Description
Elevate your breakfast with these delightful Apple Cinnamon Breakfast Pop Tarts, featuring a flaky pastry shell and a warm, spiced apple filling. Homemade and irresistibly delicious, they are the perfect start to your day!
Ingredients
Scale
- 2 sheets of refrigerated pie crusts
- 1 egg (for egg wash)
- 1 tablespoon water or milk (for egg wash)
- 2 medium apples, peeled, cored, and finely diced
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon cold water (for cornstarch slurry)
- 1 cup powdered sugar (confectioners' sugar)
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Apple Filling: First, peel, core, and finely dice your two medium apples. Aim for pieces about 1/4-inch to 1/2-inch.
- In a medium saucepan, combine the diced apples, light brown sugar, ground cinnamon, and lemon juice.
- Cook over medium heat for about 5-7 minutes, stirring occasionally, until the apples start to soften but still retain some bite.
- While the apples are cooking, in a small bowl, whisk together the cornstarch with 1 tablespoon of cold water until smooth.
- Pour the cornstarch slurry into the apple mixture, stirring constantly. Continue to cook for another 1-2 minutes, until the filling thickens.
- Remove the apple filling from the heat and transfer it to a separate bowl. Let it cool completely to room temperature.
- Preheat Oven and Prep Workstation: Preheat your oven to 375°F (190°C).
- Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the egg and 1 tablespoon of water or milk for your egg wash. Set aside.
- Assemble the Pop Tarts: Carefully unroll one sheet of refrigerated pie crust onto a lightly floured surface or directly onto your parchment-lined baking sheet.
- Using a sharp knife or a pizza cutter, cut the pie crust into 6 equal rectangles. Repeat this process with the second sheet of pie crust, yielding 12 rectangles in total.
- On 6 of the pastry rectangles, spoon about 1-2 tablespoons of the cooled apple cinnamon filling onto the center of each, leaving a clear 1/2-inch border around the edges.
- Lightly brush the edges of the filled rectangles with the egg wash.
- Carefully place the remaining 6 plain pastry rectangles on top of the filled ones, aligning the edges.
- Gently press down around the edges of each pop tart to seal them. Then, using the tines of a fork, crimp all around the edges.
- Using a small knife or a toothpick, poke 3-4 small vent holes on the top of each pop tart.
- Brush the tops of all the assembled pop tarts generously with the remaining egg wash.
- Bake the Pop Tarts: Carefully transfer the baking sheet with the assembled pop tarts to the preheated oven.
- Bake for 15-20 minutes, or until the pastry is golden brown and looks cooked through.
- Once baked, remove the pop tarts from the oven and transfer them to a wire rack to cool completely before glazing.
- Prepare and Apply the Glaze: While the pop tarts are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and free of lumps.
- Once the pop tarts are completely cool, drizzle or spread the glaze evenly over the tops of each pop tart.
- Let the glaze set for about 10-15 minutes before serving.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 200
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Don't overfill the pop tarts to prevent bursting. Ensure the apple filling is cold before sealing the pastry to maintain flakiness. You can experiment with different fruits for the filling.