Apple Pop Tarts
Makes 10 tarts but you can double everything and store the extras in the freezer for fresh baked Pop Tarts in an instant!
Ingredients
For the sugar glaze:
- 1 cup confectioners sugar
- 1-2 Tbs plant milk
- 1 teaspoon vanilla extract *optional
Instructions
- Prepare the vegan pie dough recipe & the apple filling recipes according to the instructions on those pages
- Re work the dough with a sprinkle of extra flour to get it to a pliable consistency & then roll the dough to less than ¼" thick & approximately 16" x 16"
- Cut out rectangles to the desired size you want your pop tarts to be (I did 3½" X4¾" rectangles for a total of 20 pieces that when sandwiched with the filling made 10 total pop tarts)
- You can re-roll the dough several times to utilize all the pieces.
- Fill each rectangle of dough fill with 2 tablespoons of apple filling.
- Cover with another rectangle of dough then with a fork crimp the edges to seal.
- On a parchment lined sheet pan spaced 1" apart, brush each pop tart with aquafaba & bake in a preheated 375℉ oven for 18-22 minutes or until golden browned
- Cool then glaze with sugar glaze by combining the confectioner sugar & plant milk together to desired consistency. Adjust with more plant milk or in the case that it is too thin add more confectioners sugar
Video
Notes
Storage Apple pop tarts can be stored at room temperature for up to 2 days in a cool dry place, wrapped well. Reheat UN iced pop tarts in the toaster, but for the pre ICED pop tarts you should use a flat toaster oven or a microwave. Pop tarts BAKED & UN BAKED can be frozen for up to 2 months wrapped well, it is recommended not to freeze with the icing since it will melt when it is thawed
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