As a kid I never really bought into the whole pop-tart craze, it just wasn’t my thing. The crust was too dry and flour-y. A glass of water was a must after consumption. Toaster strudels stood a better chance but they didn’t win my vote either. The crust was better but
it was a little too soft and chewy. If only there were a combination of the two. This recipe is the perfect combination but better because you use fresh fruit. Yeeeee!
| Makes: 5-7 servings | Serving size: 1 pop pie |
{ Ingredients }
Dough:
1 1/4 cup Flour
1/4 teaspoon salt
1/4-1/3 cup cold water
1/2 cup (1 stick) unsalted butter cubed
Apple Filling:
2 Fuji apples
1/4 cup brown sugar
2 teaspoons cinnamon
2 teaspoons cornstarch
pinch of salt
Cinnamon drizzle:
1 cup powdered sugar
2 tablespoons almond milk
1 teaspoon cinnamon
{ Directions }
- Place the flour, cubed butter and water in the freezer for 45 minutes. Super cold is the name of the game.
- Place the flour and salt in a blender and pulse just until combined.
- Add the butter and pulse just until the flour resembles crumbles. If you over process, your dough will not be flaky. 🙁
- Place the flour in a bowl and add the water 1 tablespoon at a time and stir until a ball begins to form. use your hands to form the ball. You should see bits of butter in the dough. Place the dough in a plastic bag and place in the refrigerator for 4 hours – overnight.
- Once chilled remove form refrigerator and set aside
- Peel your apples. Cut them into small squares and place in a bowl.
- Add the sugar, cornstarch, salt and cinnamon. Stir until well combined and set aside so the yummy juices can form. In the mean time it’s time to be tortured by dough rolling.
- Remove the dough from the bag to a well floured surface. remember you have to work fast to ensure you have flaky yummy crust in the end. make sure you flour your rolling pin as well.
- Begin rolling, try to keep it 10″ wide and however long you can make the dough keeping it about 1/8″ thick.
- As best you can cut the dough into 5″ x 5″ squares. They don’t have to be perfect. You can re-roll the scraps that are left over to make mini pop-tarts. Hurry up, time is ticking.
- Add about 1 table spoon of apples to one side of the dough. Place some cold water in bowl for sealing. place your fingers in the bowl and rub water along all of the edges of the dough. Place the other half on top and repeat these steps for the remaining pops.
- Place the assembled pops in the freezer for 10 minutes.
- Preheat oven to 375. Remove pops form the freezer. Seal the edges by pressing a fork into both layers of the dough. Poke the tops with the fork 3-4 times.
- Place in the oven and bake for 20-27 minutes until golden brown.
- For the drizzle place the powdered sugar, cinnamon and almond milk in a bowl and mix well. Allow the pops to cool for 5-10 minutes, drizzle and devour.
