Apple Cinnamon Pop Tarts are a yummy, portable breakfast, perfect for a quick departure from the house in the morning, a packed lunch treat or an afterschool snack, that you’ll feel good about making.
Puff pastry encloses fresh apples cooked in butter and warm spices. An optional drizzle of caramel or in this case Dulce de Leche, along with a scoop of ice cream, suddenly turns Apple Cinnamon Pop Tarts into a Fall dessert.
These fruit-filled Pop Tarts mimic some of our favorite desserts such as apple strudel, apple fritter, apple pie and apple cinnamon tarts.
For some people, Pop Tarts toaster pastries are not just a snack, instead they are a way of life! Regardless of how you feel about these sweet treats, they are delicious and easy to make. Read below to see why you should make them!
Why Make These Apple Cinnamon Pop Tarts?
- They are made with real apples.
- No added sugar. (If you omit the caramel drizzle.)
- Unfrosted.
- Lots of variations made from this basic recipe. (see below for suggestions.)
- Freeze well, so they can be made in bulk. (scroll down to see how to store them.)
- Easy to reheat (scroll down to see how to reheat.)
- Production of Apple Cinnamon Pop Tarts was discontinued over 7 years ago by the Kelloggs company, so the only alternative is to make them at home!
Flexibility with this Apple Pop Tarts Recipe
Use this basic recipe as a springboard into these other Pop Tart varieties:
- Add 1-2 tbsps of currants (raisins) to make Apple Currant Pop Tarts.
- Cut the puff pastry into 8 rectangles, spread over the spiced Apple filling and top with crumb (use this crumb recipe from this Apple Crumb Pie). This will create an open face Dutch Apple Pop Tart.
- Follow the directions to make these Pop Tarts, but fry them in hot oil instead of baking them to make Apple Fritter Pop Tarts.
- Drizzle or spread some frosting over the Pop Tarts once they have cooled down from oven baking. 2 tbsp of icing sugar, 1 tbsp of milk and a little vanilla and /or cinnamon will make a drizzle. Double this quantity to make an icing to spread over the Tarts to create a frosted Apple Pop Tart.
- Use only green apples, my recommendation would be Granny Smith when making green Apple Pop Tarts.
- Cut the pastry into 4 pieces. Slice the top side of each Pop Tart into ribbons and braid them over the apple filling, similar to an Apple Strudel. This creates an Apple Strudel Pop Tart.
- Drizzle some thinned down Dulce de Leche over the Pop Tarts. Or leave them unfrosted or finished with a slight dusting of powder (icing) sugar or cinnamon.
Ingredients for Homemade Apple Pop Tarts
- Puff Pastry: store bought, defrosted. If you prefer homemade pastry, then use half the quantity of this recipe for Buttermilk Pastry.
- Apples: your choice of eating apple. Good choices include Jazz, Honeycrisp, Pink Lady, and Fuji.
- Cinnamon: ground.
- Clove: ground.
- Nutmeg: preferably whole nutmeg to grate, failing that use ground nutmeg.
- Butter.
- Milk: used for sealing the pastry edges and for brushing over the uncooked Pop Tarts.
Step by Step Instructions Making Pop Tarts – Apple Filling.
Use an apple corer, push it down through the center of the apple. Pull it out swiftly to remove the core. Turn the apple over and repeat on the other side to ensure all of the core and seeds are removed.
With a vegetable peeler, remove the top layer of peel around the core. Turn the apple over and remove the layer of peel.
Place your finger in the hole where the core was. Peel the apple skin from the top of the apple to the bottom.
Cut the whole apples into slices and then into cubes.
Melt the butter in a pot.
Add the cinnamon and clove and grate in the nutmeg.
Add the chopped apples.
Stir the apples and allow to cook uncovered for 3-5 minutes.
Step by Step Instructions Making Pop Tarts – Assembly.
On a floured board, roll out the pastry to flatten it and remove the folds.
Cut the sheet into four using a knife or pizza cutter.
Evenly divide the apple filling between the 4 pieces of pastry. Then form the filling into neat rectangles, (as seen on the left.)
Brush milk around the perimeter of each pastry rectangle.
Fold the half of each pastry rectangle over to cover the apple filling and form a turnover. Use your fingers to seal the edges with gentle pressure. Then use a fork to crimp the edges.
Use the pizza cutter to create sharp pastry edges.
Brush the surface of each Pop Tart with milk.
Lastly, bake in a preheated 350 degrees F. 180 degrees C. oven for 20 minutes, or until golden brown.
How to Store Apple Cinnamon Pop Tarts Homemade
Pop Tarts will store for up to 5 days in the refrigerator. They are not shelf stable like the ones purchased in supermarkets. The lack of artificially added preservatives requires them to be refrigerated.
Freeze them for up to 3 months. This means a large batch of Apple Cinnamon Pop Tarts can be made, frozen and then consumed as desired.
If possible freeze or refrigerate them without drizzle, frosting or any toppings. Once reheated add your choice of topping to the Pot Tarts.
How to Reheat Apple and Cinnamon Pop Tart
The preferred way to reheat these Tarts is in a toaster oven. Toaster ovens preheat quickly and warm the food through evenly without a reduction in food quality, especially the pastry. A regular oven will also work and is favored if a large batch are being reheated. Directions for toaster or regular oven: Preheat the oven to 350 degrees F / 180 degrees C. Add the Apple Cinnamon Pop Tarts until they heat through, about 10 minutes.
The next best method to reheating Apple Cinnamon Pop Tarts is in the air fryer. Air fry for 2-4 minutes at 350 degrees F. / 180 degrees C.
Toaster comes next and can only to be considered if it is a wide slot toaster. Apple Pop Tarts need to fit without being crammed in. Reheat on a low setting for 30 – 60 seconds.
Lastly, Pop Tarts can be reheated in the microwave. I recommend using a lower power between 5-8 for about 30-45 seconds. Unfortunately microwaves tend to turn pastry soggy and overheat the apple filling on the side and leave the center somewhat cooler in temperature.
Other Recipes using Apples
A Tip From Me
Follow the directions above how to core and peel apples. It is quick and safe. I picked uo this tip when I worked in Switzerland. Since then, it is my ‘go to’ method for apple preparation. As a result, apples don’t need to be steeped in lemon water.
Got Questions?
I’ve got answers – hopefully!
Kellogg’s the manufacturer, quietly stopped production on these Pop Tarts sometime before 2017. Kellogg’s have not disclosed why they were discontinued. The likelihood is that sales were declining and new flavor creations took their coveted spot. Popular or not, there’s a petition to Kellogg’s to reinstate these sweet treats!
Yes, buy or make dairy free or gluten free pastry. For the dairy free choice, omit the butter and use a dairy free butter or oil to sauté the apples. That’s it, simple changes to make this recipe DF and GF.
Apple Cinnamon Pop Tarts
Ingredients
- 1 sheet puff pastry defrosted, previously frozen
- 1 lb apples about 3 -4 medium sized
- 2 tbsp butter
- 1 tsp cinnamon
- ½ tsp clove
- ⅓ tsp nutmeg
- 1 tbsp milk
Instructions
Apple Cinnamon Filling
- Core and peel the apples.
- Cut the whole apples into slices and then into cubes.
- Melt the butter in a pot, then add the cinnamon and clove and grate in the nutmeg.
- Add the chopped apples into the pot and stir them into the butter. Allow to cook uncovered for 3-5 minutes.
Pop Tart Assembly
- On a floured board, roll out the pastry to flatten it and remove the folds.
- Cut the sheet into four using a knife or pizza cutter.
- Evenly distribute the apple filling between the 4 pieces of pastry.
- Brush milk around the perimeter of each pastry rectangle.
- Fold the half of each pastry rectangle over to cover the apple filling and form a turnover. Use your fingers to seal the edges with gentle pressure. Then use a fork to crimp the edges.
- Use the pizza cutter to create sharp pastry edges.
- Brush the surface of each Pop Tart with milk.
- Bake in a preheated 350 degrees F. 180 degrees C. oven for 20 minutes, or until golden brown.
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