It’s kind of embarrassing to admit to people that I love Pop Tarts. No matter how old I get, I doubt my love for that toaster pastry will ever fade. Cover with plastic wrap and place in the fridge for one hour. Afterwards, preheat your oven to 400 degrees. Be careful when filling the pop tarts with the apple cinnamon mixture. Don’t overfill it. A little goes a long way. Pastry Dough for Hand Pies Almond flour - I also have an almond flour pop tart dough recipe that is a reader favorite! You will want to double the recipe so you have enough dough.

Slice your apples thin. Slice your apples thin to ensure that they bake through in the oven and give your tart a more delicate bite. Biting into a big hunk of raw apple ruins the vibe! Hot Tip: Drizzling your tarts with condensed milk at the end is totally optional. It does make them lean on a sweet side. We love the extra sweetness around here, but feel free to omit if you like a little less sugar! Tips for Making the Best Apple Tarts To assemble the pastries, line a baking sheet with parchment paper. Place a pastry dough rectangle on the parchment. Spoon 1 tablespoon of apple pie filling in the center of each pastry rectangle. Cover with another rectangle of dough. Press down gently on the edges to seal. The take a fork a press along all the sides to make sure the pastry is sealed. Use the same fork to poke small holes in the top.Once the pop-tarts are chilled, use a fork to poke 3 sets of holes in the dough to allow steam to escape. Brush the entire top of each pop-tart with egg wash. Bake for 25-30 minutes, or until the pop-tarts are puffed and golden brown. Allow to cool completely before glazing. Apples - I recommend using honey crispy apples or red delicious. They are sweeter and will add more flavor to the apple butter filling. I left the skins on but you are more than welcome to peel them if desired. Do not reheat these in a standard toaster. The glaze will melt into a puddle and create a big mess!

Use a wooden ruler to measure while you’re cutting out the pop tarts. I like to use a pastry cutter, pizza cutter or a small sharp knife for clean edges.

Cut the edges so it forms a perfect square or rectangle and slice them into 3x4" rectangles. Set aside the leftover dough. Poke a few holes in the top pastry and then place on top of the filled one, pressing down to seal them. Then take a fork and further seal them by pressing down along the sides while creating that pie crust shape. Preheat the oven to 350F/177C convection (325F/163C conventional) and bake for 30-35 minutes, until they're a nice golden brown color. Remove from the oven and allow them to cool completely before glazing.