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Apparently, Kellogg’s started selling pop tarts in 1964! No wonder I don’t remember a time in my life that there weren’t pop tarts around. They’re even older than I am! Storing: These pop-tarts are best enjoyed the same day they are baked. If you’re keeping them longer, store them in an airtight container in the fridge for 2-3 days. They’re buttery, flaky, cinnamon-infused, and everything you want in a fall treat. Plus, they’re surprisingly easy to make and require just 9 ingredients. We hope you love them as much as we do! Let’s pop to it! How to Make Gluten-Free Pop Tarts 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. Apples - I recommend using honey crispy apples or red delicious. They are sweeter and will add more flavor to the apple butter filling. I left the skins on but you are more than welcome to peel them if desired.
If I had a bakery, these homemade apple cinnamon pop tarts would definitely be on the menu. Cinnamon Apple Pie Filling Like all Pop-Tarts, they’re baked with one purpose: To challenge expectations with sweet frosting and delicious filling. 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. Lay a second layer of dough over it making sure to align the edges (you can always use your pairing knife to cut away any slightly uneven edges). Make sure to seal the edges of the pop tart well so the filling doesn't ooze out when baked and poke a few holes in the top so allow air to escape in the oven.
On a well floured surface, roll one sheet of pie dough or puff pastry into a 9" x 12″ rectangle. Carefully roll the dough around your rolling pin and then gently roll it out onto the prepared baking sheet. It’s kind of embarrassing to admit to people that I love Pop Tarts. No matter how old I get, I doubt my love for that toaster pastry will ever fade. Mix your flour, cinnamon and salt in a large bowl, and then toss in your chilled, cubed vegan butter. You will need a skillet to cook the apples, a food processor or blender to make the apple butter, and a rolling pin and large baking sheet to assemble the giant apple pop tart. Poke a few holes in the top pastry and then place on top of the filled one, pressing down to seal them. Then take a fork and further seal them by pressing down along the sides while creating that pie crust shape.
They are known for their strong tart flavor and bright tang. Granny smith apple are juicy and firm. Stir the flour and brown sugar together in a small bowl. Sprinkle across the egg wash. Then, spoon a rounded tablespoon of of the apple pie filling onto the center of each pop tart base. Level slightly into a rectangular shape, staying in the center and not pushing towards the edges. When you spoon the filling onto the pastry, leave 1/2″ around the edges so that you can seal the pastry.Gluten free - For a gluten free option, I recommend using a recipe online, like the one in my mini pumpkin pies, or a mix, like this King Arthur pie crust mix. Remember, you will need two large pieces so use a recipe that makes 2 pie crusts or double the recipe.
Use a fork to crimp the edges of the pop tart all around. This is what keeps the filling inside. Poke a few holes into the top layer of the pop tart so air has somewhere to escape in the oven.
The first thing you need is a good, reliable pastry recipe. I decided to use my Tender Pie Crust! What better pastry to use for these delicious pop tarts than a pie crust? But you can always buy frozen pie dough! Cinnamon, nutmeg and cloves make up the flavor profile for the apple filling. Your kitchen will definitely smell like fall while you’re cooking sown the apples. Granulated and Light Brown Sugar Step 5: (See photo 5 above). Roll one sheet of store bought pie dough or puff pastry into a 9 by 12 inch rectangle. Whatever type of dough you choose to use, roll both pieces out on a piece of parchment paper on a flat floured surface. This will make assembling the pop tart easier. Use a fork to poke a few holes into the top of the pop tart. This gives air a place to escape in the oven. Brush the top of the pop tart with an egg wash or melted butter, if using, and bake in the oven for 15 - 20 minutes until golden brown on top. Let cool before icing.
Cover with plastic wrap and place in the fridge for one hour. Afterwards, preheat your oven to 400 degrees.Whisk egg in a small bowl. Use your finger and trace the edges of each of the rectangles containing applesauce with a bit of egg, to help in sealing the pop-tart. Cover the applesauce rectangles with a plain one and seal the edges together with the tines of a fork. Subtly sweet, a little toasty, and totally nostalgic are all perfect descriptors for fall and for these mini apple butter pop tarts! Whether you grew up eating pop tarts or not, these vegan and gluten-free treats are sure to steal your heart. Make the cream cheese filling. This filling is just 3 ingredients - cream cheese, powdered sugar, and vanilla. Cream it all together - that’s it. Make sure the cream cheese is at room temperature so your mixture is smooth and lump-free. This will also make it easier to spread onto the pop-tart dough. Use your pairing knife to cut off the rough edges to make one large rectangle out of your dough (you can save the extra dough to make something else. I made a galette with mine).
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