Apple Pop Tarts
Pie Crust
1. In a large bowl, whisk together flour, granulated sugar, and salt.
2. Using a coarse grater, grate cold butter into the flour mixture. Using your fingers, press the butter pieces into the flour until it resembles coarse meal (pea-sized bits with a few larger bits of fat is okay).
3. Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or after every addition. Stop adding water when the dough begins to form large clumps.
4. Transfer the pie dough to a floured work surface. Using your hands, bring the dough together, the dough should not feel overly sticky. If the dough feels dry, add a few drops of water to the dry parts then continue bringing dough together with your hands.
5. Gently flatten into 1-inch-thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
Apple Filling
1. Peel, core, and chop apples into half inch cubes.
2. Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
3. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
4. Remove from heat and let cool.
Assembly
1. Preheat oven to 350F.
2. Remove the chilled pie dough disc from the refrigerator. Place disc onto a lightly floured work surface and roll it into a 9×12-inch rectangle, about 1/8-inch thick. With a sharp knife or a large rectangular cookie cutter, cut the dough into 16 equal pieces. Transfer 8 of the rectangles to a lined baking sheet.
3. Add 2 tablespoons of apple filling to the middle of each rectangle, leaving a 1/4-inch border around the edges. Brush egg wash to the border of each rectangle. Place a second piece of pie dough on top of each filled rectangle. Using a fork, press firmly around the pocket of filling to seal all the sides. Prick a few holes on the tops of each filled pastry.
4. Brush the tops with remaining egg wash. Bake for 28 - 30 minutes or until golden brown. Let the pop tarts cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely before icing.
5. In a medium bowl, whisk together the icing sugar, water, cinnamon, and vanilla. You want it to reach a spreadable consistency. Spoon the icing on top of each cooled pop tart and use the back of the spoon or an icing spatula to spread. Add sprinkles before the icing dries.
Directions
Pie Crust
1. In a large bowl, whisk together flour, granulated sugar, and salt.
2. Using a coarse grater, grate cold butter into the flour mixture. Using your fingers, press the butter pieces into the flour until it resembles coarse meal (pea-sized bits with a few larger bits of fat is okay).
3. Drizzle the cold water in, 1 tablespoon at a time, and stir with a rubber spatula or after every addition. Stop adding water when the dough begins to form large clumps.
4. Transfer the pie dough to a floured work surface. Using your hands, bring the dough together, the dough should not feel overly sticky. If the dough feels dry, add a few drops of water to the dry parts then continue bringing dough together with your hands.
5. Gently flatten into 1-inch-thick disc using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
Apple Filling
1. Peel, core, and chop apples into half inch cubes.
2. Melt butter and cinnamon over medium heat. Stir in apples, sugar & water.
3. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened.
4. Remove from heat and let cool.
Assembly
1. Preheat oven to 350F.
2. Remove the chilled pie dough disc from the refrigerator. Place disc onto a lightly floured work surface and roll it into a 9×12-inch rectangle, about 1/8-inch thick. With a sharp knife or a large rectangular cookie cutter, cut the dough into 16 equal pieces. Transfer 8 of the rectangles to a lined baking sheet.
3. Add 2 tablespoons of apple filling to the middle of each rectangle, leaving a 1/4-inch border around the edges. Brush egg wash to the border of each rectangle. Place a second piece of pie dough on top of each filled rectangle. Using a fork, press firmly around the pocket of filling to seal all the sides. Prick a few holes on the tops of each filled pastry.
4. Brush the tops with remaining egg wash. Bake for 28 - 30 minutes or until golden brown. Let the pop tarts cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely before icing.
5. In a medium bowl, whisk together the icing sugar, water, cinnamon, and vanilla. You want it to reach a spreadable consistency. Spoon the icing on top of each cooled pop tart and use the back of the spoon or an icing spatula to spread. Add sprinkles before the icing dries.
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