Apple Butter Pop Tarts
Sweet pastry dough filled with cinnamon apple butter and caramelized apples. Baked until golden brown. Topped with a trio of glazes.
Ingredients
Caramelized Apples:
- 30 grams apple juice or cider (2 tablespoons)
- 50 grams brown sugar (1/4 cup)
- 28 grams unsalted butter (2 tablespoons)
- 1 pound Pink Lady, Honeycrisp, or other baking apple (4 large)
- 1/4 cup cinnamon apple butter
Pop Tart Dough:
- 256 grams all-purpose flour (2 cups)
- 12 grams granulated sugar (1 tablespoon)
- 5 grams kosher salt (1 teaspoon)
- 226 grams unsalted butter (1 cup OR 2 sticks), cold and cubed
- 50 grams egg (1 large)
- 30 grams half and half (2 tablespoons)
Egg Wash:
- 50 grams egg (1 large)
- 15 grams half and half (1 tablespoon)
Dark Chocolate Glaze:
- 95 grams powdered sugar (3/4 cup), sifted
- 22 grams whole milk (1-1/2 tablespoons)
- 7 grams unsweetened cocoa powder (1 tablespoon)
Cinnamon Vanilla Bean Glaze:
- 95 grams powdered sugar (3/4 cup), sifted
- 15 grams whole milk (1 tablespoon)
- 1 gram ground cinnamon (1/2 teaspoon)
- 3 grams vanilla bean paste (1/2 teaspoon)
Pure Maple Glaze:
- 95 grams powdered sugar (3/4 cup), sifted
- 15 grams whole milk (1 tablespoon)
- 20 grams pure maple syrup (1 tablespoon)
Instructions
Caramelized Apples:
- Peel and core the apples. Dice the apples into small pieces. Add the diced apple to a large skillet. Add the apple cider, brown sugar, and unsalted butter to the skillet. Sauté the apples over medium low heat until soft. Remove the skillet from the heat and cool to room temperature. Add the cinnamon apple butter.
Pop Tart Dough:
- Add all-purpose flour, granulated sugar and kosher salt to medium mixing bowl. Whisk to combine.
- Using a pastry blender, cut in the cold butter for until mixture resembles crumbs in texture.
- Add egg to small bowl. Whisk briefly. Add half and half to beaten egg. Whisk to combine. Add egg mixture to dough. Stir to combine. I usually use my hands and very quickly mix in the egg while bringing the dough together. A wooden spoon also works well.
- Press the dough into a rectangle, and let rest for 30 minutes before rolling out. Alternately you can wrap the dough in plastic, and refrigerate up to 3 days. Bring to room temperature before rolling out.
- Divide the dough in half. On a well-floured flat surface, roll out the dough to 1/8-inch thickness. Dusting your rolling pin with flour, moving the dough every so often, lightly flouring the surface of the dough, and flipping the dough over will all help to ensure its not sticking to the board. I like 4-inch x 4-inch pop tarts. Or bigger.
- Cut your sheets of dough into square, rectangle or circular shapes. Using a spatula, or a bench scraper, transfer the dough shapes to a parchment lined sheet tray. Roll out the second piece of dough and cut into matching pieces.
Egg Wash:
- Add egg to small bowl. Whisk briefly. Add half and half to beaten egg. Whisk to combine.
Pop Tart Assembly:
- Spoon the caramelized apple filling on to the pop tart dough pieces resting on the parchment paper, leaving a 1/2-inch of space around the edges. Brush the egg wash around the uncovered edges.
- Place a matching piece of dough over the filling covered piece. Use your fingers to crimp the edges to ensure a good seal. Alternately you can use a fork.
- Prick the tops of the pop tarts with the tines of a fork to allow steam to escape.
- Bake pop tarts for 25 minutes, or until lightly golden brown.
- Serve warm, or cool completely before glazing.
Glazes:
- Combine the ingredients for the glaze of your choice in a small bowl. Stir until smooth. Add a 1/2 teaspoon milk, or warm for a few seconds in the microwave, if too thick. Brush over the tops of pop tarts and allow time for glaze to set.