Apple Pie Pop-tarts with a Cinnamon Glaze
  • For the Pastry:
  • 2 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
  • 1 large egg
  • 2 tablespoons milk
  • 1 large egg (for brushing the dough)
  • For the Filling:
  • 3-4 tart apples (Granny Smiths etc) peeled and chopped
  • ¼ cup butter, melted
  • ½ cup brown sugar, packed
  • ½ Tablespoon ground cinnamon
  • Cinnamon Glaze:
  • 1 cup powdered sugar
  • 1½ tbsp milk (or so depending on desired thickness)
  • ½ tsp cinnamon
  1. In a medium bowl, whisk together flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. Work in the butter until only pea sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball. (Yes there is a lot of butter.)
  2. In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. *Forming the dough into a kind-of rectangular shape will make rolling it out much easier!
  3. While the dough is chilling, prepare the filling:
  4. In a small bowl combine melted butter, brown sugar, and cinnamon. Stir together to combine. Add the apples and toss in mixture until well-coated. Set aside.
  5. On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about ⅛-inch thickness. The dough should be slightly larger than 9×12-inches. Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.
  6. Set out 9 squares onto a cookie sheet. Spoon about two tablespoons of filling into the center of each dough square. Brush the edges with water to help seat it. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart. Brush all tarts with egg wash.
  7. Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.
  8. Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
  9. While the tarts bake, whisk together ingredients for the glaze and set aside.
  10. Let baked tarts rest on a cooling rack to cool completely before glazing. Best served within 2 days.
Recipe by The Baker Chick at