Apple Butter Pop Tarts

A homemade twist on the ultimate childhood treat, packed with cozy fall flavors.

YIELD: Makes 8 Pop Tarts

INGREDIENTS

For the apple butter:

• 2 lbs sweet-tart apples (about 4 large apples), such as jonagold, honeycrisp, granny smith, etc.

• 2 tsp. ground cinnamon

• 1/4 tsp. ground nutmeg

• 1/4 tsp. ground cloves

• 1/2 tsp. kosher salt

• 1 cup brown sugar

• 1 tsp. cornstarch + 1/2 tsp. water combined to make a slurry

For the pie crust:

• 16 oz. (~3 1/2 cups) AP flour + extra for dusting

• 1/2 tsp. kosher salt

• 2 oz. (1/4 cup) granulated sugar

• 2 sticks (1/2 lb.) salted butter, cut into cubes and chilled

• 175 mL. (3/4 cup) ice-cold water, as needed

• 1 egg + 1 tbsp. water, beaten together for an egg wash

For the glaze:

• 3 oz. (3/4 cup) powdered sugar, sifted

• 1/2 tsp. ground cinnamon

• Pinch kosher salt

• 1 tbsp. water, plus extra as needed

• Swedish pearl sugar (optional garnish)

TOOLS

• Kitchen scale or measuring cups

• Vegetable Peeler

• Cutting board + knife

• Food processor

• Medium saucepan

• Plastic wrap

• Rolling pin

• Fork

• Pastry brush

• Baking sheet

• Parchment paper

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INSTRUCTIONS

Make the filling:

1. Peel and core the apples, then cut them into chunks. Place the chunks into the bowl of a food processor and pulse 10-20 seconds to break into small pieces. Blend 30 seconds to 1 minute until the apples become a slightly chunky, applesauce-like texture that isn’t completely smooth.

2. Pour the blended apples into a medium saucepan and bring to a boil over medium-high heat. Cook for 5 minutes to soften the apples and reduce some of the liquid.

3. Lower the heat to a simmer. Add the cinnamon, nutmeg, cloves, salt, and brown sugar. Stir occasionally for 2-3 minutes until the brown sugar is melted and the mixture is bubbling.

4. Add in the cornstarch slurry. Stir for 2-3 minutes over low-to-medium heat until the mixture thickens into a loose jammy consistency.

5. Spread into a thin layer on a baking sheet to cool to room temperature (15-20 minutes). Once cooled, place the filling into an airtight container and chill for at least 2 hours, or overnight.

Make the pie crust:

1. Place the flour, kosher salt, and sugar into the bowl of a food processor. Blend 5 seconds to combine.

2. Add the chilled cubes of salted butter into the flour mixture. Pulse a couple times to break the butter into small pieces throughout the flour, achieving a sandy consistency.

3. While pulsing, drizzle the ice-cold water through the feed tube until a rough pie dough begins to form and the flour is mostly hydrated. You may not need all the water — just enough until you can press the dough together with your hands and it holds its shape without falling apart.

4. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 2 hours, or overnight.

Cut the dough:

1. Sprinkle some flour on a clean, flat surface. Divide the chilled dough in half, and re-wrap the half you aren’t using and place it back in the fridge.

2. Roll one half of the dough into a roughly 10” by 14” rectangle that is 1/8th” thick. Trim each edge of the rectangle into a straight line.

3. Cut the dough into 8 rectangular pieces: start by cutting a line down the center of the rectangle horizontally, parallel to the long edge of the rectangle. Then cut the center of each strip in half vertically — perpendicular to the long edge — then in half again. You should have 8 rectangles, each roughly 3” by 5.”

4. Repeat with the second half of the dough, then chill the 16 rectangles for 20-30 minutes to firm them up.

A visual of how to cut the rectangles

*not to scale

Assemble the Pop Tarts:

1. Place 1/4 cup of the apple filling in the center of one rectangle of pie dough. Gently spread and mound the filling into a smaller rectangle, leaving a 1/4” border around the edge.

2. Drape another rectangle of dough over the bottom half, stretching as needed to connect the edges. Press gently around the filling to ensure the sides are sealed and no filling will leak out.

3. Repeat until you’ve assembled all 8 Pop Tarts. Take a fork and crimp the edges to help connect the pieces of dough. Then poke a few holes on the top of the dough to allow steam to release while baking. Using a pastry brush, brush the tops with egg wash. Place onto a baking sheet and chill for 30-60 minutes to ensure the Pop Tarts hold their shape as they bake.

Bake & Glaze:

1. Preheat the oven to 350 degrees (F).

2. Bake 4 Pop Tarts at a time on a parchment-lined baking sheet for 25-35 minutes until golden brown.

3. As the Pop Tarts bake, prepare the cinnamon glaze. Whisk together the powdered sugar, cinnamon, salt, and water. If needed, you can add an additional teaspoon or two of water, but the glaze should be on the thick side.

4. Let cool for 10 minutes, then drizzle with the cinnamon glaze and sprinkle with Swedish pearl sugar (optional). Enjoy!