Since everyone is celebrating Halloween this weekend, it’s all about the sweets! When it comes to pop tarts, I haven’t enjoyed one in ages. As kids they were sadly considered commonplace as a breakfast option. (cringe)
While you won’t see me every grabbing for a store bought option, I find the pop tart concept nostalgic and they can be so much fun to make! For Halloween I knew I had to do a fall inspired flavor, and the Cinnamon Apple Pop Tarts were born! (pumpkin ones to come!)
What else is so fab about making pop tarts from scratch?! You hold the cards when it comes to making them as indulgent as you like and they are surprisingly SO EASY!!
They are quick, easy, affordable, require minimal ingredients, contain low sugar, they can be even lower if you opt out of the icing, packed with baked apples versus raw, fun to make, perf for fall, and the cream cheese icing just puts them over the top!
If you love fun fall vegan concepts or simply all things apples, you have to try my recipe for homemade vegan Cinnamon Apple Pop Tarts!
Filling: In a medium sauce pan over medium heat, add the apples and lemon juice. Cook for 2 minutes.Add the sugar, cinnamon
Combine the apple juice and corn starch, whisk to remove clumps and to the pan, stirring constantly until thickened.
Remove from heat and cool for at least 1 hour or until room temperature.
Dough: Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
In a large bowl, mix flour, cinnamon, and salt, then cut in butter with a fork/pastry cutter or by hand until well combined.
Drizzle ice cold water over the mixture in 1 Tablespoon amounts and mix with a wooden spoon until it starts to form a dough. It usually takes about 2-3 Tbsp, but you may need to add up to 5 Tbsp. It should be moist enough to form into a ball, but not too sticky to handle. Add more flour if it gets too wet.
Turn onto a floured surface, gently shape into a disc, and then use a floured rolling pin over wax paper to roll into a large rectangle, the wax paper will prevent the dough from breaking.
Cut into equal squares and transfer to a baking sheet. Poke holes in the top portion with the end of a spoon/fork or use a chopstick.
Place about 1-2 Tbsp of the fruit filling onto 8 of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to run water around the edges so the two squares stick together. Top the squares with their matching halves with holes and then seal lightly with a fork.
Brush with a bit of melted vegan butter and bake for 20-25 minutes or until golden brown.
Let cool and then top with cream cheese icing if desired. To prepare glaze, simply whisk together the ingredients and add the apple cider as needed to achieve desired consistency, and layer over the tops. Garnish with cinnamon. Store leftovers in a sealed container in fridge