Homemade Apple Pie Pop-Tarts
 |
You know pie crust? That delicious, crusty thing holding all the good stuff together in a pie? I used to hate that stuff.
It’s bland, it’s boring, and it’s always kicked my butt every time I tried to make it.
Guess what?
I just mastered pie crusts. Delicious, tender, unbelievably flaky pie crust.
You’re going to master it, too, the minute you make this recipe. I seriously was so impressed with how simple the dough was to whip up.
I went with an apple pie filling this time around. The flaky, beautiful, tender dough was just screaming for some fresh apples and cinnamon sugar. Screaming for it, I tell you.
Now, if you are like me and don’t buy your kids Pop-tarts for breakfast because 1.) it’s fun to make them cry and 2.) it’s basically lard rolled in high fructose corn syrup and then called breakfast, now is your chance to be the kind of mama they always wanted. The kind of mama that serves them pie at 7am and calls it breakfast because it’s a rectangular pocket of pie instead of a big wedge of pie.
No high fructose corn syrup, no weird preservatives, no icky anything. Just pie. For breakfast. The way God intended.
recipe from Flour Bakery
Ingredients
- 1 1/2 cups all-purpose unbleached flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
- 3 tablespoons unsalted butter
- 2 Granny Smith apples, peeled, cored, and thinly sliced
- 1/2 cup packed light brown sugar
- 1 egg, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup unbleached all purpose flour
- 1 cup confectioners sugar
- 2 tablespoons plus 2 teaspoons water
- 1/2 teaspoon ground cinnamon
- 1 egg, lightly beaten
Instructions
- Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it. Lumps of butter the size of pecans should be visible throughout the dough.
- In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds or until the dough just barely comes together. It will be a shaggy mess.
- Dump the dough onto an unfloured surface and gather it into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top and sliding your palm down the side and along the work surface. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter throughout.
- Gather up the dough, wrap tightly in plastic wrap, and press down into a disc about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep for up to 4 days in the fridge or 1 month in the freezer.
- Melt the butter over high heat in a medium sauce pan. Add the apples and stir until they just start to soften, about 2 or 3 minutes. Add the sugar and continue stirring for another 3 to 4 minutes or until the sugar has melted and mixed with the apples. Remove from the heat and transfer the apple mixture to a bowl. Cool for 30 minutes. Add the egg, cinnamon, salt, and flour to the apples and mix with a spatula until they are thoroughly and evenly incorporated. Cool completely before using.
- Whisk together all ingredients in a small bowl until smooth.
- Preheat the oven to 350 degrees.
- Remove the dough from the refrigerator and divide it in half. On a lightly floured surface roll the first half of the dough into a 28x11 inch rectangle. Using a paring knife or pizza cutter, cut the dough into eight 3 1/2 x 5 1/2 inch rectangles (about the size of an index card). Brush four of the rectangles with the egg.
- Spoon 2 tablespoons of the filling on top of each of the 4 egg washed dough rectangles. Top with the remaining 4 rectangles of dough. Use a fork to lightly press the edges together and seal them together. Place each Pop-tart on a parchment lined baking sheet about 2 inches apart.
- Repeat the same process with the remaining half of the dough.
- Bake for 40 to 45 minutes or until the tops of the pastries are golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.
- Brush the tops with the glaze. Let stand for 10 to 15 minutes to allow the glaze to set before serving.
- Store in an airtight container at room temperature for up to 2 days.
- Makes 8 pop-tarts.
|
As a certified Pop Tart expert, I can say with authority that this is probably the best idea ever.
And now I’m hungry.
Love. Love, love, love! I can’t wait to try these. I might not share.
I’m laughing just a little because I actually had poptarts for breakfast – can I use the excuse ‘the baby wanted it’?? lol But these sound awesome and a total excuse to have pie for breakfast. Not that you really need an excuse but this would be perfect
I definitely want to be that kind of mom one day, haha! Pop tarts were my vending machine down fall in college – and they were never satisfying. I’ve been spying homemade recipes from around the web lately, but by the looks of that multi-layered, flaky crust, I have a feeling this will be the recipe that wins a trial run in my kitchen!!!
These look so yummy! The crust looks super flakey and the filling is just oozing out, mmMmmM!
Awesome! I will have to try.
oh delicious. I love this. i want some strawberry or raspberry or blueberry too. Thanks!
oh goodness, these look good.
my sister made some homemade s’mores ones a few weeks ago and texted me a picture – such a tease!
I’ve never really had luck with pie crust either and the only really dreamy kind I’ve had is the one encircled around costco apple pie. But this looks oh so definitely way better. Way. Better.
Would you please adopt me and then feed me pie for breakfast?
WOW! I wish I had these right now. (Notice how I said “these” and not “one”.) =o)
hahah! “the way God intended”
you crack me up.
these look so awesomely good. they remind me of toster streudels.
*toaster
Quick question: For the filling it says to mix the egg in with the apple mixture. Not only does that sound weird to me because I have never had apple pie with eggs in it but there is no egg listed in the ingredients for that section. So, is there supposed to be an egg in the filling. Also, you have my most favorite-ist food blog ever! And I tell everyone about you.
God told me last night it’s okay to eat pie for breakfast. So it shall be!
Starbuck,
Whoops, forgot to add the egg to the ingredient list! I just fixed it. And, I thought it was supremely weird too, but I went with it. The recipes from Flour have never let me down yet. Let me know if you try it without though.
Thanks for the sweet words! You just made my day!
Karly
well, aren’t those just the BEST lookin’ poptarts i have EVER seen. i could eat one of those every single morning!
pie crust mastery is no small feat–kudos to you! and this is a fine way to showcase those skills. yurmy!
Just found your blog and boy and I glad I did! These pop tarts look incredible!!! Have a great day!
xo,
Mini
Pie for breakfast? Count me in!
Th dimensions are wrong for the dough..should be 14 x 11..impossible to roll out dough to a 28 x 11 rectangle…not to mention 8 31/2 x 51/2 does not add up to 28 x 11.