Description
Ditch the store-bought versions and indulge in these homemade Apple Cinnamon Breakfast Pop Tarts, featuring a flaky pastry and a warm, spiced apple filling. Perfect for breakfast or an afternoon treat, these pop tarts are a delightful experience you won’t forget.
Ingredients
Scale
- 2 rolls of refrigerated pie crust
- 2–3 medium apples (Fuji, Honeycrisp, and Granny Smith recommended), peeled, cored, and finely diced
- Granulated sugar (for filling)
- Ground cinnamon (for filling)
- A pinch of nutmeg (optional)
- Light brown sugar (optional, to replace half of the granulated sugar)
- Cornstarch or all-purpose flour (1 tablespoon, for thickening)
- Fresh lemon juice (for acid)
- Powdered sugar (for icing)
- Milk (any kind, for icing)
- Vanilla extract (for icing)
- A tiny pinch of cinnamon (optional, for icing)
Instructions
- Prepare the Apple Filling: Peel, core, and finely dice your apples into small, uniform pieces. In a medium saucepan, combine the diced apples, granulated sugar, ground cinnamon, lemon juice, and cornstarch (or flour). Stir to coat the apples.
- Cook the Filling: Place the saucepan over medium heat. Cook, stirring occasionally, for about 8-10 minutes, or until the apples have softened but still retain a bit of their shape, and the liquid has thickened to a syrupy consistency. Remove from heat and let the filling cool completely.
- Preheat Oven & Prep Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Roll Out the Dough: On a lightly floured surface, unroll one of your pie crusts. Trim the edges to form a neat rectangle, then cut into 4 smaller rectangles. Repeat with the second pie crust for a total of 8 rectangles.
- Assemble the Pop Tarts: Arrange 4 dough rectangles on your prepared baking sheet. Spoon about 1-2 tablespoons of the cooled apple filling onto the center of each rectangle, leaving a clear border around the edges.
- Seal the Pop Tarts: Lightly moisten the edges of the dough around the filling with a little water. Place the remaining 4 dough rectangles on top and gently press down around the filling to seal.
- Crimp and Vent: Use the tines of a fork to crimp the edges of each pop tart. Cut two or three small slits on the top of each pop tart to allow steam to escape.
- Bake: Transfer the baking sheet to your preheated oven. Bake for 15-20 minutes, or until golden brown and puffed.
- Cool & Ice: Remove the pop tarts from the oven and transfer to a wire rack to cool completely.
- Prepare & Apply Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle or spread the icing over the cooled pop tarts and let it set before serving.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: Don't overfill the pop tarts to prevent leakage. Ensure the apple filling is completely cooled before assembly. Proper sealing is key to keeping the filling inside. Ventilation matters for steam escape during baking. Keep dough cold for best results.