Making homemade Pop Tart style breakfast pastries is easier than you think! Easy, delicious, and positively scrumptious! Never buy store-bought again!
Ever since I introduced you to my homemade PopTarts featuring traditional glazed strawberry, you’ve asked for other flavors. So with that I gave you 3 chocolate flavor combinations to keep you chocolate lovers at bay. Well recently there was a huge surge of “hey, what about an apple pie filled version?”…
Apple pie filling is pretty straight forward IF you are making a traditional pie. However when making poptarts you need to fill it with cooked apple pie filling. WTH? I keep typing “applie” instead of “apple”. Thank GOD for spell check! Seriously, where would we be today without it?! And OMG don’t even get me started on when I’m typing up a document and even spell check doesn’t even recognize what I’m trying to say. Now THAT’s sad! Has that ever happened to you?
But tonight, I’m blaming my inability to type the word ‘apple’ correctly on being sore and tired. I just got home from the gym and it was leg day which means an hour of spin and then 45 minutes of squats, leg curls, leg extensions, calf raises and the leg press of the quads. I feel like singing Alica Key’s “This girl is on fire” but making the lyrics go “My quads are on FIRE”. But pain is just weakness leaving the body, right?
WOW… I just took a minute to re-read what I typed thus far and holy crap I so went off into 14 different directions and none of which are about these amazingly delicious apple pie poptarts. Can I just bat my baby blues this one and you’ll forgive me for being not with it tonight? LOL
So as I was saying, with these poptarts you need to fill it with cooked and cooled apple pie filling. Since these are not baked that long, if you would put raw apples in like you would a traditional pie, the dough would brown and cook nicely however when you bit into it you’d have crunchy/crisp apples and yeah, that’s not cool. Since I already have a killer recipe out here for a baked apple pie filling I went with that. If you recall my apple crostata, the filling in that is AMAZING! It was perfect for this recipe. Plus if you have extra, it’s over-the-top-insane warmed over vanilla ice cream. I’m just sayin… What, don’t judge me! You my yoga pants still fit.
And hey, I didn’t say they fit well.. that’s a whole different story. LOL
Seriously though that filling is honestly perfect in this recipe. Since the poptart dough is tried and true and that non-melt glaze is EPIC, this poptart is nothing short of spectacular!
Now since we’ve established the Poptarts are for breakfast I official decree that you can eat Apple Pie Poptarts for breakfast. And fyi… these are AMAZING at 2am when you just got home from the bar and need something in your tummy before you hit the hay.Print
- 9 1/2 ounces all-purpose flour, approximately 2 cups
- 2 tsp baking powder
- 3/4 tsp kosher salt
- 6 Tbl shortening
- 3/4 cup milk
- Egg wash: 1 egg mixed with 1 to 2 tsp water
- 1/4 cup hot water
- 1 1/2 tsp gelatin (unflavored)
- 3 1/2 cups confectioners’ sugar
- Candy sprinkles
- 2 cups diced apples
- 1 Tbl lemon juice
- 1/4 cup sugar, depending on sweetness of apples, to taste
- 1 1/2 Tbl cornstarch
- 1/2 tsp cinnamon
- 1/2 cup apple juice, very hot (can be boiling)
Make the Dough
- In a large mixing bowl combine the flour, baking powder, and salt. Add the shortening and cut it into the flour mixture with a pastry cutter. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the countertop and turn the dough out onto the countertop. Knead the dough to form a ball. Divide in half and wrap each ball in plastic and chill for 1 hour.
Make the Apple Pie Filling
- In a medium saucepan over medium heat, add the apples and lemon juice. Cook for 2 minutes. Add the sugar, cinnamon, and cornstarch mixing very well. Add the very hot apple juice to the pan and stir constantly until thickened. Remove from heat and cool for at least 1 hour or until room temperature.
Assemble and Bake
- Preheat the oven to 350F, rack in the middle. Line 2 baking sheets with parchment paper.
- Remove one ball from the fridge leaving the other to chill. On a very lightly floured surface, roll the dough into a 12×10” rectangle. Cut into 8 5×3” rectangles.
- Place 4 rectangles about 1” apart on a baking sheet. Spoon 1-2 Tbl of apple pie filling over 4 of the rectangles spreading until it’s about 3/4” from the edges.
- Lightly brush the edges of the dough that does not the filling on it with the egg wash. Top each with a dough rectangle. Gently press the edges to seal then using the tines of a fork to double seal. Repeat with the other dough ball to make 2 full trays.
- Lightly brush with the egg wash mixture over the edges again. Using a toothpick, poke 4-6 holes in the top of the dough to allow for air to escape. Bake for 25 to 30 minutes or until golden brown.
- Once the pop tarts are cooled, make the glaze. Dissolve gelatin in hot water and mix until granules are dissolved. Mix gelatin mixture with confectioners’ sugar until smooth. Spread the icing on top.
- Store in a covered container
*If you want vegetarian version you need to buy vegetarian unflavored gelatin.
Time does not include dough chilling
Keywords: homemade poptarts, homemade breakfast pastries, apple pie, hand pies