Apple Pop Tarts
These Apple Cinnamon Pop Tarts are a cozy homemade twist on the classic treat, made with buttery pastry, a spiced apple pie filling, and a sweet cinnamon glaze — perfect for breakfast, brunch, or dessert.
Servings 8 large pop tarts
Calories 360kcal
Ingredients
Pastry
- tart dough makes a more cookie-like pop-tart
- or pie crust makes a flaky pop tart
- or puff pastry makes a very flaky & delicate pop tart
Apple-Cinnamon Filling
- 1½ cups finely chopped apples about 2 apples, 300g
- 2 Tbsp unsalted butter
- ½ cup light brown sugar, packed 110g
- 1 tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 1 tbsp lemon juice
- pinch of salt
- 1 tbsp cornstarch
- 1½ tbsp water
Egg Wash
- 1 egg beaten
Glaze
- 1½ cup powdered sugar 187 g
- 2-3 tbsp milk or cream
- ½ tsp vanilla extract
- ½ tsp cinnamon plus more for dusting
Instructions
Pastry
- Use storebought puff pastry/pie crust or prepare the pastry as needed. If making any of the homemade recipes, you will want to prepare it a few hours, or the day before you plan to assemble the pop tarts.
Prepare the Apple-Cinnamon Filling
- In a medium saucepan, add the butter, apples, sugar, cinnamon, nutmeg, lemon juice, and salt. Cook and stir until the apples soften and release juices (about 8–10 minutes).
- Mix the cornstarch with the water and add to the pan. It should become a thick mixture. If it’s too thick, add a bit of water to thin it out, and if it’s not thick enough, dissolve another ½ to 1 tsp of cornstarch in just 1 tsp of water and add it back to the pan.
- Remove from heat and cool completely before using. You can also make this the day before. Don’t use it while warm.
Assembling the Pop Tarts
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment.
- Roll out one disc of dough to about ⅛-inch thick. Trim to a rectangle, then cut into 3x4-inch rectangles.
- Place half of the rectangles on the baking sheet. Brush edges gently with egg wash.
- Spoon 1 ½–2 tbsp apple filling into the center of each.
- Top the filling with the remaining pastry rectangles. Press edges with a fork to seal. Prick tops with a fork for steam vents.
- Brush tops lightly with egg wash.
- Bake 22–28 minutes, until golden brown. Cool on a wire rack.
Glaze
- Whisk together powdered sugar, milk, vanilla, and cinnamon until smooth and pourable.
- Spread or drizzle over cooled pop tarts. Dust with a little cinnamon before the glaze sets.
Notes
Dough: You can use store-bought or homemade pie crust for this recipe. You can also use puff pastry, but the pop tarts will be flaky, and not have the biscuit-like texture of an actual pop tart.
Pop tarts are best enjoyed the same day, but you can store them in an airtight container at room temperature for 2–3 days, or in the fridge for up to 5 days.
Reheat in the oven or toaster oven at 350°F (175°C) for a few minutes to crisp up again—avoid microwaving if you want them flaky.
You can freeze unglazed pop tarts for up to 2 months; just thaw and reheat before adding the glaze.
Nutrition
Serving: 1pop tart | Calories: 360kcal