These apple pop tarts are my absolute favorite fall treat, especially after a day of apple picking! They feature a divine cream cheese pastry filled with spiced apples, all topped off with a luscious brown butter icing. Honestly, what’s not to love? Homemade pop tarts are the best! The brown butter elevates them to a whole new level of deliciousness! Using a food processor to make the pastry simplifies the process, and the cream cheese ensures a tender, foolproof dough that won’t turn tough. I adore the tanginess it brings to the pastry.
Imagine the aroma of cinnamon and brown sugar wafting through your home as you bake these delicious pastries, creating an inviting atmosphere that’s perfect for gatherings!! They’re sure to impress friends and family, making them a fabulous addition to any autumn brunch or dessert table. Plus, there’s something incredibly satisfying about crafting your own pop tarts from scratch! Whether you’re sharing them or savoring them solo, these treats are a celebration of fall in every bite!
Love treats like this? Check out my salted caramel apple pie bars, no bake pumpkin cheesecake bars, whiskey salted caramel sauce, chocolate hand pies, brown sugar bars, puff pastry pop tarts, lard pie crust recipe, and pumpkin latte cake!
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Why you'll love this recipe
- Flavorful Pastry: The cream cheese adds a rich, tangy flavor to the pastry, making each bite deliciously mouth watering!!
- Easy to Make: Using a food processor simplifies the dough-making process, so you can whip these up in no time!!
- Irresistible Filling: The spiced and sweetened apples are cooked on the stove, creating a warm, comforting filling that captures the essence of fall. Love fruity bakes? Check out my strawberry chocolate cookies!
- Brown Butter Icing: This awesome icing takes the pop tarts to a whole new level, adding a nutty richness that perfectly complements the apple filling.
- Versatile Treat: Great for breakfast, brunch, or dessert, these apple cinnamon pop tarts are perfect for any occasion or simply as a snack. This recipe would be fun to make with kids!
Equipment
Using a kitchen scale when making this apple pop tart recipe ensures precision and consistency, which are key to achieving the perfect pastry. Measuring ingredients by weight eliminates the guesswork that can come with measuring cups, leading to a more tender and flaky dough. This accuracy helps balance the flavors and textures, especially in the cream cheese pastry and spiced apple filling.
Ingredients
Let's make cinnamon apple pop tarts!
- All-Purpose Flour: Essential for creating a sturdy yet flaky pastry, providing the perfect base for your apple pop tarts!
- Cream Cheese: Opt for full-fat, brick-style cream cheese for the best texture and flavor in the pastry, ensuring it’s tender. Whipped cream cheese is not the best for baking.
- Apples: A mix of Gala and Granny Smith apples offers the ideal balance of sweetness and tartness, but feel free to use your favorite apple varieties for a personalized touch!
- Brown Butter: Don’t skip this step! The nutty flavor of brown butter elevates the entire thing, adding depth and richness that makes this apple cinnamon pop tart truly delicious!
What is brown butter?
Brown butter is a deliciously nutty twist on regular butter that’s super easy to make!! Simply melt butter in a light-colored saucepan over medium heat, stirring as it melts. As it melts, it’ll foam and then begin to turn golden brown—just keep an eye on it! When it reaches that rich color and a lovely nutty aroma, remove it from the heat before it burns. I don't like straining the solids, I love leaving them in for extra flavor. It’s perfect for adding depth to everything from baked goods to savory dishes!
See recipe card below for quantities.
Substitutions
- Add Nuts: Incorporate chopped walnuts or pecans for a nutty crunch and added richness to the apple filling.
- Add Raisins: Mix in some raisins for a sweet, chewy texture that complements the spiced apple filling perfectly, I love raisins with apples!
- Add Cardamom: Introduce a bit of cardamom for a fun, warming spice that adds a unique twist and enhances the autumn flavors! Cardamom is one of my fave secret ingredients you can't put your finger on.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Step 1. In a food processor, combine the flour, granulated sugar, and kosher salt. Pulse a few times to mix.
Cut the butter and cream cheese into smaller pieces. Add the cold cream cheese and cold butter, then pulse until the mixture resembles coarse crumbs.
Step 2. Continue pulsing until the dough just comes together. Avoid over mixing. Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Step 3. In a medium saucepan, melt the tablespoon of butter over medium heat. Add the diced apples, dark brown sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt.
Step 4. Cook, stirring occasionally, until the apples are softened and caramelized (about 5-7 minutes). Remove from heat and let cool.
Step 5. Preheat your oven to 350°F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled pastry to about ¼ inch thick. Cut the dough into rectangles (about 3X5 inches or your desired size) to create 10 pieces (5 top and 5 bottom). Place half of the rectangles on a baking sheet lined with parchment paper. Distribute the cooled apple filling evenly on each.
Step 6. Brush the edges of the pastry rectangles with egg wash (beaten egg).
Place the remaining rectangles on top of the filled ones and gently press the edges to seal. Crimp the edges with a fork. Brush the tops with egg wash.
Bake in the preheated oven for about 25 minutes or until the pop tarts are golden brown.
Hint: A silicone pastry brush is great because it doesn't leave any brush hairs behind!
Pro tips
- Don’t Overwork the Pastry: Handle the dough gently to keep it tender and flaky—overworking can lead to tough pastry! Use flour on your board to prevent sticking.
- Chill in a Rectangle: Shape the pastry into a rectangle while chilling; this makes it easier to roll out and cut into perfect rectangles later.
- Chop Apples Uniformly: Cut the apples into ¼-inch cubes so they fit nicely inside the pastry and cook evenly. Cool down the apples before topping the pastry.
- Seal with Egg Wash and Fork: Use an egg wash to seal the edges and press with a fork to ensure they’re securely closed, preventing any filling from leaking out.
- Ensure Apples are Soft: Cook the apples until they’re fork-tender before filling the pastry, as they won’t bake much in the oven and need to be fully softened for the best texture.
- Brush with Egg Wash: Before baking, brush the tops with egg wash for a beautiful, golden finish.
FAQ
Can I use store bought pastry dough?
You can but store bought wont taste as good and it doesn't get as flaky! I highly recommend making the pastry from scratch, my cream cheese pastry is fool proof!
Can I make these apple pop tarts gluten free?
You can use gluten free flour, I have never tested this before but if you have made pie crust and it works well with gluten free flour it should work!
How do I store leftovers?
Place in an airtight container at room temperature for up to 3 days. If you like cold pastry, place in the refrigerator for 3 days. Freeze in an airtight container for up to 2 months.
Storage
Room Temperature
Place the cooled down pop tarts in an airtight container at room temperature for up to 3 days.
Freezer
Freeze the cooled down pop tarts in an airtight container for up to 2 months.
Refrigerator
If you like cold pastry, place the cooled down pop tarts in the refrigerator in an airtight container for 3 days.
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📖 Recipe
Apple Pop Tarts
Equipment
- Non stick skillet
- Food Processor or you can cut the butter and cream cheese in by hand and mix by hand. I recommend grating the butter on a box grater if making by hand.
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
- Pastry brush
Ingredients
Cream Cheese pastry
- 1 ¼ cups (182 grams) all purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup (117 grams) cream cheese full fat, brick style, cold
- 8 tablespoons (113 grams) unsalted butter cold
Apple Filling
- 2 cups (260 grams) apples peeled and diced ½ inch, I used Honey Crisp and Granny Smith
- ¼ cup (51 grams) dark brown sugar
- 1 tablespoon unsalted butter
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon cloves
- ⅛ teaspoon kosher salt
Egg for egg wash- beat until frothy
Icing (you can double this recipe if you like a lot of icing on top)
- 2 tablespoons (28 grams) unsalted butter
- 1 tablespoon milk any milk will work
- ½ teaspoon vanilla extract
- ¾ cup (92.5 grams) powdered sugar
Instructions
Pastry
- In a food processor, combine the flour, granulated sugar, and kosher salt. Pulse a few times to mix.
- Cut the butter and cream cheese into smaller pieces. Add the cold cream cheese and cold butter, then pulse until the mixture resembles coarse crumbs.
- Continue pulsing until the dough just comes together. Avoid over mixing.
- Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Apple Filling
- In a medium saucepan, melt the tablespoon of butter over medium heat.
- Add the diced apples, dark brown sugar, cinnamon, ginger, nutmeg, cloves, and kosher salt. Cook, stirring occasionally, until the apples are softened and caramelized (about 5-7 minutes) You can cover with a lid to speed up the process. Remove from heat and let cool.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled pastry to about ¼ inch thick.
- Cut the dough into rectangles (about 3x5 inches or your desired size) to create 10 pieces (5 top and 5 bottom).
- Place half of the rectangles on a baking sheet lined with parchment paper. Distribute the cooled apple filling evenly on each.
- Brush the edges of the pastry rectangles with egg wash (beaten egg).
- Place the remaining rectangles on top of the filled ones and gently press the edges to seal. Crimp the edges with a fork.
- Brush the tops with egg wash.
- Bake in the preheated oven for about 25 minutes or until the pop tarts are golden brown.
Icing
- While the pop tarts cool, prepare the icing by browning the butter in a small saucepan over medium heat until it turns golden brown and smells nutty. Remove from heat.
- Whisk in the milk, vanilla, and powdered sugar until smooth. If it’s too thick, add a bit more milk until desired consistency is reached or more powdered sugar if too thin.
- Once the pop tarts have cooled, top with the brown butter icing. Let the icing set before serving.
Ashley says
The pastry with the icing!! Drool!
Sue says
I loved every component of these, each was very flavorful, will make again and again.
Amanda Valsamis says
That is so kind! thank you so much 🙂