Apple Cinnamon Pop Tarts
The crust is flaky, the inside is buttery and tender, and the apple filling is warm and spiced without leaking out in the oven. This is the recipe I kept tweaking until it finally felt bakery worthy, and I know you’ll taste the difference.
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.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. 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.
Notes
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!
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 ½-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.
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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.