Apple Pie Pop Tarts

Nothing beats homemade Apple Pie Pop Tarts. They’re like the perfect pocket sized apple pies that are easy to make and absolutely delicious! With the sweetness from the apples and the flakey buttery-ness of the pie crust, it truly is the perfect bite!

four pop tarts on a cooling rack on a marble board with a white towel and a jar of icing

Nearly everybody I know loves pop tarts. They were a staple at our house when my brother and I were growing up and a staple in my house as my kids were growing up. Heck, who am I kidding? They’re still a staple in my house!

Pop tarts were always great for when you were running late. Just grab one on the way out the door. Or for an after school snack. Or on Saturdays sitting in front of the TV watching cartoons!

I know I sound like I’m billing them as a kid’s snack; but the truth is, adults love them too! (whether they want to admit it or not) There’s something oddly comforting about pop tarts. They’ve always been around. In fact, I can’t ever remember not having pop tarts.

two pop tarts broken up on a plate with a white napkin on a marble board

So… I looked it up.

Apparently, Kellogg’s started selling pop tarts in 1964! No wonder I don’t remember a time in my life that there weren’t pop tarts around. They’re even older than I am!

I have to confess though. As much as I love pop tarts, there’s something even better. Yep! You guessed it! Homemade pop tarts! A perfectly baked tender crust filled with just the right amount of filling. Life really doesn’t get much better than that!

four pop tarts on a cooling rack on a marble board with a jar of icing

How to make pop tarts

The first thing you need is a good, reliable pastry recipe. I decided to use my Tender Pie Crust! What better pastry to use for these delicious pop tarts than a pie crust? But you can always buy frozen pie dough!

You can cut the dough with a sharp knife or a pizza cutter, but it’s very difficult to get the rectangles the same size. Do you want to know my secret? I bought a 4-1/2″ rectangular cutter from Amazon. I’ll put the link down below. Now all my pastry rectangles are beautiful!

The second thing you need is apple pie filling. If you want to make your own filling, we have an amazing Homemade Apple Pie Filling right here on the website! It’s a very simple recipe! But like the pie crust, you can just buy some.

When you put get everything all together, remember to use a slurry to thicken your apple filling so it doesn’t run out all over the place!

What is a slurry?

Well, It’s a simple combination of corn starch and water stirred together in equal parts. You need 1 tablespoon per cup of apple pie filling for the pop tarts.

To assemble the pastries, line a baking sheet with parchment paper. Place a pastry dough rectangle on the parchment. Spoon 1 tablespoon of apple pie filling in the center of each pastry rectangle. Cover with another rectangle of dough. Press down gently on the edges to seal. The take a fork a press along all the sides to make sure the pastry is sealed. Use the same fork to poke small holes in the top.

Repeat until you’ve used all your dough and filling. Pop them in the freezer for about 20 minutes while you preheat your oven to 350 degrees. Go straight from the freezer to the oven. The pop tarts take about 30 minutes to cook. (You want them lightly browned.) Once they are cool, drizzle them with the frosting you made by mixing powdered sugar, milk, and vanilla while the pastries were cooling.

three pop tarts on a cooling rack with icing and a white towel

Can you freeze homemade pop tarts?

Absolutely! They freeze really well! After the frosting has dried, just place the pop tarts in a ziptop freezer bag and place in the freezer. Don’t forget to label them!

Expert Tips:

  • When you spoon the filling onto the pastry, leave 1/2″ around the edges so that you can seal the pastry.
  • Gently press out the air pockets as you press the two pieces of pastry together.
  • Use a fork around the edges to ensure a good seal.
  • Use a fork to poke holes in the top so that it doesn’t split open while cooking.
four pop tarts on a cooling rack on a marble board with a white towel

When you make this Apple Pie Pop Tarts recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.

four pop tarts on a cooling rack on a marble board with a white towel and a jar of icing

Apple Pie Pop Tarts

Traci
Nothing can beat a homemade apple pie pop tart! These are sweet, flakey, and absolutely perfect.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast
Cuisine American
Servings 10 Pop Tarts
Calories 275 kcal

Ingredients
 

Filling

Pastry

  • 3 cups all purpose flour
  • ¼ teaspoon baking powder
  • 1 ½ Tablespoons sugar
  • 1 cup + 2 Tablespoons salted butter chopped
  • 1 large egg
  • 4-5 Tablespoons heavy cream

Egg Wash

  • 1 egg yolk
  • 2 Tablespoons heavy cream

Frosting

  • 2 cups powdered sugar sifted
  • 4-5 Tablespoons milk
  • ½ teaspoon vanilla

Instructions

  • Filling
  • Mix cornstarch and water together until corn starch dissolves.
  • Place apple pie filling and cornstarch mixture in bowl of food processor and process until the apples are chopped into small pieces.
  • Set aside.
  • Egg Wash
  • Beat egg yolk and cream together until smooth.
  • Set aside.
  • Pastry
  • Combine flour, baking powder, and sugar in the bowl of a food processor.
  • Pulse to combine.
  • Add butter, a bit at a time, pulsing after each addition.
  • Turn out onto plastic wrap and form into a disc. Do NOT work the dough!
  • Add egg and pulse a few times to combine.
  • Add heavy cream and pulse until mixture comes together.
  • Wrap and refrigerate for 30 minutes.
  • On a floured surface, roll dough out to a thickness of about 1/4".
  • Cut dough into 3"x4-1/2" rectangles.
  • Line a baking sheet with parchment paper and place half of the rectangles on the the pan.
  • Spoon one tablespoon of apple pie filling onto the center of each rectangle, leaving a 1/2" border all the way around.
  • Lightly brush edges with egg wash.
  • Top with remaining rectangles.
  • Press the pastry together around the edges to seal.
  • Use a fork to ensure that the edges are sealed.
  • Poke holes in the top of each pastry with a fork.
  • Place in freezer for 20 minutes.
  • While pastries are resting, preheat oven to 350 degrees.
  • Remove pastries from freezer and bake until light brown, about 30 minutes.
  • Remove from oven and place pastries on cooling racks.
  • Frosting
  • In a small bowl, combine powdered sugar, milk, and vanilla.
  • Beat until smooth.

Notes

  • When you spoon the filling onto the pastry, leave 1/2" around the edges so that you can seal the pastry.
  • Gently press out the air pockets as you press the two pieces of pastry together.
  • Use a fork around the edges to ensure a good seal.
  • Use a fork to poke holes in the top so that it doesn't split open while cooking.

Nutrition

Serving: 1Calories: 275kcalCarbohydrates: 42gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 6gCholesterol: 2mgSodium: 190mgFiber: 1gSugar: 21g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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