It's okay if it's slightly warm but you don't want it piping hot or the frosting will melt. I personally like to wait until it's at room temperature. Fot the pastry, can you swap the butter with margarine and powdered sugar with normal refined sugar? 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.To make optional glaze: combine powdered sugar, vanilla, and 1–2 tablespoons of milk into a small mixing bowl, whisking until glaze is smooth. Add additional milk, if needed to get the right consistency.

Step 2: (Photo two above) Make the filling. Melt the butter in saucepan. Add the apples, lemon juice, spices and salt and cook until the apples begin to soften. Once the pop-tarts are chilled, use a fork to poke 3 sets of holes in the dough to allow steam to escape. Brush the entire top of each pop-tart with egg wash. Bake for 25-30 minutes, or until the pop-tarts are puffed and golden brown. Allow to cool completely before glazing. Use your fingers to pinch the butter with the dry ingredientes until there are no chunks of butter left and your mix looks like breadcrumbs. You can also do this process on a food processor.Best of all, they can withstand heat. The apple will not easily turn to mush, unlike other varieties. I first made Homemade Pop-Tarts a few months ago with classic flavors such as Strawberry, Brown Sugar & Cinnamon and Chocolate Fudge. The response was huge! Bold Bakers around the world sent me their photos within hours. That makes me really happy to see and that’s the goal of my recipes. Pop-Tart Pastry: In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold cubed butter and pulse a few times, until the mixture resembles coarse crumbs and the butter chunks are pea-sized. Hi, This recipe looks delicious and I am excited to try it! I just wanted to clarify, if the recipe as written makes 12 pop tarts, shouldn’t we cut the dough into 24 squares rather than the 12 stated in the instructions, so that there is a top and bottom piece for each pop tart? Maybe I am missing something or have misunderstood the instructions?