Apple Pop Tarts have a buttery, flaky pie crust that is filled with a tart cinnamon apple filling and topped with a sweet cinnamon glaze. This homemade pop tart recipe is a perfect fall breakfast, brunch, or just a sweet treat!
If there is something apple flavored I am probably going to eat it. I love an apple jolly rancher, apple fritter, apple jacks, and especially apple pop tarts. However, I don't love all of the unnecessary stuff they add to pop tarts, so I've taken to making my own. They have simple ingredients, are ridiculously tasty, and are so fun to make! If you want more homemade pop tarts try out my Cinnamon Roll Pop Tarts.
If you're looking for more breakfast or brunch recipes check out my Cinnamon Buns Pancakes, Maple Coffee Cake, or Pumpkin Spice Donuts.
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Why You'll Love This Recipe
- These Apple Cinnamon Pop Tarts have all the warm and cozy flavors of fall. Just like my Apple Crumble Bars.
- You can taste the freshness of these homemade pop tarts in every bite. Get the same homemade goodness from my Blueberry Pop Tarts.
- The crisp apple filling is tart and sweet.
- These pop tarts are a fun departure from your normal breakfast or brunch. These Caramel Cinnamon Rolls are another fun recipe.
Ingredients
Ingredient Notes
- I used Granny Smith apples because they are extra tart, but you can use whatever apples you prefer. I also use apples in my Apple Pie Macarons.
- You can use cinnamon or apple pie spice for the filling and glaze.
- The butter needs to stay as cold as possible to create a super flaky pie dough.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Add caramel to the apple filling to add more flavor.
- You can buy pie crust and apple pie filling if you need to make these pop tarts even quicker.
- Add nuts, like pecans or walnuts, to the filling for some extra crunch.
- Cut the pie dough into smaller rectangles for mini apple pop tarts.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour and salt. Photo 1
STEP 2: Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left. Photo 2
STEP 3: Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water. Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated. Form the dough into a disc shape and cover. Chill for at least 2 hours. Photo 3
STEP 4: In a medium bowl add the diced apples, brown sugar, cornstarch, and cinnamon or apple pie spice. Toss until the apples are fully coated. Allow to sit for five minutes. Photo 4
STEP 5: Melt the butter over medium heat in a skillet. Add the apples and all of the juices that have released from the apples. Cook the apples for about 10 minutes or until the apples are tender. Photo 4. I use the same filling in my Apple Pie Filled Cinnamon Rolls.
STEP 6: Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on. Roll the dough out to about ⅛ of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You can use any extra pie crust to make these Pie Crust Cookies! Place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge for 10-15 minutes before adding the filling. Photo 5
STEP 7: Spoon about 1 to 2 tablespoons of the apple filling into the center of one of the pieces of dough. Spread it out, leaving the edges of the rectangle empty. Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together. Photo 6
STEP 8: Lay another rectangle of dough on top. Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough. This allows steam a way out without breaking the seal you just created. Photo 7
STEP 9: Place the pop tarts back in the fridge for ten minutes before baking. Bake the pop-tarts for 20-25 minutes or until golden brown. Remove from oven and allow to cool while you prepare the cinnamon glaze for the pop tarts.
STEP 10: Combine all of the ingredients in a small bowl and whisk until smooth.
STEP 11: Spoon the glaze over the apple and cinnamon pop tarts.
Expert Tips
- Work the dough as little as possible. Don’t knead the dough, just work it gently so that it comes together.
- Keep the dough cold. The butter in the dough needs to stay cold in order for the pie crust to be flaky. So rest the dough in the fridge as often as possible.
- Don’t add too much water. Adding too much water to your dough will create a sticky and tough dough instead of a flaky one. Stop adding water as soon as the dough starts clumping up. Then add small amounts as necessary.
Recipe FAQs
They can! You can put them together and hold then in the fridge or freezer before baking. I would wait to make the glaze until you are ready to serve.
Room Temperature: The pop tarts can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Apple Roll Pop Tarts will last up to 1 week in the fridge. The texture of the pie crust will be a bit different after being in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer. The texture of the pie crust will be a bit different after being in the freezer.
More Recipes You'll Love
If you tried these Apple Pop Tarts or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Apple Pop Tarts
Ingredients
For Pie Dough:
- 1 ¼ cup (158 grams) all-purpose flour
- ½ teaspoon salt
- 9 tablespoons (127 grams) unsalted butter cold and cubed
- ¼ cup ice water
For Apple Filling:
- 1 ½ apples diced
- ¼ cup (53 grams) light brown sugar
- ½ tablespoon cornstarch
- ½ teaspoon ground cinnamon or apple pie spice
- 1 tablespoon unsalted butter
For Glaze:
- ½ cup (106 grams) powdered sugar
- 1 teaspoon ground cinnamon or apple pie spice
- 1 tablespoon milk or heavy cream
Instructions
For Pie Dough:
- In a medium bowl combine the flour and salt.
- Add the cold butter. Using clean hands work it into the flour until the texture is like breadcrumbs. There can be a few large chunks left.
- Slowly drizzle the cold water in a little at a time, working it into the dough. When the dough begins to clump together stop adding water.
- Turn the dough out onto a clean and floured surface and bring the dough together until the dry ingredients are fully incorporated.
- Form the dough into a disc shape and cover. Chill for at least 2 hours.
- Preheat the oven to 375 degrees (F). Flour a clean surface to roll your dough out on.
- Roll the dough out to about ⅛ of an inch thick. Cut the dough into rectangles about 3 inches wide and 4 inches long. You should be able to cut at least 10 squares out of the dough.
- You want the dough to stay cold, so place the rectangles on a sheet pan lined with parchment paper or a silicone baking mat and place them in the fridge while you prepare the filling.
For Apple Filling:
- In a medium bowl add the diced apples, brown sugar, cornstarch, and cinnamon or apple pie spice. Toss until the apples are fully coated. Allow to sit for five minutes.
- Melt the butter over medium heat in a large saucepan. Add the apples and all of the juices that have released from the apples.
- Cook the apples for about 10 minutes or until the apples are tender.
Assemble Apple Pop Tarts:
- Spoon about 1 or 2 tablespoons of the apple filling into the center of one of the pieces of dough and spread it out, leaving the edges of the rectangle empty.
- Using your finger brush a small amount of water around the edges of the rectangle, this will help the other piece of dough seal together.
- Using a clean fork dipped in flour, press the edges of the dough together. Be sure they are actually sealed together or the filling will leak out. Poke three holes in the center of the dough.
- Place the pop-tarts back in the fridge for ten minutes before baking.
- Bake the pop-tarts for 20-25 minutes or until golden brown. Remove from oven and allow to cool while you prepare the vanilla glaze for the pop-tarts.
For Cinnamon Glaze:
- Combine all of the ingredients in a small bowl and whisk until smooth.
- Spread the glaze over the top of the cooled Pop Tarts.
Notes
- Work the dough as little as possible. Don’t knead the dough, just work it gently so that it comes together.
- Keep the dough cold. The butter in the dough needs to stay cold in order for the pie crust to be flaky. So rest the dough in the fridge as often as possible.
- Don’t add too much water.Adding too much water to your dough will create a sticky and tough dough instead of a flaky one. Stop adding water as soon as the dough starts clumping up. Then add small amounts as necessary.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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