Go Back
+ servings
Tray of frosted pop tarts with glass and pitcher of milk on table.

Cinnamon Apple Pop Tarts

Homemade pop tarts made with pie crust, apple pie filling and a cinnamon vanilla glaze.
Course Breakfast, Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Servings 9 pop tarts
Author Jenn


Apple Filling

  • 2 Starr Ranch Growers Honeycrisp Apples
  • 2 tablespoons unsalted butter
  • cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Brown Sugar Sprinkle

  • 1 tablespoon light brown sugar
  • 1 teaspoon all purpose flour

Egg Wash

  • 1 large egg
  • 1 teaspoon water

Cinnamon Vanilla Frosting

  • 1 cup confectioner's sugar
  • 2 tablespoons whole milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract


Make Homemade Pie Crust

  • Make homemade pie crust dough according to directions. Divide in half, then shape each half into a disc, wrap in plastic wrap, then refrigerate for 30 minutes.
  • *You can also make the pie dough the night before. Set cold dough on the counter for about 20 minutes the next morning before rolling out.

Make Apple Filling

  • Peel, core, and dice apples. Place apples into a medium skillet with butter.
  • In a small bowl whisk together sugar, cinnamon, nutmeg and cloves. Sprinkle over the apples in the saucepan.
  • Bring to medium low heat until simmering. Stir apples gently with a rubber spatula for 4-5 minutes until the apples are mostly soft. Remove from heat and allow to cool completely.

Assemble Pop Tarts

  • Remove one disc of pie doughs from the fridge. Place onto a lightly floured works surface. Using a lightly floured rolling pin, carefully roll the dough out into a 10x13 inch rectangle.
  • Using a ruler and a pastry cutter or sharp knife, cut the dough into a 9x12 inch rectangle. Next, cut the rectangle into 9 equal pieces, each measuring each 3x4 inches.
  • Place the 9 rectangles on a large parchment paper lined baking tray. Place the tray in the fridge to keep dough cold. Repeat rolling and cutting with second half of dough.
  • Once all of the dough is cut, preheat the oven to 350 F (180 C) .
  • Remove the baking sheet from the fridge. Brush the tops of each of the 9 pop tart bases with lightly with egg wash (this will help the top dough to stick to the base and seal in the filling).
  • Stir the flour and brown sugar together in a small bowl. Sprinkle across the egg wash. Then, spoon a rounded tablespoon of of the apple pie filling onto the center of each pop tart base. Level slightly into a rectangular shape, staying in the center and not pushing towards the edges.
  • Place the tops onto the each filling covered pop tart base. Use the tines of a fork, to press around the borders of the pop tarts to press the top dough into the base. This will create line indentations around the entire pop tart. Then, gently poke a few air holes across the center of top layer.
  • Place the tray of pop tarts in the fridge to chill the dough for 25 minutes. Remove tray from fridge, brush a thin coat of egg wash across the tops of the pop tarts. Bake for 25-28 minutes, until lightly golden on edges and tops. Place pan on cooling rack for 5 minutes. Then, transfer pop tarts directly to wire rack to completely cool.

Cinnamon Vanilla Frosting

  • Once the pop tarts are cooled, you can add the frosting/glaze! Whisk together the powdered sugar, milk, cinnamon, and vanilla in a small bowl until smooth. Add ¼ cup of powdered sugar for thicker frosting and a teaspoon at a time of milk for thinner. Spoon the frosting onto the tops of the pop tarts and spread with a small spatula.