Cinnamon Apple Pop Tarts

These Cinnamon Apple Pop Tarts are made with a buttery, flaky crust, homemade apple butter, and topped with a delicious apple cider glaze. Better than store-bought and packed with all the flavors of childhood nostalgia.

Cinnamon Apple Pop Tarts are little handheld breakfast pies that are perfect for enjoying on the go or savoring slowly with your morning tea or coffee. Their all-butter crust, gives them an incredibly flaky texture, with just the right amount of sweetness, and loaded with apple flavor.

For more delicious apple recipes, be sure to check out my Apple Crumble Cheesecake, Apple Crumble Tart, Strawberry Apple Pie, and Apple Tea Cake.

Why You Will Love These Homemade Pop Tarts

• Incredibly flaky- These pop tarts are made with an all-butter crust which bakes up crisp and incredibly flaky. If you’re crammed for time, you can also use store-bought pie dough.
• Delicious apple filling- The filling is made with fresh apples and all your favorite fall spices, coming together in just 30 minutes.
• Bold cinnamon flavor- Every bite of this pop tart is infused with warm cinnamon.
• Make ahead- You can prepare everything in advance, from the dough to the filling, making it easy to enjoy these pop tarts whenever you like.
• Decadent glaze- The apple cider glaze adds a sweet, glossy finish we’re all familiar with.

Choosing The Perfect Apple

Since the apples will be pureed for the filling, you can focus on selecting varieties with great flavor, rather than their texture. Here are a list of some of my favorite apples to cook and bake with.

• Honeycrisp- I use these a lot in my baking. Their crisp, juicy and have a wonderful mix of sweetness and a hint of tartness.
• Fuji- These apples are sweet and refreshing. They’re great for eating fresh or cooking, baking or adding into salads.
• Granny Smith- These apples are more on the tart side, which sometimes comes in handy to help balance out the sweetness in desserts. They also hold their shape well during baking, making them a good choice for pies and other baked goods.
• Braeburn- These apples are ideal for both eating fresh and baking, since they maintain their shape and don’t release a lot of liquid. They have a combination of sweet and tart flavors with a crisp texture.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Flour- My go to flour for baking is all purpose flour. Spoon and level your flour into your measuring cup. This prevents the flour from becoming compacted, which can affect the overall texture of your pie dough.
• Butter- I use unsalted butter so I can control the salt content. Make sure the butter is well chilled before you mix the dough.
• Ice water- Yes, it needs to have ice. Using ice water is important for making pie dough because it helps create a tender and flaky crust.
• Sugar- Granulated sugar not only helps sweeten the pie dough, but also makes it more tender.
• Brown sugar- Adds a natural sweetness and rich flavor to the apple filling. If you do not have any on hand, you can also substitute with white granulated sugar or maple syrup.
• Spices- Cinnamon, nutmeg and clove. You can adjust the amount based on personal preference.
• Apples- You can use a mix of sweet and tart apples, such as Honeycrisp, Braeburn, or Granny Smith.
• Powdered sugar- Make sure to sift to get out any clumps so you have a smooth icing.
• Apple cider- This adds an extra layer of apple flavor. You can also use pressed apple juice.

Step By Step Instructions – All Butter Pie Dough

Here are the directions on how to make and bake this apple pop tart recipe.

STEP 1: Prepare butter.  Cut butter into small cubes and place inside the freezer until you’re ready to mix dough.

STEP 2: Mix dry ingredients. In the stand mixer bowl, combine the flour, sugar, and salt.

STEP 3: Cut in the butter. Add the cold butter cubes to the bowl. Use the paddle attachment on low speed to mix until the mixture resembles coarse crumbs with pea-sized pieces of butter.

STEP 4: Add the ice water. With the mixer on low speed, gradually add the ice water. Mix just until the dough starts to come together. The dough should come together when you press it between your fingers. It should not be wet.

STEP 5 : Chill the dough. Divide the dough in half, then shape each half into a disc. Wrap the dough in plastic and refrigerate for 2 hours or overnight.

How To Make A Quick and Easy Apple Butter

STEP 1: Prepare the apples. Peel, core and chop the apples into small pieces. You can also leave the skins on if you’d like.

STEP 2: Cook the apples. In a large saucepan, combine the chopped apples, butter, brown sugar, apple cider, cinnamon, nutmeg and clove. Cook over medium heat, stirring occasionally, until the apples are soft, about 10 minutes.

STEP 3: Blend the apples. Spoon the apples inside a blender or food processor. Blend the apples until the mixture is completely smooth, without any large chunks of apples remaining.

STEP 4: Make the apple butter. Return the pureed apple mixture to the pan. Reduce the heat to low and simmer the apple mixture, stirring frequently, for about 10-15 minutes, or until it thickens to a spreadable consistency. Then, remove from heat and allow the mixture to cool completely before using.

Assemble The Apple Pop Tarts

STEP 1: Roll and fill. On a lightly floured surface, roll each disc into a 9×12-inch rectangle. Transfer one sheet to a parchment-lined baking sheet and evenly spread the apple mixture over the dough, leaving a 1/2-inch border around the edge. Brush the edges with egg wash.

Then, lay the other half of the dough over the filling and seal by using a fork to crimp the edges. Then, poke the top with a few holes to allow the steam to escape. Wrap the baking sheet with plastic wrap and place in the refrigerator for 1 hour.

STEP 2: Bake. Preheat oven to 350℉. Then, brush the top of the pop tart with egg wash. Bake for 25-30 minutes or until the crust is golden brown. Remove from the oven and allow to cool while you make the glaze.

STEP 3: Make the glaze. In a small bowl, combine the powder sugar, apple cider and cinnamon. Whisk until smooth. Then, spread the icing over the pop tart. Let the icing sit for a few minutes, before sprinkling with cinnamon sugar. Allow the pop tart to set for 1 hour before cutting.

Expert Baking Tips

Use cold ingredients. The key to making a flaky crust is to use cold ingredients. I like to cut my butter into cubes and then place it back inside the freezer while I measure out the remaining ingredients. Also, make sure to use ice water, not just cold refrigerator water.

Do not over mix the dough. Mix the dough just until it comes together. Over-mixing can develop gluten in the flour, which can make the crust chewy and tough instead of light and flaky. You can test the dough by pinching a small amount together between your fingers. If it sticks together, it’s ready. If it falls apart, add an extra tablespoon of water.

Make ahead. If you have time, I suggest making the pie dough the night before. This allows the dough to rest and the butter to harden which helps the dough maintain its structure when baked. Let the dough sit on the counter for 20-30 minutes to soften before rolling out.

Seal properly. Make sure to seal the edges of the pop tart well so the filling doesn’t ooze out when baked. Before you add the top piece of dough, brush the edges with egg wash. Then, use your fork to crimp and seal.

Frequently Asked Questions