9/16/2023 0 Comments Apple cinnamon pop tarts![]() ![]() ![]() ![]() Place the tines of the fork about ¼” in from the edge of the pop-tart and press down to seal the 2 pieces of dough together. How do you crimp the edges of the pop-tarts?Ī simple fork works great for this. One large can should be plenty but I recommend chopping it in a food processor so you have smaller, bite-sizer pieces of apple. If you want to make these super quick, you can swap a can of apple pie filling for the homemade apple cinnamon filling. Can I use store-bought apple pie filling? Follow the package directions for softening the dough then roll each pie crust out to make them slightly thinner. For eight 3” x 5” pop-tarts you will most likely need 2 packages of the refrigerated store-bought stuff. I recommend making the pie dough from scratch because it is so quick and easy but if you’re in a pinch, store-bought works just fine. You can pop these back in the oven for a few minutes to crisp them up a bit but the glaze will melt. If you’re keeping them longer, store them in an airtight container in the fridge for 2-3 days. That flaky, buttery crust just isn’t the same after the first day. These pop-tarts are best enjoyed the same day they are baked. Be sure to let the pop-tarts cool completely or the glaze will melt all over. I prefer a pretty thick, spreadable glaze but if you want a thinner glaze, just add a little more milk. If it’s too thin, let it sit for a few minutes. Keep that in mind when adding milk to get the desired consistency. The glaze thickens as it sits so if you make it too far in advance, you may need to add more milk. Make the glaze while the pop-tarts cool.You’ll also chill the assembled pop-tarts for about 30 minutes before baking to give the dough time to rest and for the butter to firm up. This is why it’s so important to chill the dough overnight, or at least for a couple of hours before rolling it out. If at any point the dough becomes too difficult to work with, just pop it on a sheet pan and place it in the fridge for 10-15 minutes. The key to any pie or pastry dough is to not let it get too warm, otherwise, the butter will start to get soft making the dough hard to work with. You can even make the cream cheese filling ahead of time and refrigerate it overnight, but make sure to bring it to room temperature before assembling the pop-tarts, so you can easily spread it. I recommend making the pie dough and the apple filling the day before. You want your pop-tart pastry dough to rest in the fridge (ideally overnight) and the apple cinnamon filling to cool completely before assembling. There is some waiting time involved in this recipe. A Granny Smith would be a good choice if you prefer a less sweet and more tart apple. I would recommend choosing an apple that you like for snacking. Honeycrisps are my absolute favorite so that’s what I use. Be sure to drizzle the water slowly and only add as much as needed to form a dough. I measure out ¼ cup of cold water, add several ice cubes, then when I’m ready to add the water to the dough, strain out the ice cubes and measure ¼ cup of the water. This recipe calls for ¼ cup of ice water, although you may not need to use the entire amount. Along with the cold butter, we want to use ice cold water in the pie dough to help keep that butter firm. Cold butter can make or break your pie dough so don’t skip this! If you find that it’s getting too soft, you can even pop it in the freezer for 10-15 minutes. I like to cut my cold butter into cubes and then stick it back into the fridge until right before it needs to be added to the food processor. You want it to be very cold and cut into small cubes. The temperature of the butter that goes in the dough is most important. There is butter in the pop-tart dough, the apple filling, and the glaze. You never want to pack down your flour when using a measuring cup and this “fluffing” method will give you the closest results to using a scale. If you don’t have a kitchen scale, be sure to fluff your flour up with a spoon then scoop it into your measuring cup, and scrape the excess off with a knife. This is far more accurate since a cup of flour could actually be a different weight every time. I always highly recommend using a kitchen scale to weigh your ingredients when baking. Regular ol’ all-purpose flour is all you need for this recipe but it is crucial how you measure this because too much or too little flour in pie dough can make all the difference. The ingredients for these apple cheesecake pop-tarts are pretty straightforward and you probably have most of them on hand, but let’s go over a few that require a bit more detail. ![]()
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