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

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Apple pies, on the other hand, consist of stewed apple filling that is stuffed into a pie crust and baked in the oven until golden brown and bubbly on the inside. How To Make Apple Tarts? Tart apples like Fuji or Granny Smith work the best. At the end of the day, you could use any variety or even mix and match a couple different kinds. Storing Leftovers for Later Sprinkle some coarse cane sugar on top, if desired. The icing will set within 10 minutes and then you can use a sharp knife to cut large rectangles to make individual pop tarts and enjoy! Can I Make Individual Pop Tarts?

Hot Tip: Want to reheat your Apple Tart, but don’t want it to get soggy? Pop it in the air fryer for 30-45 seconds and it will come out oven fresh. More Fun Fall Recipes I also made these with both homemade and store bought pastry. I included the homemade pie crust recipe that I used but you can certainly use your favorite one or a store bought one. 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.The apple pie filling can also be made the night before for easy assembly the next morning. Just make sure its cool before spooning onto your cold pastry. How to Store Homemade Pop Tarts Cut out 3 by 4 inch rectangles using a ruler to be precise (you will need 2 per pop tart), and place half on a baking sheet covered with parchment paper.

Use a wooden ruler to measure while you’re cutting out the pop tarts. I like to use a pastry cutter, pizza cutter or a small sharp knife for clean edges.The glaze won’t harden completely but it will semi-dry. You can use heavy whipping cream and it will dry harder than if you use regular or nonfat milk. Step 2: (Photo two above) Make the filling. Melt the butter in saucepan. Add the apples, lemon juice, spices and salt and cook until the apples begin to soften. Step 7: (Photo two above) Roll out second sheet the same as the first. Place the second crust over the bottom crust. Press the edges of the dough to seal the crusts together. Use a fork to crimp all the edges. Use a fork to poke holes throughout the top crust.

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. To make optional glaze: combine powdered sugar, vanilla, and 1–2 tablespoons of milk into a small mixing bowl, whisking until glaze is smooth. Add additional milk, if needed to get the right consistency. Cream Cheese Filling: Using an electric mixer, combine the cream cheese, powdered sugar, and vanilla and mix until smooth. Set aside. 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 If I had a bakery, these homemade apple cinnamon pop tarts would definitely be on the menu. Cinnamon Apple Pie Filling

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. Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. A simple fork works great for this. Place the tines of the fork about ¼” in from the edge of the pop-tart and press down to seal the 2 pieces of dough together. I tried something a little different when I made these and used a pastry wheel turned on its side to press the edges down for a fun, unique pattern. Cleveland, Ohio, hit the world with the orig Fab Four when we released our four original flavors: Strawberry, Blueberry, Brown Sugar Cinnamon & Apple-Currant.

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside. Also prep your “rolling” station by placing a piece of parchment or wax paper on a clean work surface and dusting it generously with sorghum flour. Spread about 1 Tbsp of apple butter filling on half of the pieces, leaving about a 1/4" overhang of the dough. Place another sheet of dough on top of it and use a fork to seal/crimp the edges and poke a few holes on the top of the pop tart.Add 1/4 cup (60 g) apple butter (adjust amount if altering the default number of servings) and maple syrup (starting with the lesser amount) and pulse until the mixture comes together into a moist dough ball and there are no obvious streaks of flour. If it seems too dry and isn’t holding together when pressed between your fingers, add the additional tablespoon of maple syrup. 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. In another bowl, begin making your dough by mixing your flour, cinnamon and salt well. Add your chilled, cubed butter and incorporate using a pastry cutter or a fork, squishing the butter into the dry ingredients until it has a sandy texture. The ingredients for these apple cheesecake pop-tarts are pretty straightforward and you probably have most of them on hand, but let’s go over a few that require a bit more detail.