Pop-Tarts, Breakfast Toaster Pastries, Frosted Crisp Apple, Good Source of 3 B Vitamins, 13.5oz Box

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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! Hot Tip: Want to reheat your Apple Tart, but don’t want it to get soggy? Pop it in the air fryer for 30-45 seconds and it will come out oven fresh. More Fun Fall Recipes It’s filled with warm apples cooked in cinnamon and brown sugar, surrounded by a freshly homemade crust that is so soft and yummy. 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. Use your finger or a brush to paint milk on the edge you left without filling. Roll out the rectangle for the top a bit more so it fits and place it on top. Seal all around the edges by gently pressing with your fingers, then use a fork as well. Cut the excess edges of the pop tart to get a nice and perfect shape.

Oh man – I can’t remember the last time I had pop tarts, but you’re selling me with the promise of apple & cinnamon. AND THOSE SPRINKLES – seriously – you have the best toppings. I love how versatile pop tarts are too, you can easily fill them with any leftover fruit you might have, or with chocolate. Like all Pop-Tarts, they’re baked with one purpose: To challenge expectations with sweet frosting and delicious filling.Step 4 : Assemble the pop tart. Spread the apple butter on top of one of the rectangular pieces of dough, leaving about an inch around the edges. Carefully place the other rectangular piece of dough on top. I like to use the parchment paper to help guide the dough on top of the other piece of dough and then peel the parchment paper off the top. This apple pop tarts recipe is both easy and delicious. The filling can be prepared in advance and you can use store bought pie crust or puff pastry! 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: Next we add apple butter and maple syrup to the dough, which provides moisture and natural sweetness. Now that I’m an adult, I still enjoy frosted pop tarts, but prefer to make my own version.As in, my recipe for flakey all butter pie dough filled with fall apple pie filling and topped with a cinnamon vanilla glaze.

Nutrient information is not available for all ingredients. Amount is based on available nutrient data. In a small bowl, beat the egg for the egg wash and brush a thin layer onto the pastry, covering it completely. Freeze the pop tarts for about 15-20 minutes, until they feel firm. A dollop of apple butter goes between two squares of dough, and then we crimp and seal the edges with a fork. Step 5: (See photo 5 above). Roll one sheet of store bought pie dough or puff pastry into a 9 by 12 inch rectangle. Use a fork to crimp the edges of the pop tart all around. This is what keeps the filling inside. Poke a few holes into the top layer of the pop tart so air has somewhere to escape in the oven.Don’t have store bought puff pastry on hand? You can make your own puff pastry dough at home. It’s very easy! Homemade apple cinnamon pop tart is a sophisticated take on a favorite childhood breakfast treat. This version is made with all natural, real ingredients!

Cut it into the dry ingredients using a pastry cutter or a fork, until it resembles a sandy texture.Apple tarts are best stored in an airtight container at room temperature. They will stay fresh for 2 to 3 days on the counter. If you need to store them any longer, switch them over to the refrigerator for up to two weeks. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. Also prep your “rolling” station by placing a piece of parchment or wax paper on a clean work surface and dusting it generously with sorghum flour.

Lay out your crust rectangles on a flat surface. Place some apple pie filling in the center of half of them. Brush the edges with egg was hand cover with another rectangle. Once the pop-tarts are chilled, use a fork to poke 3 sets of holes in the dough to allow steam to escape. Brush the entire top of each pop-tart with egg wash. Bake for 25-30 minutes, or until the pop-tarts are puffed and golden brown. Allow to cool completely before glazing. Apples - I recommend using honey crispy apples or red delicious. They are sweeter and will add more flavor to the apple butter filling. I left the skins on but you are more than welcome to peel them if desired. 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.In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, cloves, and apple cider until smooth. Homemade Pop-Tarts are baking at its simplest. The pastry I use is my master recipe for pie crust (aka shortcrust pastry). It is easy to make by hand and yields you a lovely, buttery and flakey pastry. I use it for everything including my Lemon Meringue Pie and all of my Holiday Pies , like Pecan, Pumpkin and Apple. This is my go-to pie crust that also freezes well so keep a stash in the freezer for when you are busy. Homemade Apple Cinnamon Pop-Tarts 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.