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Apple Cinnamon Pop Tarts Recipe
Ash Tyrrell

Apple Cinnamon Pop Tarts Recipe

I still remember the first time I pulled a tray of homemade apple cinnamon pop tarts out of my oven. The whole kitchen smelled like a fall candle shop, and I knew instantly I'd never go back to the foil-wrapped kind. I've made this batch more times than I can count now, tweaking the filling and the glaze until it felt just right.
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Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour – the base of your flaky homemade pie dough
  • 1 cup unsalted butter cold and cubed – cold butter is the secret to flaky layers, don't let it soften
  • 1 tsp salt – balances the sweetness in both dough and filling
  • 6-8 tbsp ice water – binds the dough without melting the butter
  • 2 medium apples peeled and diced (Honeycrisp or Granny Smith work best) – pick a firm, slightly tart apple so the filling doesn't turn mushy
  • 2 tbsp unsalted butter – for sautéing the apples until soft
  • ⅓ cup brown sugar – adds a deep caramel-like sweetness to the filling
  • 1 tsp ground cinnamon – the star spice don't skimp on this
  • ¼ tsp nutmeg – rounds out the warm cozy flavor
  • pinch of ground cloves – adds a subtle fall spice note
  • 1 tbsp cornstarch – thickens the apple filling so it doesn't leak while baking
  • 1 egg beaten – for the egg wash that gives the crust its golden color
  • ¾ cup powdered sugar – for the glaze
  • 1 tbsp milk – thins the glaze to a drizzle consistency
  • ½ tsp vanilla extract – adds warmth to the glaze
  • ¼ tsp cinnamon for glaze – ties the topping back to the filling flavor

Method
 

  1. Combine the flour and salt in a large bowl, then cut in the cold cubed butter until it looks like coarse crumbs. Slowly add ice water, one tablespoon at a time, until the dough just comes together. Divide it into two discs, wrap in plastic, and chill for at least 30 minutes.
  2. While the dough chills, melt butter in a skillet over medium heat and add the diced apples. Sprinkle in the brown sugar, cinnamon, nutmeg, and cloves, stirring gently. Cook for 4-5 minutes until the apples soften, then stir in cornstarch to thicken the juices before removing from heat to cool.
  3. On a lightly floured surface, roll out each disc of chilled dough to about ¼-inch thickness. Use a knife or pizza cutter to slice the dough into even rectangles, roughly 3x4 inches, so you get matching top and bottom pieces for each tart.
  4. Spoon about 2 tablespoons of the cooled apple filling onto half of the rectangles, leaving a small border around the edges. Top each with a second rectangle, then press the edges firmly with a fork to seal and prevent any filling from leaking out during baking.
  5. Place the assembled pop tarts on a parchment-lined tray and pop them in the freezer for 15 minutes, or the fridge for 30 minutes. This step firms up the butter again, which is what keeps your crust flaky instead of greasy.
  6. Preheat your oven to 375°F. Brush each tart with the beaten egg wash and poke a few small holes on top to let steam escape. Bake for 20-22 minutes, until the crust is golden brown and slightly puffed.
  7. Once the tarts have cooled for about 15 minutes, whisk together powdered sugar, milk, vanilla, and a pinch of cinnamon until smooth. Drizzle or spread the glaze over each tart and let it set for a few minutes before digging in.

Notes

  • I always keep my butter and water ice-cold. Even a few warm minutes can make the dough greasy instead of flaky.
  • I let my apple filling cool completely before assembling, otherwise it melts the butter in the dough and I lose that layered texture.
  • I never skip the chilling step before baking. I learned the hard way that skipping it makes the tarts spread out flat.
  • I like doubling the filling recipe and freezing half so my next batch comes together twice as fast.
  • I brush a thin second layer of egg wash halfway through baking if I want an extra glossy, bakery-style finish.