These apple pop tarts are an ideal breakfast or dessert for fall and the holidays. Use store-bought puff pastry or pie crust, or make your own. They’re filled with a warmly spiced apple pie filling and finished with a simple cinnamon icing.
These cinnamon apple pop tarts are flaky, buttery, and packed with apple pie flavor. They’re easy to make with either store-bought pie dough or puff pastry and a homemade apple filling that can be prepared ahead of time. Finish them with a cinnamon-spiced glaze for a cozy, seasonal treat.
Why You’ll Love This Recipe
- You can use homemade or store-bought pie crust or puff pastry for convenience.
- The filling is made from fresh apples and warm spices and only takes about 20 minutes to cook.
- Make the apple filling in advance so assembly and baking are quick when you’re ready.
- The finished pop tarts are flaky, perfectly spiced, and full of apple flavor.
Ingredient Notes
Key ingredient tips for these apple cinnamon pop tarts:
- Butter: Use unsalted butter for best control over seasoning.
- Apples: Use three medium peeled, cored, and chopped apples. McIntosh, Granny Smith, or Honeycrisp work well.
- Spices: Ground cinnamon and nutmeg plus fresh or ground ginger create a classic apple pie spice profile.
- Brown sugar: Light or dark brown sugar both work to sweeten the filling.
- Cornstarch: Thickens the apple filling so it sets nicely inside the pastry.
- Pie dough: Make your own or use two sheets of store-bought pie dough or puff pastry for a shortcut.
Step-by-Step Instructions
Overview of making and baking these apple pop tarts.
Step 1: If making homemade pie crust, prepare it ahead of time. For a fast option, use store-bought dough.
Step 2: Make the filling. Melt butter in a saucepan, add apples, lemon juice, spices, and salt, and cook until the apples begin to soften.
Step 3: Whisk cornstarch with cold water, add to the apples, and cook 2–3 minutes more until thickened. Remove from heat and let cool slightly.
Step 4: Puree the filling with an immersion blender, countertop blender, or food processor until smooth. Set aside.
Step 5: Roll one sheet of pie dough or puff pastry into a 9 × 12 inch rectangle on a floured surface.
Step 6: Spread the cooled apple filling evenly over the dough, leaving a 1-inch border. Brush the border with egg wash.
Step 7: Roll out the second sheet to the same size and place it over the filling. Press and crimp the edges to seal, and poke vents in the top to allow steam to escape.
Step 8: Brush the entire pastry with egg wash and bake at 375°F for 17–22 minutes, or until golden brown. Cool slightly, then spread the cinnamon icing over the top.
Expert Tips
Tip #1: For a quick version, use two sheets of store-bought pie crust or puff pastry instead of making dough from scratch.
Tip #2: Prepare the apple filling in advance. Assemble and bake the pop tarts when you’re ready to serve.
Recipe FAQs
Yes. Roll the dough to about 1/8 inch thick and cut 3 × 4 inch rectangles. Place a heaping teaspoon of filling on each rectangle, leaving a small border before sealing.
Use a sharp knife to slice the cooled pop tart into portions.
Store in an airtight container at room temperature for 2–3 days or refrigerate for 4–5 days. Reheat unfrosted pop tarts in a 350°F oven for 7–10 minutes and add fresh icing after warming.
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Apple Pop Tarts
Ingredients
Pop Tart
- 2 pie crusts (homemade or 2 sheets store-bought pie dough or puff pastry)
- 1 tablespoon unsalted butter
- 3 medium apples (about 546 g), cored and diced into ½ inch pieces
- ⅓ cup brown sugar, packed
- 1¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon fresh grated ginger (or ½ teaspoon ground ginger)
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Cinnamon Icing
- 1 cup (120 g) powdered sugar
- 1 teaspoon cinnamon
- 1 pinch salt
- 2–3 tablespoons milk or cream
Instructions
Pop Tarts
- Melt butter in a medium saucepan over medium heat. Add the apples and stir to coat. Add vanilla, lemon juice, brown sugar, cinnamon, nutmeg, ginger, and salt. Cook 6–7 minutes until apples begin to soften.
- Whisk cornstarch with cold water and add to the apples. Stir and cook 2–3 minutes until the mixture thickens. Remove from heat and let cool slightly, then puree until smooth.
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment. Whisk an egg with 1 tablespoon water to make an egg wash and set aside.
- On a floured surface, roll one sheet of dough into a 9 × 12 inch rectangle. Transfer to the prepared baking sheet.
- Brush a 1-inch border with egg wash and spread the apple filling evenly over the dough, leaving the border.
- Roll out the second sheet to the same size, place it on top of the filling, press the edges to seal, and crimp with a fork. Poke vents in the top.
- Brush with remaining egg wash and bake 17–22 minutes until golden. Cool on a rack before icing.
Cinnamon Icing
- Whisk powdered sugar, cinnamon, a pinch of salt, and 2–3 tablespoons milk or cream until smooth and spreadable. Spread over the cooled pop tart and slice into 8 pieces.
Notes
Pie Dough: Use homemade dough or two sheets of store-bought pie dough or puff pastry.
Ginger: Use 1 teaspoon fresh grated ginger or ½ teaspoon ground ginger.
Apples: Use three medium peeled, cored, and chopped apples—McIntosh, Granny Smith, or Honeycrisp are good choices.
Storage: Store in an airtight container at room temperature for 2–3 days or in the refrigerator for 4–5 days. Reheat unfrosted pop tarts in a 350°F oven for 7–10 minutes and add fresh icing before serving.
Nutrition
Serving: 1 pop tart — Calories: 501 kcal. Nutritional values are estimates.
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