Breakfast really isn’t my thing, I can’t have something that heavy on my stomach that early in the morning. I’ll have a slim fast smoothie or grab a pop tart.
Pop tarts remind me of the summer days as a child, we’d have them anytime really. Since we always had at least 4 to 5 friends a piece over (my twin brother & I) there was always someone there.
Mom had the goods
Mom kept us a huge snack bowl too that always had granola bars, fruit snacks, and other assorted snacks.
When you opened the pantry doors and saw those 5-6 boxes of pure pop tart variety goodness you got stars in your eyes.
I’ve been thinking lately of how awesome it would be to make a few homemade pop tarts.
I was on a mission, I made them and they were gone within 5 minutes. I’m glad I was able to snag half of one!
Homemade apple cinnamon pop tarts
- 1 (15 ounce) package refrigerated pie crusts
- 1/4 cup apple pie filling with cinnamon & sugar, divided
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon colored decorating sugar, or as needed
Step one: Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper.
Step two: Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of apple pie filling in the center of 8 squares, and spread the filling out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets.
Step 3: Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets.
stir together the confectioners’ sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
The pie crust makes the little tarts flaky and brown perfectly. The pop tarts have a slight crisp to them before the war center hits your tongue.
Another perk of using the pie crust instead of making a crust from scratch is well just that! There is no mess to clean up, extra prep time, or extra hassle if you find yourself rushing and almost out of time.
I’ll definitely be making more and I’ll also be trying different flavors. I didn’t add frosting to these because I didn’t want them too sweet. Next time you can bet whichever I decide to make there will be frosting!
The frosting reminds me of toaster strudels, remember those? I’ll still eat them now. Everyone I think of vanilla frosting that’s what I think about.