top of page

Apple Pop Tarts + Cinnamon Glaze

Adapted by Andrea Polvere from Olivia’s Kitchen

Serving size: 6 pop tarts Ingredients Filling

  • 2 medium apples, peeled and diced (granny smith, preferred)

  • 2 tbsp granulated sugar

  • Zest of 1⁄2 lemon

  • 1 tbsp fresh lemon juice

  • 1 tsp cinnamon

  • 1⁄2 tsp cornstarch

  • 5 tbsp water

  • Dash of salt

  • *Optional: 1 tsp of ginger syrup

Dough and assembly

  • 1 roll of store-bought refrigerated pie crust dough

  • 1 egg

Cinnamon glaze

  • 1⁄2 c powdered sugar

  • 2 tsp milk (plant-based is fine)

  • 1 tsp light corn syrup

  • 1⁄2 tsp vanilla

  • 1⁄2 tsp teaspoon cinnamon

Instructions Make the filling:

  1. Place all the filling ingredients into a saucepan over medium heat and cook for 15-20 minutes, or until the apples are soft and thick. Keep an eye on it and stir continuously with a rubber spatula. If it gets too sticky, add an extra tablespoon of water.

  2. Use a potato masher to mash the mixture so it is partly smooth with some chunks. You can blend if you want the filling fully smooth.

  3. Place in the fridge or freezer to cool completely.

Assemble the pop tarts:

  1. While the apples are cooking, line a medium size baking sheet with parchment paper and let one roll of dough come to room temperature (about 10 minutes).

  2. Roll the pie dough to about 1⁄8-inch thickness. Use a sharp knife or pizza cutter to slice into 3x4-inch rectangles. You may have to re-form the scraps and roll again for a total of 12 rectangles.

  3. Place 6 of the rectangles on the parchment-lined baking sheet with space between them.

  4. Place 1 heaping tablespoon of chilled apple filling in the middle of each of the 6 rectangles, leaving a border of empty dough around the outside. Dip a finger in water and run it around the edges of the rectangles to help the top dough stick.

  5. Place the other 6 pieces of dough on top of each of the filled pastries. Press and crimp the edges all the way around with a fork to seal the dough. Stab the top of each pastry twice with the fork to allow the air to release.

  6. Whisk the egg in a bowl. Brush the egg on the tops of the pastries.

  7. Bake for 15-20 minutes, or until golden.

Make the cinnamon glaze: 1. While baking, mix the powdered sugar, milk, corn syrup, vanilla, and cinnamon in a small bowl and set aside. Assemble the pop tarts and glaze:

  1. Allow the pastries to cool on the baking sheet. After about 10 minutes, place a tablespoon of icing on top of each pastry. The heat will help it to melt and spread.

  2. Enjoy warm!

26 views0 comments

Recent Posts

See All


bottom of page