Home · Recipes · Desserts & Baking · Pies & Tarts Apple Cinnamon Pop Tarts Author: Maryanne CabreraPublished: Oct 8, 2014Updated: Aug 16, 2024 View Recipe21 ReviewsThis post may contain affiliate links. Read our disclosure policy. Homemade apple cinnamon pop tarts are a sophisticated take on a favorite childhood breakfast treat. This version is made with all natural, real ingredients! Table of Contents Apple Pop TartsApple Pie FillingHand Pie Pastry DoughReheating TipsMore Apple Cinnamon DessertsApple Cinnamon Pop TartsView moreView less Pop Tarts were such a convenient breakfast treat during my childhood days. I hardly ever buy them anymore. But, I’ll always have a soft spot for them in my heart. Apple Pop Tarts It is time to give this childhood favorite pastry a much needed makeover! These homemade apple cinnamon pop tarts are fresh spin on a classic. It has a much richer flavor and exciting texture compared to the store-bought version. Best of all, this recipe may be tailored and adjusted to your preferences with a variety of different fruit fillings and toppings! These homemade pop tarts feature a sweet apple cinnamon filling. The combination of flakey golden crust with spiced apple filling tastes very similar to classic apple pie. Apple Pie Filling Granny Smith apples are great for cooking and baking. They are known for their strong tart flavor and bright tang. Granny Smith apple are juicy and firm. Best of all, they can withstand heat. The apple will not easily turn to mush, unlike other varieties. The chopped apple are cooked with brown sugar, sugar, cinnamon, and lemon juice. The filling is delicious on it’s own! You’ll want to spread it on toast, mix it into yogurt, or eat it with oatmeal. Be careful when filling the pop tarts with the apple cinnamon mixture. Don’t overfill it. A little goes a long way. Hand Pie Pastry Dough I set out to create a crumbly pastry dough. The dough is similar to the one I used for these cherry pop tarts. The dough is super forgiving. It is nothing like puff pastry or pie dough. This means, you can bunch up scrape dough and re-roll it numerous times! Reheating Tips Do not reheat these in a standard toaster. The glaze will melt into a puddle and create a big mess! These apple cinnamon pop tarts taste great at room temperature. But if you really must eat them warm, a couple seconds in the microwave should do the trick. More Apple Cinnamon Desserts Apple Cinnamon Rolls Apple Cinnamon Pull Apart Bread Fried Apple Pies Cinnamon Apple Pancakes Apple Cinnamon Pop Tarts No ratings yet This homemade apple cinnamon pop tart is a sophisticated take on a favorite childhood breakfast treat. It's made with real ingredients (no artificial stuff!) Prep Time: 35 minutes minutesCook Time: 20 minutes minutesChill Time: 2 hours hoursTotal Time: 2 hours hours 55 minutes minutes Servings: 10 Print Recipe Pin Recipe Rate Recipe IngredientsDough:▢ 3 ½ cup all-purpose flour▢ ½ cup cake flour▢ 2 teaspoon baking powder▢ 1 teaspoon baking soda▢ ½ teaspoon fine sea salt▢ 1 cup unsalted butter, room temp▢ ½ cup granulated sugar▢ ¼ cup dark brown sugar, packed▢ 1 large egg▢ 6 Tablespoon heavy creamApple Cinnamon Filling:▢ 4 ½ cup Granny Smith apple, peeled, cored, chopped▢ 1 cup dark brown sugar, packed▢ ¼ cup granulated sugar▢ 1 Tablespoon ground cinnamon▢ 1 Tablespoon lemon juiceEgg Wash:▢ 1 large egg▢ 1 Tablespoon water▢ ¼ teaspoon fine sea salt▢ 1 Tablespoon heavy creamCinnamon Glaze:▢ 1 ½ cups confections’ sugar▢ 1 teaspoon vanilla extract▢ 1 ½ teaspoon ground cinnamon▢ 3 Tablespoon whole milk Instructions To make dough: whisk together flour, cake flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, and brown sugar. Add the egg and mix until just combined. Scrape bowl as needed.Add half of dry mixture to creamed butter. With the mixer running, slowly add cream. Add the remaining dry mixture and mix until just incorporated.Turn dough out onto a clean working surface. Divide dough into two equal parts. Wrap in plastic wrap and chill in the fridge for at least 1 hour (up to overnight).Filling: While the dough is chilling, make apple cinnamon filling. Place chopped apples, brown sugar, sugar, ground cinnamon, and lemon juice in a medium sauce pot over medium heat. Stir to combine until sugar dissolves. Let simmer until apples are soft and tender, about 10-15 minutes. Strain apples, reserving liquids. Transfer apples to a food processor. Add 1 Tbsp of reserved liquids. Pulse until mixture resembles jam. Add additional reserved liquids (1/2 Tbsp at a time) until mixture resembles thick jam. let cool to room temperature before filling the pop tarts. Alternatively, transfer to an airtight container and let chill in the fridge until ready to use.Egg Wash: Whisk together egg, water, salt, and cream. Set aside.Once dough has chilled, remove one piece of dough from fridge. Roll to 1/4-inch thickness on a lightly floured surface. Cut dough into rectangles 3×5 inches in size. Repeat with second dough. Press and knead together scraps and roll dough out again, until you end up with 20 rectangles (10 tops and 10 bottoms).Spoon a rounded 1 ½ tablespoons of apple cinnamon filling into the center of 10 rectangles. Spread filling leaving a clean frame around the filling for sealing the edges of the pop tart. Lightly brush egg wash along the clean frame. Place the remaining rectangles over the filled rectangles. Line up the edges of the top and bottom piece, then press the edges to seal. Be careful not to overfill the pop tarts.Place pop tarts on a parchment lined baking sheet. Freeze pop tarts for at least 1 hour until solid.Preheat oven to 350℉. Lightly brush the tops of the pop tarts with egg wash. Bake for 10 minutes, rotate pan, and continue baking for another 10 minutes until pop tarts are golden brown in color. Let sit in baking sheet for 3-5 minutes before transferring to a wire rack to cool to room temperature.To make cinnamon glaze: whisk together confectioners’ sugar, vanilla, ground cinnamon, and milk until smooth. Let glaze sit for 5 minutes to slightly thicken. Drizzle glaze over cooled pop tarts. Garnish with sprinkles, if desired. Serve at room temperature or microwave for a couple seconds to warm up. NotesStore leftovers in a covered container at room temperature for up to three days. These apple cinnamon pop tarts taste great at room temperature. But if you really must eat them warm, a couple seconds in the microwave should do the trick. NutritionCalories: 656kcal | Carbohydrates: 107g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 536mg | Potassium: 187mg | Fiber: 3g | Sugar: 66g | Vitamin A: 791IU | Vitamin C: 3mg | Calcium: 113mg | Iron: 3mg Author: Maryanne Cabrera Course: Breakfast, SnackCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Millie | Add A Little says: October 8, 2014 Love the sweet warming sound of apple and cinnamon! Reply
Maryanne Cabrera says: October 9, 2014 Thanks Millie! During this time of year, I’m all about cinnamon!
GuRLiee says: October 8, 2014 I have to say that I have tried several of your recipes and they ALWAYS turn out. I think our tastes are simpatico as there is rarely a recipe you post that I don’t drool over and have to make. I love the painstakingly accurate processes you describe in your directions. Usually I am just an observer and not a commenter but I just wanted you to know how much I appreciate your recipes, at least my mouth appreciates them, my behind……not so much, and this one looks like another winner. Reply
Maryanne Cabrera says: October 9, 2014 THANK YOU so much! You have no idea how much your comment means to me. I really appreciate you visiting my site and trying out my recipes :) xoxo
Sarah @ SnixyKitchen says: October 8, 2014 Oh man – I can’t remember the last time I had pop tarts, but you’re selling me with the promise of apple & cinnamon. AND THOSE SPRINKLES – seriously – you have the best toppings. Also, if you figure out how to make gushers from scratch, I’m pre-ordering a year’s supply. Reply
Maryanne Cabrera says: October 9, 2014 I’m a sprinkles hoarder. Alex said it was about time I started using them up. lol I’m working on the gushers. I saw a kid eating a pack at the park and I got a little jealous. Okay, I’ll add you to the list ;)
Alex says: October 8, 2014 These are amazing; I ate 80% of the entire batch over the course of a week. Looking forward to the next time Little Epicurean makes them again! Reply
Maryanne Cabrera says: October 9, 2014 You ate more like 95%. I’m looking forward to when YOU make them for ME. :)
Elizabeth @ SugarHero.com says: October 8, 2014 I love baking makeovers! Pop Tarts were one of my favorites as a kid too–brown sugar cinnamon? Come to mama! These sound so, so awesome, and I love the gold sprinkles on top too! Reply
Trang says: October 9, 2014 Oh my gosh! These actually look like the one from the box! Totally awesome! Apple cinnamon is a great flavor for Fall too. Loving these. Reply
Carla (@charliesue) says: October 11, 2014 I’ve seen homemade pop tart recipes before, but this is certainly the first one I’ve ever wanted to legitimately try. So pretty too!! I will let you know how it goes! Reply
Sarah | Savoring Spoon says: October 14, 2014 Yum, pop tarts! I loved these growing up, great to see a cinnamon apple version :) Reply
Maryanne Cabrera says: October 15, 2014 They used to make an apple cinnamon version, but I think it has been discontinued.
Pam says: May 14, 2020 Can these be frozen overnight and baked the next day? You mention an hour for freezing after assembly… Thanks!! Reply
Maryanne Cabrera says: May 15, 2020 Yes, you can freeze it overnight and bake the following day. If freezing for more than one hour, be sure to cover the dough so it doesn’t take on any unwanted flavors from the freezer.
Pam says: May 15, 2020 Hi again! Just started the process and this dough is quite dry. Seems as if it will like crack or break apart while rolling out. I have formed (as best I could) two 500gr dough disks and placed them in the fridge. Praying I can actually roll this out properly. I’ve made a few doughs, mostly for galettes and it’s harder to work with than them. Any advice? Doesn’t appear anyone has made these so far from the comments… Reply