Apple Pop Tarts

apple pop tart cut in half so you can see the apple filling.

5 from 3 votes

These homemade apple pop tarts have a buttery, crispy crust with a thick cinnamon apple filling and are topped with a sweet cinnamon glaze. They are the perfect handheld fall snack or dessert that the whole family is sure to love!

Prep Time40

Cook Time20

Total Time1

Course: Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: pop tarts

Calories: 245kcal

Author: Olivia Parsons

Ingredients

1 box store-bought or homemade pie dough I use the Pillsbury refrigerated pie crusts (400g)
1 egg

For the apple cinnamon filling

2 medium apples, peeled and diced I like to use golden delicious or granny smith
2 tablespoon granulated sugar
1 tablespoon lemon juice
1 teaspoon cinnamon
½ teaspoon cornstarch
4 tablespoon water

For the cinnamon glaze

½ cup powdered sugar
2 teaspoon milk
½ teaspoon cinnamon

Instructions

Make the apple filling: Place all the filling ingredients into a medium saucepan. Turn the heat to medium and cook for 15-20 minutes until the apples are soft and thick. Keep an eye on it and stir continuously with a rubber spatula. If it gets too sticky, add an extra tablespoon of water. Use a potato masher to mash so it is partly smooth with some chunks. You can blend if you want the filling fully smooth. Place in the fridge to cool completely.
Let the pie dough come to room temperature for 10 minutes and prepare a medium size baking sheet with parchment paper.
Roll the pie dough to ⅛-inch thickness. Use a sharp knife or pizza cutter to slice into 3x4-inch rectangles. You may have to re-form the scraps and roll again. You will need 12 rectangles total. Place 6 on the parchment-lined baking sheet with space between them.
Place 1 heaping tablespoon of chilled apple filling in the middle of each of the 6 rectangles, leaving a border of empty dough around the outside. Dip a finger in water and run it around the edges of the rectangles to help the top dough stick.
Place the other 6 pieces of dough on top of each of the filled pastries. Press and crimp the edges all the way around with a fork to seal the dough. Stab the top of each pastry twice with the fork as an air release. Refrigerate for 20 minutes and preheat the oven to 375ºF.
Whisk the egg in a bowl. Brush the egg on the tops of the pastries. Bake for 15-20 minutes, until golden.
While baking, mix the powdered sugar, milk, and cinnamon in a small bowl and set aside.
Allow the pastries to cool on the baking sheet. After 10 minutes, place a tablespoon of icing on top of each pastry. The heat will help it to melt and spread. Top with sprinkles or coarse sugar, if desired. Enjoy warm!

Notes

You can use store-bought or homemade pie dough.
Any variety of apple will work. Use what you have.
You could make this recipe using gluten-free pie dough if you have it, though it can be hard to find. I recommend using a recipe that was developed to be gluten-free.
Storage: Baked pastries can be stored in an airtight container in the fridge for up to 3 days, or in the freezer for 2 months. To reheat, pop in the air fryer or bake at 400ºF for 3-6 minutes.

Nutrition facts are an estimate.

Nutrition