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Cinnamon Apple Pop Tarts

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Course: Dessert, Tea Time
Cuisine: Low
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 pop tarts
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 350 g all-purpose flour + more for dusting the table
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 200 g unsalted butter cold, straight from the fridge
  • 5 tbsp milk

For the filling

  • 2 Royal Gala or Fuji apples peeled and grated on a fine grater
  • 1 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 3 tbsp brown sugar add another tbsp if you're not making the glaze
  • 2 tbsp water
  • 2 tbsp cornstarch

For the glaze

  • 90 g icing sugar
  • ¼ tsp ground cinnamon
  • milk
  • cinnamon and brown sugar to dust

Instructions

For the dough

  • Chop the butter in cubes and mix it in a bowl with the flour, sugar and salt.
  • Use your fingers to pinch the butter with the dry ingredientes until there are no chunks of butter left and your mix looks like breadcrumbs. You can also do this process on a food processor.
  • Add the milk and mix using your hands. You can also do this step in a food processor.
  • Wrap the dough in cling film and let it rest in the fridge for an hour. If you leave it in there longer let it come to room temperature before stretching it because it will be too solid.

For the filling

  • Place everything in a pot and let it cook until it looks like marmalade. Let it cool down completely. It will thicken a bit more as it cools. As a replacement, you can use marmalade but make sure it's not runny so that you can fill them without any issues.

For the assembly

  • Stretch the dough until it’s 2mm thick. It’s best if you stretch one half of the dough at a time. Cut the dough in rectangles of 10cm by 8cm.
  • Place a rectangle on a baking tray with silpat or baking paper and form a rectangle of marmalade at the centre (roughly a generous tablespoon of filling), leaving 5mm uncovered all around the edges.
  • Use your finger or a brush to paint milk on the edge you left without filling. Roll out the rectangle for the top a bit more so it fits and place it on top. Seal all around the edges by gently pressing with your fingers, then use a fork as well. Cut the excess edges of the pop tart to get a nice and perfect shape.
  • Make two holes with a fork to let the steam come out. Alternatively, youu can use a toothpick and make 3 holes in a diagonal.
  • To roll out again the scraps of dough, you will need to dampen your hands first to help it come together as it tends to dry out.
  • Paint the pop tarts with milk.
  • Bake in a preheated oven at 180°C / 350°F for 15-18min or until slightly golden.

For the glaze

  • Make sure that the pop tarts are 100% cold before making the glaze or it will melt.
  • Place the sugar and cinnamon in a bowl and add the milk little by little. Whisk it together and stop adding milk once you have a thick glaze.
  • Put a bit of glaze on the pop tart using a teaspoon and spread it a bit around using the back of the teaspoon.
  • Finish by dusting with cinnamon and brown sugar before it dries up.
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