Apple-Cinnamon Pop Tarts

Health score
2%
Apple-Cinnamon Pop Tarts
140 min.
6
610kcal

Suggestions


Indulge in the delightful flavors of homemade Apple-Cinnamon Pop Tarts, a perfect treat for your morning meal or brunch gatherings. These pastries are not just a nostalgic nod to childhood favorites; they are a deliciously crafted dessert that brings warmth and comfort to any table. With a flaky, buttery crust enveloping a sweet and spiced apple filling, each bite is a harmonious blend of textures and flavors that will leave you craving more.

Imagine the aroma of fresh apples and cinnamon wafting through your kitchen as you prepare these delightful pastries. The process of making your own pop tarts allows you to customize the filling to your liking, ensuring that every tart is a personal masterpiece. Whether you choose to enjoy them fresh out of the oven or let them cool and glaze them for a touch of sweetness, these pop tarts are sure to impress family and friends alike.

With a preparation time of just 140 minutes, you can easily whip up a batch for a cozy weekend breakfast or a festive brunch. Each serving is packed with flavor and a satisfying crunch, making them a delightful addition to your morning routine. So roll up your sleeves, gather your ingredients, and get ready to create a deliciously memorable treat that will have everyone asking for seconds!

Ingredients

  • tablespoons peach pie filling 
  • medium apples such as pink lady or gala
  • tablespoons t brown sugar dark packed
  • large eggs 
  • large egg yolk 
  • cups flour all-purpose
  • tablespoon granulated sugar 
  • 0.5 teaspoon ground cinnamon 
  • teaspoons juice of lemon freshly squeezed
  • teaspoons milk as needed plus more (not nonfat)
  • 0.8 cup powdered sugar sifted
  • pinches salt fine
  • ounces butter unsalted cold cut into 1/2-inch cubes
  • teaspoon water 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • baking paper
  • oven
  • knife
  • whisk
  • wire rack
  • blender
  • plastic wrap
  • spatula
  • rolling pin
  • peeler
  • pizza cutter

Directions

  1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined.
  2. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut or rub the butter into the dry ingredients until reduced to pea-size pieces.
  3. Whisk the egg yolks and milk in a small bowl until combined.
  4. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.For the apple-cinnamon filling:Using a vegetable peeler or paring knife, peel the apples and discard the peel. Core the apples, then cut them into 1/4-inch-thick slices and again into 1/4-inch pieces.
  5. Combine all the ingredients in a medium frying pan over medium heat. Cook, stirring, until the sugar has dissolved and the apple juices begin to release, about 5 minutes. Continue cooking until the apples just begin to soften, about 3 minutes more.
  6. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
  7. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
  8. Place the baking sheet in the refrigerator.
  9. Whisk the egg and water in a small bowl until evenly combined; set aside.
  10. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
  11. Transfer 2 tablespoons of the cooled apple juices to a medium bowl and set aside for the glaze; set the remaining juices aside.
  12. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Spoon about 1 heaping tablespoon of the apple filling onto each rectangle and spread it into an even layer, leaving a 3/4-inch border. Top each rectangle with 1 1/2 teaspoons of the remaining apple juices.
  13. Place the pricked rectangles on top of the apple-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts.
  14. Bake until golden brown, about 23 to 25 minutes.
  15. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each pastry.
  16. Let set before eating, about 15 minutes.

Nutrition Facts

Calories610kcal
Protein4.4%
Fat48.67%
Carbs46.93%

Properties

Glycemic Index
36.68
Glycemic Load
26.64
Inflammation Score
-7
Nutrition Score
10.538695646369%

Flavonoids

Cyanidin
0.95mg
Peonidin
0.01mg
Catechin
0.79mg
Epigallocatechin
0.16mg
Epicatechin
4.57mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.12mg
Eriodictyol
0.08mg
Hesperetin
0.24mg
Naringenin
0.02mg
Luteolin
0.07mg
Kaempferol
0.08mg
Quercetin
2.44mg

Nutrients percent of daily need

Calories:610.36kcal
30.52%
Fat:33.54g
51.59%
Saturated Fat:20.33g
127.08%
Carbohydrates:72.76g
24.25%
Net Carbohydrates:70.04g
25.47%
Sugar:37.56g
41.73%
Cholesterol:173.67mg
57.89%
Sodium:156.61mg
6.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:6.82g
13.65%
Selenium:20.56µg
29.37%
Vitamin B1:0.35mg
23.64%
Folate:91.88µg
22.97%
Vitamin A:1108.55IU
22.17%
Vitamin B2:0.31mg
18.17%
Manganese:0.35mg
17.65%
Iron:2.45mg
13.63%
Vitamin B3:2.56mg
12.81%
Fiber:2.72g
10.9%
Phosphorus:102.17mg
10.22%
Vitamin E:1.25mg
8.36%
Vitamin D:1.06µg
7.05%
Vitamin B5:0.59mg
5.88%
Copper:0.1mg
5.22%
Calcium:46.85mg
4.69%
Potassium:162.38mg
4.64%
Vitamin B6:0.09mg
4.35%
Vitamin B12:0.26µg
4.3%
Vitamin C:3.53mg
4.27%
Zinc:0.61mg
4.05%
Vitamin K:4.25µg
4.05%
Magnesium:16.01mg
4%
Source:Chow