These homemade pop-tarts are just as versatile as they are delicious. You can stuff these with jellies, almond butter, whole fruits, sweet sauces or brown sugar glazed apples, like us! The frosting is also easy to mix and match. Once you make these once, you'll be whipping up homemade pop-tarts for all occasions!
1 Preheat Oven to 350F.
2 Line baking sheet with parchment paper.
1 Place the flour, salt, and sugar in the bowl of a food processor fitted with the S blade. Pulse to combine.
2 Add your solid coconut oil and pulse until mixture is crumbly. This mixture should be a doughy texture.
3 Pulse in ½ cup water and continue to add water until the texture can formed. You can keep some crumbs in the dough for a flakier crust.
1 In a medium sauce pan over medium heat, combine apples and lemon juice.
2 Saute mixture for 2 minutes.
3 Add the sugar, cinnamon and cornstarch to the saute.
4 Add boiling apple juice to the saute and stir constantly until mixture thickens.
5 Remove from heat. Cool mixture for at least 1 hour or until room temperature.
1 If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 minutes.
2 Place dough on a lightly floured work surface, and roll it out and trim it into 12 even rectangles, about 3" wide each.. You should have 12 rectangles in total to make 6 pop tarts.
3 Brush water over the surface of half the rectangles. Place a generous tablespoon of apple cinnamon filling into the center of each rectangle, keeping a bare ½-inch perimeter around the filling.
4 Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.
5 Press the tines of a fork all around the edge of the rectangle to make the pop tart edge design. Repeat with remaining tarts.
1 Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork.
2 Bake them for 20 to 25 minutes, until they’re a light golden brown.
3 Cool in the pan for two minutes and then transfer to a rack to cool.
4 Once the tarts are cool, spoon a thin layer of almond butter glaze on each tart, brush over until evenly distributed and then dust with extra cinnamon.
1 Add the almond butter, brown sugar, vanilla extract, coconut oil, almond milk, cinnamon and salt to a food processor.
2 Process until all the ingredients are combined. Set aside.