This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.
I am one of those people who never ate breakfast for years. It just wasn't my thing even though I would wake up early and do a million things. After I started working at a school I began eating just a little bit for breakfast. I prefer sweet things like pancakes or a cinnamon roll or fruit. On occasion I would eat a bowl of dry cereal or a piece of toast.
One of the things I would have as a treat was a Pop Tart. It wasn't anything I would seek out but there's something about a toasty, sweet Pop Tart that was perfect on a weekend morning. It was almost like I was eating dessert for breakfast and I was ok with that.
I haven't had a Pop Tart in years but I do serve them to the kids at school whenever we have a delay and don't have breakfast. While I still think having one every once in a while is fine, I find that they are overly sweet. Since I would still like to have one at times I decided to make my own.
My first thought was to use puff pastry but then I realized that would be more like making a toaster strudel. While I could make my own dough the easiest way to go was to simply buy refrigerated pie crust dough.
I am all about apples and cinnamon for breakfast so I made an Apple Pie Pop Tart. I rolled out the pie dough and cut each one into 6 pieces so that I would have 6 total Pop Tarts. Then I started on the filling.
I wanted the apples to be thin slices but I didn't want to chop them all by hand because I knew they wouldn't be the same size. I ended up using my Deiss Kitchenware apple slicer and corer. I used it to cut two apples into eight pieces and to remove the core. Then I took each of the pieces and sliced them into four pieces. This resulted in a uniform apple slice that was perfect for what I was looking for.
I cooked the apples with brown sugar and spices then whisked in some flour to thicken it up. I placed a bit of the filling on half of the pie crust dough rectangles and then put the other half of the pie crust dough on top. Using a fork I crimped the two pieces together to form the Pop Tart.
After they came out of the oven I let them cool completely. I mixed up an easy cinnamon glaze and then used Fresh April Sprinkles Birthday Party Sprinkle Blend to give them a fun look that I know kids will love.
These Pop Tarts are seriously amazing. The crust is buttery and flaky while the inside tastes like homemade apple pie. The glaze adds a hint of spice and the sprinkles add a bit of fun. I can honestly say I won't be going back to store bought Pop Tarts again! These were easy enough to make and last several days so I can make them on the weekends and enjoy them for breakfast during the week.
Pro Tips & Substitutions:
- You can make the apple filling up to 2 days in advance and refrigerate it until you are ready to make the pop tarts.
- Not a fan of apples? Substitute peaches instead! Simply peel the peaches, remove the pit, and chop into pieces.
- Once the pop tarts have cooled place the wire rack they cooled on over top of a baking sheet before pouring on the glaze. This will catch any glaze that drips down and you will have less mess to clean up!
- 2 refrigerated pie crust dough
- 2 T. butter
- 3 apples
- ⅓ c. brown sugar
- 1 t. cinnamon
- 1 t. salt
- ½ c. flour
- 1 c. powdered sugar
- 2 T. milk
- 1 t. vanilla
- 1 t. cinnamon
- ¼ c. sprinkles
- Lay out both pie crusts. Trim the edges so you have a rectangle.
- Using a pizza cutter (or knife) cut the rectangles in half from side to side then cut from top to bottom to make 6 total pieces on each. This will allow you to make 6 pop tarts.
- Prepare the apples the peeling them. Then using an apple slicer/corer cut each apple into 8 pieces. Take each of those pieces and cut it in half lengthwise, then half again so you have 32 slices per apple.
- Preheat the oven to 350 degrees.
- Place 6 of the pie pieces on a large cookie sheet sprayed with cooking spray.
- Melt the butter in a medium sauce pan over medium heat. Add the apples and cook for 2-4 minutes or until they begin to soften.
- Add the brown sugar and cinnamon and continue cooking for 5 minutes.
- Remove from heat and stir in the salt and flour until well combined. Pour into a bowl and refrigerate for 10 minutes.
- Place 2 tablespoons of filling on top of each of the pie crust rectangles on the baking sheet leaving a quarter inch edge on all sides.
- Brush the quarter inch edges with water and top with the remaining 6 pie crust rectanlges. Press the edges shut to seal.
- Use a fork and crimp the edges to make them pretty.
- Bake for 35-45 minutes or until the pop tarts are golden.
- Remove from oven and cool completely.
- To make the glaze mix all ingredients in a small bowl until combined.
- Spoon over top of the cooled pop tarts and sprinkle with the sprinkles. All to rest 15 minutes before eating.
A Hezzi-D Original recipe
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Thursday #SpringSweetsWeek Recipes
- Apple Pie Pop Tarts by Hezzi-D's Books and Cooks
- Banana Pecan Muffins by Jen Around the World
- Butterscotch Sheet Cake by Pastry Chef Online
- Carrot Cake Scones with Maple Cream Cheese Frosting by Blogghetti
- Chocolate Covered Strawberry Cake Roll by A Kitchen Hoor's Adventures
- Chocolate Crackles by A Day in the Life on the Farm
- Frosted Mocha Brownies by Cheese Curd In Paradise
- Homemade Cinnamon Pecan Granola by Simply Inspired Meals
- Low-Carb Creme Brulee by Art of Natural Living
- No Bake Banana Cream Pie with Pecan Crust by Strawberry Blondie Kitchen
- Orange Pecan Torte by That Recipe
- Pecan Pralines by Karen's Kitchen Stories
- Raspberry Almond Cold Brew Latte by The Baking Fairy
- Strawberry Poptarts by Cookaholic Wife
- Strawberry Rhubarb Sweet Rolls by Kate's Recipe Box
- Sweet and Salty Easter Snack Mix by Sweet Beginnings