Serves 16 pastries

These mouthwatering, made-from-scratch pastries are loaded with gooey apple filling, spiced with cinnamon, and topped with a rich apple cider and cream cheese glaze. Inspired by your favorite toaster pastries, this homemade version has even more apple flavor, thanks to our Apple Cider made from 100% U.S. grown fresh apples.

Instructions

  1. To make the pie crust, whisk together flour, sugar, and salt until combined. Cut in cold butter cubes with your fingers or a pastry cutter until the butter is the size of peas.
  2. Drizzle over cold water and lemon juice. Gently stir until a ragged dough forms. Turn dough out onto a clean work surface and shape into two rectangles. Wrap in plastic wrap and chill for 30 minutes to 1 hour.
  3. While the dough is chilling, make the filling. Add apples and lemon juice to a saucepan over medium heat. Cook for 2 minutes, stirring occasionally. Stir in sugar, cornstarch and cinnamon until well-combined. Stir in hot apple cider, stirring over the heat until thickened. Remove from heat and place in a medium bowl. Cool for at least 1 hour or until room temperature.
  4. Preheat the oven to 375˚F. Line two baking sheets with parchment paper or silicone mats.
  5. Remove dough from the fridge. On a lightly floured work surface, roll out each piece of dough into a rectangle until it is about 1/4-inch thick. Cut each rectangle into 16 equal size rectangles.
  6. Place 8 rectangles on each baking sheet. Brush the edges with the egg wash and spoon 1 heaping Tablespoon of the apple filling onto the dough in the center. Place the remaining dough cut outs on top of the pie filling. Use a fork to crimp the edges down.
  7. Brush the tops of each pop tart with the egg wash. Use a skewer to poke a few holes into the tops of the pop tarts. Bake for 18 to 20 minutes until they are lightly golden brown.
  8. Remove from the oven and cool for 5 to 10 minutes before glazing.
  9. For the glaze, beat together cream cheese and apple cider with an electric mixer until smooth and there are no lumps left. Beat in powdered sugar on low until smooth. If the glaze isn’t smooth enough, add a little more cider. You can also make the glaze less runny if needed by adding a little more powdered sugar to thicken it up.
  10. Spoon the glaze over the top and enjoy.

Apple Pasteries