Homemade Apple Pop Tarts (Ready-to-Print Version)
Flaky pastry pockets with warm apple filling and cinnamon glaze for a comforting fall treat.
# What You’ll Need:
→ Pastry
01 -
2 refrigerated pie crusts
02 -
1 large egg, beaten (for sealing and brushing)
→ Filling
03 -
2 medium apples, peeled and diced
04 -
2 tablespoons brown sugar
05 -
1/2 teaspoon ground cinnamon
06 -
1 tablespoon all-purpose flour
07 -
1 tablespoon fresh lemon juice
08 -
Optional: 1/4 teaspoon ground nutmeg or splash of vanilla extract
→ Glaze
09 -
3/4 cup powdered sugar (about 85 grams)
10 -
1 to 2 tablespoons milk
11 -
Optional: 1/4 teaspoon ground cinnamon or caramel drizzle
# Step-by-Step Guide:
01 -
Set oven temperature to 375°F and line a baking sheet with parchment paper.
02 -
In a skillet, combine diced apples, brown sugar, cinnamon, flour, and lemon juice. Cook over medium heat until the mixture softens, about 5 to 7 minutes. Remove from heat and allow to cool.
03 -
Roll out the pie crust dough and cut into rectangles approximately 3 by 4 inches in size.
04 -
Place spoonfuls of the cooled apple filling onto half of the pastry rectangles, leaving the edges clear. Brush the edges with beaten egg.
05 -
Cover the filled rectangles with the remaining pastry pieces. Press edges together with a fork to seal, and poke holes into the tops to allow steam to escape.
06 -
Brush the tops with beaten egg and bake on the prepared sheet for 20 to 25 minutes or until golden brown.
07 -
Allow the pop tarts to cool slightly. Prepare the glaze by mixing powdered sugar with milk and optional cinnamon or caramel. Drizzle over the warm pastries.
# Handy Tips:
01 -
For a spiced variation, stir nutmeg or vanilla into the apple filling before cooking.