You will need a skillet to cook the apples, a food processor or blender to make the apple butter, and a rolling pin and large baking sheet to assemble the giant apple pop tart. Apple pies, on the other hand, consist of stewed apple filling that is stuffed into a pie crust and baked in the oven until golden brown and bubbly on the inside. How To Make Apple Tarts? Repeat with the rest of the pastry from the fridge. Then press together the leftover pastry scraps, wrap them again and refrigerate for another 20 minutes before making more pop tarts. Don't reuse the "scraps" of the "scraps", the more you press on the dough, the more tough it becomes. Add a couple tablespoons of filling, but be careful not to overfill or else it may seep through while baking!

Slice your apples thin. Slice your apples thin to ensure that they bake through in the oven and give your tart a more delicate bite. Biting into a big hunk of raw apple ruins the vibe! You will want to place it on a flat, floured surface to mix together with your hands when it’s just about to come together. Using a wooden spoon, mix cold water 1 tablespoon at a time until it begins to form together into a ball (3 were fine for me). Roll dough onto a flat, floured surface and finish mixing with your hands until it forms one ball. Cream Cheese Filling: Using an electric mixer, combine the cream cheese, powdered sugar, and vanilla and mix until smooth. Set aside.

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The cinnamon-infused frosting adds that extra spice to the whole pastry, and makes them irresistible! Make sure to seal the edges of the pop tart well so the filling doesn't ooze out when baked and poke a few holes in the top so allow air to escape in the oven. Plan ahead. There is some waiting time involved in this recipe. You want your pop-tart pastry dough to rest in the fridge (ideally overnight) and the apple cinnamon filling to cool completely before assembling. I recommend making the pie dough and the apple filling the day before. You can even make the cream cheese filling ahead of time and refrigerate it overnight, but make sure to bring it to room temperature before assembling the pop-tarts, so you can easily spread it. Apple tarts are hand held pastries that are often served for breakfast or dessert. Thin slices of raw apple are placed right on top of the dough and baked to perfection in their most natural state.

Whatever type of dough you choose to use, roll both pieces out on a piece of parchment paper on a flat floured surface. This will make assembling the pop tart easier. Store bought - I used store bought dough when I created this recipe to keep things simple. I have used the Pillsbury brand and the Dufour pie dough which uses palm oil for a dairy free and vegan option. Measure out 3 inch by 4 inch rectangles (2 for each poptart) until dough is used up, and place half on a baking sheet covered in parchment paper.

The apple pie filling can also be made the night before for easy assembly the next morning. Just make sure its cool before spooning onto your cold pastry. How to Store Homemade Pop Tarts These pop tarts are the best way to enjoy the flavors of fall, complete with a simple cinnamon frosting drizzle!

Mix your flour, cinnamon and salt in a large bowl, and then toss in your chilled, cubed vegan butter. These pop tarts are a staple treat in my house, and I love making them first thing in the morning to have with some coffee. To assemble the pastries, line a baking sheet with parchment paper. Place a pastry dough rectangle on the parchment. Spoon 1 tablespoon of apple pie filling in the center of each pastry rectangle. Cover with another rectangle of dough. Press down gently on the edges to seal. The take a fork a press along all the sides to make sure the pastry is sealed. Use the same fork to poke small holes in the top.Storing: These pop-tarts are best enjoyed the same day they are baked. If you’re keeping them longer, store them in an airtight container in the fridge for 2-3 days. Apple cider - A little is added to the apple slices as they cook down in a skillet and in the frosting for some extra apple flavor. You can also use apple juice or just water if needed. Spread about 1 Tbsp of apple butter filling on half of the pieces, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the pop tart. The ultimate fall breakfast treat, apple butter pop tarts use a simple pie crust recipe filled with a brown sugar apple butter filling and topped with apple glaze! Ice Water. Along with the cold butter, we want to use ice cold water in the pie dough to help keep that butter firm. This recipe calls for ¼ cup of ice water, although you may not need to use the entire amount. I measure out ¼ cup of cold water, add several ice cubes, then when I’m ready to add the water to the dough, strain out the ice cubes and measure ¼ cup of the water. Be sure to drizzle the water slowly and only add as much as needed to form a dough.

In another bowl, begin making your dough by mixing your flour, cinnamon and salt well. Add your chilled, cubed butter and incorporate using a pastry cutter or a fork, squishing the butter into the dry ingredients until it has a sandy texture. Place pop-tarts on prepared baking sheets. Poke each pop-tart with a fork a few times so that air can escape while baking, so they don’t exapnd. Bake for about 13-15 minutes, until golden brown. Cool.Store your homemade apple cinnamon pop tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for 6 days. To reheat them, bake in a 350 F (180 C) oven for 10 minutes. Serve warm with fresh glaze! MORE APPLE RECIPES TO TRY: Powdered sugar - The base of the frosting. Sift it ahead of time if you want super silky smooth frosting. Hot Tip: Drizzling your tarts with condensed milk at the end is totally optional. It does make them lean on a sweet side. We love the extra sweetness around here, but feel free to omit if you like a little less sugar! Tips for Making the Best Apple Tarts They will keep for up to 4 days in the fridge or a couple of days out on the counter. I like to enjoy them chilled but if you want to heat them up, I recommend toasting them to get the edges nice and crispy. Expert Tips Poke a few holes in the top pastry and then place on top of the filled one, pressing down to seal them. Then take a fork and further seal them by pressing down along the sides while creating that pie crust shape.