The Baking Coach: Dutch Apple Pie Pop Tarts

By
Lisa Basini
-
313

Dutch Apple Pie Pop Tarts

Prep Time: 40 minutes – Servings: 12

YOU WILL NEED :

Pie Dough:

  • 2 2/3 cup all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 1 cup (2 sticks) cold unsalted butter or 1 stick unsalted butter + ½ cup vegetable shortening, chilled.
  • 6 – 8 tablespoons ice cold water or orange juice (up to 8, depending on weather)
  • 1 3” x 4” rectangle template (made of parchment or wax paper)

2 cookie sheets, line with parchment paper

Egg Wash:

  • 1 egg
  • 1 teaspoon water

Filling:

  • 1 large apple peeled, cored and chopped into tiny pieces
  • 1 teaspoon lemon juice
  • ¼ cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 tablespoons cold unsalted butter, cut into ½ inch pieces
  • ½ teaspoon ground cinnamon (if you like cinnamon make it a teaspoon)

Glaze:

  • 1 cup powdered sugar
  • 1 ½ – 2 tablespoons water
  • ½ teaspoon vanilla extract

HERE’S HOW YOU DO IT :

In a medium bowl, combine the first four ingredients. Using your hands (fingertips only), crumble the ingredients together until the mixture turns slightly pale yellow and still has some larger chunks of butter/vegetable shortening. Make a well in the center of the flour/butter mixture and add 6 tablespoons of ice water or orange juice. Now gently mix (using fingertips only). Continue to add water, one tablespoon at a time, until a soft (but not sticky) dough is formed. Now using both hands work dough until smooth. Divide dough equally and roll it into 2 balls. Flatten balls into disks and wrap each in plastic wrap. Place in the refrigerator for at least an hour. This an excellent time to make the filling and glaze!

Filling: In a small bowl, toss apple pieces in lemon juice. This will prevent apples from turning brown. Remove excess liquid. In a medium bowl, combine flour, brown sugar, cold butter and cinnamon. Mix (using fingertips only) into a crumb mixture. Add chopped apples and stir to combine. Place in fridge until you are ready to fill your pop tarts.

Glaze: In a small bowl combine, powdered sugar, water and extract. Cover and set aside.

Preheat oven to 400 degrees.

Cut a 3” x 4” rectangle template using a piece of parchment or wax paper.

Remove one disk from the fridge. On a lightly- floured flat surface, roll out dough to a large rectangle about 1/8 inch thick. Using template, cut dough into 9 rectangles. Place all 9 pieces, 1 inch apart on prepared cookie sheet. Place 2 tablespoons of filling into the center of each crust. Make sure to leave at least ½ inch around the edges to seal your tarts.

Remove the remaining disk from the fridge. Roll out and cut as before. Once all 9 rectangles have been cut out, set aside. Make egg wash.

Brush each non-filled rectangle with egg wash, and place egg side down on top of the dough with filling. Using your finger, press edges together and finish gently with the tines of the fork. Repeat this process for the remaining pop tarts. Brush the tops with remaining egg wash, fork the top of pop tart 3 times with a fork to make vent holes, and bake in the oven for 22- 25 minutes.

Cool completely and drizzle glaze with a fork over the top of your pop tart. Let dry and enjoy.

Store in an air-tight container in the fridge for up to 7 days.

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