Apple Cinnamon Breakfast Pop Tarts Recipe
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.
- 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
