There’s something magical about biting into a warm apple pop tart. The buttery crust, the soft apple-cinnamon center, and that sweet glaze on top instantly bring back memories of chilly mornings and cozy kitchens. This recipe captures all of that and more. Whether you grew up with boxed toaster pastries or homemade treats, these pop tarts blend nostalgia with rich flavor. Imagine the scent of cinnamon drifting through your home while golden crusts bake to flaky perfection. These are not just breakfast they’re little pockets of fall wrapped in pastry. Get ready to bake a batch that’s even better than you remember.
Table of Contents
Why You’ll Love This Recipe
• Three crust options to match your time and taste preferences
• A filling that tastes like warm apple pie in every bite
• Easy step-by-step instructions with built-in tips to avoid common mistakes
• A troubleshooting guide so you get it right on your first try
• Glaze choices from simple cinnamon to rich brown butter icing
• Great for making ahead, freezing, and reheating without losing flavor
• Customizable for gluten-free or vegan diets
• Tastes better than store-bought and feels like a homemade hug
Ingredients Needed
For the Pie Dough
• 1 and ¼ cups all-purpose flour (158 grams)
• ½ teaspoon salt
• 9 tablespoons unsalted butter, cold and cubed (127 grams)
• ¼ cup ice water
For the Apple Filling
• 1 and ½ apples, finely diced
• ¼ cup light brown sugar (53 grams)
• ½ tablespoon cornstarch
• ½ teaspoon ground cinnamon or apple pie spice
• 1 tablespoon unsalted butter
For the Cinnamon Glaze
• ½ cup powdered sugar (106 grams)
• 1 teaspoon ground cinnamon or apple pie spice
• 1 tablespoon milk or heavy cream
A Guide to the Best Apples for Pop Tarts
| Apple Variety | Acidity | Sweetness | Holds Shape When Baked |
| Granny Smith | High | Low | Excellent |
| Honeycrisp | Medium | High | Very Good |
| McIntosh | Low | High | Softens Easily |
| Gala | Low | Medium | Decent |
Essential Tools for Perfect Pop Tarts
• Rolling pin for even dough thickness
• Food processor or pastry cutter for mixing the dough quickly
• Sharp knife or pizza cutter for clean pastry edges
• Pastry brush for sealing edges and applying glaze
• Baking sheet lined with parchment or silicone mat for easy cleanup
How to Make Apple Pop Tarts
Make the Dough
- In a medium mixing bowl, stir together the flour and salt.
- Add the cold cubed butter. Use your hands or a pastry cutter to blend it into the flour until the texture feels like coarse breadcrumbs. A few larger butter pieces are perfectly fine.
- Slowly add the ice water, a little at a time. Gently mix just until the dough begins to come together. Avoid overmixing.
- Transfer the dough onto a floured surface. Bring it together by hand until there are no dry spots.
- Shape the dough into a flat disc and wrap it. Chill in the refrigerator for at least two hours.
- When ready to bake, preheat your oven to 375 degrees Fahrenheit.
- Roll out the chilled dough on a floured surface until it is about one-eighth of an inch thick. Cut into rectangles about 3 inches by 4 inches. You should get at least 10 pieces.
- Place the cut dough rectangles on a lined baking sheet and refrigerate them while you make the filling. Keeping them cold helps maintain flakiness.
Make the Apple Filling
- In a bowl, toss together the diced apples, brown sugar, cornstarch, and cinnamon. Let it rest for five minutes so the sugar can start drawing out the juices.
- Melt the butter in a saucepan over medium heat. Add the apple mixture and any liquid that has gathered.
- Cook for about 10 minutes, stirring occasionally, until the apples are soft and the mixture is thickened. Remove from heat and let it cool.
Assemble the Pop Tarts
- Spoon one to two tablespoons of the cooled apple filling onto half of the dough rectangles. Spread gently, leaving the edges clear.
- Dip your finger in water and run it around the edges of the filled rectangles. This helps the top layer stick.
- Place a second piece of dough on top. Press the edges gently with your fingers, then use a floured fork to seal all sides. Poke three small holes in the center to let steam escape.
- Chill the assembled pop tarts on the baking sheet for another 10 minutes before baking.
- Bake for 20 to 25 minutes or until the tops are golden brown. Let them cool on a wire rack before glazing.
Make the Cinnamon Glaze
- In a small bowl, whisk together the powdered sugar, cinnamon, and milk until smooth.
- Once the pop tarts are cool, spread the glaze over the tops and let it set.
Recipe Variations and Customizations
Crust Options
Classic All-Butter Flaky Crust
This version uses chilled butter and minimal handling to create a tender, flaky bite. Keeping the ingredients cold is key to locking in layers of texture.
Rich Cream Cheese Crust
Swap out a portion of the butter for cream cheese to create a dough with a tangy flavor and softer texture. This crust pairs beautifully with the sweet apple filling and adds a richer mouthfeel.
Quick and Easy Store-Bought Crust
If you’re short on time, you can use ready-made pie dough or puff pastry. Pie dough gives a more traditional pop tart feel, while puff pastry delivers extra flakiness and height. Both bake well, but puff pastry tends to puff more and feels lighter when eaten.
Filling and Icing Variations
Apple Butter Filling
For a smoother and more spreadable option, cook your apples a bit longer and blend until silky. This results in a rich, deeply spiced apple butter that spreads easily and stays soft inside the tart.
Brown Butter Icing
Take your glaze to another level by browning the butter before mixing it with powdered sugar and milk. The result is a nutty, toasted flavor that balances the sweetness perfectly.
Toppings to Try
Add chopped nuts like walnuts or pecans for crunch. A light drizzle of caramel adds extra richness. You can also sprinkle a touch of flaky sea salt on top of the glaze for contrast.
How to Store, Freeze, and Reheat
Storing Your Pop Tarts
Keep cooled pop tarts in an airtight container. They stay fresh at room temperature for up to three days. For longer storage, place them in the refrigerator where they will last up to one week.
Freezing Instructions
Pop tarts can be frozen before or after baking. To freeze before baking, assemble the tarts and place them on a lined tray. Freeze until solid, then store in a freezer-safe bag or container. When ready to bake, add a few extra minutes to the baking time without thawing.
If freezing after baking, allow them to cool fully first. Wrap each pop tart in parchment and place them in a sealed container or bag. These will keep well for up to three months.
Reheating Tips
For pop tarts without glaze, reheating in a toaster or toaster oven brings back their crispy texture. If they are glazed, use a regular oven at a low temperature for five to ten minutes until warmed through. Avoid microwaving, as it can make the crust soggy.
Apple Pop Tarts
- Total Time: 2 hours 50 minutes
- Yield: 10 pop tarts 1x
- Diet: Vegetarian
Description
These homemade apple pop tarts are packed with warm cinnamon-spiced apple filling, wrapped in flaky pastry, and topped with a sweet glaze for the perfect fall treat.
Ingredients
- 1 and ¼ cups all-purpose flour (158 grams)
- ½ teaspoon salt
- 9 tablespoons unsalted butter, cold and cubed (127 grams)
- ¼ cup ice water
- 1 and ½ apples, finely diced
- ¼ cup light brown sugar (53 grams)
- ½ tablespoon cornstarch
- ½ teaspoon ground cinnamon or apple pie spice
- 1 tablespoon unsalted butter
- ½ cup powdered sugar (106 grams)
- 1 teaspoon ground cinnamon or apple pie spice
- 1 tablespoon milk or heavy cream
Instructions
- In a medium mixing bowl, stir together the flour and salt.
- Add the cold cubed butter. Use your hands or a pastry cutter to blend it into the flour until the texture feels like coarse breadcrumbs.
- Slowly add the ice water, a little at a time. Gently mix just until the dough begins to come together.
- Transfer the dough onto a floured surface. Bring it together by hand until there are no dry spots.
- Shape the dough into a flat disc and wrap it. Chill in the refrigerator for at least two hours.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut into rectangles about 3×4 inches.
- Place dough rectangles on a lined baking sheet and refrigerate them while you prepare the filling.
- In a bowl, toss diced apples, brown sugar, cornstarch, and cinnamon. Let rest for 5 minutes.
- Melt butter in a saucepan over medium heat. Add the apple mixture and cook for 10 minutes until thickened. Let it cool.
- Spoon 1–2 tablespoons of filling onto half of the dough pieces. Leave edges clear.
- Wet the edges with water, top with another dough piece, press to seal, and crimp with a fork. Poke holes for steam.
- Chill the assembled pop tarts for another 10 minutes.
- Bake for 20–25 minutes until golden brown. Let cool on a wire rack.
- Whisk together powdered sugar, cinnamon, and milk until smooth.
- Spread glaze on cooled pop tarts and let it set.
Notes
You can freeze pop tarts before or after baking. For a rich glaze, try browning the butter before mixing. For added crunch, sprinkle chopped nuts or a pinch of flaky sea salt on top.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pop tart
- Calories: 375
- Sugar: 18.2g
- Sodium: 237mg
- Fat: 20.2g
- Saturated Fat: 12.7g
- Carbohydrates: 45g
- Fiber: 2.7g
- Protein: 3.4g
- Cholesterol: 54mg
Why This Apple Pop Tart Recipe Is a Winner
This recipe brings together everything you love about a bakery-style pastry with the comfort of homemade flavor. From the buttery, flaky crust to the warm apple-cinnamon filling and sweet glaze, every bite is packed with texture and taste. You get options for crusts, filling styles, and icing so you can make it your own. It’s also a perfect make-ahead treat for busy mornings or cozy weekends. Whether you’re baking for family or just treating yourself, this recipe gives consistent results and feels truly special.
Tried this recipe? Leave a star rating and a comment below. Let others know how it turned out for you.
Share your creation on Pinterest or Facebook and tag your version.
What twist did you add to yours? Apple butter? A caramel drizzle? Let us know.
Frequently Asked Questions
Is there an apple pop tart?
Yes, apple pop tarts are a real flavor. They usually feature a cinnamon-spiced apple filling inside a pastry crust, often topped with a sweet glaze. This homemade version tastes fresher and has more texture than the store-bought kind.
Are apple Pop-Tarts discontinued?
Apple Cinnamon Pop-Tarts are not always easy to find in stores, but they have not been officially discontinued. Availability can vary depending on the season and location. Making your own guarantees you get the flavor whenever you want.
Can I freeze these Pop-Tarts?
Absolutely. You can freeze them before baking or after they have cooled completely. Wrap each one tightly and store in a freezer-safe bag or container. They will stay good for up to three months.
What kind of filling can you use in Pop-Tarts?
Aside from apple, you can fill pop tarts with berry jam, chocolate spread, pumpkin butter, or even savory fillings like cheese and herbs. The key is to use a filling that is not too runny to avoid leaks.
Can you eat Pop-Tarts raw?
Store-bought pop tarts are fully baked, so yes, you can eat them straight from the package. However, homemade pop tarts need to be baked before eating. Always make sure the crust is golden and the filling is cooked through.
Why are Pop-Tarts illegal in Europe?
Some varieties of Pop-Tarts contain food dyes and preservatives that are restricted or banned in parts of Europe. Homemade versions avoid these ingredients and give you control over what goes in your food.
