Sunday, March 10, 2013

Cinnamon Apple Pop Tarts

I was never a big fan of the fruity flavored Pop Tarts. In fact, as a child, I would only nibble on the crusty edges and leave the fruit filling nicely intact. What can I say, I was more of the s'mores and chocolate flavor gal. But I recently crossed over to the dark side and made these apple filled tarts that taste like apple pie in a pocket, and now, I'm proud to say I'm a pop tart fruit convert for life.


one store-bought pie crust, thawed and cut into even-size squares

1 - 2 granny smith apples (depending on the size); cored, peeled and cubed into tiny pieces
1/2 teaspoon cinnamon
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 tablespoon lemon juice

Combine all of the filling ingredients in a bowl. Let the mixture sit for a few minutes until the juices are released. Spoon a small amount onto a square, leaving the edges open. Place another piece of dough, similar in size over the filled square. Using a fork, press down on the edges to seal the pocket. Make sure to seal them really well because you don't want the juices to overflow and burn on the pan during baking. Repeat with the other squares. Poke holes in all of the squares and bake at 350 degrees on parchment paper for about 15 minutes until lightly golden brown. Let cool to room temperature.

3/4 cup powdered sugar, sifted
2 tablespoons of the released juices from the filling mixture

Whisk the glaze ingredients until evenly combined and no lumps remain. The glaze should be fall off the whisk in ribbons. Add more powdered sugar or liquid to achieve your desired consistency. After the tarts have cooled, drizzle them with the glaze and let it set for a few minutes before eating. 


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