Apple Cinnamon Pop Tarts

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These apple cinnamon pop tarts are a show stopper!

Prep Time50

Cook Time30

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: apple cinnamon pop tarts

Servings: pop tarts

Calories: 185kcal

Ingredients

For the pop tarts:

1 recipe pie dough
1 tablespoon (14 g) unsalted butter
2 cups (270 g) apples peeled and diced (2 - 3 apples, see notes)
¼ cup (51 g) dark brown sugar
1 teaspoon (2 g) ground cinnamon
¼ teaspoon ground nutmeg
Pinch of ground cloves
¼ teaspoon kosher salt
1 large egg whisked with 1 tablespoon water

For the icing:

1 cup (109 g) confectioners sugar
2 tablespoon (30 g) heavy cream
½ teaspoon (1 g) ground cinnamon
1 ½ teaspoons (6 g) vanilla extract

Instructions

Melt the butter in a medium saucepan set over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, cloves, and salt.
Cook, stirring occasionally, until the apples are soft and the liquid has reduced slightly, 5-7 minutes. Remove from heat and set aside to cool. Once slightly cooled, puree in a food processor.
Optional step: use a fine mesh strainer to remove some of the liquid from the filling. This can make it easier to spread the filling on the dough.
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
On a clean, lightly floured surface, roll the dough to ¼ thick. Cut the dough into approximately 3x5 rectangles. For 10 pop tarts, you’ll need 20 rectangles (it’s ok if you wind up with less; it just means a smaller yield). Divide the rectangles between the prepared baking sheets.
Brush the edges of the rectangles lightly with egg wash. Divide the filling between half the rectangles (approximately 1 tablespoon per pop tart), leaving space around the edges.
Top with the remaining rectangles and use a fork to crimp around the edges. Brush the remaining egg wash on top. Use fork prongs to poke vent holes in the top of the dough.
Divide the pop tarts between the two baking sheets so they don’t overcrowd the pan. Bake for 25 minutes or until the tops are golden brown. Remove from the oven and cool completely before frosting.
In a small bowl, stir together the confectioners’ sugar, cream, cinnamon and vanilla until smooth. Spread the frosting onto the tops of the pop tarts.

Notes

For best results, use a combo of sweet and tart apples (such as Fuji and Granny Smith). If you omit the tart apples, add a squeeze of lemon juice (2-3 teaspoons, to taste) to the filling.

You can reroll the dough multiple times as needed. However, you’ll want to let the dough rest for about 10-15 minutes between rolling to prevent it from shrinking.

This recipe can be divided over two days. On the first day, prepare, roll out and cut the pie dough. Place on two sheet pans and chill overnight. In the morning, let the dough thaw slightly while preparing the filling. Then follow the remaining steps for preparing the pop tarts.

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