Apple Pop Tarts

There’s nothing quite like a batch of warm cinnamon-apple pop tarts made completely from scratch. With years of experience developing recipes and working in bakeries, plus authoring my own cheesecake book, I’ve honed the skills to perfect pastries like this one. These cozy treats combine a buttery homemade pie crust with a sweet, spiced apple pie filling and a drizzle of cinnamon glaze. They’re nostalgic, yet elevated—perfect for breakfast, brunch, or as a comforting fall dessert. Whether you roll out pie dough from scratch or take a shortcut with store-bought, the result is a flaky, flavorful pastry that showcases the natural sweetness of fresh apples and the warmth of autumn spices.

Best Apple Cinnamon Pop Tarts Recipe

This recipe makes about 8 large pop tarts, ideal for sharing with family or storing in an airtight container for later. You’ll use a rolling pin to shape the dough into rectangles, spoon in a cinnamon-apple filling that tastes just like the inside of apple pie, and bake until golden brown. Once cooled, a simple glaze made with powdered sugar, cinnamon, and vanilla adds the perfect finishing touch.

Step by step instructions, the full list of ingredients, and ingredient notes can be found at the bottom of this post in the recipe card!

What Pastry Should I Use?

For the pastry, you can use this tart crust recipe, which will give the pop tarts a more cookie-like texture. For a flakier bite that resembles classic pop tarts, use this easy pie crust recipe. Homemade pastry tastes the best but store-bought works well. If you want the flakiest bake of all, use puff pastry, though it won’t resemble the classic pop tart texture as much.

If you’re new to making puff pastry, I definitely recommend you check out this guide!

All of these recipes utilize flour, cold butter, and cold water. Or for a simpler option, use store-bought puff pastry dough.

Apple Cinnamon Filling

In a medium saucepan, melt butter over medium heat. Add finely chopped fresh apples, brown sugar, cinnamon, nutmeg, lemon juice, and a pinch of salt. Cook, stirring, until the apples soften and release their juices, about 8–10 minutes.

In a small bowl, mix cornstarch with cold water, then stir the slurry into the pan. The filling will thicken into a rich pie dough apple pie filling consistency. If it’s too thick, add a splash of water; if it’s too thin, add a bit more cornstarch dissolved in water. Let the filling cool completely before assembly—placing warm filling on the pastry will soften it too much.

Assembling the Apple Pop Tarts

Preheat the oven to 375°F (190°C) and line a baking sheet or sheet pan with parchment paper. On a lightly floured surface, roll out one disc of dough to about ⅛-inch thick. Trim to a rectangle, then cut into 3×4-inch rectangles. Place half of the rectangles on the baking sheet and brush the edges of the rectangle lightly with egg wash.

Spoon 1½–2 tablespoons of the apple filling into the center. Top with the remaining pastry rectangles, pressing the edges with a fork to seal, and prick the tops with a fork to allow steam to escape. Brush lightly with egg wash.

Bake for 22–28 minutes, until golden brown. Transfer to a wire rack to cool completely.

Make the Glaze

In a medium bowl, whisk powdered sugar, milk or cream, vanilla, and cinnamon until smooth and pourable. Spread or drizzle over the cooled pop tarts, then dust with a little extra cinnamon before the glaze sets for a bakery-style finish.

You can also frost this with whatever frosting you like! I bet cream cheese frosting would taste so good with these individual pop tarts!

Storage

Keep the pop tarts in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They can also be frozen for up to a month—just thaw in the fridge overnight and reheat before serving.

Tips & Tricks for Apple Pop Tarts

• Always cool the filling completely before assembly.
• Keep the dough cold for the flakiest pop tarts—if it warms up, return it to the fridge for 10 minutes.
• Don’t overfill the centers or the filling will spill out during baking.
• For extra neat edges, trim your rectangles with a pastry wheel after sealing.

Variations

• Add a pinch of cardamom, allspice, or cloves to the filling for extra spice.
• Replace half the apples with pears for a fall-inspired twist.
• Swap the glaze for a maple version for deeper sweetness.

FAQs for Apple Pop Tarts

Can I make the dough ahead of time?
Yes! If using homemade pie crust, make it the day before and keep it wrapped in the fridge. It will roll out beautifully when chilled.

Can I use store-bought pie dough or puff pastry?
Absolutely. Store-bought pie dough works very well, and puff pastry gives an extra flaky texture, though it won’t have the same pop tart look.

What kind of apples should I use?
Granny smith or pink lady work beautifully for this recipe, but really any will do the trick!

Do I need to cook the apple filling?
Yes, cooking the apples first ensures they’re soft, spiced, and thickened so they don’t release excess liquid into the pastry.

Why are my pop tarts leaking?
Most often it’s because they were overfilled or the edges of the dough weren’t sealed properly. Be sure to press firmly with a fork around the edges.

How do I reheat homemade pop tarts?
Pop them in a toaster oven or warm them in the oven at 300°F for about 5 minutes. Avoid microwaving, which makes the pastry soft instead of crisp.

Similar Recipes

If you loved these cinnamon-apple pop tarts, you’ll also enjoy some of my other cozy bakes. Try my Pumpkin Cream Cheese Bread for another fall favorite, or whip up a batch of my flaky Strawberry Puff Pastry Braid for a fruity twist. And of course, if you want to stick to more apple recipes try out Apple Pie Cookies and Apple Crumble Cheesecake.

I can’t wait for you to try these cozy cinnamon-apple pop tarts! If you bake a batch, be sure to snap a photo and share it on Instagram — tag me so I can see your beautiful creations and cheer you on in the kitchen.