Description
These Apple Cinnamon Breakfast Pop Tarts are a delightful homemade treat perfect for starting your day. Featuring tender, cinnamon-spiced apple filling encased in flaky pie crust and topped with a sweet cinnamon glaze, these pop tarts combine classic flavors with a homemade touch. Easy to prepare, they bake to golden perfection and make for a comforting breakfast or snack.
Ingredients
Scale
Pie Crust
- 2 standard pie crusts (store-bought or homemade)
Apple Filling
- 3-4 firm, slightly tart apples (Granny Smith, Honeycrisp, or Fuji)
- Granulated sugar, to taste (approximately 1/4 to 1/3 cup)
- Light brown sugar, optional, to taste (about 2 tablespoons)
- Ground cinnamon, to taste (about 1 to 1 1/2 teaspoons)
- Fresh lemon juice, a splash (about 1 teaspoon)
- Cornstarch, for thickening (1-2 tablespoons)
Glaze
- Powdered sugar (about 1 cup)
- Milk (any type, about 2-3 tablespoons)
- Vanilla extract (1/2 teaspoon)
- Ground cinnamon (1/4 teaspoon)
Instructions
- Prepare the Apple Filling: Peel, core, and dice the apples into small pieces. In a medium saucepan, combine the diced apples with granulated sugar, light brown sugar if using, ground cinnamon, and a splash of lemon juice. Cook over medium heat for 8-10 minutes until the apples soften slightly and release their juices.
- Thicken the Filling: In a small bowl, whisk cornstarch together with 1-2 tablespoons of cold water to create a slurry. Stir this slurry into the apple mixture, continuing to cook for another 1-2 minutes until the filling thickens. Remove from heat and allow the filling to cool completely before using.
- Roll Out and Cut the Dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, unroll the pie crusts and cut them into rectangular pieces approximately 3 by 4 inches.
- Assemble the Pop Tarts: Place half of the dough rectangles onto the prepared baking sheet. Spoon 1 to 1.5 tablespoons of the cooled apple filling onto the center of each rectangle, leaving a border around the edges to seal.
- Seal Them Up: Lightly moisten the edges of the filled rectangles with water. Place a second rectangle of dough on top of each filled piece and press down firmly to seal the edges. Use a fork to crimp and seal the edges securely.
- Vent and Bake: Prick the tops of each pop tart with a fork to create vents for steam to escape while baking. Bake in the preheated oven for 15-18 minutes or until they turn golden brown. Remove from the oven and transfer to a wire rack to cool.
- Prepare and Glaze: In a bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. Drizzle or spread the glaze over the cooled pop tarts and allow them to set for 10-15 minutes before serving.
Notes
- You can adjust the amount of sugar in the filling based on the sweetness of your apples and personal preference.
- Allow the apple filling to cool completely before assembling to prevent the dough from becoming soggy.
- Ensure edges are sealed tightly to prevent filling from leaking during baking.
- Store leftover pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- These pop tarts can be reheated in a toaster oven or microwave for a warm treat.
