Pop-Tarts, Breakfast Toaster Pastries, Frosted Crisp Apple, Good Source of 3 B Vitamins, 13.5oz Box

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The cinnamon-infused frosting adds that extra spice to the whole pastry, and makes them irresistible! The filling is made with fresh apples and warm spices. It’s from scratch but only takes 20 minutes to make! The Honeycrisp apple is perfect for fall baking. The crisp texture, sweetness and hints of honey are all the characteristics that make it my favorite apple. Homemade Pie Dough Pop-Tart Dough: The pastry dough can be stored in the fridge for up to 5 days or in the freezer for up to 3 months. Using a wooden spoon, mix cold water 1 tablespoon at a time until it begins to form together into a ball (3 were fine for me). Roll dough onto a flat, floured surface and finish mixing with your hands until it forms one ball.

Apple tarts are best stored in an airtight container at room temperature. They will stay fresh for 2 to 3 days on the counter. If you need to store them any longer, switch them over to the refrigerator for up to two weeks. Hot Tip: Drizzling your tarts with condensed milk at the end is totally optional. It does make them lean on a sweet side. We love the extra sweetness around here, but feel free to omit if you like a little less sugar! Tips for Making the Best Apple TartsApple tarts are mini Apple pastries made with puff pastry, sliced apples and sugar. To elevate the simple flavors, we add sugar, lemon juice and sweetened condensed milk. Apple Tarts vs Apple Pie – What’s the Difference? Homemade Pop-Tarts are baking at its simplest. The pastry I use is my master recipe for pie crust (aka shortcrust pastry). It is easy to make by hand and yields you a lovely, buttery and flakey pastry. I use it for everything including my Lemon Meringue Pie and all of my Holiday Pies , like Pecan, Pumpkin and Apple. This is my go-to pie crust that also freezes well so keep a stash in the freezer for when you are busy. Homemade Apple Cinnamon Pop-Tarts Add more melted vegan butter to the tops and bake for 19-22 minutes or until the bottoms are golden brown. The ultimate fall breakfast treat, apple butter pop tarts use a simple pie crust recipe filled with a brown sugar apple butter filling and topped with apple glaze! You will want to place it on a flat, floured surface to mix together with your hands when it’s just about to come together.

Best of all, they can withstand heat. The apple will not easily turn to mush, unlike other varieties. For these cinnamon apple pop tarts, I partnered with Starr Ranch Growers to showcase their delicious Honeycrisp apples. Based in Washington, Starr Ranch Growers, is a group of multi-generational farming families who raise premium, wholesome conventional and organic fruit.

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This apple pie pop tarts post is sponsored by Crunch Pak , but all opinions are my own. Thank you for supporting the brands that support Wife Mama Foodie! These pop tarts are a staple treat in my house, and I love making them first thing in the morning to have with some coffee. I tested the recipe with homemade and store bought apple butter. You can use both just make sure whatever you use isn’t too runny. You can see the consistency of the apple butter I used for these in the photos, aim for something like that. If yours is a little more runny, just add an extra 1-2 tsp of flour.

Apple tarts are hand held pastries that are often served for breakfast or dessert. Thin slices of raw apple are placed right on top of the dough and baked to perfection in their most natural state. Move dough pieces to a lined baking sheet. Top with sliced apples. Optionally, drizzle with condensed milk.

Instructions

I suggest making the pop tart dough the night before you plan to bake. Pie dough needs time to rest, 30 minutes is the least amount of time I would refrigerate my dough before using it. Apple cider - A little is added to the apple slices as they cook down in a skillet and in the frosting for some extra apple flavor. You can also use apple juice or just water if needed. Store bought - I used store bought dough when I created this recipe to keep things simple. I have used the Pillsbury brand and the Dufour pie dough which uses palm oil for a dairy free and vegan option.