These apple pop tarts combine a buttery flaky pie crust with a perfectly spiced apple filling, creating a delicious sweet treat that's easy to make at home with simple ingredients.
Jump to:
I made these apple pop tarts ahead, froze them, and popped them in the oven the morning of—served warm, they were a total hit. Everyone thought they were from a bakery.
- Kandice L.
Bailey's Thoughts ...
Let me tell you, these apple pop tarts are a little project, but so worth it. Think buttery, flaky pie crust, perfectly spiced apple filling, and that sweet glaze on top—basically, everything you love about an apple pie, just in a handheld version. They’re great for breakfast, snacks, or those moments when you just want to impress yourself (and everyone else).
Yes, they take a little time, but making pastry from scratch? We’re doing it. The dough is easier to work with than you think, and for the apple, I just threw it in the food processor, but a box grater or even a mandoline will do the trick. Not an apple fan? Swap it out for strawberry, chocolate, or blueberry. Whatever works.
Want to make life easier? Use a store-bought pie crust, and no one will know. You can even freeze them—just assemble, freeze, and pop them in the oven with an egg wash when you're ready. And if you’re a perfectionist (hi, me too), grab a cookie cutter to get those perfect little shapes.
-Bailey
PS – If you're in the mood for a homemade breakfast but want something quicker, my homemade protein blueberry muffins are a great grab-and-go option that still feel like a treat!
Ingredients
Prepared Pie Crust Dough: You can use store-bought pie dough for convenience, or follow the instructions in the recipe card to make your own flaky pie crust from scratch. Either option works beautifully for this recipe.
Apple: One medium apple, shredded using a food processor, box grater, or mandoline. A tart variety like Granny Smith adds a nice contrast to the sweetness of the filling, while a sweeter apple, such as a red variety, will create a milder, more dessert-like flavor. I personally used a Honeycrisp apple
Brown Sugar: Light brown sugar is best for a subtle sweetness that complements the apple filling, but dark brown sugar works too if that’s what you have on hand—it'll just add a bit more richness.
Ground Cinnamon: A must-have for that warm, classic apple spice flavor—don’t skip it!
Lemon Juice: Helps brighten the flavors and keeps the apple from browning too quickly. Fresh-squeezed is best, but bottled works too.
Cornstarch: Thickens the apple filling to ensure it stays put inside the pop tarts and doesn’t leak out during baking.
Egg: Lightly beaten to create an egg wash, giving the pop tarts a beautifully golden, glossy finish.
Milk: Combined with the egg for the egg wash, helping achieve even browning.
Powdered Sugar: Used to create a simple, sweet glaze that adds the perfect finishing touch.
Milk (for Glaze): A little milk helps thin the powdered sugar into a smooth, drizzle-worthy consistency.
Vanilla Extract: Use pure vanilla extract for the best flavor, but imitation is a fine substitute if needed
Homemade or Store-Bought Pie Crust?
Honestly, you can’t go wrong with either. If you’ve got the time, making your own pie dough is 100% worth it—flaky, buttery, and just a little more special. Plus, you know exactly what’s going into it.
But let’s be real, sometimes you just need things to be easy. A good store-bought pie crust will still get you that golden, flaky goodness with way less effort. No shame in the shortcut game.
Bottom line? Whether you go homemade or store-bought, these apple pop tarts are going to taste amazing.
Instructions: Homemade Apple Pop Tarts
- Prepare the pie crust by rolling it out on a lightly floured surface to an even thickness. Use a large rectangle cookie cutter to cut the dough into equal shapes, rerolling scraps as needed.
- Make the apple filling by shredding the apple and cooking it in a saucepan with brown sugar, cinnamon, lemon juice, and cornstarch until thickened. Let the filling cool completely.
- Place the cut dough shapes on a parchment-lined baking sheet. Spoon the cooled apple filling onto half of the pieces, leaving space around the edges.
- Place the remaining dough pieces on top of the filled ones. Press the edges of the pop tart down with your fingers to seal, then use a fork to crimp the edges for a decorative touch. Poke a few holes on top to allow steam to escape.
- Brush the tops with an egg wash to help create a golden, glossy crust, then bake on parchment paper covered baking sheet until golden brown.
- Prepare the glaze by whisking together powdered sugar and milk until smooth. Drizzle over the top of the pop tarts once they are cooled.
Top Tip
For perfectly sealed pop tarts, press the edges firmly with your fingers before crimping with a fork. This helps prevent the filling from leaking out during baking and ensures a clean, bakery-style finish.
Substitutions
Prepared Pie Crust Dough: Skip the homemade version and use store-bought pie crust for convenience. Store bought puff pastry can also be substituted.
Apple: Swap with fresh pears, which offer a similar texture and a slightly different but delicious flavor.
Brown Sugar: Substitute with 2 tablespoons granulated sugar mixed with ½ teaspoon molasses to achieve a similar flavor. If molasses isn't available, granulated sugar alone can work, but the flavor will be slightly less rich.
Ground Cinnamon: Replace with pumpkin pie spice in an equal amount, or use ½ teaspoon nutmeg and ¼ teaspoon allspice for a similar warming flavor profile.
Lemon Juice: Replace with an equal amount of orange juice for a slightly sweeter, citrusy flavor.
Cornstarch: Substitute with arrowroot powder or tapioca starch in a 1:1 ratio to achieve the same thickening effect.
Egg (for Egg Wash): Use milk or heavy cream as an alternative; they won't provide the same glossy finish, but they'll still help with browning.
Milk (for Egg Wash & Glaze): Water can work, but the glaze may be slightly thinner.
Powdered Sugar: If you don't have powdered sugar, you can simply skip the glaze. The apple pop tarts will still be delicious with their golden, flaky crust and sweet filling.
Vanilla Extract: Simply omit it—this recipe tastes great without it.
Variations
Gluten-Free: Gluten-Free: Substitute the prepared pie crust dough with a store-bought gluten-free pie crust for convenience and consistent results. If you'd prefer to make your own, look for a highly rated gluten-free pie crust recipe.
Dairy-Free: Dairy-Free: Substitute the prepared pie crust dough with a store-bought dairy-free pie version for a convenient and reliable option. If you'd prefer to make your own, look for a highly rated dairy-free pie crust recipe. For the egg wash and glaze, use plant-based milk.
Nut-Free: Already is!
Kid Friendly: Use fun-shaped cookie cutters to make the pop tarts more appealing, such as stars or hearts. Let kids help with filling and decorating to make it a fun, hands-on activity. Reduce the cinnamon for a milder flavor.
Pop Tart Party: Double or triple the recipe and bake in batches. Freeze unbaked pop tarts in a single layer, then bake straight from frozen with an egg wash when ready to serve. Offer a variety of fillings to please different tastes.
Strawberry Filling: Replace the apple filling with a mixture of 1 cup finely diced strawberries, 2 tablespoon sugar, 1 teaspoon lemon juice, and 1 tablespoon cornstarch. Cook until thickened and let cool before using.
Chocolate Filling: Swap the apple filling for chocolate hazelnut spread or a mixture of melted chocolate chips with a splash of milk. Sprinkle a pinch of salt on top before baking for extra flavor.
Storage
Make Ahead: Assemble the pop tarts up to 2 days before baking. Place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and store in the refrigerator. Brush with egg wash just before baking for the best golden finish.
Leftover Storage: Once baked, store leftover pop tarts in an airtight container at room temperature for up to 3 days. The crust may soften slightly, but they will still taste delicious.
Reheating: Reheat in a preheated oven at 350°F for 5–7 minutes to restore the crust’s crispness and warm the filling. Avoid microwaving, as it can make the crust soft and chewy.
Freezing: To freeze, assemble the pop tarts and place them on a baking sheet in a single layer until solid. Transfer to a freezer-safe airtight container and freeze for up to 3 months. When ready to bake, brush with egg wash and bake from frozen, adding a few extra minutes to the baking time.
FAQ: Homemade Cinnamon Apple Pop Tarts
This can happen if the edges aren’t sealed properly. Be sure to press the edges firmly with your fingers before crimping with a fork. Also, avoid overfilling the pop tarts.
Yes, homemade pop tarts can be air-fried at 350°F for 8-10 minutes until golden brown. Be sure to check frequently to avoid overcooking.
Make sure the apple filling is completely cool before assembling the pop tarts. Also, avoid using too much liquid in the filling.
Recipe
Homemade Frosted Apple Pop Tarts
- Total Time: 1 hour
- Yield: 8-10 Pop Tarts 1x
Ingredients
For the Homemade Pie Crust (makes two 9-inch crusts):
- 2 ½ cups (315g) all purpose flour
- 1 tsp (5g) salt
- 1 tsp (4g) sugar
- 1 cup (226g) unsalted butter, cold and cubed
- 6-8 tablespoon (90-120ml), ice water
For the Apple Filling:
- 1 medium apple, peeled and shredded using a food processor (a box grater can be used if a food processor is unavailable)
- 2 tbsp (25g) brown sugar
- 1 tsp (2g) ground cinnamon
- 1 tsp (5ml) lemon juice
- 1 tbsp (8g) cornstarch
- 1-2 tablespoon (15-30ml) water (if needed)
For the Egg Wash:
- 1 egg, beaten
- 1 tbsp (15ml) milk
For the Glaze:
- ¾ cup (90g) powdered sugar
- 1 tablespoon milk (start with ½ tablespoon and add more as needed)
- ¼ tsp (1ml) vanilla extract
Instructions
Make the Crust
-
In a large bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon (5g) salt, and 1 teaspoon (4g) sugar until well combined.
-
Add 1 cup (226g) unsalted butter, cold and cubed, and use a pastry cutter or food processor to blend until the mixture resembles coarse crumbs, with pea-sized bits of butter remaining.
-
Gradually add 6-8 tablespoon (90-120ml) ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overwork the dough.
-
Divide the dough into two equal portions, shape them into discs, flatten slightly, and wrap tightly in plastic wrap.
-
Refrigerate the dough for at least 1 hour (or up to 2 days) to allow the butter to firm up and the gluten to relax.
Make the Filling
-
Peel and shred the 1 medium apple using a food processor with the shred attachment (a box grater works as well).
-
In a small saucepan over medium heat, combine the shredded apple, 2 tablespoon (25g) brown sugar, 1 teaspoon (2g) ground cinnamon, 1 teaspoon (5ml) lemon juice, and 1 tablespoon (8g) cornstarch.
-
Add 1-2 tablespoon (15-30ml) water if needed to prevent sticking. Cook for 5-7 minutes, stirring occasionally, until the apples soften and the mixture thickens. Allow mixture to cool for a few minutes.
Assemble and Bake the Pop Tarts
-
Preheat oven to 375°F and line a baking sheet with parchment paper.
-
Roll out the pie crust on a lightly floured surface to about ⅛-inch thickness.
-
Use a large cookie cutter to cut the dough into equal shapes such as rectangles, hearts, circles, or squares to ensure the top and bottom pieces match perfectly. You can reroll the dough scraps to get as many pop tarts as possible. This recipe typically yields about 9 pop tarts, but the final count will depend on the size of your cookie cutter.
-
Place a spoonful of apple filling onto half of the shapes, leaving a ½-inch (12mm) border around the edges.
-
Place the remaining shapes on top and press the edges down firmly with your fingers to ensure a good seal before using a fork to create a decorative edge. Poke a few holes on top with a fork to let steam escape.
-
Place pop tarts on a parchment-lined baking sheet and brush with an egg wash (1 beaten egg mixed with 1 tablespoon milk or water) for a golden, glossy finish. Bake for 18-20 minutes or until golden brown. Allow pop tarts to cool for 10 minutes while you make the glaze.
Make the Glaze
-
In a small bowl, whisk together ¾ cup powdered sugar, ½ tbsp milk and ¼ tsp vanilla extract. If icing is too thick, add additional milk ½ tablespoon at a time. If icing is too thin, add additional powdered sugar 1 tablespoon at a time.
-
Drizzle glaze over cooled pop tarts.
- Add sprinkles or a dash of cinnamon, if desired.
Notes
Yield: The number of pop tarts this recipe makes will depend on the size of your cookie cutter or how large you cut the dough. Smaller shapes will yield more pop tarts, while larger ones will produce fewer.
Make Ahead: Assemble up to 2 days in advance. Place on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate. Add egg wash just before baking.
Storage: Keep baked pop tarts in an airtight container at room temperature for up to 3 days. The crust may soften slightly but will still taste great. To reheat, warm in a 350°F oven for 5–7 minutes to restore some crispness. Avoid microwaving to prevent a chewy texture.
Freezing: Freeze unbaked pop tarts on a baking sheet, then transfer to an airtight container for up to 3 months. Bake from frozen with egg wash, adding a few extra minutes.
Gluten-Free: Gluten-Free: Substitute the prepared pie crust dough with a store-bought gluten-free pie crust for convenience and consistent results. If you'd prefer to make your own, look for a highly rated gluten-free pie crust recipe.
Dairy-Free: Dairy-Free: Substitute the prepared pie crust dough with a store-bought dairy-free pie version for a convenient and reliable option. If you'd prefer to make your own, look for a highly rated dairy-free pie crust recipe. For the egg wash and glaze, use plant-based milk.
Nut-Free: Already is!
Kid Friendly: Use fun-shaped cookie cutters to make the pop tarts more appealing, such as stars or hearts. Let kids help with filling and decorating to make it a fun, hands-on activity. Reduce the cinnamon for a milder flavor.
Pop Tart Party: Double or triple the recipe and bake in batches. Freeze unbaked pop tarts in a single layer, then bake straight from frozen with an egg wash when ready to serve. Offer a variety of fillings to please different tastes.
- Prep Time: 40
- Cook Time: 20
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Pop Tart
- Calories: 330
- Sugar: 10.2 g
- Sodium: 245 mg
- Fat: 19.2 g
- Carbohydrates: 35.7 g
- Protein: 4.2 g
- Cholesterol: 67.5 mg
Related
Looking for recipes like Homemade Apple Pop Tarts? Try these.
Pairing
These recipes would be delicious served with apple pop tarts.
Comments
No Comments