Pop-Tarts, Breakfast Toaster Pastries, Frosted Crisp Apple, Good Source of 3 B Vitamins, 13.5oz Box

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Now that I’m an adult, I still enjoy frosted pop tarts, but prefer to make my own version.As in, my recipe for flakey all butter pie dough filled with fall apple pie filling and topped with a cinnamon vanilla glaze. You can count on me to provide recipes that are easy to understand with easy to find ingredients that work every time! Crazy for Crust is a home to years of recipes that are sometimes savory but mostly sweet and always delicious!

Move dough pieces to a lined baking sheet. Top with sliced apples. Optionally, drizzle with condensed milk.Pop-Tart Pastry: In a food processor, pulse together the flour, sugar, and salt until combined. Add the cold cubed butter and pulse a few times, until the mixture resembles coarse crumbs and the butter chunks are pea-sized. Pop-Tart Dough: The pastry dough can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. Spread about 1 Tbsp of apple butter filling on half of the pieces, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the pop tart. Step 4 : Assemble the pop tart. Spread the apple butter on top of one of the rectangular pieces of dough, leaving about an inch around the edges. Carefully place the other rectangular piece of dough on top. I like to use the parchment paper to help guide the dough on top of the other piece of dough and then peel the parchment paper off the top. Use a fork to crimp the edges of the pop tart all around. This is what keeps the filling inside. Poke a few holes into the top layer of the pop tart so air has somewhere to escape in the oven.

Cut it into the dry ingredients using a pastry cutter or a fork, until it resembles a sandy texture. Use your pairing knife to cut off the rough edges to make one large rectangle out of your dough (you can save the extra dough to make something else. I made a galette with mine). Add 1/4 cup (60 g) apple butter (adjust amount if altering the default number of servings) and maple syrup (starting with the lesser amount) and pulse until the mixture comes together into a moist dough ball and there are no obvious streaks of flour. If it seems too dry and isn’t holding together when pressed between your fingers, add the additional tablespoon of maple syrup.Make the cream cheese filling. This filling is just 3 ingredients - cream cheese, powdered sugar, and vanilla. Cream it all together - that’s it. Make sure the cream cheese is at room temperature so your mixture is smooth and lump-free. This will also make it easier to spread onto the pop-tart dough. Step 5 : Add the frosting! First, make sure the pop tart has cooled down slightly before adding the frosting. It's okay if it's slightly warm but you don't want it piping hot or the frosting will melt. I personally like to wait until it's at room temperature. Slice your apples thin. Slice your apples thin to ensure that they bake through in the oven and give your tart a more delicate bite. Biting into a big hunk of raw apple ruins the vibe!

Make a batch for a special weekend treat or enjoy all week long by reheating in a toaster oven. They would also make a delicious and decadent dessert topped with Creamy Vegan Vanilla Ice Cream or Coconut Whipped Cream. More Apple Recipes Step 7: (Photo two above) Roll out second sheet the same as the first. Place the second crust over the bottom crust. Press the edges of the dough to seal the crusts together. Use a fork to crimp all the edges. Use a fork to poke holes throughout the top crust. I’ve used granulated sugar in the apple pie filling then sprinkled brown sugar on the pastry before spooning on the apples. Kitchen Tools for Making Pop Tarts In a small bowl, whisk together the powdered sugar, cinnamon, nutmeg, cloves, and apple cider until smooth.Apple tarts are best stored in an airtight container at room temperature. They will stay fresh for 2 to 3 days on the counter. If you need to store them any longer, switch them over to the refrigerator for up to two weeks. Absolutely! They freeze really well! After the frosting has dried, just place the pop tarts in a ziptop freezer bag and place in the freezer. Don’t forget to label them! Expert Tips: Storing: These pop-tarts are best enjoyed the same day they are baked. If you’re keeping them longer, store them in an airtight container in the fridge for 2-3 days. 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.