Introduction

Start your morning with a nostalgic treat by making these Apple Cinnamon Breakfast Pop Tarts at home. They are filled with a warm, cinnamon-spiced apple filling and topped with a sweet glaze, perfect for a cozy breakfast or snack.

Apple Cinnamon Breakfast Pop Tarts Recipe - Recipe Image

Ingredients

2 standard pie crusts (store-bought or homemade)
3-4 firm, slightly tart apples (Granny Smith, Honeycrisp, or Fuji)
Granulated sugar (to taste)
Light brown sugar (optional, to taste)
Ground cinnamon (to taste)
Fresh lemon juice (a splash)
Cornstarch (for thickening)
Powdered sugar (for glaze)
Milk (any type, for glaze)
Vanilla extract (for glaze)
Ground cinnamon (for glaze)

Instructions

Step 1: Peel, core, and dice the apples into small pieces. In a medium saucepan, combine the diced apples, granulated sugar, brown sugar (if using), cinnamon, and lemon juice. Cook over medium heat for 8-10 minutes until the apples soften slightly.
Step 2: In a small bowl, whisk together the cornstarch with 1-2 tablespoons of cold water to create a slurry. Stir this into the apple mixture and cook for another 1-2 minutes until thickened. Remove from heat and let cool completely.
Step 3: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Unroll the pie crusts on a floured surface and cut into rectangles about 3×4 inches.
Step 4: Place half of the dough rectangles on the baking sheet. Spoon 1 to 1.5 tablespoons of cooled apple filling onto the center of each, leaving a border.
Step 5: Moisten the edges of the filled rectangles with water, then place a second rectangle on top. Press down to seal and use a fork to crimp the edges.
Step 6: Prick the tops of each pop tart with a fork to create vents. Bake for 15-18 minutes until golden brown. Transfer to a wire rack to cool.
Step 7: Whisk powdered sugar, milk, vanilla extract, and ground cinnamon to make the glaze. Drizzle or spread over cooled pop tarts and let set for 10-15 minutes before serving.

Tips & Variations

Use tart apples like Granny Smith for a balanced sweetness and slight tang in the filling.
To make a dairy-free glaze, substitute milk with almond or oat milk.
Try adding a pinch of nutmeg or ground cloves to the apple filling for extra warmth.
If you prefer a softer crust, brush the top crust with melted butter before baking.

Storage

Store the pop tarts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in a toaster oven or conventional oven at low heat until warmed through. Avoid microwaving to keep the crust crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pop tarts ahead of time?

Yes, you can assemble the pop tarts and store them in the refrigerator before baking. Bake them fresh when you’re ready to enjoy for the best texture.

Can I freeze the pop tarts?

Absolutely. Freeze unbaked pop tarts on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Apple Cinnamon Breakfast Pop Tarts Recipe

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These Apple Cinnamon Breakfast Pop Tarts are a delightful homemade treat perfect for a cozy morning. Made with flaky pie crust and a sweet-spiced apple filling, then topped with a cinnamon vanilla glaze, they bring the classic flavors of apple pie into a convenient, handheld breakfast pastry.

Author: Bella
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 8 pop tarts 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the Pie Crust

2 standard pie crusts (store-bought or homemade)

For the Apple Filling

3–4 firm, slightly tart apples (Granny Smith, Honeycrisp, or Fuji), peeled, cored, and diced
Granulated sugar, to taste (approximately 1/4 to 1/3 cup)
Light brown sugar, optional, to taste (about 2 tablespoons)
Ground cinnamon, to taste (about 1 teaspoon)
Fresh lemon juice, a splash (about 1 teaspoon)
Cornstarch, 1 tablespoon (for thickening)
Cold water, 1-2 tablespoons (to make slurry)

For the Glaze

Powdered sugar, 1 cup
Milk (any type), 2-3 tablespoons
Vanilla extract, 1/2 teaspoon
Ground cinnamon, 1/4 teaspoon

Instructions

Prepare the Apple Filling: Peel, core, and dice the apples into small pieces. In a medium saucepan, combine the diced apples with granulated sugar, optional brown sugar, ground cinnamon, and a splash of fresh lemon juice. Cook over medium heat for 8-10 minutes until the apples soften slightly, stirring occasionally to prevent sticking.
Thicken the Filling: Whisk cornstarch with 1-2 tablespoons of cold water to make a slurry. Pour the slurry into the apple mixture while stirring constantly. Cook for another 1-2 minutes until the filling thickens. Remove from heat and allow it to cool completely.
Roll Out and Cut the Dough: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. On a floured surface, unroll the pie crusts and cut them into rectangles approximately 3 by 4 inches in size.
Assemble the Pop Tarts: Lay half of the dough rectangles on the prepared baking sheet. Spoon 1 to 1.5 tablespoons of the cooled apple filling onto the center of each rectangle, leaving a border around the edges.
Seal Them Up: Moisten the edges of the filled dough rectangles with a little water. Place the remaining dough rectangles on top, aligning the edges, and press down gently to seal. Use a fork to crimp the edges firmly to prevent filling from leaking during baking.
Vent and Bake: Prick the tops of each assembled pop tart with a fork to create vents that allow steam to escape. Bake in the preheated oven for 15-18 minutes or until the crusts turn golden brown. Transfer the pop tarts to a wire rack and let cool completely.
Prepare and Glaze: In a small bowl, whisk together powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. Drizzle or spread the glaze evenly over the cooled pop tarts. Allow the glaze to set for 10-15 minutes before serving.

Notes

Using tart apples like Granny Smith ensures a nice balance of sweetness and acidity.
If the filling is too watery, add a bit more cornstarch slurry to thicken it.
You can experiment with other fillings such as berries or pumpkin for variety.
For a dairy-free glaze, substitute milk with almond or oat milk.
Store leftover pop tarts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: apple cinnamon pop tarts, homemade pop tarts, breakfast pastries, apple filling, cinnamon glaze