Description
Quick & Easy Apple Cinnamon Breakfast Pop Tarts!
Ingredients
Scale
- 2 sheets of store-bought puff pastry or pie crust
- 2–3 medium-sized apples (Granny Smith, Fuji, Honeycrisp, or Gala)
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- 1 tablespoon light brown sugar
- 1–2 teaspoons cornstarch or all-purpose flour
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1 egg (for egg wash, optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (dairy or non-dairy, for glaze)
- ½ teaspoon vanilla extract (for glaze)
- A pinch of cinnamon (optional, for glaze)
Instructions
- Prepare the Apple Cinnamon Filling: Peel, core, and dice the apples into small, uniform ½-inch pieces.
- In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the diced apples, granulated sugar, light brown sugar, ground cinnamon, and lemon juice.
- Cook, stirring occasionally, for 8-10 minutes, until the apples have softened but still retain a slight bite.
- In a small bowl, whisk together 1-2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this into the apple mixture and stir well.
- Continue to cook for another 1-2 minutes, stirring, until the mixture thickens.
- Remove from heat and transfer the filling to a shallow dish. Allow it to cool completely before using.
- Prepare the Pastry Dough: Unroll the puff pastry or pie crust on a lightly floured surface. If using homemade dough, roll it out to about 1/8-inch thickness.
- Trim the edges to create neat rectangles and cut into smaller rectangles, approximately 3×5 inches each.
- Assemble the Pop Tarts: Line a baking sheet with parchment paper and lay out half of the pastry rectangles.
- Spoon about 1-2 tablespoons of the cooled apple cinnamon filling onto the center of each pastry rectangle, leaving a ½-inch border.
- Whisk one egg with a tablespoon of water to create an egg wash. Lightly brush the edges of the pastry rectangles with the filling.
- Carefully place the remaining pastry rectangles on top, aligning the edges. Press down around the filling to seal.
- Crimp the edges with a fork and prick the top of each pop tart 3-4 times for steam vents.
- Bake the Pop Tarts: Preheat your oven to 375°F (190°C). Brush the tops with the remaining egg wash.
- Bake for 15-20 minutes, until the pastry is puffed and golden brown. Transfer to a wire rack to cool completely.
- Prepare and Apply the Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2-3 tablespoons of milk, and ½ teaspoon of vanilla extract until smooth.
- Once the pop tarts are completely cool, spoon or spread the glaze evenly over the tops.
- Sprinkle a pinch of extra cinnamon or decorative sprinkles on top before the glaze sets.
- Allow the glaze to set for about 15-20 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Pop Tart
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg