Flaky pastry filled with warm, cinnamon-spiced apples makes these cinnamon apple pop tarts a perfect fall treat. A quick homemade pie crust forms the base, while fresh apples cooked with brown sugar, spices and butter create a gooey filling. Each tart is finished with a simple vanilla glaze and a dusting of cinnamon for the perfect seasonal bite.
Cinnamon, apples and flaky pastry—few things say autumn like this combination. These homemade cinnamon apple pop tarts recreate the nostalgia of the store-bought version with better texture and fresh flavor. The recipe uses a quick pastry dough and a stovetop apple filling. If you’re short on time, store-bought pie crust will work, but the homemade dough yields a noticeably flakier result.
Easy pastry crust
This pastry dough is straightforward and even simpler with a food processor. If you don’t have one, you can cut the butter in with two forks or a pastry cutter. Start by combining flour, salt and a little sugar. Add very cold, cubed butter and pulse until the mixture looks like coarse crumbs and the butter pieces are about the size of peas.
With the processor running, add ice-cold water a tablespoon at a time until the dough just begins to hold together. Using ice water helps keep the butter cold so it remains in small pieces—this is what creates a flaky crust when baked. If needed, add an extra tablespoon of water, one at a time, so the dough doesn’t get too wet.
When the dough comes together, turn it out onto a lightly floured surface and form it into two equal flat discs. Wrap each disc in plastic and chill. That’s your homemade pastry ready for making pop tarts.
Tips for making the dough
- Cold butter and water: Keep ingredients cold to maintain flaky layers. If the butter warms while you’re cutting pieces, chill the dough briefly before continuing.
- Avoid over-mixing: Leave pea-sized pieces of butter in the dough. Those bits melt during baking and produce steam, which creates a light, flaky texture.
How to shape the pop tart dough
Roll one chilled disc into a rough rectangle about 1/8 inch thick measuring roughly 13 by 11 inches. Trim the edges about an inch on each side to create a neat 12 x 10-inch rectangle.
Cut the rectangle into eight 3 x 5-inch pieces by slicing down the middle lengthwise and making four horizontal cuts. A pizza cutter helps make clean, straight lines. Place the cut rectangles on a parchment-lined sheet pan and chill while you repeat the process with the second disc. Layer the second set of rectangles on parchment and place them on top of the first set in the refrigerator.
How to fill the pop tarts
Allow the cinnamon apple filling to cool slightly before assembling. Spoon about 2 tablespoons of filling onto the center of each bottom rectangle, spreading it to within about 1/2 inch of the edges. Avoid overfilling to prevent the filling from leaking during baking.
Top each filled rectangle with another pastry piece, gently pressing the edges together with your fingers. Use the back of a fork to crimp all around the edges to seal. Poke a few small holes in the top of each tart to let steam escape while baking.
Brush the tops with an egg wash (one beaten egg mixed with a teaspoon of water) to encourage even browning. Chill the assembled pop tarts in the freezer for 15 minutes or in the refrigerator for 30 minutes before baking—this helps the pastry hold its shape and stay flaky.
Freezing or refrigerating the assembled, unbaked pop tarts firms the butter in the pastry so the dough doesn’t spread during baking, resulting in a flakier crust.
You can warm an unglazed pop tart in a toaster, but avoid toasting glazed pop tarts to prevent mess. A toaster oven is fine for reheating, though the glaze may soften if left too long.
Easy vanilla (or cinnamon) glaze
The glaze is quick: powdered sugar, vanilla, a pinch of salt and milk. For the pictured version, a classic vanilla glaze is used with a sprinkle of cinnamon on top. To make a cinnamon-flavored glaze with a warmer color, add 1/2 to 1 teaspoon ground cinnamon directly to the glaze.
Start with 1–2 tablespoons of milk and whisk into the powdered sugar and vanilla until you reach a pourable consistency. Add milk by the teaspoon if it’s too thick, or add more powdered sugar by the tablespoon if it’s too thin.
Spoon the glaze over cooled pop tarts and spread with the back of a spoon. If you prefer a lighter coating, halve the glaze recipe and drizzle instead of spreading.
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Tag me on Instagram @themarblekitchenblog if you make these, and please leave a star rating and comment below. Enjoy!
Cinnamon Apple Pop Tarts
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Ingredients
Dough
- 3 cups (360 grams) all-purpose flour spooned and leveled
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon kosher salt
- 1 cup (224 grams) unsalted butter cold and cut into small pieces
- 6-8 tbsp (90-120 grams) ice cold water
Cinnamon Apple Filling
- 3 medium apples about 360 grams, peeled and chopped into ¼ inch pieces, about 2 cups
- ⅓ cup (67 grams) brown sugar, packed
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 4 tablespoons (56 grams) unsalted butter
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 egg
Glaze
- 1 cup (120 grams) powdered sugar
- pinch of kosher salt
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk any milk works
Instructions
Dough
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In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea.
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With the processor running, add 6 tablespoons ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoon of water at a time if dough isn’t coming together.
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Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.
Apple Filling
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In a small saucepan or sauté pan over medium heat, combine chopped apples, brown sugar, cinnamon, nutmeg, butter, lemon juice and salt.
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Stir until the butter and brown sugar melt and the apples soften, about 5 minutes.
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Mix cornstarch with water and stir into the apple mixture. Simmer and stir for another 2 minutes until the filling thickens. Remove from heat and cool at least 15 minutes.
Assembly
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Prepare a sheet pan with parchment paper.
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Roll one dough disc at a time into a rough 13 x 11-inch rectangle about 1/8 inch thick. Trim to 12 x 10 inches and cut into eight 3 x 5-inch rectangles.
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Place rectangles on the prepared sheet and chill. Repeat with the second disc.
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Spoon 2 tablespoons of cooled apple filling onto each bottom rectangle, leaving about 1/2 inch border.
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Top with a second rectangle, seal edges with fingers, then crimp with a fork. Poke a few holes in the top to vent.
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Freeze the sheet for 15 minutes or chill for 30 minutes. Brush each pop tart with an egg wash (1 beaten egg mixed with 1 teaspoon water).
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Bake at 350°F (175°C) for 25–30 minutes, until lightly golden. Cool completely before glazing.
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Once cooled, spoon about 1 tablespoon of glaze over each pop tart and spread as desired.
Glaze
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In a small bowl, whisk powdered sugar, a pinch of salt, vanilla and 1 tablespoon of milk until pourable. Adjust with milk or powdered sugar by small amounts to reach the right consistency, then glaze the cooled pop tarts.
Notes
- Freezing the assembled, unbaked pop tarts limits spreading and helps the pastry stay flaky during baking.
- To use less glaze, halve the glaze recipe and drizzle instead of spreading.
- Store baked pop tarts in a covered container at room temperature for 1–2 days or in the refrigerator for up to 5 days.
- Any apple variety works: Honeycrisp, Fuji, Pink Lady or Granny Smith are all good choices depending on the sweetness and texture you prefer.