Apple Cinnamon Pop Tarts

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Notes
Pop Tarts can be stored at room temperature in an airtight container for up to 5 days.

Freeze raw or baked pop tarts for up to 1 month.

Thaw before baking as the recipe directs or for prebaked pop tarts that you froze, thaw then completely & then warm them in a low heat oven until warmed to your liking

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Ingredients

  • For the Dough:
  • All Purpose Flour 2 cups (278g)
  • Granulated Sugar 2 tablespoons (24g)
  • Salt 1 teaspoon (3g)
  • Unsalted Butter COLD 1 cup (224g)
  • Milk 1/4 cup (60ml)
  • For the Apple Filling:
  • 1/2 Recipe Apple Filling OR 1 can Apple Pie Filling

Preparation

Step 1

For the Dough:
In the workbowl of a food processor combine the flour, sugar and salt.
Dice the cold butter into small ½" pieces and add to the flour mixture
Pulse it several times to create a course mealy consistency
Pour the cold milk through the feed tube as you are pulsing the dough to a sticky mass
Turn the dough out onto a piece of plastic wrap and wrap well then chill for at least 2 hours.
For the Apple Filling:
Prepare the recipe as listed on that blog post with video tutorial
To roll the dough you must break it up into pieces and it will be very dry & crumbly, you did nothing wrong.
Refrigerate until cold and it will thicken more as it cools
To prepare the pop tart dough:
You will have to knead it with extra flour to get it to a roll-able, pliable consistency
Roll the dough to less than ¼" thick
Cut out rectangles to the desired size you want your pop tarts to be (I did 4" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
You can re-roll the dough several times to utilize all the pieces.
Fill each rectangle of dough fill with 2 tablespoons of apple filling.
Cover with another rectangle of cough and with a fork crimp the edges to seal.
On a parchment lined sheet pan spaced 1" apart, brush each pop tart with egg white and bake in a preheated 375°f oven for 18-22 minutes or until golden browned
Cool slightly then glaze with sugar glaze (1 cup confectioners sugar + 2 tablespoons water or milk) Or use Commercial Cube Fondant

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