Apple Cinnamon Puff Pastry Pop-Tarts
Pop tarts but better. One might call these adult pop tarts; we’ve matured and perhaps our taste buds have, too! Frozen puff pastry is too good to us and the apple filling comes together so easily. I’d say assembly is the only part of this recipe that takes a bit of brain power but they’re oh so worth it. Flaky, warm crust with minimal effort. Gooey, spiced apples. An optional vanilla glaze. Your friends and family may mistake you for an expert baker with this recipe. You deserve a mature pastry and you will find it here. Enjoy, favorites!
MVP Ingredients: Frozen Puff Pastry Dough & my Cardamom Vanilla Simple Syrup
Kitchen Weapon of Choice: Pastry Brush
Ingredients
2 sheet frozen puff pastry, thawed
2 apples, diced, skin on (we recommend one being Granny Smith)
1-2 tsp of cinnamon and ground ginger
Splash of Cardamom Vanilla Simple Syrup (in my recipes, optional)
1/4 C sugar
Splash of vanilla extract or vanilla bean paste
Pinch of salt
1 egg with a splash of water (egg wash)
2-3 tbsp butter
3/4 C powered sugar (optional)
A few splashes of milk of choice (optional)
3-4 tbsp course or turbinado sugar butter
Directions
Preheat oven to 375°. Spray a baking sheet with cooking spray.
Saute apples, butter, cinnamon, sugar and vanilla together until apples are soft.
Slice puff pastry sheets into uniform rectangles; they should pair on top of each other easily.
Spoon apple mixture into middle of half of the rectangle pieces. Place second rectangle on top of first. Seal edges with a fork. Slice a few steam lines.
Beat one egg with a splash of water. Brush onto edges of bare crust. Sprinkle turbinado sugar on top. If dough is getting gooey, place baking sheet in fridge or freezer for about 5-10 minutes to help them firm back up.
Bake for 18-22 minutes until golden brown.
Optional frosting: mix powdered sugar with milk and another splash of vanilla and a pinch of salt, drizzle warm pastries with frosting before serving.
